weinoo

This topic might help a little... As might this one:

No - you're spot on,.

Last night there were a couple of Austrian winemakers pouring and discussing their wines at Cafe Katja. I enjoyed. The Furmint was sparkling and delicious. And the "Strange Traminer" was ostensibly orange, but not crazily so. Enjoyed all 5.

Back to the pan: Per Ken Forkish, and his overnight pizza dough. Sure is easier, and way less frustrating (for me), than dealing with a pizza peel. Nice crust, both crisp yet tender where you want it to be.

This is from Katie Parla's current book, ROME: (eG-friendly Amazon.com link)

As simple as this sauce is to make, I think it matters greatly what tomatoes are used.

What are the favorite knife shops in Tokyo? @Duvel - have you any insight?

The Rice Factory just got in a shipment from the 2025 rice harvest. So I had to indulge. 5 lbs. of Hokkaido Yumepirika - 50% milled 5 lbs. of Minamiuonuma Koshihikari - as white rice (100% milled) - this is the classic sushi rice Some pickling mixture to push the total above the free shipping level.

My only question is: A cup is enough for 2 people?

This is why we're doomed.

So, it turned out to be better than I thought from looking at this: Once it cooled:

Maybe a little more well done than I would have liked, but I got to the oven just in time (I also think I turned up the heat 25 degrees, rather than lowering it 25 degrees, when I removed the lid from the Dutch oven). Speaking of those grissini, there used to be a restaurant here in Manhattan, in the Union Square Hospitality Group, called Maialino (it's theoretically reopening, in a different location, in 2027). They had great grissini (and that recipe you link to mentions another favorite Italian restaurant with great grissini, Pizzeria Delfina, in San Francisco), and they used to offer them when you first sat down at a table, or at the bar with your drinks. We were somewhat friendly with the chef, so I asked if the pastry chef would be kind enough to share her grissini recipe with me. She obliged, but the only issue was that the recipe yielded 500 breadsticks!

I haven't yet tried these chickens, which are available through Fresh Direct. I'm going to check it out with my next order. Do you have access to Joyce Farms' chickens?

Any number of components of dashi may be smoked...see here....https://okume.us/pages/dashi-materials So I don't know if the "innovative and creative genius" applies here.

Is it breakfast? This morning I baked some currant scones to have with our 2nd cup of coffee, and after a light breakfast. These are the scones made using frozen grated butter, which is, shall we say, annoying. But they're so good, served with a nice ginger/rhubarb conserve, from our favorite shop in Paris: