weinoo

Why do you want those especially, instead of Mediterranean, which I believe come from a specific tree type? These pine nuts are monocultivar. They grow on Pinus Pinea trees, a species of Mediterranean pine tree. Pinus Pinea, also known as stone pine, Italian stone pine, umbrella pine, and parasol pine is a tree from the pine family (Pinaceae) native to the Mediterranean region. https://www.gustiamo.com/big-pine-nuts/

A friend gifted to me this book last night... Maybe all of you know who Marty Ginsburg was, but if not... He was the husband of Ruth Bader Ginsburg, aka The Notorious RBG. The book, Chef Supreme (eG-friendly Amazon.com link), was put together by the spouses of the other 8 justices...despite their often major differences in ideology, evidently they kind of all like each other; or at least they did ten years ago.

I hope you're having some salads with all these pies, @Chris Hennes !

In the Ashkenazic Jewish food world, is there any dish more emblematic than this one? As my grandmothers used to make it, by chopping (hence chopped liver) up the fried onions and livers in a wooden bowl, often a hard boiled egg or two added, along with whatever "seasonings" they were using (my guess is salt and not freshly ground pepper). Those choppers pictured are called something along the lines of (and I think this has been discussed before; maybe @Duvel remembers?), hockmessers. In cooking school, during the lesson about patés, we learned a quick technique...

The writer gives a hint: HACHIYA VS. FUYU: SHAPE Both hachiya and fuyu persimmons can range from a light yellow-orange to a deeper, dark reddish orange. In shape, however, the two varieties have distinct differences. Hachiya persimmons are typically an elongated shape, simlar to an acorn or a very plum roma tomato. The fuyu variety is round and squat, similar in shape to a beefsteak tomato.

Chriashi with sockeye salmon, Alaskan halibut, Pacific cod, and crabmeat. An interesting squiggle of wasabi. And sautéed cabbage and carrots. The fin fish was poached in a court bouillon.

Cindy was awesome. The closest "diner" eatery I can think of in the city (of San Francisco) is Mel's, which was called Mel's Drive In, but I think has morphed into Mel's Diner? Nice.

A little more on yours (Fuyu) vs. the Hachiyas...Hachiya vs. Fuyu.

Those diner waitresses were one of a kind!

Per Elizabeth Minchilli, who may know more about pizza in Rome than the moderns... FYI: In case you don’t know, when talking pizza in Rome there are basically three kinds: Pizza a taglio: This is sheet pizza, sold mostly in small store fronts that specialize in this type, but also sold in some bakeries. It is sold by the weight and has various toppings. You can either buy it to take away, or (usually) eat it standing up at a counter. Pizza: When most people say ‘pizza’ in Rome they mean small, round single serving pizzas. These are made to order at pizzerias, usually in a wood burning oven. Almost always pizzerias are only open at night, so this is a dinner kind of thing (there are some notable and recent exceptions) Pizza Bianca: This is white pizza dough that has been baked in a sheet. It is sold in bakeries and is a true ‘street food’ in that it is meant to be eaten while hot, right away. Roman Pizza vs Neopolitan Pizza: Roman pizza is made with a very thin crust, and barely any rim around the edge. Neopolitan pizza is thicker, doughier, and has a thick puffy crust along the edge. There are also variations that are some where between the two. By the way, Katie says the same about classic Roman pizza... Pizzeria Ostiense is the quintessential Roman pizzeria: bright lights, jocular service, and super thin-crusted pizzas with a slightly chewy, barely raised rim. Its trio of owners previously worked at Da Remo in Testaccio, a beloved venue serving the classic local pizza style,

Nah - too fancy to be a diner...

And believe me, I loved the Fog City Diner, ate there many times in its early life. It was great.

A coffee shop is not a diner. Waffle House is not a diner. Howard Johnson's was not a diner. Nor is Denny's, IHOP, et al. This is a diner, in the city where diners were made industrially, by the Worcester Lunch Car Company, in Worcester, Mass. It's the Boulevard Diner. This is The Miss Worcester Diner... Worcester's Historic Diners. The Lunch Wagon Kings. The Taghkanic Parkway was an early north-south route in New York state, east of the Hudson River. At one time, there were 4 diners along the route, for hungry travelers. There are still two; the one I've eaten at a couple of times is called the West Taghkanic Diner, taken over by a real chef and serving quite gussied up "diner food." It's a perfect example of how diners grew to be much larger than the original railroad dining car style diners... Here's a nice lunch Significant Eater and I shared at the West Taghkanic... More about diners along the Taghkanic...https://www.roadsidefans.com/features/taconic-parkway-new-yorks-diner-drive When I was a kid, our crew would go to one of two diners: The Franklin Diner in Franklin Square, no longer in existence, and the extant Lantern Diner, on Hempstead Tpke. in West Hempstead. Our waitress, Linda, could carry more plates on her arms than anyone in existence. Then we ran into her one night at Roosevelt Raceway, and knew she was a kindred spirit. P.S. The west coast has nothing to do with real diners.

I need more than perfectly decent if something is gonna take up that much room.

I think most all of them. Back when we first started visiting Rome, you could rarely get pizza by the slice or even during the day. You could get pizza bianca or one of its variations (pizza Rosa), sold by weight, almost all day. But for the classic pie as well know it, round, topped with sauce and/or cheese (not, thank god, one of Nathan’s abhorrent toppings), you had to go to a place focusing on pizza for dinner. That’s when they fired up the pizza ovens.

Some of their arguments are annoying. Classically, before Bonci, there was certainly a style of pizza made in Rome that was identifiable. This was one of the seminal places doing "Roman" sytle... Deliciously, I might add. Porcini pie. Sausage, Note the thin crust in both. See through, almost. Along came Bonci... and focaccia pizza al taglio. One more classic Roman... Note the crust.

Oh jeez - help us all!! By the way, that Brazilian pizza looks almost Roman in its cracker-thin crust. This guy's pretty famous in Rome for making the cacio e pepe pizza...

Mmmmmmm... Drago's...

It's the little, often overlooked things, which just make life (at mealtime) a wee bit better!

See (and don't take this personally), this stuff is not even pizza to me. That's just me, by the way, But as far as the book is concerned, I don't need to learn how to bake something that comes out like this. When I'm attempting to perfect pizza, as I know it.

Cool - maybe next year. They're done for the season at the end of the month.

Weird dinner time... Baked potato covered by mushrooms in cream sauce. Bitter greens.

Calling @gfweb and not the OP!

If my memory serves me correctly, @Chris Hennes, in most NYC pizza places serving the aforementioned style of pie (the NYC style, that is), if you wanted a whole pie, you could order one of two sizes. Small or large being the two choices. Was the small around 12", and they would cut it into six slices? The large was anywhere from 16 - 18", and cut into 8. So, I'd think you could do a 12" in the home oven for the best NYC approximation, no? I think you've got the Neapolitan down pretty nicely, though I'm sure a few would disagree.

Well, they're both much closer to you!