weinoo

You got some nice thin ones...very reminiscent of Roman style, which is what they are aiming for. As here...

My corner fruit vendor, this morning... Any 3 for $5. They're a decent size, and if they ripen nicely, all the better. Some fascinating info...

Sure - but position of garden, fencing, heat keeping qualities of stuff around the plants, all mattered. At San Jose State, I took a class from someone who turned out to be one of my favorite professors...he had turned his house into a classroom; it was all passive solar heating, cooling, etc. No garbage either - and I remember BFI getting pissed off because he wouldn't pay since they had nothing to collect. He was groundbreaking and brilliant regarding gardening, coomposting, etc...and he gave me an "A!" https://wildwillpower.org/about-wild-willpower/also-with-very-special-thanks-to/frank-schiavo

This certainly depended on where in the Bay Area one lives; I would drive up to SF occasionally to get away from the heat in the south bay. Also - I think too hot and tomatoes have a hard time. The main issues I had were hornworms, but my cat enjoyed eating them.

I've always though a poolish was very wet (like this) and a biga was drier. Not that it matter what you call it with your breads being so beautiful. Have you mentioned before what flours you use?

Yes - I'm not a big fan of heirlooms. Often bloated, mushy, etc. in my opinion, not really grown for their flavor, in my opinion. Gimme a good Early Girl, Better Boy, Roma, etc. the kind of tomatoes I grew when I had a backyard in San Jose (there were years when I still had tomatoes on plants at Thanksgiving!) And of course, most all of what we see is not picked at its peak of ripeness, or it will probably be unsellable at market. All reasons why, since I cook so much Italian style food, I have a varied case of high-quality canned tomatoes on hand at all times.

Received my shipment two days ago...enjoying some garbanzo bean and vegetable soup tonight. A couple of these beans in this box are gorgeous.

I gave up when my avocados turned black inside, in lieu of ripening. Unfortunately, probably all of the tomatoes we get here see some refrigeration at one point or another, which is why most of them have little flavor. But I'm glad you're able to make the best of the stuff.

It's weird, cause my frozen stuff comes pretty solidly frozen - but who knows what goes on from the loading dock until final delivery. Last week, I get the text that my order was next, and it wasn't...because it had been delivered to the wrong apartment! I'm more concerned with stuff (and have stopped ordering) that shouldn't be refrigerated at all - tomatoes/basil are a prime example. And when avocados get too cold, I just don't think they ripen as well.

Do you know where they are being grown, @KennethT? I've seen the Kesar at Trader Joe's - last year, I think. The guy on my corner has 3 or 4 varieties of mangoes - currently, it looks as if he gets the ataulfo from either Mexico or Dominican Republic. I try to let them really soften up on the counter when I buy from him. You've of course hit on the basic issue I have with fruits and veg from Fresh Direct. That truck is refrigerated almost to freezing, and many fruits and vegetables don't enjoy the ride. (My steak, on the other hand, was very good).

The esteemed Fuchsia Dunlop has a nice recipe for boiled peanuts in Land of Plenty (eG-friendly Amazon.com link). And in the first Szechwan cookbook I bought... Mrs. Chiang's Szechwan Cookbook (eG-friendly Amazon.com link). (Though I have the first edition).

Both legumes.

I definitely perceive Eventide as a decent place to go for lunch, provided I wouldn't have to wait. I'm sorry I missed izakaya and his sushi place as well. When we come back, I'm hoping Portland Hunt & Alpine Club has reopened under its new ownership, because I expect it will be very good. And if you knew what we have to put up with to go out in this city...

Exactly my thought - so similar to edamame.

Mr. Kim really needs to do a better job!! And I did this for you... This is Dave's Killer thin-sliced bread; ymmv.' This pan measures 10 3/4" square.

Some day (and that day may never come 😉), you'll try some of the rices from the Rice Factory...and you'll thank me. (The little Japanese place in Essex Market sells some of their product too, but obviously it would be fresher and/or more freshly milled, and with many more choices, directly from the source). I like that free shipping is easily obtained...my first order early last year - dating stuff like this is almost like coffee roasters! There is a great amount of info about how to cook, provided with the rices. I've got it taped up inside a pantry door...

My cat would probably love it. But I'll pass.

Grass fed, NY State rib eye. Super tender. Served in slices (as the missus prefers) with a shallot/mushroom pan thing. Well-cooked (from frozen) green beans. Rebaked potato, with butter and parmesan. Horseradish sauce on the side, because why not? By the way, note the splatter shield in the lower left hand corner of the top photo...it does nothing, except it sorta started burning, which defeats its purpose, in my opinion.

But in Chinese restaurants here, I’ve had great boiled peanuts. And also boiled raw ones at home, which turned out delicious.

Well, not necessarily taking into account the point of going to a restaurant, but yeah - I get what you mean.

I did a tiny bit of research:

I believe this to be true; but it's just easier to get everything emulsified with the addition of cream. We've had this "argument" before; as it relates to pasta carbonara (where we also argued about bacon vs. guanciale) and pasta cacio e pepe. The key in my opinion, is to use a younger (or less aged) Parmigiano-Reggiano, and some of the pasta water, which in and of itself contains starch.

Step away from the schnappes, @Duvel!!

Friends of ours got married in Jackson, and it's a cute little town. Others live in Freedom, NH. However, that's as far as my insights go...I've got nothing on food, and every time my friends in Freedom post about food, it's from Portland!

Upping that DC pizza game didn't really take much!