weinoo

House made shrimp salad over greens, tomato, avocado, radish, cucumber, etc. Wild gulf shrimp, gently poached in a seafood/shrimp shell stock, chopped, tossed with sweet onion, celery, piquillo pepper, dill, chives, Duke's, Dijon, lemon juice.

Zero trick or treaters for us. Which would be great if we bought candy, but we hadn't. Simple here - you sign up to either let the kids come to your door, or you don't. If they even let that happen this year. Significant Eater loves candy corn, whereas I'm agnostic. Then again, Significant Eater is a junk-food junkie!

While I had some great food at Delfina (years ago), I never tried their ribollita. Mine is getting to the point (after a couple of reheats) where I think that could be managed.

Do you have a pizza place nearby? Domino's? Papa John's? Kidding! I have never found those long fermented doughs to my liking, be they modernist or old school. They are exactly as you say - dense, with nothing to love about them. Possibly the reason that pizza places don't ferment their doughs for days on end, be they modernist or old school.

Not exactly ribollita. Yet - reboiled. With toasts, a fair amount of parm, and drizzled extra virgin olive oil. Side order of sautéed, shredded Brussels sprouts.

Wow; that special used to be $10!!

I was referring to the consistency of pizza from a restaurant. Or the consistency of any dish I might've eaten; it's the hallmark of good restaurant cooking. Very hard to achieve with pizza from a wood burning oven; I've watched a pizzaiolo toss any number of test crusts at certain pizza places here, until he got the oven temp and timing right.

Never! Maybe I (or you) can learn something! Always willing to learn. Nice job there, @Robenco15.

I think while requiring a fair amount of water, pistachios still require less than almonds. However, I do believe that every few years some new thing comes along which will lead us all to destruction. Not that we're not headed that way already. Yesterday - almonds. Today - avos. Tomorrow - ??

That's where mine is!

I really think that with pizza, as can be seen in the above two photos, consistency may be the hardest concept to attain.

I don't know about the green peppers, @Chris Hennes; aren't there people here (not me!) who despise them? What's the order of cooking for this pie? You say there's a pre-bake, but what goes on after that before it goes back for its rebake? For comparative purposes, here are a few pix (taken a couple of years apart) of the actual Motorino pies, yes actually eaten by Significant Eater and me (as an aside, they always had a lunch special, which was along the lines of a whole pizza and a salad, unless I'm misremembering) for something like the price of a pie.

We always ordered that pie at Motorino OG! And a normal one too!!

All of @Duvel's exquisite explanation above, plus: the only green stuff that should be on pizza, in my opinion, is basil. And I get it - people put arugula and all sorts of things on pizza now, but certainly never when or where I grew up having pizza.

Took the leftovers from a chicken made 2 (or 3?) nights ago and made soup. Sweated leeks, onions, celery, carrots, potatoes, mushrooms, garlic in olive oil and butter. Added 2 quarts of homemade chicken stock, and the bones from the picked chicken, which simmered for 45 minutes. Partially cooked ditalini and the picked chicken went in and simmered for a minute or two.Then made a giant mess by actually plating the soup...

If the question was addressed to me, I'll take my escarole blanched, then sautéed in olive oil with garlic, and served as a side dish. No - it's not great. On pizza, it's just annoying.

Which certainly belongs nowhere near pizza!

Now, while my grandmothers' pâtés chopped livers never had booze in them (that was for drinking), I'm pretty sure most French and Belgian ones do. Possibly because...wait for it...it makes them taste really fucking good.

Mine arrived today, a few days early!

Stupid question, but what about starting with a smaller dough ball?

I'm pretty sure she (Julia) and Peter Kump (which is where I went to cooking school) were friends.

Indeed one of my favorite places. Can get crowded at lunch. They actually served the fried protein on a metal grate so as not to soggy it up.

It actually reminds more of a rather giant calzone.

You did ask about Chinese and Russian product...perhaps these Trader Joe nuts are more to your liking...

While not a huge fan of kohlrabi, we were out to dinner in Philadelphia last weekend (@ a. kitchen + bar), and one of the dishes we had as a starter... was the above salad. Kohlrabi, cucumbers, husk tomatoes/ground cherries, and toasted almonds. Dressed in a za'atar buttermilk dressing, it was quite good. Another plate from that dinner... House-made country pâté, toasted sourdough, house pickles, peach mustard.