weinoo

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.

Sterilize I guess is the wrong word. Pasteurize?

I've always worried about 400 meter long ships.

Interestingly, it happened to be quite warm yesterday (over 70℉). But, I have spoken to a food scientist I trust, and his suggestions will be taken - that is, to heat the soup up to a boil and hold for 5 minutes. The beef can be kept in a sous vide water bath for a few hours, along with some of the other vac packs to sterilize. The kugel will go into the hot oven for a good hour. I don't think Pharaoh is getting me just yet.

I'm not worried about the refund - I handle that stuff through my credit card company, if Goldbelly is unwilling. They tend to take the side of the consumer. I've DMed Solomonov directly - we'll see if he responds. And also written to the restaurant directly, we'll see if they respond. @chromedome - I realize I might;'ve done that, but this stuff was nowhere near refrigerator temp and was out on the truck for at least 15 hours. It was warm yesterday. Who in hell packs a couple hundred dollars worth of food (easily 6 or 7 lbs. of stuff) with one ice pack (on the bottom, need I say)? So - consensus is to dump it, I'm guessing.

Here's the first email I received back from Goldbelly: (Actually, it doesn't really help).

So my passover meal package arrived last night around 6:30 PM, after being in transit for at least 18 hours. This came from Abe Fisher/Zahav/Solomonov in Philadelphia, via Goldbelly. I don't know how the logistics all work. To say it arrived at refrigerator temp or anything close to that is a joke. To say it arrived, as Goldbelly says: "cool to the touch" is a stretch as well. I'd say it was in the danger zone for a while. How long is anyone's guess, but according to tracking info, it was on that UPS truck for a while. https://www.goldbelly.com/zahav/abe-fisher-passover-meal-kit/instructions There was literally ONE ice pack, fully melted, sitting at the bottom of the box (I always thought ice should be on top?), in some liquid, which I'm assuming was various condensation from packages as they warmed up. Here's the packaging. And the box, with the liner I imagine helps keep stuff cool? Like I take something like this to the farmer's market, so if I buy seafood, I have something extra to keep it cool in, but I'm home in like 15 minutes. The way the food itself was packaged seems fine - I don't know if it was cooked sous vide or via standard methods, but it was all vacuum packed... Now I know from years of reading here and around, that certain bad things aren't killed by reaching boiling water temp, otherwise I'd be happy to heat everything up and go for it. I'm happy to put stuff in the oven and really heat it up, even higher than the boiling point if that was to work? (Aren't there weird spores which can form and not die via heat?) So - I am very worried about the safety factor. I'm no food scientist. I understand the final plague to get Pharaoh to chill out was to sacrifice the first-born son, but I'm not ready to go yet, and certainly not ready to go via food poisoning. What the hell should I do? Oh - even if I have to throw everything here away (well, I'm okay with the matzot and chocolate tart), I have plenty of food in the house. We're not gonna starve! By the way, y'all know I order regularly from D'artagnan, some stuff from Regalis, some seafood from Alaska - that stuff all arrives in perfect condition!

If the carrots are somewhat sweet, there's always... French Grated Carrot Salad

And check out something like this: https://debuyer-usa.com/collections/rings-frames/products/round-cake-expandable-frame and of course, this place: https://www.edehillerin.fr/en/tart/1820-2587-cercle-a-tarte-inox-082020100.html#/196-choix_diametre_cm-10

Not springform. They may have the rings you are looking for here, and maybe you can simply use the bottom part of one of your fluted tart pans... https://www.nycake.com/products-search?qs=tart

That is! https://www.danleader.com/

Her two recipes (the demi and the en vessie) are slightly different, as her"en vessie" recipe, at least in this book, contains no truffle. Instead, the chicken is cooked in Riesling inside the bladder. Other recipes I've seen for the dish include truffles and foie. And "en vessie" is practically the original sous vide! in Dirt, Buford talks about it, and how they ended up putting all sorts of goodies inside the bird inside the bladder... https://www.npr.org/2020/07/15/891290856/bill-buford-discusses-his-culinary-journey-in-new-memoir-dirt

I spent the whole morning baking. No - I'm kidding...I happened to go to the farmer's market today, at Union Square, and one of my favorite bakers was there... That's a sourdough whole-wheat miche on the right.

I do store them - when they arrive (in perfect condition from Regalis), I put them in a sealable glass container loosely wrapped in a clean paper towel. 4 eggs can fit into the container with them, and in they go as well. I change the paper towel every day or so. The first day I usually make a pasta, the next day brouillade, the next day risotto, and the last day maybe under chicken skin some or something like that. Mashed potatoes, perhaps? Regalis says their truffles will last about a week, but are obviously at their best within a a few days of receiving them. This last batch was 4 14 gram truffles, so they were easy enough to use equally. They're also very clean, so after a wipe down with a paper towel or brush, I like to peel them and use the peelings and trimmings as I'm cooking the risotto or making the sauce for the pasta, and then shave the rest over at the end. I imagine they could actually be frozen or made into a good butter. Regalis has a number of different truffle products; the only one I can comment on is the butter, and at the price, it's pretty darn good. Not for nothing, La Mère Brazier includes a recipe for what was allegedly her most famous dish: Volaille Demi-Deuil, Chicken in Half Morning, making use of the exquisite black périgord truffle. I notice that now the truffles from Regalis are frozen; I appear to have gotten in under the wire with the last batch of fresh ones.

Freshly grated, on Grand St. As someone once said, tradition. Our passover dinner will be coming from Michael Solomonov's Zahav/Abe Fisher in Philadelphia.

I was thinking Tennessee lamb. But instead... This birthday batch of truffles from Regalis was really fine. Since I'd made stock earlier in the day, why not make some black truffle risotto? 7 grams of porcini and a few button mushrooms found their way in as well. Mounted with Parmigiano-Reggiano. Chives for color. While it seems quite wavy (all'onda - Venetian style), by the time this gets to table (after the fantastic photography 😂), it's not so wavy. Carnaroli rice used. Served with carciofi alla Romana.

Except in the United States, where if you go into any butcher shop in America, and ask for cutlets, they will be boneless. After the butcher asks what kind of cutlet you want. That's why i asked @Duvel the question.

Interesting that you call them cutlets - they appear to have bones, and I've always associated cutlets as boneless things. But butchery is obviously different in different countries. Pork stir-fried with a Szechuan style sauce, along with the only vegetables workable and in the fridge - peppers, celery, carrots, scallions. And a NY State Finger Lakes Riesling to go along.

I do have one or two other Portuguese cookbooks, though one of them might be a Spain and Portugal thing. No - is it? I paid under $20?

Suvir made a wonderful okra dish at the late, lamented Devi. I recall thin strips. And indeed... https://www.foodandwine.com/recipes/crispy-okra-salad Okra's been around here in Chinatown for many years. Even my corner guy usually has it. As a matter of fact, this afternoon... I'll leave it to your judgement how "fresh" it is. And at the farmer's market, when in season, they have a beautiful purple okra. Tiny pods.