weinoo

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

What's a telly?

I did a lot of thinking about a new immersion blender before purchasing one recently. Though not 10 years worth. After reading a bunch of reviews, I bought this Breville - So far, it works really well. I doubt I'll ever use the mini-chopping bowl, but I suppose it's nice to have. Interestingly, some of the reviews I read for Bamix didn't like it at all. Others did.

The comedown for Murray's is fairly well known amongst my friends who used to shop there. For cheeses these days, Chef Collective is awesome, and Formaggio Essex (to see and taste the stuff, some of which I'm sure comes from Chef Collective) is my main go-to.

Can’t comment directly on that one, as I don’t think I own it. But those are the type of books I tend to read through once or twice, and then never pick up again. I pick up Marcella, Julia et al. time and time again. Cause they’re fun to read.

I'm wondering about some sort of savory crepes; classic buckwheat with some melty cheese, or something along those lines? Fancy hasselback potatoes incorporating cheese and bacon?

I just think you can do so much better with Italian cookbooks by Italian authors. Hazan, Bugialli, Boni, Artusi, Simeti, et al. Shit - even Waverly Root, Lidia and that other fat bastard.