weinoo

Just because Covid, can't stop eating (which means cooking). Meals this week included... Cheese ravioli (Raffetto's frozen) in butter and parm, with peas. Ramen. Japanese chicken curry. NY State grass-fed strip steak. Horseradish pan sauce. Duck fat roasted potatoes. Caesar.

It's (Jones) my favorite breakfast sausage for sure. I threw together a plate of assorted odds and ends, from Russ & Daughters. Natural cream cheese, whitefish/baked salmon salad, Scottish smoked salmon, and smoked sable. Tomatoes and two toasts to round out the plate.

And I'll often do the following (which is actually on the Brooklyn Hot Dog web site): start them in a sauté pan with some water, and let them heat up in the water. When the water is all gone, they'll get rolled around and brown for a few minutes - no splitting!

Thanks, @JoNorvelleWalker.

I think it means escarole.

Celtuce?

This is a green radish... So - maybe not. Hmmm...

That almost looks like a type of radish, @johnnyd.

I like that their free shipping kicks in at a low $30 worth of product. When I use up my current supply, I'm gonna give them a go! (Wish they had rice too).

Doesn't the old adage of a fruit should feel heavy in the hand for its size work for lemons and limes in terms of juiciness?

That's your first problem... That's your second problem... Nope. If you know restaurants you like in your area, just keep supporting them. Sadly, lunch in restaurants which focus mainly on dinners (if that's the case here and that's what the "ratings" were based on), tends to be an afterthought. Often, the cooks will be prepping for dinner and have to make lunch in between their prep. It's like brunch for cooks - a heinous shift.

All kidding aside, when I first started making Caesar salads, I had an old paperback, either Julia's or Jim's (basically, the same person almost), and it was the first time I'd learned of a coddled egg. ONE MINUTE EXACTLY! I wish I could find the book - it may have disintegrated like a few of my older, heavily used cookbooks. And I wish I could send back all the bad restaurant Caesar salads I've had; we actually had a good one a couple of weeks ago, but had it not been, I would have screamed - because it was $21!!

I really like my... Breville (eG-friendly Amazon.com link). After reading lots of reviews, and seeing it for $99, I took the plunge and have not been disappointed. Whether or not you need one, @JoNorvelleWalker - I'll leave that to the lurking psychoanalysts.

At least he credits the person from whom he stole the recipe idea.

Well, that is a difference, obviously. King happens to be quite good, not that it matters. All women in the kitchen, not that it matters. Just don't go dropping that Fissler on your foot

I guess it's not just Jacques and me... Why You're Probably Undercooking Your Green Beans (and Pretty Much All Your Vegetables) https://www.nytimes.com/2021/06/30/magazine/long-cooked-vegetables-recipe.html Etc.

Don't show Jo...

Exactly - otherwise, at least to my taste, they are a little "grassy."

30 second green beans are raw.

Good question!!

I have another friend presently in Iceland - she's a horsewoman. If you get a chance... Ride an Icelandic - she says they are the smoothest horses she has ever ridden. They also like to, after a morning ride, roll around in the dirt and grass...

Sneak some of this into the house...just don't tell...

Gorgeous stuff, @Shelby. See! That's the problem with going to grad school!

He had a restaurant here in the city for a while, called Agern. At Grand Central, which was weird.

I had the opportunity to work with Gunnar Karl Gíslason a number of years ago, at a Nordic food festival here in NYC. Of course when his book came out, it was on my list...and purchased. NORTH (eG-friendly Amazon.com link) Meet The Chef Behind The Best Food In All Of Iceland