weinoo

The Elvis Presley! I wish my breakfasts looked as pretty as some of those above; sadly, they don't. Toasted bagel, cream cheese, smoked salmon. Beefsteak tomato, avocado and house-pickled red onions. Watermelon and that fancier Tuscan cantaloupe.

Trader Joe’s hadn’t yet opened?

https://thebitenm.com/frito-pie-a-new-mexico-classic/

We've eaten at Mokonuts a couple of times...thanks for the heads-up! They definitely like their labné!

Have you ever had a real Frito Pie? In New Mexico (or Texas)? I can just imagine the look on someone's face when you for a Trader Joe's corn chip pie! Host's note: this discussion sprang from the Trader Joe's topic.

Tuna fish salad (a la minute) sandwich on Bread Alone's whole grain health bread. Tuna salad made with Ortiz tuna, Duke's mayo, capers, onions, celery, dill, lemon, pepper. Crudités. Essex Street Pickles full sour. Bonilla A La Vista potato chips (anyone who thinks Trader Joe's potato chips are better is certifiably nuts).

Those are beautiful.

Heresy.

I think any blade can be brought to a 15° bevel - so isn't your best bet is to start with a Japanese paring/petty knife? Here's one that's almost 15 right out of the box...https://www.williams-sonoma.com/products/shun-hikari-4-inch-paring-knife/

I was gonna post that video, but I didn't want to be responsible for people ending up in the ER.

Yeah, I prefer a paring knife to remove corn from the cob.

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: https://www.gustiamo.com/

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.

Penne al pesto. Baby artichokes and cremini mushrooms, roasted.

Always - the cook.

Indeed - I'm pretty sure there was one at Otto as well.

Joe Bastianich is a collector of vintage, manual slicers (mostly Berkels). Great for prosciutto, other charcuterie, and some cheeses.

Yes, something like this maybe:

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.

You have some weirdly shaped fruit down under.

I'd definitely go out more. But really - how much better could they eat, if you're already cooking for them!?

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.

Are you interested?! In reality, I'm gifting it to a cook or two who I know!

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.

But the Zojirushi is not sold as a slow cooker, is it?