weinoo

I guess I really don't want just an electric griddle, since the most use the Cuisinart got was for panini. Narrows it down quite a bit - Breville and Cuisinart seem to be at the forefront in multitasking. And there are a lot of electric griddles on the market; griddles which don't have the heated top for pressing.

After a good life of service (at least 10, maybe 15 years), it appears as if my Cuisinart Griddler has given up the ghost. I can't complain, at an amortized cost of about $8 a year. I imagine at this point it comes down to replacing it with the same product or the Breville; but, is there another electric griddle I might take a look at?

I'm a little jealous, but have booked the Red Inn for later on in the year. Actually, post summer, since I don't want to deal with the potential crowds.

Trust me...in NYC in the 50s/60s, that was the only thing available as well. Though the only way I saw green bells was in slices on a "salad." I still don't mind them; just don't find myself going out of my way to find and/or use them, when so many other colors are available year-round. And they were often, along with onions and carrots, the only vegetables included in many Chinese American restaurant stir-fries.

\ I got a lovely Hudson Valley Fisheries steelhead trout filet from Cervo's. Cured and smoked in the gin donabe. Don't you just hate it when someone does this? Quality control before making 15,000,000 of them. It was good, and can't wait to have the leftovers, on toasted rye, for breakfast.

Are we using the $6 or $7 a dozen fancy farmer's market eggs for dyeing, or eggs that cost $1.29 a dozen. If the latter, I'd be willing to toss once they've served their purpose (as I toss the leftover matzo and other garbage from passover). If the former, why are you using them anyway?

The marshmallow twists are no better.

They make a few other things, too, and still in Brooklyn!

Great minds, Michaela, great minds!

Anyone want my extra Joyva ring jells? Actually, anything more than 1 or 2 is extra. (God, are they gross).

Doesn't get bonier or crispier than this... BONES OF THE DEAD COOKIES-OSSA DI MORTO But probably not a confection, right?

I think if you make a tight pureé, it ought to be fine? I mean, they put fresh tomato on some pies. and mushrooms, which can exude liquid if not handled properly (i.e. cooked first). In Italy, I truly think the reason is they much prefer eating their carciofi, be it fried or braised, as a separate course.

These are certainly the 3 I was referring to...just great stuff.

Here's what Artichoke Basille's eponymous (disgusting) pizza looks like... I checked in on a few menus at some of the more well-known pizzerias in the US (Una, Bianco, Roberta's et al.)...nary a one with artichokes on their pies. Not even the famous one in California, with access to the best, rarest artichokes...Pizzeria Mozza. In Italy, never saw artichokes on a pizza - they might say, why ruin two dishes? Well, Bonci might put artichokes on his pizza focaccia, but... I'd make an artichoke cream. And make a white pie with it. Like Eataly's... \ It can be used on so many things... (except pizza, evidently)

I only do that watching the Mets.

Sure - after all, what's a matzo ball, but a dumpling? Yesterday, for lunch... Matzo ball ramen.

Maybe you get good frozen ones; the frozen I've tried here - tasteless and useless.

That's the one I bought (it was like $29); great for a handul of nuts needing to be chopped, a quick emulsion, etc. etc. And - it fits nicely on my counter, while the big, underused processor is in the pantry.

I always thought Paulie used too much garlic in that sauce.

I'd make that carciofi alla Romana, and eat it alongside the pizza 😉. Why ruin two things?

Interestingly, and in the same vein, I'd venture a guess that a book by Penelope Casas, or Claudia Roden, or Colman Andrews or Paula Wolfert, each in their own specific subject matter, is going to be more useful to one trying to learn about a specific cuisine, rather than reading about what technique might be best for, say, making brandade. They just delve way more deeply into the subject matter than a technique book does. That said, while it's wonderful to have the knowledge Escoffier and Point et al. offer, I think Richard Olney does a pretty damn good job of helping me cook like someone in the countryside of France might. And @paul o' vendange - I really like the Verge books! Do you have an opinion about Michel Guérard, who basically started a pretty important movement in cooking? Not that we cook like that!

The Pepin books are wonderful; I don't own the Ferrandi books, and I don't know if I should thank you or curse you for pointing them out to me!

Another of the myriad reasons I've stopped watching almost all food TV.

With Jacques, it's either mint or chives - his garden must be overflowing!

Here's the orange cake video... https://www.facebook.com/watch/?v=430958017951634 Sorry - it's here... https://www.facebook.com/permalink.php?story_fbid=3858127590903947&id=127821870601223