weinoo

A large chicken meatball maybe?

Interesting play on the traditional Sicilian pesto known as Pesto Alla Trapanese, which is made with fresh tomatoes, almonds, garlic, cheese, olive oil, basil, and mint. Traditionally, the pasta used is busiate, a special pasta from, yes, Trapani. Good stuff, though I prefer my Brussels sprouts on the side. Why ruin a perfectly fine pasta dish?! 😉

Not to bust your bubble or anything, but my corner fruit/vegetable stand guy has been selling various tomato packs (including the newer "varietals" I'm seeing at Trader Joe's for $4.99, as well as Camparis) for $1 a pack. The varietals are proliferating like crazy...https://www.sunsetgrown.com/our-produce/tomatoes/

Last three dinners: Pan-roasted pork chop with pan sauce of mushrooms, shallots, white wine, chicken stock. Brussels sprouts. Maryland-style crab cake. Kenji's oven-roasted potatoes. House cocktail sauce. Baked rigationi w/four cheeses (Mozzarella, Muenster, Parmesan, Pecorino) and tomato sauce with sausage. Big salad.

Here's how Joan Didion did it: Joan Didion’s Thanksgiving: Dinner for 75, Reams of Notes

Wow, down below 30% here already, but the (dry) heat's been on constantly since the temps outside dropped below 60℉.

That's Kanoyama. I was surprised at the quantity and variety of fish on the chirashi, and the rice was perfect. Better deal than the sushi special, I think.

Went out for some sushi earlier this week...I decided to have chirashi: It may turn out to be my standard order, as it was really good. I decided to pivot away from making meatballs to making meat loaf. And I practically followed a Serious Eats recipe to the letter, because I wanted to see if it was really that much better than a classic meat loaf recipe, say from Julia or James or whomever. It was a bit more complicated than I think a meat loaf recipe needs to be. But: It came out pretty nicely; I glazed half of it. Also made a semi-quick pickle: And some potato salad: I don't think I'll follow the recipe from Serious Eats the next time I decide to make a meat loaf, as I can get results just as good without making myself nuts. Though I will say this experiment was quite juicy and tasty. I'm actually looking forward to cold meat loaf sandwiches.

What kind of radiators do you have, or when they renovated did they provide forced air? You know how dry it is in our apartments this time of year - I've already got the humidifiers out, so I imagine just leaving them near any heat source with good air circulation would do the trick.

In the US, there’s a drink called a Michelada. This looks like a play on that.

have you tried over a subway grate?

Farfalle with a mushroom and tomato sauce.

Forgot to show the dough structure of the above:

Oven is getting turned on again, so my first focaccia of the season: Overnight dough, 74% hydration. 1/2 topped with anchovies and sun-dried tomatoes. Came out quite good, actually.

Just arrived today:

His original restaurant was where Batali trained...so there's that. I don't find him half as bad as Gordon, who should just ride off into the sunset already.

Ba-Tampte all the way. Unless you happen to live next door to the Pickle Guys.

Four times as large as a quart jar?

Why not make chicken skin "bacon?" Or gribenes? https://toriavey.com/schmaltz-and-gribenes/

Salmon and hijiki rice, via Mrs. Donabe. Wild king salmon, house-made dashi, gorgeous organic Nagano rice from the Rice Factory, sake, white soy, sesame oil. House-made cucumber salad, tomato and avo to go along with. And I even got a beautiful layer of okoge!

Wow - that sure looks deeper to me than counter depth. Are your counters 18"?

Went to the Basque Country...

Why not make your own sour cream or crème fraîche? Quite simple and using good heavy cream should get you close to the product you're both yearning for.

You don't mention what temp/degree of doneness you cook them too, but I find too-rare duck breasts to be tougher than I like. Start skin-side down (and while I don't have a Jaccard, I use a sharp knife or trussing needle to piece the skin in multiple places) in a cold pan, and let that sucker cook on low-medium heat for quite some time, in order to render plenty of fat out. Turn over when the skin is nice and crisp and complete cooking to medium-rare to medium, and see how that works. Two duck breast dinners... No problems with tenderness.

No - it came from a store I have around the corner...https://www.vinvero.com/p/4c9yclwgn2fdn/chateau-de-targe-chenin-de-targe-saumur-blanc-2022 As Eric Asimov often writes in his articles reviewing wines for the Times, it's often hard to find the wines he writes about. Hopefully, you can find some nice Loire Valley whites (Sauvignon or Chenin or maybe Muscadet) where you are.