weinoo

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!

Two Amy’s was our favorite pizza in the district, and that goes back a decade or so, @Kim Shook. But I have to ask: Who the hell starts with zeppole?

Those fire seasons appear to start earlier and earlier.

What causes the power outages in Southern Cal? Too much perfect weather?

The second rug , on the floor of the hall closet and storage pantry, not really worth it.

Oh, we're going back, @johnnyd. But their oysters ain't bad either!

Some more than others.

Sorta Fuchsia's Gong Bao Chicken With Peanuts (gong bao ji ding). Fuchsia's recipe calls for the chicken to be in much smaller pieces, and doesn't include celery...I'd already cut up some celery, so in it went. Sorta my own stir-fried Shanghai Bok Choy With Mushrooms in Oyster Sauce.

From a certain height (high) in a closet, I dropped a bottle of Tabasco sauce. Now, this was no regular 2 oz. bottle we're all used to seeing; it was a LARGE (like 8 oz.) bottle. The top popped off, the Tabasco spilled all over TWO rugs. One I was able to wash in a large commercial machine downstairs. The other, I wasn't. And Tabasco has a nice, pungent aroma, which I suspect will be around for at least a few more days. Oh, I'll do something like this again, for sure.

Here's another classic, delcious NY slice (in the Joe's, Luigi's realm), for those trying to emulate using Modernist Pizza. We took a ride out to Jersey yesterday, early, and drove back home via the Bronx, where we stopped for lunch... at Louie & Ernie's. And they now sell frozen par-baked pies, of which I am now the proud owner of two - barely squeezing them into my freezer! https://louieanderniespizza.com/

I don’t understand the need for extra protein…don’t many of us already have plenty of protein in our diets?

That was such a blistering pace…and pretty nice payouts on the exotics. I watched my exacta coming into the stretch and said to myself - we’re screwed. Great ride on the 21…talk about weaving through traffic.

When you get a chance, I'd like to see the Row 34 Cookbook's recipe for crab cakes.

Fried egg, jamón serrano, cheddar, avocado on toasted Dave's thin-sliced something or other.

Let's call it shrimp piccata; shrimp first partly sautéed in Beurre de Baratte au Piment d'Espelette and olive oil, removed, and pan sauce made with shallots, scallions, garlic, white wine, lemon, capers. Shrimp added back, more butter. Done. Greek salad. Focaccia - purchased.

Green chili (Hatch frozen), pork and potato stew. With Carolina Gold rice.

This should've been your first clue that things would go wrong.

I don't know if these were on our lunch menu...what's their recipe call for?

Good question. I suppose that's up to user ability, milk used, etc. And I may have used it half a dozen times since I bought it over a year ago...since then, I've traded down on my Silvia by giving it to a nephew and replacing it with a Breville Infuser machine, which can certainly make nice steamed milk.

I have one of these - works very nicely... https://www.frothlabsofficial.com/ My guess is that it may not last a lifetime.