weinoo

True...I didn't notice too much of the cured meat platters floating around...just that one pie. Good job!

I'm pretty sure this was. Also probably not the evenest smoothing out of the top; it was the nuts that took the brunt of the small burn. I guess one could always top with a little foil if you see it getting super brown.

My only question is how this all squares with the beginning of your "diet," @Duvel?

Perhaps the messiest dessert possible... But a good lesson on why, when baking something of this sort, the baking dish/pie plate/etc. goes onto a sheet pan. Even in the CSO. Strawberries and blueberries macerated with sugar, a little tapioca starch added to bake. Topping is walnuts, oats, brown sugar, flour, butter, salt.

I'm looking forward to hosting one or a few of these; that is, once our "dining room" table isn't also Significant Eater's office. Shrimp with broccoli, pre final-saucing and tossing, which cooked the shrimp to perfect doneness. Pickled cabbage. Might be called cole slaw? Strawberry/blueberry crisp.

Almost like normal times.

When I first tried the Cooks Venture bird, I was somewhat impressed. I'd been less so with the last one I bought, and here they are not cheap. If the Trader Joe's is really that bird (which I'm sure can come from any number of farms), at $2.99 it's a veritable bargain, if still not that great. Maybe the first time I roasted it and then did other preps with subsequent purchases?

This doctor makes some of the quacks I've seen over the years seem positively brilliant. Just eat less, and get off your asses.

Boy is that a solution looking for a problem. (Kenji lives in Seattle (now)). I wonder how much the "unprofessional" model is?

Some fruits get more intense and less watery when cooked, which makes them better for ice cream. I did that with my last batch of strawberries.

You? Or the fish?

In or out of the packaging?

How far south is the delivery range, @Kerry Beal?

The legs that keep on giving! I almost bought a pair yesterday, but I do have 6 in the freezer! A couple of dinners out this week. One was at a restaurant which might become a new favorite place, even though it's in Brooklyn; but if I can feel like I'm in Paris for a few hours just by taking the "F" and "C" trains, why not? Dessert at Fradei. .. Our other dining out experience was at a restaurant at the Seaport, by a chef whose food was once highly admired by us. Food's still OK, but it's a one and done experience. Carne Mare, by Andrew Carmellini. Arancini with California uni. Does uni now have to be everywhere, including places it doesn't belong? I hope we're eating the invasive species. Alaskan king crab cups. 1.5 pound lobster pasta. Oh, this 17 (ish) layer chocolate cake was good. Also recommended by our favorite employee of the evening, the busboy. Most everyone else was annoying. Last night, after a foray to the farmer's market and a close-by friend to pick up some amazing fruit, I browned and braised a couple of "heritage" pork chops, in sauerkraut purchased at the market. Wow - really great. Along with the first really good south Jersey corn and tomatoes. Summer!

@David Ross I had dinner out at a fabulous, newish restaurant in Brooklyn last night. Only two cooks, no dedicated pastry person (who probably couldn't fit into the kitchen if they tried). Here's how the dessert was served... I hope that's not a finger indent on the bottom right!!

I have enough Lidia books, but I've always like Pati and have none of hers!

https://www.wokshop.com/newstore/product/unique-pickling-jar/ Though they are nowhere even close to what you might be looking for, I've heard that both Korean and Japanese people make pickles too. Perhaps H Mart or Mitsuwa might be of help.

Lindsay Olives - quite Proustian.

I'm much rather (and do only) buy wild caught, properly frozen and then properly defrosted shrimp/prawns, then any alive from a farm. I was surprised to see live lobster available at the Union Square market last week. I'd like to see prices come down before buying any though.

Like Kenneth, rarely seen in Hong Kong/Cantonese style places here, but every Sichuan and Hunanese place offers. And there was a Shanghai place we used to frequent on the upper east side; it also had various pickles. Joe's Shanghai, for example, has the pretty standard spicy pickled cabbage on their menu.

Oh yes - and it's one of my favorite things to do...some things are classic just because...

I think the fact is, borne out by numerous web sites and our own home defrosters, that there is more than one way to skin a cat defrost a frozen fish product. Yama Seafood has a link to the video I posted above on their website. They also have other, different instructions for defrosting bluefin...see pdf on this page...https://www.yamaseafood.com/tuna Great-Alaska-Seafood, another supplier I've been happy with (and you really get to pick and choose, it's not a subscription service) during lockdown, says this: So I guess the bottom line is: whatever works best for you at home, and gives you the best eating, is the way for you to go. Defrost-torobluefin.pdf

I'm pretty sure @gfweb is on the east coast?

Good timing.

I was doing this pseudo-remembering kind of consistently, pre pandemic, but when my freezer became inundated, I figured labeling stuff might be a good idea. It's really hard to tell which stock is which when frozen inside quart containers, that's for sure.