weinoo

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?

I think our guy was Mike! Which meant he really drove a lot!! And if you were really good, you could smoke AND order something!

Food trucks have evidently been around for a really long time... https://mobile-cuisine.com/business/history-of-american-food-trucks/ I do remember at one short-lived job I had, the truck would come around for morning break (this was a job working at a lumber distributor) and the horn would blow at break time, lunch time, and end of shift; sorta like working with Fred Flintstone at the Slate Rock and Gravel Company. It was called the roach coach...sold coffee (plenty) along with anything else one could possibly want. And whaddya know... Some great pics here.

After a big restaurant meal, and then another (if slightly smaller) restaurant meal, we needed this last night... Penne with shrimp, asparagus, shallots, garlic, herbs. And a salad.

As described in this post about pop ups, and a chef's vision being carried out in a strange city/restaurant by a different team, we had a very nice dinner a few nights ago at Manresa at Intersect. Inside a restaurant for the first time in 14.5 months - wow! I definitely thought we were going to get the "you need to order everything at one time" spiel, but we didn't, and our order of the eggplant terrine with brown butter and roasted cumin showed up pretty quickly; in other words, in time to enjoy with our apéritifs. Good (especially for those who like eggplant cuz it's a big crock) - and the (Manresa) bread was great. Our first courses consisted of both the striped jack and the panisse/pomme paillasson combo. I'm a sucker for panisse and these were good, better even than the potato, in my opinion. Served with a dip of Meyer lemon and boquerones, which actually might've been the star of that show. The striped jack, sashimi style - yes, we could make this dish at home - but I don't know if I could source a piece of fish this good. Simple and superb, with a little citrus and slivers of daikon. Significant Eater wanted pasta (Significant Eater always wants pasta), so her trenette with pesto and avocado didn't disappoint, though it was incorrectly described to us, and in the one (or two?) service snafus (probably due to inexperience all around - we were served by 2 wait people, one in training) wasn't quite hot, yet didn't suffer tremendously from that - probably better than sitting under a heat lamp until my fish was done. Oh - it was described as the pasta being tossed with pesto and sitting atop some mashed avocado. No - it was either a pesto made with a little avocado within, or they left the avocado out. Either way, it was good pesto. She enjoyed it just fine. I opted for what appeared to be a favorite here - the black cod - which was great. All the many beans nicely cooked, fish just right in terms of doneness - wow. And I love black cod, in all its guises. In celebration of being out - two desserts - cause why not? Chocolate meringue Mille-Feuille. Coffee & licorice...mmmmmm. And the second one, which really blew me away with its sharp, tangy, citric thing going on... Salted butter ice cream. With rhubarb, Meyer lemon granita, brown butter bits. Fantastic, if not for everyone. We only drank by-the-glass wines, which were all quite reasonable, and nicely served; your glasses are refreshed, bottles are brought over, and tastes are offered. Should I be embarrassed that we had 7? And both the '96 Coteaux Layons (on at $10!) and the '88 D'Oliveiras Terrantez Madeira were delicious - and perfect for these desserts. Oh - here's Kinch making pommes paillasson...