weinoo

I have an earlier Creami; the capacity of the containers is 2 cups. I just kinda eyeball things. Yesterday I prepped, but haven’t yet spun, lemon sorbet, peach sorbet (with canned peaches in light syrup), and nectarine sorbet with, well, real nectarines. Each batch prepared was slightly more than the max fill line, but don’t have a big problem with that. I enjoy using different boozes, so for the lemon I used gin, the peach bourbon, and the nectarine - Apry. I expect they’ll all be edible.

Exactly why I use an old Cook's Illustrated article and technique for my sorbets. They don't stick around long enough for me to worry about them so much. Sorbets.pdf

Oy vey. But of course, as we all know, Wolfgang Puck was the originator of the smoked salmon pizza - at Spago - 43 years ago! https://guide.michelin.com/us/en/article/features/wolfgang-puck-smoked-salmon-pizza

I quite like the Dulcinea "Tuscan" melons our TJ's offers. $3.49 or maybe $3.99. I take my time and make sure to get one that's in great shape. And I've had good luck with the nectarines from Moonlight Companies. I buy the 2 lb. bag (which is always more than 2 lbs.); it usually has 6 -7 nectarines (today's had 5 big ones), and after 36 - 48 hours on the counter they are nice, sweet and juicy. $3.99. Corn on the cob is usually nice and sweet, if I can fight off the Chinese ladies to get to the bin. $.69 an ear. Baby Watermelon is so-so, as is most watermelon these days. I suppose if I were to buy a giant one somewhere else, I'd fare better, but no way I'm lugging that upstairs. Eggs are no longer a problem, though the price is probably well over $1 more than they used to be. And I can never find that cheese @blue_dolphin mentioned above. The Le Delice de Bourgogne. As can be seen, I stick to mostly produce, eggs, occasional cheese (Feta, the idiazabal a cheddar or two (they had an interesting red cheddar from UK today)), and those chocolate bars from Belgium in the 3-packs. Most of my cheeses come from Formaggio Essex.

I'm wondering, @KennethT, if the active volcano is affecting any of your trip?

I'm allowing for the preheating of the pan.

It took that chef 5 minutes to do what Jacques does in a minute.

I'm very interested in what you think of these, once they're on your table!

I gotta side-eye some of the things called pizza in that book.

Five-egg frittata. Mushrooms, onions, jamón, dill, parsley, chives. With avocado toast.

They've kind of been slammed since the minute they opened. Lots of social media presence, and I guess because this is 11th or 12th year of their shop, they know a lot of people in that town. I keep saying that our niece will probably be the mayor one day. Yeah, mine too.

While I've certainly had rare duck that was tender and palatable, I just think it tastes so much better when it sees some fire.

At the same time, this article appears in today's NY Times: Searching for the Real Thing on the North Carolina Barbecue Trail I've visited family in North Carolina a number of times, but sadly never made it over to the eastern parts of the state. I do remember some barbecue and I do remember liking it...

You're absolutely correct...I'm of the opinion that too-rare duck sucks. And I don't think it has anything to do with the duck you buy. (Exception might be for wild duck).

I believe Toby is opening a new place in Vancouver.

Those are pretty giant, but if they work for you, by all means! I like stems on both wine glasses and cocktail glasses (unless I'm drinking a highball, an old-fashioned or any other drink on the rocks). Otherwise, I find the drink gets overly warm before it gets finished. And at 10 oz., I probably wouldn't be able to walk away from the bar without help.

Right - that's why we have crazies at places like Serious Eats - to do the testing! I've also stopped buying the "bulk" bags of potatoes, be they 3 lbs. or 5 lbs., since there are always 1 or 2 potatoes in there ready to spoil the whole batch (especially true at TJ's!). And let me offer this as well, from Cornell University's Cooperative Extension:

Cool - I was worried they were monster-sized, like 8 oz. +.

Exactly. My general buy is enough for the week (or at most, two weeks) ahead. i do find that potatoes, in chip form, last a hell of a lot longer if the bag remains unopened.

My above was based on the serious Eats experiments - it’s a direct quote. And here’s another: Which comes directly from Oregon State University…https://extension.oregonstate.edu/news/tips-keeping-harvested-potatoes-fresh I guess, as some used to say, we’ll just have to agree to disagree.

From Serious Eats…https://www.seriouseats.com/how-to-store-potatoes-8711610#:~:text=(Potatoes are about 80% water,prevent moisture loss and shriveling.)

Actually, I think the ideal humidity inside a wine fridge is above 50% and below around 70%. Low humidity isn’t great for corks. But honestly, my wine fridge is kinda full - with wine.

Ladyslipper is open and rocking - every night but Monday, from 5 PM...https://www.instagram.com/ladyslipperptown/ Kelly Fields making desserts.

Some random dinners over the past week or so: Big old salad, Spanish tuna, feta, olives, etc. Did some salmon in the donabe, served with above cucumber salad, potato salad, cole slaw. Eel Bar is celebrating its first birthday, so we dropped in. Only other picture I took was dessert: The caneles with strawberries. And finally, last night to Cafe Katja. Where I had the Wiener schnitzel, with buttered parsley potatoes, lingonberries and a side salad. A glass or two of Riesling went well.

I feel like I'm at a Benihana!