weinoo

i think if one's aim is to master any art, one ought work with a master; say with Gabrielle Bonci. Or Jim Lahey. Or Anthony Mangieri. Nancy Silverton. Or at da Michelle. Patsy's. etc. We can learn lots from books, but nothing like watching the hands of a master.

I'm waiting for Modernist Carrot.

I don't know, but the web site says: The Basic Digital Access Subscription does not include e-reader editions (Kindle, Nook, etc.), NYT Games (the Crossword) or NYT Cooking. Maybe an upgraded digital subscription is a better bet.

As I thought....5 lbs. of California spots (live) = $250.

Oh man, they took like 2.5 - 3 hours (though I don't remember if I soaked them) on the stovetop. FWIW, I actually prefer cooking most beans on the stovetop. But because it's starting to get hot here, I decided to haul the IP out and use it for the first time in a long time, after becoming less of a fan of pressure cooking en toto. So knowing I wanted to try Chana Masala, and knowing how long the chana took to cook the last time I made the dish, and reading my friends recipe and how he gets the chana nice and tender in his pressure cooker, bam! 50 minutes, natural release, nice and tender. Today or tomorrow I'll use them for chana masala.

In my dreams! I did see Santa Barbara spots at Regalis; they're a fortune. And if you tell us how much the BC ones cost you, I'll be extremely jealous.

I'm with @Duvel. Though obviously I won't be buying the outdoor pizza oven. And at some point, maybe I'll buy it...like when the volumes come down in price, either individually or as a set...look at what Volume 5 of the OG can be had for... Modernist Cuisine: The Art and Science of Cooking, Volume 5: Plated-Dish Recipes $14.99 $8.99

You know who never throws away stale bread? Here too... https://www.facebook.com/ChefJacquesPepin/videos/143451204355330

You're welcome. Of course the flip side I failed to mention is some of them cook faster than you'd think. So the old cooking school adage comes into play: cook them till they're done! (And check often).

I guess the limas can take a while too; they’re huge and you need to keep an eye on the water level.

Just cooked some Desi Chana tonight. Soaked for around 8 hours, and cooked in the IP for less than an hour, they’re nice and tender and will be used in a recipe (Chana masala) tomorrow. They take forever on the stovetop; probably as long to cook as any bean I’ve bought from RG.

Yeah - I had a nice discussion with my friend about that...most probably a different, redder chili. I think I used what is considered a generic chili powder, and the idiot that I am, didn't know that "mirchi" simply means chili in Hindi...

Melissa Clark, she of the recipes everyone loves, writes a nice primer on various (but not all, by any means) alliums, for the NY Times' food section. Know Your Onions....

Yesterday, I happened to get to a favorite bakery early, and they had something I don't see often at their place in Essex Market - Kaiser rolls! And immediately decided that breakfast was gonna be a sorta classic... The aged gruyere melted beautifully, and that is D'artagnan's "Mangalica" ham. Fancying it up even further (but making it look as bad as possible)... Jamon, egg, cheese and avo on a Kaiser roll. Was very good.

Right - so in that article you link to, it reads...

A friend's recipe for chicken with tomatoes and yogurt (aka Better Than Butter Chicken)... Ain't winning any beauty contests, but boy was it tasty. Steamed Basmati rice and buttered peas alongside.

I don't know if it's what they value themselves at, or what investors value them at that's important.

No - In n' Out.

EMP - goes vegan. Single Thread - opening a plant-based venture. Guevara's - we know that story. And... And guess who is in on the act. Hint: It ain't just Oprah... https://www.nytimes.com/2021/05/18/business/oatly-ipo-milk-substitutes.html?action=click&module=In Other News&pgtype=Homepage Oh - I forgot... HELP!

Rice pudding...https://www.allrecipes.com/recipe/24059/creamy-rice-pudding/ Reheat with milk for cereal; which I guess is rice pudding.

And today I saw the news that Single Thread is opening a "sister" restaurant, in the "old' SHED space. It will be plant based... https://www.instagram.com/p/CO9DcFNrNqb/

You can have my quinoa!

It's a good year for soft shells so far.

My guess is that it'll all be one big company after a while!

What kind of ramen noodles are you making? Or using?