weinoo

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:

Maybe my brain and typing fingers didn't work together! I meant to say, and now have edited the post: I sure hope YOU had something good to eat with that wine!"

I sure hope you ( @Intuicook) had something good to eat with that wine.

And this is where your memory of your mom is really a blessing.

Marcella's Lemon Roast Chicken: Though I was not careful when turning the bird (hence the ripped skin), the chicken stuffed with two lemons stays amazingly moist, including the breast meat. This was a Bobo bird, dry brined for only a few hours, as it was both purchased and cooked yesterday. Wing tips and drumstick ends went into a pot of stock I was making with chicken parts/bones saved in the freezer. The Bobo bird is nice as it comes with head, neck, feet, gizzard, heart and liver. The liver is the cook's treat. FWIW, I've been doing something similar with the liver for years decades. Simply sauté the liver with most of the seasoning stuff JP uses in the video!

Why do you think they're so delicious?!

Time for everyone to switch to Sabrett's.

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.