patrickamory

Here's the photo on the cover of my copy of the Scandinavian volume - this is the layered jar of pickled herring and vegetables I referred to earlier:

Soba, thanks, that is really useful. I will take your advice and check out those vendors. Just for the record, I'm not some anti-locavore person - I apologize if I came off that way. I'd like nothing better than to support local farmers, and I always do so when I can. The supermarket chicken I buy is Murray's, which is from a cooperative of upstate NY producers.

Oh and what I have I bought that's worse than supermarket stuff? You name it - peaches and nectarines in season are the worst offenders. I don't think I've ever gotten killer tomatoes (maybe once). Corn on the cob - I may be spoiled because I'm from New England, but that's rarely good. Even apples (again possibly a New England fixation) - I've had bad McIntoshes, Macouns, you name it. Decent honeycrisps though you can get those in the supermarket. Again, this is not a general slam on USGM, I'm just pointing out that local does not necessarily equal excellent.

Mitch - the real problem is that I'm lazy, don't have a ton of free time anyway (never on weekdays), the place is packed on weekends in the summer and I don't get there till 2 or 3, and I don't have a great short-term memory anymore at my age. The chances of me being back on a following Saturday to complain to a vendor are next to nil given my travelling schedule. I'm not blaming USGM here folks - just pointing out that it is not a slam-dunk. Like so much in NYC, it requires work, and that's work I don't always have the time and energy to put into it. I will gladly take recommendations from people on reputable vendors - please fire away!

I'm truly happy to pay considerably more for great local produce that tastes delicious. I've just been burned too many times, ending up with stuff that's only a few levels above supermarket... or worse. I feel like I have to make a list of the reputable vendors. I only buy produce in season of course.

I've had many disappointments at Union Square. Just because it's local doesn't mean it's good (or even in season - there are plenty of hothouse sellers). I think part of the problem is that I don't get there at 6 AM.

Interesting. I don't know anyone who thinks Cantonese food is tasteless! I live in NYC though and there are a lot of Cantonese restaurants here.

I peel towards myself.

Basic Oxo Good Grips straight peeler, not a y-type. It's the best!!

The Oxo peeler changed my whole perspective on peeling. It's sharper, easier to use, easier on the hands, and has lasted for years.

What about using coucous?

Oh, I'm not going to be able to match the recent photography. But do try out these two Sichuanese vegetable dishes if you have the new Fuchsia Dunlop - they're unbelievably delicious. This is my first time using real Pixian chili bean paste - its taste has way more depth and umami than the standard Lee Kum Kee stuff. Twice cooked Swiss chard: "Send the rice down" chopped celery with minced beef:

Should Great Dinners from Life (Time-Life Books, 1969) be added to this thread as well? The book by Eleanor Graves with the mouth-watering two-page spreads showing classic meals from each season? I used to wonder over this book as a child... I was particularly fixated on the game dishes.

Not highfalutin but yummy looking just the same huiray. Are those frozen dumplings (Prime Foods) really good?

Rabbit with borlottis looks so warm and comforting Mjx. It's snowing here too.

In The Good Cook series: I seem to remember there's Fish in the US and Fish and Seafood in the UK, or possibly the reverse, but they're more or less the same book. I've had multiple copies of these. Back to Foods Of The World: Has anyone ever tried to make that jar of layered herring and vegetables that's on the cover of the Scandinavia volume? It looks delicious!

Oh man liuzhou I love that chicken recipe, usually called Chongqing chicken in NYC Sichuan restaurants I think. I have to try the Dunlop recipe.

For years I've been looking for something that might replicate my beloved chicken stew and black beans with rice from the long-gone Sucelt Coffee Shop on W. 14 St. Tonight I made this Dominican pollo guisado with frijoles negros. Not really like Sucelt's (their stew was saucier and had tomatoes, and would have been served with maduros and agrio de naranja), but it was good.

Namaa's fatoush from Ottolenghi's Jerusalem.

I use Diamond Crystal kosher salt for cooking. Maldon or a French fleur de sel for finishing. The latest issue of Simple Cooking pointed out that many of the specialty salts from around the world can be mail-ordered in bulk at a price many times more attractive than paying for the small, curated containers in shops.

And Prawncrackers not to ignore your fabulous looking ribs. I have an (I'm sure entirely outdated) notion that the British don't do real barbecue - you give the lie to that.

Paul that is beyond stunning, both the food and the photography. I love Anson Mills grits, have never tried their polenta.

Unpopular Poet - the beans were so good they needed no meat. I just sauted garlic and sage in olive oil, added the beans and water, and cooked them low and slow adding salt and fresh oregano halfway through. In fact I was planning to puree the leftovers and serve them on crostinis last night, only to discover I'd eaten the rest while thinking about it!

I'll be watching this thread closely...

Cannellinis are back in stock at Rancho Gordo. Served with sauted kale, crumbled goat cheese and olive oil.