weinoo

Tough job, but someone has to do it! It would be interesting to find out where they're from; the crazy expensive ones I've eaten have all been from Galicia, hand harvested by maidens...I'm not making that up!!

Pretty much why I asked this!!

Hmmm - I find the stuff virtually undrinkable due to its saltiness. I have a couple of Catalan cookbooks, and really enjoy making that salt-cod salad, Esqueixada...

But if I drink 3x the amount of Radler...

Not too much different in its effect that a Radler, wouldn't you say?

Back to my (or someone's) roots, yesterday I made a kinda all-day Sunday gravy. Using beef, pork, and hot and sweet sausages (but no larger hunks of meat), and three different kinds of canned and/or jarred tomatoes... \ For its first use - dinner last night... Faella penne with all-day gravy, some herbs and Parmigiano-Reggiano. Zero leftovers, whereas I usually have enough left over for a frittata.

Looks like you have an nicely appointed house to vaca in! How far from the beach is it? Wow - it was ten years ago!

Wow - I guess after working all day with each other, they prefer the solace of eating alone, out of take-out containers with plastic utensils. And half-naked! When he comes home, do you eat half-naked?

Quimet et Quimet, in Barcelona.

If you could send me a few kilos of percebes (at that price!) I would be most happy.

You know, when I think of all the garbage and germs and street meats and dirty water dogs etc. etc. I’ve eaten over the years, if I kill my self via botulism via not defrosting wild Alaskan salmon properly, I’m gonna be pissed off.

I mean very lucky you. Is your plan to be making any excursions into Barcelona, or might you be trying to avoid the potential for crowds?

Well, no kidding. But not the point I was trying to bring up.

Oh, that's nice!

Funny, I think my produce drawers are colder.

Actually I just checked the TWO real thermometers I have in the fridge. One said 32 and the other 35 in different locations. (Probably why I get the occasional frozen lettuce or why some things I put on the bottom shelf take 3 days to defrost).

Uh oh, how long does botulism take to manifest itself? My guess is there was a hole or two in the packaging after i ripped it out of the freezer. I do keep our fridge at the lower end of temps possible without stuff freezing - around 37-38℉.

I don't understand because I defrosted it in its packaging. Then I salted it like you'd salt anything before roasting it, so no - it wasn't desiccated.

I don't think so; it thawed for around 36 hours in the fridge before I cooked it this morning, and before cooking, i patted it as dry as possible with paper towels, salted it, and cooked it.

Oooooh, lucky you!

Yes - no steam, just plain old convection bake. I didn't look to see if it goes lower than 200℉ - but imagine it would be even juicier at a lower temp. By the way, these two pieces were packed together in one vacuum pack - they were a little thicker, too which can't hurt.

Preference here is for a nice off-dry Riesling with much Chinese food, especially spicy. Or even a nice, fruity young gamay.

Of course - weren't you also lusting after musk-type melons? Was wondering then if either of the two services offers them?

This morning I experimented a little more with two pieces of sockeye from Wild Alaska. Came out as moist as I've ever been able to do in the CSO - 200℉, no steam. For about 12 minutes. It's delicious.

Certainly could've been, and if I were making it at an airBnB in Paris (oh, if only), exactly what I would have called it. Never had a Jersey tomato this good in Paris!