patrickamory

Thanks Soba! I hadn't seen that on smitten in my chole research. It's next on my list.

Wow. Great thread. Impressed with your guts and ability, Butterbean.

Nice looking chana masala Soba - what recipe did you use, if I may ask? I've been making rather a study of chana masala lately.

I've eaten most of my first batch and I don't seem to have contracted anything. My guess is you're fine.

I have some good borlottis soaking overnight. What should I make with them dinner tomorrow? I've done pasta e fagioli but I could try that again. I was thinking more of a salad-y type of dish for the summer. But open to any and all suggestions!

NYC delivery Chinese-American egg roll, served with mustard and duck sauce.

Good question, I've never frozen them but I should have. They do last for a surprisingly long time, longer than the stems and leaves (and longer if you wrap them in damp paper towels and lightly with clingfilm). Either whole or minced would work fine I think.

Soba, that spaghetti in white clam sauce looks perfect. I'd down that in a minute Though I like to see some shells... here's ours from Maine last week, made with steamers.

Ah the medallions! At least that's what I call them... just a small juicy morsel off the back right?

Bucatini con le sarde al forno

I will. But what are chicken oysters? Are they chicken parts or a type of oyster? mm84321 that iberico bruschetta looks fantastic.

Prawncrackers cracking food photography as always. Love the look of those chiles.

Talk about spatchcocked. Reminds me of those Portuguese rotisserie places in Montreal.

I don't usually eat breakfast... unless there's leftover chili.

It is so much better than canned paste. From your earlier pounding photo, it looks to me that perhaps you were grinding in circles rather than pounding up and down? it has to be an up-and-down pounding motion, not grinding as in a western mortar & pestle. Either that, or you are not waiting for the previous ingredient to be completely pulverized before adding the next one. Chile skin is one of the tougher ingredients to pulverize. Lime zest is another.

That's the most high-end scrapple I've ever seen

Bruschetta

Very pretty and tasty looking duck Nick.

I am making that Italian tomato soup with stale bread. Looks and sounds fantastic.

What's always blown me away is the method by Laurie Colwin in Home Cooking. Though I almost set the house on fire once doing it.

An extra twist I had not considered...

dcarch that neodymium knife holder is amazing! does it hurt the points?

It's fascinating. How do these regional traditions come to pass, and how do they still survive in the 21st century? To the extent that fast food chains put out press releases stating, "New Yorkers do not like mustard on their hamburgers." In an age when everyone is more mobile, more well-travelled, and a huge percentage of New Yorkers did not even grow up here?

Interesting, here's an article with many comments about where McDonalds hamburgers come with mustard and where not: http://aht.seriouseats.com/archives/2010/03/dear-aht-differences-in-regional-mustard-use-on-mcdonalds-hamburgers.html Long Island - no New Jersey - yes Boston - yes Texas - yes Wisconsin - yes Bay Area - yes SoCal - yes Northwest - yes (though see the Portland comment above) This struck me as revealing: "I grew up in New York but we would frequently drive to visit relatives in Pittsburgh, and we were forever trying to pinpoint the exact line on I-76 when mustard started appearing on the burgers." and "I can definitely confirm mustard on every McDonalds burger I've ever had outside of NYC and my native Long Island, including NJ, CT and Upstate NY. States in which I've eaten McDonalds include: NJ, CT, RI, MA, ME, PA, DE, NC, SC, GA, FL, AL, MT, WY, CA and SD. Every last one of them had mustard. I concur with my fellow Islanders: mustard is in every way anathema to a NYer on a burger." Obivously I cannot hang with that last statement, but then I grew up in Massachusetts so what do I know!