weinoo

This tasted so much better than it looks (often the case with my plating)... Something rarely made, because who really wants turkey breast, unless it's in a sandwich or maybe smoked? However, while cleaning rearranging my freezer, I came across a small section of turkey tenderloin that had been frozen in December. So, out it came to defrost in the fridge while I decided what to do with it. And came up with turkey piccata. Served over buttered orzo (a shonda, I know; pasta first, piccata secondi). Way better than expected, actually. Maybe because once sliced into medallions, the turkey was salted for a few hours prior to cooking. And then cooking it - basically about 3 minutes total (these pieces were not pounded into submission). I'd also made a bit of turkey stock with some trimmings while I was slicing the medallions - that helped ramp up the flavor. Good capers, shallots, herbs, white wine, lemon, butter for the finish. Might even try chicken piccata at some point.

I can't wait to see the pictures over the next 9 weeks.

Maybe more importantly, how the fuck do you save Modernist Cuisine, Modernist Pizza, Modernist Cuisine at Home, and the cat? My iPhone is not a problem!

Only Google is the indispensable reference...you just gotta weed through the garbage.

Certainly no shortage of limes here. Above these, loose lemons (from Spain!), limes, and Meyer lemons.

Yes - via Williams Sonoma. With separate controls, have you tried adjusting to be equal?

Ordered April, 2021. Arrived Saturday. Mostly will be used (as was my Cuisinart griddle) for pressed sandwiches and pancakes - it'll cook 8 at a time!

Julia's The Way to Cook (eG-friendly Amazon.com link) is a nice tome. But is there really a "best" anything? What if I want to cook Spanish or Catalan or Basque food? I might turn to Colman Andrews. French? Maybe Robuchon, maybe Bocuse? And on and on.

Nova and scallion country omelet. Toasted bagel, half buttered and half avocado-ed.

There's a grilled one, and a marinated one - both bought at D iPalo's, imported from Italy. They're really good, and easy. With the price of artichokes here, practically a bargain. Of course, the problem one has when going to Di Palo's, is that's not all you're tempted to buy.

I've never bought a commercial meatloaf mix, and when I do make the occasional meatloaf, it's free form, not in a loaf pan. Get more crusty stuff that way.

That looks great @johnnyd - enable us with a recipe! I don't think the price of oil is helping with the price of seafood. Griddled prosciutto and 2 cheese (one Italian, one French) sandwich. Assorted stuff on the side. Griddle.

I used the stove top griddle I referenced above this morning, for Significant Eater's birthday... And made plain, blueberry, and banana (for me) pancakes. You can see the pan heats up pretty evenly. You can see the cook can't make a circular pancake. These are bigger pancakes than I usually do; the griddle measures 10.5" square. And since the pan was out... I griddled up prosciutto and cheese sandwiches for lunch. @rotuts will note Campari branded tomatoes, purchased you-know-where.

Significant Eater's birthday. Pancakes of plain and blueberry.

That is very cool.

A couple of nights ago... Hatch green chili stew, with pork and @rancho_gordo's Bayo chocolate beans. Chicken cacciatore. Buttered orzo with parmesan and herbs. @Duvel - note... The chicken wing flat - not crispy, but slides right off the bone. Neck was there for the cook as well.

Here's a little ode to Dom, and the quintessential New York slice, from Pete Wells... @Chris Hennes and @Robenco15 - some day, you may both be Doms! https://www.nytimes.com/2022/03/17/dining/dom-demarco-dead-di-fara-pizza.html

Domenico DeMarco, founder of iconic Di Fara Pizzeria, dies at 85 https://www.bkmag.com/2022/03/17/dom-de-marci-di-fara-pizza-death/ https://gothamist.com/food/domenico-demarco-founder-of-iconic-di-fara-pizzeria-dies-at-85 RIP to a fairly iconic NY pizza maker.

Without a doubt, that becomes harder and harder. Whereas I used to use the cleaver to hack chicken into smaller pieces, now I resort to the good old poultry shears.

I think this also may be based on the fattiness of either/or the beef and pork used. Hamburgers don't even enter into the discussion, as no hamburgers I eat have pork in them. (Nor bread, eggs, etc.)

I think I had something quite similar; if I recall, it could do a number on the fingers/knuckles as well!

Ina is grinding her Parmesan. I prefer mine grated.

I only buy scallops at the farmer's market, harvested fairly locally, and they're always in the price range you mention seeing now. But here's a reason for why you're seeing higher prices...https://www.usnews.com/news/us/articles/2021-07-15/scallop-harvest-to-decline-again-this-year-but-still-strong

The thing about that Westmark is that it doesn't look as if it has the perfect disc for using on parmesan. I got my (used) Mouli on eBay (or similar) with 5 discs. It's grate great... Note the bottom disc in the picture above. It's the one to use when grating parmesan... The disc in the Westmark pictures they show grating cheese is probably not great for parmesan. (And it's made in China, which means it'll probably break quickly).

These are great. I always ask for a smaller bag (usually they're like 3+ pounds), as I can't use it all at once. And I don't know, but my guess is they're best on the day you buy them. (They're not happy making me a smaller bag).