weinoo

I think that's close to the recipe I recently used for (while cutting the sugar back 1/2 to 2/3, and using good vinegar): Still a big fan of Marcella's smothered cabbage, as well as her next-day smothered cabbage and rice soup.

I wish I could say I made it with x seaweed, but this is stuff I buy, made in Brittany... https://www.lebeurrebordier.com/en/collection/beurres/le-beurre-aux-algues/

I figured I'd spend some time cursing in the kitchen yesterday... So I played around with corn tortillas, the 3-ingredient aggravator. As I was making them, I was texting with a friend who spends a fair amount of time in Mexico. She advised me to use more water than I think, or what appears to be, necessary. These were from dried masa harina (Bob's). Another bread that I imagine gets easier to do if one were to make them daily. I had a bit of a trouble with the griddle and getting the temp perfect.Significant Eater enjoyed them - along with huevos rancheros for breakfast; both Hatch red chili and Hatch green chili were involved.

Another Almost All-American dinner - Southern style. Salad (big) with crab cake and house-pickled shrimp (a first!). Mel Bakery's baguette with 3 flavors of beurre Bordier...espelette, seaweed (seemed apropos), and lightly salted.

What happened to the missing 10%?!

I can only opine on Sony cameras in general; it's my most recent digital camera purchase (their iconic A6000) and absolutely the best digital camera I've owned over the years. Don't judge it based on my food photos, by the way; I don't really put care into taking them. Be it splatters, lighting, positioning, framing, etc. etc., I just wanna eat by that point. Coupled with the fact that it will accept your optics (that's huge), I think it's a no-brainer, and you won't be disappointed.

Don't be dissing the celeriac!

Do you believe that in all the years of cable TV in this apt.(18), there has not been one single program DVRd. I don't even know if we had a DVR within our cable service, but now that we've "cut the cord," it appears that we can save whatever we want, somewhere in the clouds.

The All-American dinner. Grass-fed, local rib eye (sous vide to 133℉, then seared), RG Buckeye beans with Hatch red chili sauce, organic "spud puppies" (oy). Rounding it out... One of our favorite wineries in Sonoma.

I think I gave up probably about season 10. I just couldn't take it any more. Maybe too many commercials, maybe too many tatts. I dunno. However, JT has always been a favorite of mine, and if I could watch it without commercials...

That seems pretty low, and while it's what he uses in his bakery, that's in his bakery. And it's a specific flour, which might have other attributes you're not aware of. Try something a little higher in protein - like closer to 12% maybe? Or drop the water a percentage or two, and maybe see how that works.

I am jealous of all your salmon!

This one? Wow, it's so rounded... do you own any of the Copper Coeur Line?

I find that hard to believe. Then again, Ann Arbor/MI in general has some other legal devices which might cloud one's judgement.

What next, @Shelby ? Banh mi flavored? Dove flavored?

They have marketing people specifically devoted to people like you.

Why can't they just leave well enough alone?

This is a closed device as well...but I seriously don't know why cleanup, as it relates to smokers, drives everyone so batty. Take a look at @Norm Matthews set up...my guess is Norm isn't overly worried about cleanup!

Well, that's only if you believe that Zingerman's pastrami is anywhere near as good as Katz's. I mean, you have to compare equivalents, not just some product having the same name.

So you guys mean these companies are trying to make money!! I am shocked, I tell you!! (OK, what's the movie reference?)

I haven't set them off in a long while. I have the kitchen window open and there's decent cross ventilation, and the hood sucks up most of the smoke and filters it through charcoal. I also have two nice air purifiers (with HEPA) in different locations (and you should see the filters on those when they get cleaned).

Now you're just trying to confuse me. Because the item price isn't any cheaper if I pay for shipping, is it? I just have to spend a certain amount.

The new Ibushi Gin Donabe got a tryout last night. Now this isn't the $350 Ibushi gin; it was more like $50. Some seafood arrived yesterday, so I started with that... Scallops and prawns, brined for an hour or so, and then smoke cooked for as long as the instructions sorta say. Tasty, but not quite perfect at this point. More practice necessary. It's also why I didn't do the full pound of prawns and half pound of scallops; the rest got poached in a shellfish stock - they were delicious. Re: the instructions: "they" say to line the bottom of the donabe with foil and put the chips on top of that, as it makes for easier cleanup. Well, it also makes for not as good smoke, in my opinion. I think the chips should go on the bottom of the donabe, in order to be in better contact with heat, and then be topped with foil, to catch any drips from the product being smoked. Or no foil at all. So I'll try that next time. And scallops/shrimp are not necessarily the best item to smoke, if you like these things barely cooked. If they're barely cooked, they'll get practically no smoke flavor and I might as well use a smoking gun. If they (the prawns and scallops) get nice and smoky, they're probably overcooked. I think a pork tenderloin, or something along those lines, will make for a better experiment. And since I can probably get some great steelhead filets and whole trout, that'll be on the menu too.

Some of the places I've used for higher-end stuff do free shipping at a certain spend level. Even overnight. Katz's, Russ & Daughters, Regalis, Great-Alaska, Browne Trading, for starters.

I'm sure the Zingerman's stuff is lovely, but man - their shipping rates are up there.