weinoo

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.

We have some pretty good beer places too! https://www.thegranddelancey.com/

New (used) books purchased and one has been received... And...

A couple of simple dinners as we complete a birthday week. Here's the lasagna, mentioned previously and picked up from I Sodi, and the asparagus beurre moussant: There was a smallish (2.2 lbs. about) Joyce Farms poulet rouge needing heat. As it's getting warmer, didn't feel like turning on the big oven, so back to the steam girl... Nice crispy skin and tasty. And finally... Tagliatelle with black truffles, butter and parmesan.

Absolutely. They also get up really early to bake.

This is kind of what I always tell myself, especially when it comes to baking breads, pizza, etc. I'm sure if we did it every day, they would become increasingly more professional; but we don't, so notes, impressions, taste, etc. are what's used to help us along. Even when we finally bake that perfect ciabatta, loaf, pizza, etc. the next time maybe the weather's different. Maybe the temperature where the dough is rising is different; maybe the flour is different. And on it goes.

I'm sure it's delicious. But let's say next time you're in Nashville; order a chicken burger with pickled fennel...and see what happens 😉.

Do you weigh anything, to really get a precise baker's %? Might help if you're planning on making ciabatta frequently, and really want to get better at it. A ciabatta (along with their other Italian breads) I always liked was the one by Il Fornaio bakery, in San Francisco. I've owned the book since it was published in '93: The Il Fornaio Baking Book. (eG-friendly Amazon.com link). It's quite a bit different than baking books published now, for any number of reasons. Here's what that baker had to say about ciabatta: (ignore my scribble, I try to work in grams now) \ Oh - the biga...

Yes, indeed. Imagine how good it might be without the fennel?!

Thanks...I get around 12-14 pancakes using 125 grams of flour.

The request was for lasagna. But we started with aperitivo and snacks... Baccalà mantecato, topped with crumbs and heated up. Along with carciofi fritti. Two types of lasagna from I Sodi and asperges au beurre moussant. For dessert, torta di cioccolato.

Yesterday was Significant Eater's birthday, so I started it off with one of her favorites (other than a giant breakfast burrito from the Frontier, which wasn't happening). But blueberry pancakes were. For not making pancakes often, and for not making them in a long time, these came out really good. Mine even had some banana.

A few of the newer bakeries which have opened here offer 100% ryes. They're intense and great. The Times published a recipe from Claus Meyer (Noma co-founder), who opened the Nordic food hall in Grand Central, and was selling a delicious rye. https://cooking.nytimes.com/recipes/1018537-nordic-whole-grain-rye-bread

It quite appears as if this stuff is not available any more.