rotuts

NYTimes had an article on C.S.: https://www.nytimes.com/2024/07/01/dining/caesar-salad.html?searchResultPosition=2 highlights for review purposes: '''' Diners have long flocked to the restaurant for a taste of the original Caesar salad. But the version on the menu today — which has garlic, whole anchovies, Dijon mustard, Parmigiano-Reggiano, lime juice, olive oil, salt, freshly cracked black pepper and a coddled egg yolk in the dressing — is but a distant cousin of the one served 100 years ago. And like many cuisine cornerstones, aspects of the original recipe — including Mr. Cardini’s role in its creation — continue to be disputed. ''' ''' According to Mr. Escobedo, Mr. Cardini, an Italian immigrant to the United States, arrived in Tijuana in 1920. As prohibition sent wealthy Americans streaming into Mexico to drink, feast, smoke and take in horse races and boxing matches, Italian hospitality professionals, including Mr. Cardini, followed suit to cater to them. ''' ''' Within a few years, Mr. Cardini was creating a spectacle of his own as he rolled out imported ingredients and an immense wooden bowl in front of glamorous diners at the first location of Caesar’s, which he opened in 1926. But according to Mr. Escobedo, Mr. Cardini had created the salad two years prior — on July 4, 1924 — at another restaurant he’d owned, the Alhambra Cafe. ''' ' ''' he original recipe included a whole coddled egg, lemon juice and Worcestershire sauce, and did not include anchovies, Mr. Escobedo said. Instead of emulsifying the dressing before tossing the salad, the lettuce was laid in the bowl and topped with the dressing ingredients, one by one, then mixed. ''' '''Just when it seemed like diners could not get enough of the salad, Mr. Cardini sold Caesar’s in 1936 on the heels of a yearslong economic recession and a gambling ban instated in Mexico 1935. He returned to the United States, where he started Caesar Cardini Foods Inc., a business he eventually shared with his only daughter, Rosa. ''' ''' By the 1980s, the salad was still prepared tableside, but with store-bought croutons, shelf-stable, pregrated Parmesan and little care. A halt in tourism to Tijuana after Sept. 11, 2001, coupled with the worst decade of crime, kidnappings and cartel violence in the city’s history, hampered business at Caesar's. The restaurant shuttered in 2008. ''' ''' The salad served at Caesar’s can easily be made at home. A large wooden bowl is critical.Credit...Christopher Testani for The New York Times.. '' I think the wooden bowl sort of thing might be dramatic , but unless you can keep it clean somehow , the residual oil is going to oxidize . a polite term for going rancid. to each their own. are is the NYTime Rx : for review purposes , of course . the wooden bowl ? up to you and your taste buds.

I chop. I also use drops of RB40 rather canned anchovies TJ's parmesan-ish etc taste mighty fine .

So ..... it seems the Wasabi trip to 1/2 Moon Bay id Off ? ws it ever On ?

thanks @haresfur the other thing I noticed in the video , is that the pans , placed on the ' trivet ' is much higher off the surface than cook tops here , where the burner is recessed it seems in there video the burners are not recessed I couldn't quite tell , on your model are the burners recessed realative to the surface ? thank you for your input .

Excwllwnt Ive also noticed w cooking show that are more ' produced ' ie are aiming a certain demographic have top of the line , almost industrial , appliances Wolf , etc im sure the equipment on these ' sets ' and they are sets was donated for publicity purposes . what the general pulsation uses can be quite different.

interesting. whatever this is , that gas range seems to have the pans much higher than ' usual ' I have not noticed this on a few outhit AU show , but might have missed it looking closer at the stove top : the gas burners seem to be above the glass ( ? ) surface , this the pans are above e that . looking at the grates that hold the pan above the burner in relation to the surface they are significantly higher than the ones I have it seems all the gas ranges Im used to seeing have the actual gas-ring in a recess rather than starting on the surface. Odd . maybe that's the norm in AU ? it is interesting to see how different ' major ' appliances differ in different countryes Refrigerators , ovens , stove tops , and even water heating some places has point of use water heaters , a d Ive seen heating units on some kitchen walls . again , might only interest me

Im able to see various cooking shonit jus ATK or Cooks USA PBS 'this show : https://www.imdb.com/title/tt2173020/ is from Australis. there are some mighty fine cooking shows from AU : Donna Hay , Food Safari , , Adam Liaw this show has a lot of 'production ' and etc however , Ive become intrigued by the gas range : one burner seems to be much higher than the one next to it. two pics : this seems a bit unusual to me it might be parallax , but Ive not noticed this on other similarly produced shows. any ideas ? hopefully a very very cold , w ice , Hoponius Union will help clarify the matter disclaimer : it is humid here , , made its that.

the kimchi @ Marketbasket is finr and not pricey it is easy to make , I might try some day. and add spinach to the mix.

Ive been using the TJ's kraut for a while I like the addition of ' pickles ' in it . TJ's Kimchi , on the other had , leave a lot to be desired very small jar , relatively expensive thus ...

went to my Local this AM they are changing out all their refrigerated units to new ones. but noticed this ; its interesting. took forever to figure out how to open it. there is a little plastic tap you pull off at the top'side its thick , a little sweet , and tart w a deep flavor. quite some time ago I had one small bottle of Balsamic , the real stuff , in the square frosted bottle. used a few drops at a tie etc this is not that. I was thinking what I might use this for . Steamed new bliss potatoes came to mind for some reason . the humidity here is 98 % so won't be trying that anytime soon then I thought about a thin glaze on Salmon , grilled or broiled pleased I got this . worth a try . for something .

' any toaster generally will make better toast than will a toaster oven ' simply not true . CSO makes the best toast ive ever made . taste in toast differ it also does variable thicknesses its not perfect . I think # 7 is the highest setting . some toast need a bit longer it beats out the revile two ways , for my taste : The Breville used some sort of program to vary the intensity of the heating elements CSO does not . shy turn down the heating elements ? leave them on high ]and then time the toast to your doneness liking. and I prefer the results of a sealed toaster to and open toaster before the CSO , never knew there would be such a difference. on the other hand , some don't care for the results in a sealed over. toast in an actual toaster might e better that breville toast simply because the heating elements dont adjust in a stand alone toaster . but ion the end , you have to like the results of any toaster based on your toasty preferences.

@Laurentius I grew up w that toaster. made fie toast for me , the CSO makes better toast. its the fluffy innards that make it better for me and : CSO take various thickness's , w no jamming of the bread. Ive had two Breville's . mediocre toast at best.

@KennethT what sort of advance order selection do you get ? is there a web site to gp to ? or do you have to have booked a seat ? enjoy your trip . looking forward to your reports.

@Maison Rustique pretend the SW's are croutons. they are mighty fine for that. then you are half way there .

there does not seem to be a ' plain ' dessert thread. just as well : ill call this an after dinner snack : TJ's semi-sweet chocolate bits. MarketBasket mini-shredded wheat ( TJ's has 'em too ) just a bit off salt. a nice ratio would be 3+ Choc. to one SW. you'll stop rolling your eyes . once you try it.

@FrogPrincesse Ive read Tender at the Bone and Garlic and Sapphires missed this one thanks for the reminder.

growing up we had a walnut tree and an almond tree . my father planted them in 1948 before my time I rememv=ber walnuts and almonds , still in their covers , over the shells underneath. eventually , the squirrels beat my father to most of them

te ones from TX came in the shells ,in burlap sacks. my sister had to send me a 'pecan nut cracker ' I still have it interesting contraption, adjustable for eacj pecan alas m no fresh pecans. this one : came w no tools

@OlyveOyl correct my sister lived in a part of TX in a smaller town N.of Austin towns in that era had pecan trees in the public areas , some quite old. come Pecan season 'you picked up a few , freshly grounded and enjoyed them it seems there are several varieties. TJ's for the longest time , had pecans much fryer then any supermarket at some point , the Chinese , in China , developed a taste for them prices went way yp , and the local orchard sold most of their crop in that direction about 3 to 4 x the local going rate, prices went up everywhere , inv TJ's. about 10 years ago or so and the bags got smaller , still a certain most // lbs. excellent for the growers my sister knew well.

Walnuts are fine. I use a lot od TJ's walnuts. Pecan's >>>> walnuts..in the final analysis. My sister used to snd me , in the fall 5 +++ pound , still in the shell from a Pecan orchard in TX a few mils from where she lived. delicious they were 2 - 4 different trees it seems.

@OlyveOyl I pretend your PistachXXX's are Pecans. Ive never developed a taste for pistachio's I get the Morta w/o Pistach. no idea which version God prefers.

@pervis wow lucky you we are a more Cuisinart Steam Oven sort of group however , a few years back , someone installed a Rational in their home. unless a restaurant owner or worker see this here ... I went to the Unox site and could not get any information on their product , the links did not work would you consider attaching pics of yours ? and how they work out ? if you unit 220V and plumed in ? do they have 220v single phase units ? you are a lucky pervis enjoy

@OlyveOyl What a perfect sandwich. Id love to have one right now. for me , Mortadella ( God's Bologna ) bypasses ' ultra-processed-meat ' Ill have to consider having some soon w that sort of baguette. congratulations on Fine Work.

indeed . always plenty @ My Local

@Kim Shook Id make those desserts Ive forgotten how jello pudding are mixed up 'so you add cool whip to the made up fellow pudding , mix and then use that mixture for your layering ?