weinoo

Oh, @Shelby - you can always ship some of those limes east, to @JoNorvelleWalker.

Of course! Very similar to the shishito.

I always wondered why kids were so annoying, and now I know...it's the parents!! Just bring them a bag of potato chips (not onion flavored) next time, and be done with it!!!

Somewhere between paella and Spanish soupy rice, but cooked in a cazuela... was this: somewhat soupy rice of chicken and chorizo, with ramps, shallots, red peppers, chives, saffron and pimentón. (the thing with soupy rice is if you wait like 10 minutes to eat it, it becomes not so soupy rice). Preceded by pan con tomate, and accompanied by a Romaine and butter lettuce salad.

Jeffrey was my butcher for many years. His butcher shop, started by his grandfather almost 100 years ago on Orchard St., closed in 2011, after the recession and perhaps too much gentrification. He was a character, beloved by all - he would often give people free food if they couldn't afford to eat. He sadly passed away in 2016. Here he is, butchering a pig...

I think one of the issues may well be framed by the question: "does a pig even have a neck?" Alternatively, "when a pig goes out, do it wear a collar?" Maybe the terms pork collar, secreto in Spain, etc. etc. are all just fancier ways to call that topmost portion or frontmost portion of the shoulder?

I've taken to shaving garlic with a small microplane, when not treating it unkindly with a knife. I don't know that I've ever owned a garlic press. Now - a ginger grater is another story.

Truth be told, I was more worried about how strongly they would attach to the walls they are attached to. My contractor made sure they're in there forever i think. The knife inserts inside the drawer, as well as all the inserts wherever I put them, came from here. Many variations available. https://draweressentials.com/collections/cooking-utensil-10wide-with-10-slot-food-prep-knife-storage-block-combo-insert-collection/knife-block

These hold so strongly I'm amazed. https://www.benchcrafted.com/magblok

One they figured out they could get 5X as much by selling pork neck, rather than grind it up, all hell broke loose!

I've got sharp things in a few places. I wouldn't call this anyone's perfect solution to "knife storage." But it is how a number of my knives are "stored." There are a few in knife rolls, and even some in their original boxes as storage. Some fancy Japanese stuff.

It (the secreto) is such a delicious cut. Ernesto's, the Basque-ish restaurant up the block, used to slice and grill them as steaks; they're great. Now they appear to be on the menu as cured Mangalista.

Here's more on the pork shoulder steak. I think depending on how far down the neck the collar comes from, it can almost be the butt. But my guess would be what @Anna N links to. More here... https://www.epicurious.com/expert-advice/how-to-make-pork-shoulder-steak-instead-of-beef-article Delicious any way you look at it!

Be careful - using a manual one (Hario) on a trip with friends (so grinding coffee for four) led to rotator cuff surgery!

Just trying to back up the stuff I mention with a bit of the factual reason...

i had a little leftover sausage/tomato sauce from a pasta I made last week. So I popped open a can of baby clams, used a little shrimp stock, and these... Linguini with ramps, sausage, tomato, clams, Calabrian chili, white wine, shrimp stock, and herbs...

Some of the (pork) collar I've purchased looks like that. Inside the shoulder perhaps?

One of the more ridiculous things I've read so far today. My guess - the wrong grinder, lousy beans, a crappy machine, operator error...or more likely...all of the above. N.B. New Zealand eats more ice cream.

The biscotti del prato, or cantucci, are baked twice, as (I think) are most biscotti! My pastry and baking teacher was NIck, back at the old Peter Kump's NYC Cooking School.

I think Italian biscotti are your best bet for what you want. Like these... Cantucci

Maybe you should buy the pre-sliced?

I think he may not like smoked duck fat.

Come on, you know it's gonna be good. But all you weird toppings people - no pineapple for you!! Rome Gets Its First Pizza Vending Machine. Will Romans Bite?

Good! Indeed watch the salt. I think I may have blanched the hocks before I make stock with them. But for sure you want to check its saltiness level before using it to cook the beans.

I got some good wok hei going the other day. Then I went out into the yard to...