weinoo

See how nice I am to Significant Eater... Braised artichoke, fully prepped, ready to eat, choke removed, with the heart even cut into quarters! A mayonaise-y/vinaigrette sort of dip to go along. Served with... Roasted Hudson Valley duck leg fauxfit (the legs I used to get at 2 for $5, now $12), over saffron rice. I kinda did these the way @Duvel showed how he did the pork belly. Skin side down for an hour and then drained off that precious first run fat, over onto the other side to finish cooking. The skin just kept getting crispier and crispier. Ended up with about a cup of fat from these 2 legs-wow!

You won't hear complaining from me. I have this...

Sounds great - lemme know if there may be a trade or two in your future!

Yes - these were gorgeous - two small heads. At the farmer's market in Union Square, most organic greens, be they mesclun, misticanza, or just really lovely tiny lettuces, go for between $16 and $20/lb. And in restaurants here, that's why salads are $15 - $20! You don't want to know what "micro" greens go for!

Crab and egg fried rice. Farmer's market greens ($16/lb.!!) and avocado salad.

That's some cooking school guilt shit, man!

Who is tourné-ing?!

You have to try harder. This place opened in 2019, right down the block. It's the "snack shop" from the iconic Pickle Guys. https://ny.eater.com/2019/6/25/18744243/diller-pickle-bar-open-lower-east-side-nyc

Don't forget these... All in my collection! What kitchen task doesn't look mundane, once that moment in time has been photographed?

Japanese chicken curry from Just One Cookbook, using house-made curry roux, which is so much better than the store-bought stuff, pre-made in cubes. New crop (2021), 50% milled brown Yamagata Tsuyahime, cooked up in the Zoj.

Christmas Eve dinner was a fair amount of work. Like guess who got to open these? Wellfleets. There were also PEIs. Must've taken me a good 30 minutes to do 18 oysters; I'll never get hired in New Orleans. Three types of caviar. My favorite was the payusnaya...pressed caviar, which wasn't really pressed, but so delicious. I also did those tiny potatoes, which meant cooking them, cutting them in half, and then hollowing them out - talk about a pain in the ass. Whole roasted red snapper; simple with herbs, lemon and olive oil. There was also a pasta with clams. Brandade and razor clam conservas were additional starters, with the oysters.

Oh you're right, @Chris Hennes about the baking times. My well-calibrated oven (with two thermometers inside) seems to bake much faster than they suggest.

YES - but it's all A OK on an Al Taglio, no? Our first visit to Pizzarium freaked me out!

Beautiful table (and grill, I might add). Merry Christmas!

Check out how I used the "extra" sausage and raab today...

So this dough was my attempt at NY style, no-knead style. 14 hour bulk fermentation. Then a day in fridge. Then it morphed. And it morphed into something a little delicious. A little more Al Taglio, actually. Cause I'm really bad at timing and stuff. And how excited will @Chris Hennes and @rotuts be about this topping... I kept a little of the broccoli raab and sausage aside when I made the pasta last night. So I prebaked the crust for like 15 minutes and threw on the topping for another 5 or so. Nothing is ever gonna be even about any of the pizzas I make.

There are going to be seven fish in various guises tonight - at a friend's apartment. That's why, last night for dinner... Sausage from Ends Meat sounded like a good idea. So - caserecci with hot and sweet Italian sausage, broccoli raab, and Parmigiano-Reggiano. To start, just some crudité and olives.

Yes - I gave my beloved Fagor away to friends who spend a month or two skiing in Utah - she likes it to cooks beans at altitude. But I decided that when I use a pressure cooker, it might as well be automated, otherwise I actually have to pay some sort of attention, and sometimes not paying attention gets me into trouble.

Oh come now; makes great stock.

I believe bottarga is allowed, as are most (if not all) salty cured and or canned fish. No meat. Many cheese are allowed, and I always get them vacuum packed. Roscioli is my favorite place in Rome, right on the Campo for that. I like bringing back super high-quality anchovies in tins, tuna in tins, etc. etc. and exploring one or two groceries' canned and packaged food aisles. I always try to find a half pound of high quality dried porcini at like 1/4 of the price here. Explore the Testaccio Market for some goodies for your suitcase. But - may I ask where you're located? Cause everything on your list is pretty much available here in the US. This page may be helpful to you...Customs and Border Protection And I'll add - No fruits or vegetables. No live chickens. If you drink, stop in duty free on your way out and pick up a bottle of Campari cheap. If you smoke cigars, the Cubans at the duty free are generally considered to be real.

I think it's a...pan pizza!

Are you in Spain...again?!

Round bone shoulder lamb chop - pan fried. Racho Gordo Alubia blanca beans, vegetarian. Frozen white and yellow corn.

I think this is key...I tried it on a carbon-steel pan that had lost its coating, letting the thin layer of oil heat past smoking, before another thin layer of oil got added and wiped out and doing that again. Helps to have a hood, even a recirculating one with charcoal filters.

So...if we were to disregard my total not knowing what I was doing when I stuck the pan in the oven (these times are very distracting)... Note the creases... \ When I wasn't paying attention and I caught the top of the product on the shelf above while putting the pan into the oven. It's not pizza bianca, it's not focaccia, it's not NY pizza, it's not NY Square. But sliced in half with a piece of jamón serrano stuck in the middle, it's not half bad. Much more studying is needed.