weinoo

My favorite product at Trader Joe's was back in stock this morning: Less expensive than anywhere else I can buy it!

I would soak them first, to rehydrate and remove any dirt/dust, then chop them to add to your dish. The soaking liquid can be strained and used as well.

Gimme an example of a recipe you don’t understand.

I 95% follow this guidance. (And I also take a low-dose statin!).

First, thanks for the blog...my stomach would be a freakin' mess. Second, does this place satisfy your itch here in NYC? I know they have pork and chicken, as well as beef, and that it is grilled. @donbert was adamant that it wasn't true jerky! It is, as you say, addictive.

With any luck, McDonald's will get back on this right away!

Pseudo chirashi. Wild Alaskan halibut, same sourced salmon, salmon roe, smoked trout roe, avocado, pickled ginger over seasoned sushi rice.

I've ceased scratching my head a long time ago, trying to preserve whatever remaining hair I have. So now I just chuckle...while I listen to the science and get my vaccines. Kennedy Flips Food Pyramid

The gift that keeps on giving... Brouillade aux truffes.

And certainly, teaspoons and tablespoons mean much less than the weight of the salt vis-a-vis the weight of the product being salted. There's also the time factor to be considered.

How it tastes?

Not too crazy - just 112 grams, with about 10 grams of truffle. But it's good butter from France!

House-made made truffle butter.

Continuing the use of Perigord truffles... Mise for the dish. Linguini with Perigord truffles. Even easier, and certainly quicker, than the risotto above. Sautéed a clove of garlic in olive oil and butter while pasta is cooking, added cooked pasta to the sauté pan with a hunk of the truffle butter and Parmigiano, toss and toss with some pasta water till consistency is correct, top with a bit more Parmigiano, minced parsley and chives, and freshly sliced black truffle.

I think it’s quite a Japanese thing to be able to get into a tiny restaurant with the help of someone who has already been. and that’s a neighborhood which has often been a center of good, little Japanese restaurants that fly or flew under the radar.