weinoo

While that food looks good, I am lusting after those little Mauviel roasting pans!

It can be done!!

Thank you!

Chang seems to be morphing into Gen X's Ron Popeil. Microwave dishware? I mean, aren't those just plates and bowls that most of us already have?

I think they are the classic brand; I've bought them and they're quite good. Adding that it looks as if Ivin's are as well...https://www.inquirer.com/food/sweetzels-spiced-wafers-ivins-cookies-acme-fall-philadelphia-20190925.html

I couldn't resist... Great price. Arrived today and it's in much better condition that I hoped for!

Avert thine eyes, @Duvel (or anyone in your wife's family)... Paella. Chicken thigh, mushrooms, and yes, a little chorizo. My liquid to rice ratio was slightly off (been quite a while since I made paella), thereby rendering very little socarrat. Peas and carrots on the side.

I just can't see canned or jarred cherry tomatoes without skins...I think the process would leave nothing but tomato pulp.

I just cringed, only a little.

I get some really sweet ones (cherry tomatoes) via Gustiamo; the problem to me is the skins.

Tuesday night was dinner out, as we wanted something fried for Hanukkah... So Cervo's it was, and these croquetas (chorizo and tetilla) hit the spot. As did the fries. As did the fried shrimp. Last night, back to the kitchen. Leftover salmon (not the band) meant salmon latkes... Yukon Gold baked potatoes, green beans blanched then sautéed in beurre espelette, olive oil, red onion, garlic. Alongside (and used as a topping for the potato) was cucumber and red onions in sour cream.

I remember that (as an old deli man) as Taylor Pork Roll. I also remember a few other items we used to slice up for customers: New England Bologna and olive loaf. These (eG-friendly Amazon.com link) are a Philadelphia specialty...

Snoop Dog’s mashed potatoes are da bomb!

Cartabaga? That old dish??!

It looks as if the greens (spinach?) are blanched, but I'm wondering about the use of fresh tomatoes...do they weep a fair amount of liquid, which may also keep the finished product a little softer than preferred?

Now that I think a bit more about it, I think my use of the ricer for potatoes is limited to gnocchi. For which a ricer comes in handy, and does one of the better jobs. Speaking of ricers (and who doesn't), the Farmer's Almanac (!) has (all) this to say, and you can see just how important one can be!

Nothing like some braised endive to mellow out the sweet fatty duck!

I can see you there, @rotuts, opening all those little packages of Laughing Cow!!

The Trader Joe's close by has such vast turnover that I doubt any cheese has time to get moldy. So I use both Trader Joe's and Formaggio, as well as Chef's Collective, which has an extensive cheese selection.

I guess I'm cooking throwing dinner together again after a week away... Coho and sockeye salmon (via Wild Alaskan) over stir-fried bok choy, carrots and shitake. Rice. The two salmons were both cooked in the steam girl, low temp/steam for about 11 minutes. Still a little rare and juicy. And I keep forgetting to remember to slice the salmon before cooking it, so it doesn't appear as if it's been ripped apart.

Well, lookee here... I unpacked them in the hallway as I could barely pick up the darn box. And I will do nothing else today. But - I figured on putting these books next to Michelangelo and Barack, as I'm pretty sure Nathan fashions himself as ground breaking as those two 😉 .

Seems as if they like my mother’s, with an updated handle.

It's why we have no stairs. And sadly lacking opiates.

Herewith my potato masher, second from right, which was my mom's, and probably dates to the late 1950s or early 1960s (Flint is the brand). To our taste, this technology is state of the art...I bring out the ricer when preparing a larger batch of mashed potatoes.

I wonder how something like crème fraîche would work in lieu of heavy cream? Probably easier to find without and more interesting stuff in it?