weinoo

So funny, because in the biography of Beard I just finished, it tells of how he could never figure out the microwave, and didn't use it at all!

Back to basics - good, solid cooking and only a bit fancy at times. Not a circulator, anova, paco jet, anti-griddle, etc. in the lot of 'em! How the fuck did they manage?! Though if Jim were still alive, he'd probably be all over it. As he was with this... He actually loved the toys.

Awesome...I have (had) a few sand pots (over the years); some came with delivery, as mentioned above (NOT IN CHINA, IN NYC). Some I purchased - maybe even a fancier one at one time. This one is real basic, like the first one shown up above; often here, they are enclosed with some wire. A different one (I wonder what the hell happens to these?): This one is a bit nicer - bought in 2012: But still with the wire. And I just realized, this is the one from my first picture! Looks like sand pot rice with sausage and mushrooms, and stir-fried shrimp and cabbage. Dated Feb. 3, 2009!! Wow. In China, are they ever called Clay Pots? Because that seems to be the preferred term here... Clay Pot Pork.pdf

That's great!

Funny, I didn't see a lot of that being done in Olney, Pepin, Child... But yes, agreed...I often do just stir fried celery. A totally different taste and texture of the same veg.

I used some chipotle powder making the soup. Added to the pan just as the vegetables were softened but before the beans and liquid went in. Water mostly, some vegetable stock. A few hot sauces on the table, from RG to locally made by some favorite restaurants.

I don't remember the name of these RG black beans (not the standard ones and currently not shown on the site), but they're quite small and hold their shape even after a couple of hours of cooking/reheating. Significant Eater's possibly favorite soup. House made crème fraîche and avocado to garnish.

Reading a lot of Olney lately. Beard, Child, Pepin too. Which is why I seem to be braising a lot of vegetables lately. For side dishes or appetizers. Like this celery, which when really cooked through, is so delicious.

I knew they had a name!

Well, my cake isn't falling, but this morning I made something I rarely do... Taking the muffin pan out of the oven, I started to feel my fingers burning, the pan slipped out of my hand, and I dropped the whole thing on the floor. I'm an idiot. But they still taste good! Banana blueberry muffins.

I see it now! We bring the median way down. I worked my way down, but all I got to was the subway.

It's interesting what different definitions of small exist. And how much one can do in a wholly owned house as opposed to living within the confines of an apartment building.

Well, anything not used for a week or more would have to be rinsed anyway, in the world in which I live. The stuff I use daily - not so much.

Rails, hooks, pegboard with magnets and hooks, open shelves. I love it all... Even before the reno 3+ years ago, I liked the open shelves, rails and hooks thing... The original "reno" I did when we moved in - all good IKEA stuff, personally installed by a friend and me.

There was a restaurant here (A-Wah - rip) with the specialty being their sand pot rice dishes. As a matter of fact, when they delivered, they actually delivered in the 沙锅 - shā guō. One could accumulate a fair number of these if one so wished, but I would always return the last one I got upon the next delivery. Sometimes I would just walk a couple of blocks to the restaurant and have lunch there. Imagine my surprise when I see literally 20 of their pots all cooking away over what certainly would qualify as a high flame! I guess they got them so cheaply it didn't matter if a few broke here and there!

Awesome! Between Canadian flour and Canadian mustard seeds, you guys have the markets cornered!

Awesome - thank you. How about your formulae? With types/brands of flour!

Once properly cured, I've never had a problem with them cracking or breaking. I don't crank the burner all the way, but for this shrimp, went to at least medium high. According to all that's been written, the key is heating gradually (and always to have some oil and/or water in it) and no sudden change in temp either way. Probably not a bad idea to recure if they haven't been used in a while. By the way, I've seen a similar vessel (Chinese sandy pot) being used over some pretty high flames.

Really can't get enough of these... Some mise... With that pain d'epi to sop up the juices.

What does the fish have to say?

If there is a next time... No chance - I'm not even attempting baguettes (yet you should see all the stuff I bought to help me attempt baguettes). Calling @Ann_T!

Everything old is new again?

At (one of) my local bakeries today... This gorgeous Pain D'Epi, which I just had to have.

Finished up the last of the black truffles earlier... Stuffed a few slices under each of four thighs and roasted them. Got a nice crispy skin. Also made truffle mashed potatoes to serve with. And some sautéed asparagus. Didn't even want to turn on the stove last night. Made a big salad with some Spanish cured tuna, piquillo peppers, avocado. And already made céleri rémoulade and pickled string beans (purchased).

She has people she wants to use mustard gas on??? This is interesting, about the mustard that Fallot produces... https://www.fallot.com/en/la-moutarde-en-bourgogne/#moutarde-de-dijon