weinoo

Let's not forget the quantity of oil! Even Bittman suggested a lot of oil for his tortilla recipe: INGREDIENTS 1 ¼ pounds potatoes, 3 or 4 medium 1 medium onion 1 cup olive oil Salt and freshly ground black pepper 6 extra-large or jumbo eggs In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil.

Oonice. Good cupping on that pepperoni.

You could put freshly caught trout in it - it still wouldn't be "potato salad!" A shonda.

Hmmm. In my less than humble opinion, sweet potatoes ARE NOT FOR POTATO SALAD.

Anthony was at it again today; it looks like they're shooting for a September reopening here and my fingers are crossed. https://www.instagram.com/p/CRRw-90sHkD/?utm_source=ig_web_copy_link

I was a deli guy in high school, on Long Island (though Nassau, and south shore). Guess who the person was who got to shred the carrots and chop the parsley? That shit stuff (the potato salad) came in 5 pound tubs - and yes, it was very good (albeit less liquid-y than the one shown above). You know what else? The carrots and parsley also went on top of the cole slaw. Which also came in 5 pound tubs. And was very good! If I could remember the name of the company which produced them, I'd tell you - but that ain't happening. Depending on which deli I was in at the time, we might've also had chopped herring salad, "health" salad, and various other options. I kept a nice case, even back then!! Now, depending on mood and also on what type of potatoes on hand, I'll make a "French" version of potato salad (Julia liked to use a little chicken stock, tossing the potatoes with it after they were cooked), or an Italian sans mayo (both can certainly have capers), with just good olive oil and vinegar. The tip about dressing with vinegar while the potatoes are still warm is key. If making an "American" version of potato salad, I see no wrong in nicely diced celery and sweet onion (if you can't stand the thought of raw celery and onion, just sauté them in a little olive oil; what I do for mac salad), a fair amount of herbs, good mayo (Duke's for me). Sweet pickle stuff or relish is, as some of my peeps might say, a little goyish. And nothing wrong with Ensaladilla Rusa, when the fancy strikes... My mother's potato salad (which wasn't bad iirc) always had hard-boiled eggs in it, and probably a lot of mayo.

It had enough sodium?

I think I do pretty well at home, my ice cream is very smooth and I'd also be willing to say that it's better than some of what's offered professionally. I'm not doing better than Il Lab, but I like my ice cream more than Ben & Jerry's, for example.

Homogenization? No. The point a few of us are making and have made here is that what's good and delicious for me, maybe you don't like as much? Or maybe that there is not any "best" this or "best" that after all?

So it’s a bit of a Proustian thing 😄?

Some of these Ooni made pizzas are starting to look like Anthony's... Una Pizza Napoletana For this style of pizza, I don't believe I've had better (here).

The midwest of Canada?

You won't convince me. But... Ms. Cree and Jeni both make you homogenized if I were to buy and use Creamline milk. Or when I start entering competitions, which will happen never.

Should I be afraid to ask what Sir Pizza is?

Sorta Pad Thai. Not necessarily traditional protein/veg ingredients, but the flavors were great. With my sad Thai basil, grown indoors (and which Rosie hadn't eaten).

Yeah, that's what I'm doing and kind of always did with wood cutting boards. It still can wobble unexpectedly - just my screw up, so I've punished myself by ordering a Hasegawa.

For each of 4 frozen styles of confection, she has a blank slate recipe, which I like. (Custard, Philadelphia style, sherbet, yogurt). Thgen each of those chapters has a number of recipes based on different flavorings. She goes pretty exhaustively into the science of ice cream, in ways which I can almost understand. And then more so into ratios, percentages, etc. etc. She allows to use any one of four "texture agents" in her recipes (commercial stabilizer, gums, tapioca starch or cornstarch). And they just come out damn good to my taste. Here is a sample custard recipe...https://www.fodmapeveryday.com/recipes/vanilla-ice-cream/ And a Philly style one...https://foodcrumbles.com/philadelphia-style-ice-cream-an-eggless-chocolate-ice-cream/

Braised pork chops (well, this is the part of the pork chop after Significant Eater's share is sliced off); braised in chicken stock, balsamic, Worcestershire sauce, brown sugar, onions and garlic. CSO corn with chili powder and lime, Carolina gold rice, Marcella beans alongside.

Stop worrying so much about problems; your food photos look fine?

So where's next?

Is there any need to use an homogenizer when starting with homogenized milk? I don't believe I use any emulsifiers either. I've pretty much settled on Dana Cree's methodology.

That's definitely happened to the one above as well. And it really shows where I've used my serrated knife to slice, say, a loaf of bread for freezeing. They *(Korin) and other places do sell a sanding tool...

Evidently not! Oh, to be an old ice cream machine... (Philly style, or custard based?? Enquiring minds...)

That is a fucking thing of beauty!

Friday night, back to one of our "old" favorites, where we hadn't been since late 2019 I'm guessing. Started with these and a bottle of Moussamoussettes and... They were great, with a spruce vinaigrette and tea gelée. The menu is shortened, and with only a few of their classics on it, we ate almost all the new dishes. And finished with... Which came along with Fabian's classic chocolate hazelnut tart, as a little gift. Saturdays are pretty much always stay home make dinner nights. Last night, my red and green dinner... Cold beet and yogurt soup, with dill. Linguini al pesto. Ice cream and sorbet for dessert.