weinoo

damn - so I wasn't far off with procuring those 10 pairs of slippers! If it wasn't against the rules to leave them at the front door (in the hallway), I'd certainly do that.

I always seem to let bananas over-ripen, so they become this... With raisins and pecans. Really nice when spread with good cream cheese.

If this helps, it is from the pastry course at cooking school...

In NYC, god knows what ends up on the bottom of ones' shoes. So ours come off at the door. Inside shoes or sneakers go on if we want to wear them - I always do because I spend so much time in the kitchen. Sig Eater - not necessarily. Now, back when we were able to host people, I thought I'd do something fun - so I bought like 10 pairs of slippers (all on sale at LL Bean or Land's End or somewhere) in different sizes. That way, I could ask guests to remove their disgusting shoes and put on fresh, clean slippers while in attendance. I ended up donating all those slippers, as I decided it was a stupid idea and I also had no place to keep the 10 pairs of slippers once they got here. And instead, telling people when they're invited to wear nice socks, as their shoes are coming off when they arrive.

Spaghetti and meatballs, with a few chunks of Italian sausage in the sauce gravy. I didn't think we'd be able to, but we each ate 1/4 lb. of the Faella spaghetti. It also appears as if I let a bay leaf get onto my plate, as well as a shard of the parmesan I was grating. The horror! A favorite veg (other than the prep) - "baby" artichokes. Braised with shallots, white wine, chicken stock, thyme, lemon, olive oil and parsley. These are soooo good.

As an aside, have you seen the movie Dark Waters? Very well done.

Has anyone ever had the granola from Emperor Norton? A friend and I really like it, and we're trying to figure out how to reverse engineer it, but it's difficult because we can't find any here. It's served at a few cafes in Paris.

They're super comfortable. And more supportive than the Crocs I've owned in the past. If your feet aren't worth it, what is?

I gave up Crocs for a number of reasons, not least of which is the orange man. I've been very happy with these...and they have a few variations on this theme...Birkenstock

In addition to pizza last night, yesterday was a fine day for soup making. Bean soup with a few parmesan rinds, but no stock or meat of any kind. Quite delicious. These @rancho_gordo cranberry beans make a lovely broth.

With the same dough an attempted pizza bianca was made the other day, but with 24 hours more hanging out in the fridge, almost round pizza was made last night. I stretched as much as possible and got it quite thin... But do I like 2 or 3 day rested dough for this kind of pizza is the question. The answer - I really don't think so. It attains, for want of a better description, a different type of chew. At least we're having fun experimenting. And probably gaining weight.

You're probably right! So many varieties of shallots...http://vegvariety.cce.cornell.edu/main/showVarieties.php?searchCriteria=shallot&searchIn=1&crop_id=0&sortBy=overallrating&order=DESC Banana shallot...https://www.cooksinfo.com/banana-shallots

Even if you're not physically down in the mines, I would think you might want to be careful about expelling around the cafeteria! Did you know that the world's oldest recorded joke is a fart joke? I didn't either...the stuff one learns. (By the way, I don't get the joke, nor do I find it funny). World's oldest joke traced back to 1900 BC

Quite a cross to bear, @Franci. Those frozen Argentinian shrimp appear to be the same stuff the Trader Joe's carries. Not a terrible product, but certainly not as delicious as wild shrimp from the gulf or the keys when those might be sourced.

I think how I might smell, working in the mines and eating that food, might be the least of my worries!! Like I don't want to gross anyone out, but the flatulence level...

It's such a great soup, and perhaps the simplest soup to make. Other than that old classic - stone soup. Amazing, right? They're far from the only company not engaging in minimizing shipping costs; like even when I implore upon Amazon I can wait and to ship everything at one time, I'll often get 4 different packages shipped to me from the same order. Four shipping boxes or envelopes and four full shipping costs. It's obviously at the bottom of their lists. The giant jalapeño's cousin. I too get these monster-sized shallots (like 4 or 5 to a pound), which appear to be grown in the US. We grow 'em bigger here!! On the (now rare) occasion when I can find shallots from France, they're the "normal" sized ones we were used to seeing back in the day.

RIP, Suzi.

Here's what is said in Bonci's book about his pizza Romana al taglio... His recipes kind of bear that out. They have a fair amount of oil when building the dough, and are baked in a pan, whereas I associate classic Roman pizza bianca dough as being built with no oil, baked on the oven floor, and topped with good oil pre and post bake. And salt. In any event, I made 2 doughs on Friday; one which I baked that day (above), and a slightly different dough (under 70% hydration) with a tiny bit of oil and a tiny bit of sugar; it went into the fridge after its overnight ferment. Baked after a good 36 hours in the fridge, in a sheet pan because there's no way I'm dealing with a peel and this thing... Leftovers were had today for lunch, heated, sliced open and stuffed with a slice or two of Mangalista. Good stuff. Gotta get me some Tipo 0 to play with that.

Busy day yesterday, as I decided to make meatballs... I also figured lemme roast them at high heat instead of pan frying them, a technique I'd not tried before... But which worked out quite nicely. A big pot of sauce, which also had some Italian sausages in it, and then the meatballs added to braise for a while. Dinner... Fusilli with Sunday gravy, sausages and meatballs. As @Franci mentioned somewhere, this is one of the few instances where the sauce can go on top of the pasta, though I did toss the pasta with a tiny bit of sauce before plating it. And yeah - sorta heretical to serve it as one course, but you know. don't tell

These little booklets... From the Angostura Wuppermann Corporation (pre zip code). Now fellas... If you're smart, you'll tear out the little pamphlet in the back of the already little pamphlet, and see what happens... When you give it to your wife...maybe you'll get lucky.

Right?! Look at a bit of the history of Standard Brands... (slightly off-topic, don't tell Margaret 😉). Standard Brands was formed in 1929 by J. P. Morgan with the merger of:[1] Fleischmann Company Royal Baking Powder Company E. W. Gillett Company of Canada (1929) - Toronto-based baking goods company (maker of Magic Baking Powder) founded by P. W. Gillett in 1852 Widlar Food Products Company Chase & Sanborn Coffee Company By 1940, it was the number-two brand of packaged goods after General Foods.[2] By 1955 the company was listed as 75 in the Fortune 500. Standard Brands made several acquisitions. It bought Planters in 1960, and the Curtiss Candy Company in 1964. In 1979, it acquired Inver House scotch.[3] The company merged with Nabisco in 1981 to form Nabisco Brands, Inc.[4]

Did they have grape nuts?

Sorta the difference between a "goyishe" latke and a more "jewishe" latke.

When does 5.0 come out?

Yeah - I wonder if it's part of a larger contraption? French fry cutters come in some interesting styles...