weinoo

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

One year we went to Italy...I specifically was looking for the stuff that they really use to make Mostarda. Purchased in a pharmacy, and probably as bad to bring in as fresh milk cheeses... You don't want to get a whiff of this stuff.

Yes, and all the good pizza and bagels are made in NYC!

I was just hoping you still had the mustard.

Your grandkids have certainly figured it out!

Well, I don't think I do... If you have a Simpsons one, they're going for $35 on ebay...RARE The SIMPSONS UNOPENED AMORA "DIJON MUSTARD" GLASS JAR- FRANCE/1997

That's one way to look at it. Another might be called hoarding!

Perhaps if you didn't spend so much time at Trader Joe's, and studied your geography instead... I think mustard plants are probably good for the grapes.

The Fallot is certainly a lovely mustard. I opened the one on the right yesterday, specifically to add to the celeri I made. It was a bit wimpy.

Just seeing this topic. And yes, this was our first exposure to tacos - us bunch of jews and italians "coming of age" on Long Island in the early 70s.

I find myself doing this as well. It adds a certain je ne sais quoi.

JT was probably referring to one of the earlier bios about James. This one is brand new. He did live for many years in NYC, and that's where the Beard house is.

That's a great post, @paul o' vendange! I, too, often head down the rabbit-hole. Significant Eater will side-eye me as I pull yet another book off the shelves (of course, without returning the ones I already have down). If you can, borrow from the library the new bio of James Beard - The Man Who Ate Too Much (eG-friendly Amazon.com link). He, too often lamented missing his beloved Pacific Ocean coast, and the wealth of lovely products he remembered for his whole life. And it won't even involve any Advil.