weinoo

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.

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