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Yeah, I prefer a paring knife to remove corn from the cob.
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Most likely Gustiamo is the importer; they're not cheap, but shipping does max out at around $20, no matter how much of whatever you buy, so it works out nicely if you put together a big order. I like many of their tomato products, and Faella pasta is one of the best. This is another one of my favorites:
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Egg salad "a la minute" on Dave's Killer Bread. Crudités with house-made ranch dressing (mayo, sour cream, yogurt, lemon juice, buttermilk powder, garlic powder, onion powder, mustard powder, dried chives, fresh dill, fresh parsley, s & p). I like to keep some ranch dressing along with a classic French vinaigrette in the fridge for quick salad dressing, crudité, etc.
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Indeed - I'm pretty sure there was one at Otto as well.
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Joe Bastianich is a collector of vintage, manual slicers (mostly Berkels). Great for prosciutto, other charcuterie, and some cheeses.
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Chicken scarpariello. There's a wing and a leg on my plate (Significant Eater gets breast meat, carved because I'm such a nice husband), potatoes, Italian sausage, cherry peppers, onions, garlic, white wine, chicken stock, parsley.
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You have some weirdly shaped fruit down under.
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I'd definitely go out more. But really - how much better could they eat, if you're already cooking for them!?
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I got the Super (I think there are 3 variants) for $43! And I believe, that just as is often with Japanese knives, the Benriner is probably the sharpest of the blades.
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Are you interested?! In reality, I'm gifting it to a cook or two who I know!
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I've had this Matfer Bourgeat mandoline for 20+ years (and I can't believe how expensive they are now)... If I've used it more than twice a year in that time, I'd be overestimating. It's semi-annoying to set up, and more annoying to clean. So yesterday, this arrived... And I plan on using it a lot more. Host's note: an extended discussion about mandolines sprang from this fine post. That discussion begins here.
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But the Zojirushi is not sold as a slow cooker, is it?