weinoo

i wouldn’t have it any other way!

You wouldn't actually use ground saffron, would you. Isn't it widely considered to be an inferior product? Or, put another way, isn't it widely considered to be easily "doctored" to actually not be saffron? I can't imagine someone going through the exercise of covering books in mylar to be the same person to use ground saffron.

Indeed…looks like one is the British edition, published about 10 years after the original.

His books are always good! Here's my "collection" of books, wth a good focus on Sicilian cooking: Obviously, you already have a different, award-winning book by Wanda Tornebene...this one (Sicilian Home Cooking) is good as well. And you have a different book by Simeti, so we like the same authors, and Mary's book is a pleasure to read. Katie's books are always good, and contain well-tested recipes. The Carlo Middione book is one of the older Italian cookbooks on my shelves, and even though it encompasses the food of Southern Italy, he was a Sicilian immigrant, and many of the recipes are what I would call Sicily-based. It was a cookbook I couldn't put down for a long time, as can be seen by how tattered the cover is. I might have a few more with a Sicilian focus, I just couldn't locate them at the present time! Na bella jurnata!

My order today (from Fresh Direct) included: Alderfer EggsCage-Free Grade A Large Brown Eggs, Dozen Qty: 1 $5.49

I don't understand why it's preferable if all I'm doing is, say, boiling a couple of lobsters. Restaurants use plenty of pans which are not cladded. The All-Clad stockpot does appear to have an aluminum base, making for good enough heat distribution for its usual purpose.

Does one generally need a clad pot to make stock, or perhaps boil/steam a couple of lobsters or crabs?

I quit the bean club "lite" maybe more than a year ago, and I still have beans from the last delivery! In any case, I shop at Formaggio Essex, and they basically carry all the RG beans (as does Union Market), so I'm in no fear of running out.

No, I have not, as I don't generally use chicken breast in this manner. I didn't think you wrote the recipe, I was just commenting on how that step I quoted above makes little to no sense to this reader.

Step 4 - sort of confusing, no?

I like high heat.

Toasted, buttered bagel. Iberico and cheddar cheese. Apple and Cara Cara orange.

Lat night's glou glou... with a pretty simple pasta dish, and some roasted acorn squash. Quite a low ABV (10.5%), this one goes down like...grape juice? Delicious.

Trader Joe’s tuna!

I tried one of these things years ago. Impossible to properly clean, but that didn’t matter - it basically sucked at its job. my alternative is simple - parchment paper. At approximately $.08/sheet, a pretty good deal… https://www.walmart.com/ip/Katbite-200-Pcs-12x16-inch-Heavy-Duty-Unbleached-Flat-Parchment-Paper-for-Baking-White/899307061?wmlspartner=wlpa&expiryTime=1739721453174&c=mWebSmartBanner&vtcWeb=Xwhj-IoRalSTNxs9H6Co-s

This guy is great, the video is from Bon Appétit.

Frittata - potatoes, scallions, dill, parsley, Russ & Daughters Gaspe nova.

BBP - basic breakfast plate. Avocado toast - sourdough boule. A few slices of gruyere and idiazabal. Cara Cara orange. Blueberries.

Enjoy = probably the least crowded time of year to be there.

Always a favorite of mine.

Setaro gemelli. Tossed with house-made marinara, feta cheese, olives, parsley, Parmigiano Reggiano. Crudités (carrots, celery, cucumbers, blanced broccoli) with more of my house-made ranch dressing.

Almost everything roasted: And everything sorta the same color. Top right sautéed (as Julia calls them) chicken thighs, meat removed and finished in the pan sauce. Bottom roast is roasted potatoes. And on the left, roasted cauliflower and broccoli.

I think the confusion will continue on... There is a wearever.com website (which is linked via the SEB website), but which goes nowhere. There is a wearevercookware.com website, which is apparently Vollrath products.

Some day maybe try a Chardonnay that is crisp and lively and isn’t sweet. Like a Chablis.

As an aside, the National Safety Foundation would have nothing to do with the manufacturing of the pan, but would show that the pan passed certain standards; standards that were most likely necessary in order for the pan to be used in a restaurant setting.