weinoo

While not exactly a Trader Joe's product: These Pink-A-Boo strawberries are nice. I've liked pink strawberries in the past, but hadn't seen them at the local Trader Joe's. I do feel that the first of the year strawberries from Florida (whether pink or red) are some of the better commercial strawberries, at least for the first couple of weeks of that season. Once all we start to see here are strawberries from Watsonville, I prefer to wait for local product (Tri-Stars) or avoid them altogether. I can source Harry's (as I'm guessing @blue_dolphin sometimes does); they are great, but crazy expensive here.

Barely got there in time... Chicken shepherd's pie. I wanted a little more browning on the top, so I turned on the broiler, set a timer for 3 minutes, went into the other room. After 2 minutes, there was an aroma in the air, so I hustled back into the kitchen and shut the broiler down quickly, otherwise this might've been a disaster. Man, the Wolf broiler is powerful and quick.

Exactly. With a side of god old boy thrown in.

What’s a sprawn? Is there mustard seed in the sauce?

jesus, he’s as annoying on you tube as he was on Food Network,

This is currently the one I have: Though I had a Cuisinart Griddler for quite a few years, until it stopped heating up properly. Yesterday, I used the flat side of the plates to make pancakes (I also have the waffle plates that are an add on, but have not used them yet), and it's great for that; I was able to cook a dozen pancakes at one time. I have not cooked any meat, poultry or seafood on it, as I imagine cleanup to be a lot more annoying that using my stove/oven and cookware designed for that. Yes, I do butter/oil the outer surfaces of whatever sandwich is being pressed, and keep the insides to a reasonable amount of product. These are pix of sandwiches made on the old Cuisinart, but I don't seem to have any pix of the Breville in use.

I think they’re great for…making paninis.

With some of the beans I cook, the rapid boil seems to split or burst them, so I prefer a more gentle start once they have reached the boil. I also think covering the pot doesn't allow the full flavor of the bean broth to develop; I need some evaporation.

After almost too much dining out, a couple of dinners at home were necessary. Not for @rotuts's roast chicken picture collection, as I tore the skin, but still a delicious bird. That'll teach me not to try to cook this in a different pan (said pan ended up going down the chute!). With sautéed spinach, roasted potatoes and roasted carrots. Chicken (Sundance Farms) was salted and dried in the fridge for a day and a half - really helps the bird. Last night's crab cake with house-made cole slaw and cocktail sauce. And not house-grown avocado and tomato. Japanese rice served with.

I believe it's the resistant starch and they go through a sort of retrogradation?

I wish I could, @Duvel, as I really like celeriac, and often make Céleri Rémoulade. It was almost a purée, but other than that I have no idea how it was made, but I'll see if I can get the recipe from the chef!

Yes, it was really wonderful!

It's been a busy week here, with a (big) birthday, anniversary, Valentine's Day, and whatever else. So we went out to eat a number of times, as I was unable to get a reservation where I really wanted to go for our anniversary. (fuck RESY and their ilk). Anyway, we started (on our anniversary) at a restaurant we've wanted to try, called Koloman. Marcus, the chef, has been at a few previous restaurants we've really enjoyed, and here he stretches out even further, with his "own" place. Here, @Kerry Beal was mentioning the frying of parmesan rinds. I do know, and have made, frico. So I was taken by surprise with this amazing appetizer: Where the parmesan is fried and ends up almost like a piece of chicharrón. To go along with the celeriac tartare, something I was not expecting at all. We also had this kingfish crudo, with lots of horseradish. For my main, I wanted the classic Koloman dish: Salmon en Croûte, with a beetroot beurre rouge, pickled cucumbers and sunchoke purée. Significant Eater had the unpictured schnitzel. For dessert, we couldn't pass up the souffle for two, with lingonberries, vanilla ice cream, and rum... We rolled out of Koloman, happy on our 26th anniversary. The next night, we actually went to see Patti Smith at the Bowery Ballroom, so even though it was a birthday, meals were not that important. But we made up for it with dinner a few nights later (the night after Valentine's Day) with dinner at Cecchi's, a place I've mentioned before. Apparently, my lover of hamburgers and fries could not resist... While I had a nicely cooked, huge pork chop. Dessert was simple, just a chocolate cake with vanilla ice cream (comped by the host). All in all, a pretty good week.

Mississippi Roast?

They certainly have a good story (per their web site). Why not try them and report back?

I confess (and so should Katie). One of my favorite things to have at hand, because the make for good gildas! And since I can't find a picture of my own, here's one better styled anyway: With a recipe! Saveur. (Does anyone really need a recipe for a gilda?)

So I finally got around to making the blueberry/millet muffins from Nancy Silverton's latest cookbook (yesterday)... In addition to not winning any beauty contests, the recipe turns out to be fussier that I need in my life (between cracking the millet, and melting the butter, and cooling the butter, and ribbonning the egg and sugar, oy vey - just stop!). They taste good, though.

Yes, I always use the rinds; sometimes when making a soup or, as suggested above, in a pot of Tuscan style white beans. I, too, have never noticed an off taste - but let's not forget, old (sliced?!) (stravecchio) parmesan might just be funky in and of itself. There are little pieces of parm rind in the above soup; I basically cut the rinds into 1/8" dice and they add a certain meaty (okay, umami) flavor.

I did a riff on the classic tomato soup and grilled cheese sandwich. Tomato, white bean and escarole soup, along with a cheese quesadilla.

I try not to get too fancy for Valentine's Day dinner, lest my Significant Eater start to expect fancy all the time! So I made some Spanish "soupy" rice, with a hint of chorizo and a few shitake mushrooms I had in the fridge. I also "just happened to have" some beautiful Hokkaido scallops, and wild Gulf shrimp, which both received the treatment in the pan. Shrimp and Hokkaido scallops plated atop the Spanish rice. Served with Frenched green beans, cooked in my usual way (i.e.: with butter, olive oil, and a little stock).

I'm a fan of the one we own: (eG-friendly Amazon.com link)

Drew Nieporent, as well as the people he brought in to run his restaurants, was a fucking genius. Check out the Chef DB for Bouley, and look at the cooks who came up through that world: https://www.chefdb.com/pl/3073/Bouley-New-York I went to school with a bunch of these people. Sadly, I was no way near as talented as they were, so it's cooking for two these days!

Really excellent pie, at the newly opened location of L'Industrie pizza, in Greenwich Village. The original, tiny shop is in Williamsburg.

Made some scones (and a mess) for Significant Eater (and me) for Valentine's Day.

I probably am misremembering. The classes and other stuff I remember attending were in a big, beautiful space (on Duane St.?) maybe even above what was Brushstroke? Let's just say he was involved in a lot of stuff! https://davidbouley.com/bouley-at-home/