weinoo

Spareribs in a spicy Szechuan bean sauce (cheaper even than wings!). And because one evidently needs a vegetable, and because I was kinda lazy last evening, green beans cooked along with the spareribs, which isn't such a bad way to overcook green beans, in my humble opinion. Plated; and I need to take a better picture, what with the white plate and Jasmin rice screwing things up...

Back in the old days, with Chinese cookbooks here in U.S., most of them subbed what they called "pale dry sherry." I always had a bottle of that in the fridge - probably Gallo or some such. Now I actually (probably) spend too much on the real thing at liquor stores in Chinatown...not grocery stores. Some of the Chinatown liquor stores have quite the selection.

So I open the Sunday Times yesterday morning, only to see an insert proclaiming chicken is broken. And this company has the answer, with chicken "that's a lot braver, a lot bolder. A chicken that's smarter, healthier, and more sustainable." All good things, right? 'Cept it ain't chicken. It's Daring. And it's "chicken" that's made entirely out of plants. Has anyone tried this dreck yet? Cause I know I won't be. Daring Foods Plant Chicken They're gotten a couple hundred million dollars in funding, and are currently carried in 6000 Walmart stores. HELP!

This got started earlier than the rest of dinner... Rohan duck breast (also started in a cold pan!) with an orange and mustardy pan sauce, Marcella's smothered cabbage, and 50% milled semibrown rice.

I'm working on those no-knead doughs from MP. I'm pretty sure this is the Artisinal pizza dough, but don't quote me on that. I'm also working on making round pizze, but have decided (in my dotage) that if it's not going to be round, let it be what it wants to be. Quite tasty, in any event. Sauce was simply canned San Marzano DOPs, hand crushed, with salt and oregano. Significant Eater said they were great.

Some of us can tell. Every once in a while, that Catalan sneaks in.

It's good stuff. I knew FD carried one or two of their oils, but they have many more varieties to choose from on their website; some 100% CA stuff, others sourced from various places.

We actually used to go to one of the hookah bars across the street. Shady characters (other than me) abounded.

Great for roasting chicken, be it whole or a sheet pan type of roast, with potatoes and other veg. I bought us a gift of new harvest olive oil (olio nuovo) - from California Olive Ranch. It's very good, and they were running some sort of sale at the time.

They probably didn't even show the owner smoking his hookah, which he was doing every time we were there (while cooking!).

Yes to croaker/drum. No to catfish.

I don't believe they are a "requirement;" they're certainly helpful for those who are unsure or unpracticed. Sniff 'em; you'll know.

Maybe your new job has made you more mellow 😉. As a New Yorker waiting for our dispensaries to open (and waiting, and waiting), I will say that the products being produced in Massachusetts are very nice, in my experience.

I can understand your concern for those just learning. I use a folded towel (not a really nice one) and another towel underneath, but no glove. It takes away too much dexterity for me.

Only one way to learn...buy a proper oyster knife, some oysters, and go to it. I'm pretty sure youtube is your friend for this task. Last night, the last of the Pèrigord truffle... Stored with the eggs used to make Brouillade aux truffes; the truffle grated both into and atop the brouillade. Served with warm baguette and French butter. And the last of the Jidori chicken... Made this outstanding chicken soup. Stock made from the roasted carcass of said bird, along with bits and scraps.

I would think that's perfect Ooni weather!

I think Pierless was purchased by Baldor? I'm pretty happy with great alaska and just buying what fish I want, when I want fish. Or getting good wild gulf shrimp from Fresh Direct. Or going to the farmer's market and dealing with local fisher people.

Heat 1/2 cup of olive oil (and maybe a schtickle of butter) with a tablespoon or two of nicely minced garlic. When garlic is golden, maybe add 1/4 cup white wine and let it cook off for a minute or two. Add large, wild gulf shrimp (for this dish, I shell and devein them, and brine for a half hour) in one layer to bubbling cauldron. Turn over after 1 minute. Don't overcook the damn shrimp! And then throw a splash of sherry vinegar and a handful of chopped parsley atop. Serve hot right out of the cazuela. Lotsa baguette for dipping.

I wonder @Shelby if it's the same drum @Chris Hennes was eating last night. My guess is you're eating freshwater drum, whereas Chris could certainly be eating drum from salt water (which I've caught while fishing the Chesapeake).

A simple dinner, made good by high quality ingredients... Wild gulf shrimp, garlic, good olive oil, parsley, red chili pepper, splash of sherry vinegar. With a baguette and a salad.

Marketing to get you to spend more?

I'm pretty sure he passed away before Seinfeld started.

Japanese curry (chicken) rice. The rice is the new harvest, just milled stuff - and it's great. Served with some quick pickles of cabbage and cucumbers.

When I set up the farm, I'm coming to you for advice! He tried once with my martini, but I put a stop to that! My father had lost the tip on his first finger in a press accident when he was in his 20s, working at his uncle's plant (the uncle who invented the underwire bra, as a matter of fact). So guess which finger he used to stir?

I've managed for this long with a spoon, whisk, or as my father used to do with his martini, his finger.