weinoo

Do you unplug the CSO before doing the repair?

Of course - I'm not fond of fond for crab! And what fun is fond feasting on fine crab cakes?

Crab cakes. Served with ramp pesto potatoes and house made cocktail sauce. Salad on the side.

And a really wonderful seafood market (or two)! Cape Cod baseball has, for a long time, supplied the majors with some outstanding players over the years.

It's a great, little city.

Rice was never that big of a multi-times a week thing for us before either. But once I bought the Zo, and found the Rice Factory, things changed, and it's become more of I may make it 3 or 4 times a week. Leftovers for fried rice (not these Japanese varieties usually) are never a problem. Of course, this has been discussed, one might say ad naseum, in another topic I had started back during the first we're fucked by covid era.

I like this one, good all around...Hokkaido Yumepirika And this one - especially good for sushi, chirashi, but can be used for everything as well...Minamiuonuma Koshihikari -南魚沼 こしひかり- 2021 Crop This is fun too...Yumepirika Comparing the Tastes of 3 Kind of Milling Rate Rice - I'd certainly try to get a few different milling rates along with a white rice.

Oh god, even worse than shredded, which at least doesn't potentially all slide off the bun at once.

Oy - I wish you had asked; but yes, a couple of days away. Seems like a few places pushed back their openings this year.

Yeah, that's pretty much based on what's at hand. Since I'm weighing the rice (and usually weighing the rice after rinsing to account for the additional water weight), it's easy enough to weigh the water.

You'd probably be better off grilling that tri-tip to, say, a medium rare.

Two things I noted in that video: 1.. He's NOT using a Zojirushi - it's a Tiger or some such...quelle horreur!! 2. He's weighing the water. Yay.

Very cool. I look at (and now purchase) rices the same way some of us do high-quality chickens, or Kurobuta pork, or Anson Mills/Geechie Boy et al. grains, Rancho Gordo's beans, high quality chocolate, coffee, tea, etc. etc. Of course it's a commodity product here in America and other places, but that doesn't mean we can't up the game. Sure - a little more expensive, but once again, looking at it as price per serving, not really that much more.

Yes - the butter and herbs are a perfect addition; I think Jacques adds a little cream (and maybe a tiny bit of sugar) as well.

Fresh corn sautéed in butter with ramp bulbs and chives. Little gem salad, house-made buttermilk ranch dressing. Garbanzo bean and vegetable soup with ditalini.

Which might be the best thing about the Lobster Pot. Do you, @liamsaunt, ever pop into the legendary Old Colony Tap? Or have pizza at Spiritus (which surprisingly isn't bad, especially when it's the end of an evening)?

The only thing better than one of the best nonstick pans we've tested is two of the best nonstick pans we've tested. Take advantage of this deal and get a two-pack of our top nonstick pan for less than the cost of one. https://www.costco.com/tramontina-professional-10%22-restaurant-fry-pan%2c-nonstick-aluminum%2c-2-pk.product.100704252.html Tramontina Professional 10" Restaurant Fry Pan, Nonstick Aluminum, 2 pk Online Price36.99$ Less5.00$- Your Price 31.99$ $5 OFF

Just approved for import into US six months ago...https://www.producebluebook.com/2021/11/29/aphis-approves-colombian-mangos-for-u-s-market/#

I opened the Francis last night... Nice and juicy, a little fibrous towards the pit. Pretty rich flavor that I don't know if I prefer over a Champagne mango. But I'm not really well-versed in mango taste, descriptors, etc.

Japanese Chicken Curry (チキンカレー) I like the website Just One Cookbook for tips. There are one or two other websites also helpful (for me) for Japanese cooking. Happy Donabe Life! The curry roux was house made. The chicken was thigh. The asparagus was farmer's market, butter braised. The rice is 50% milled Koshihikari, purchased from The Rice Factory. Cooked in the Zo, cause the Zo is the bomb.

Also, and not for nothing, but I did open a fresh bottle of olive oil for the pesto - that way I can be sure it's not even a little too old.

Almost traditional, though doubtful they make ramp pesto in Liguria. Penne and potatoes with ramp pesto, but left out the string beans for this iteration. Bought some seafood too (always buy too much at the market, but I'm surely not the only one), which I tend to want to cook toot sweet (or at least the day it's bought). Seared scallops simply served with a salad, alongside the pasta. Too busy watching hockey to get all fancy and shit.

Are you blanching the ramps before making the butter or oil? That may help. As well as using fewer ramps...like 100 grams is plenty for a half kilo of butter, in my opinion.

Probably the same one which took a couple of houses into the ocean in the outer banks, NC.

My first batch of this season... Ramp pesto. Blanched the ramp leaves, toasted the pine nuts, and into the food processor with good extra virgin olive oil, s & p. Cheese gets added at service, just because I find it better to add cheese at service. Re: Dried - this product is pretty good... https://www.burlapandbarrel.com/products/wild-ramps