weinoo

I use one of them to keep some butter in, out of the fridge. But they are pretty darn small. I brought home some bluefish paté from Cafe Katja the other day (they make and serve both their bluefish paté and their liverwurst in these Ball jars (eG-friendly Amazon.com link)), and they're really a perfect size for your chicken liver or other patés being gifted.

Even better is that they deliver to me for free. I see on their web site that shipping on a first order (over $99) is also free.

Cape Cod Creamery?

What’s at the red spot? I can’t take the not knowing.

But those are my favorite ones to wear. I’d say to just start cooking with the fucker…

It does… and maybe this is the first time I’ve noticed it?

I've recently checked out a few of the wine lists at restaurants in town. Other than the wine lists being mostly useless, the markup in many cases is more than I see here in Manhattan. Corkage is non-existent if a restaurant has a beer/wine/liquor license.

Astor was certainly loaded for bear. I was asked to bring a couple of bottles of Laird's Bonded apple brandy - no problem with that. And though I didn't spend a whole lot of time investigating, the shelves were full.

I wonder if they're (the distributors) more intent on fulfilling their retailer's shelves. That's a local dive store, but I am headed over to Astor in a few hours. That should be interesting, as someone asked me for a specific product they are having trouble getting in Massachusetts.

I would venture a guess that if they weren't from Rancho Gordo, they're probably older, and would benefit from an overnight soak. RG has stated in the past (maybe in his first book) that he doesn't soak beans, nor do the people with whom he cooks when he's in Mexico

The banality of that twice-linked article is a perfect expression of why food writing nowadays sucks. May, 2020 - https://www.thekitchn.com/the-best-way-to-get-the-funky-smell-out-of-your-instant-pot-sealing-ring-250302 How about January, 2018 - https://www.bonappetit.com/story/how-to-clean-instant-pot-sealing-ring January, 2017 anyone - https://www.noshtastic.com/clean-instant-pot-sealing-ring/ And wow! Dry it before putting it away - and on two straws!!!! Who'd have thunk of that? I don't know about anyone else here, but I often put cooking equipment away soaking wet, just to see what that does.

I wonder if a different peel (metal) might work better for some of these pies? ETA: There must be a chapter on equipment - so what do they suggest in terms of a peel, oven setup, etc.?

Neuro fuzzy here - actually just cranked it up for chirashi tonight. Exactly what I do with a slight adjustment of water quantity for jasmine (and some other rices). To Cook in the Rice Cooker: 2 cups (rice measuring cup) jasmine white rice Water to fill to water level 2 for "JASMINE" or 2-1/2 cups (rice measuring cup) 1/2 tsp. kosher salt 1/8 tsp. ground black pepper

I wonder if it's the same selection? That is, do they offer more books available to borrow on line vs. actual hard copies, which you then go pick up? My wife loves to hold the books in her hand, so she does what you mention - and what's great for her is that the library is right next door! It really doesn't take that long for her to get the books she requests; that is, if every other copy isn't already out on loan.

@KennethT do you have an NYPL library card? Because I'm looking right now at their portal (via the Libby app) on my iPad, and they have what appears to be over 100 Indian cookbooks to borrow on line. You get them for 2 weeks, and they are renewable. No less than 4 of Madhur Jaffrey's (and one of Suvir's!, which I've actually read). I find this free (!), easy-to-use tool to be a great resource. One can read the book and/or use the recipes and then decide if you want/need a hard copy (or, I guess, an eBook (though I personally don't buy eBooks)) to own. Many of the older books are available for pennies on the dollar thru Alibris, eBay, and other usual suspects. Regarding the Foods of the World series, I don't find myself cooking from them (though years ago before my cookbook collection expanded, the little spiral bounds were good to have). With some wonderful writers and editors (and there were MANY who contributed), they can be quite an enjoyable read. Authenticity is often not their strongest point, as they were written for an American audience, and back then ingredient procurement was a bit more of an issue than it is today. But some the pictures: WOW; especially if one grew up with Life Magazine!

I wonder how many times I can go out for pizza for the cost of the books + 25 lbs. of flour?

These are all worthy...

Huge lunch yesterday meant we weren't hungry. Well, at least not until we had a glass or two of wine... Couple of manchegos (one more aged than the other), La Tur (love the La Tur), Fontina with truffles, Basque saucisson, nuts, Spanish olive mix, Carr's, and cranberry pistachio crisps.

I find the longer I let a dough ferment in the fridge, the chewier it gets. After the 3rd or 4th day, it’s not really my favorite pizza dough at all.

They also sell a ton of incense.

Still the best way to reheat something like lamb shanks, in my opinion.

I only have one question - afterwards, did you have Ralph's Ices?

Thursday night: a return for the first time since February, 2020 to Ernesto's, our neighborhood Basque-ish restaurant. Which only had opened a few months prior to pandemic. A couple of cocktails to start, and this little gift from the kitchen: The "matrimonio," actually more like a meal than a pintxo. We also enjoyed croquetas and brotxetas as snacks. Significant Eater had the Bikini Hemingway as her main course. It was awesome, while mine was the rodaballo, turbot from Galicia a la parilla. Could we pass up dessert? Note the pictures getting less focused...possibly due to wine intoxication? These are the mignardises and they were wonderful. One of the few reasonably priced restaurants that can currently employ a real pastry chef. Back home on a Friday night, the slacker in me... Did a sheet pan full of wings, potatoes, shallots, and garlic. All tossed in a Basque-ish mix of pimentón, espelette, olive oil, thyme, garlic, salt and pepper. Roasted hot, the wings were nice and crispy.

I don't think I'd reheat on a pressure setting. Gentle heat for reheating is more likely to preserve taste and texture.

Names?