weinoo

I think you need to give them all a copy of Pam's Cookie Collection (eG-friendly Amazon.com link)!

I had forgotten and found a small (properly stored) piece of black truffle. While it wasn't spoiled, it had certainly lost a lot of its wonderful aroma. But it went fine in this baked frittata with artichoke heart and black truffle.

Actually, I think these are the perfect times to seek out the less than easily available ingredients. What you're implying is that Franklin Barbecue's brisket could be substituted for my grandmother's at Passover. Probably not.

Fuchsia Dunlop's Revolutionary Chinese Cookbook was deshelfed last night... So Hunan "style" shrimp (wild gulf previously frozen) with choy sum and snow peas, over noodles in a bit of broth.

Bacon is not equal to guanciale. At least use pancetta. Which to my taste is closer, but still not the same. And sheep's milk cheese is not equal to parmesan, but that sub is not as egregious.

I don't see why not...my restaurant pix were just as bad as my home pix.

What about a bbq joint? Martin's and Edley's were our two favorites. https://www.martinsbbqjoint.com/downtown-nashville https://www.edleysbbq.com/locations/east-nashville

Great - thanks! Interesting how close in protein content it is to their A/P...

True. But now, on other bags of flour, they’re giving a quite precise percentage of protein. Using the formulae certainly gives a broader range of percentages.

In addition to my "00" pizza experiment last night... Another fave, Carciofi alla Romana. Boy, do we love these!

One of my favorite brassicas. It's great simply roasted with olive oil, salt and pepper. I even blanched some the other night and served it, Japanese style, with a sesame/ginger/soy/mirin/dashi dressing! Very lovely haul - I never let any of the giant leeks go to waste - well washed, those outer dark green leek leaves are fine for vegetable stock.

So true, @Chris Hennes, so true! A week or two ago I received an email from King Arthur touting a discount...who can let something like that slip away?! So in addition to a number of other items I purchased (did I really need a King Arthur coffee mug? Well, it put me over the limit to qualify for the discount, so...), I bought a bag of... And set out to make pizza yesterday, strictly following the instructions on the back of the bag. I wish they'd listed the protein content of this flour somewhere. This first pie came in at about 4 minutes, after preheating the steel for an hour and then turning on the broiler for a good 10 minutes... And was quite good. But it was the second pie, baked for an additional minute and a half, which really hit the spot... I didn't have a lot of mozzarella, so I made if half cheese, half plain. And I used a bit more sauce than I normally do, this one a jar of my favorite stuff from Gustiamo blended with a can of Muir Glen chopped tomatoes, some olive oil and salt. I guess I'd call it somewhere in-between Neapolitan and NY style, as it was not soupy as some Neapolitan pies can be, and more tender than some NY style pies might be - less crispy, that is, other than that crust rim. Quite good.

I'm blushing...

We have friends who do nice dinner parties. Or who used to do nice dinner parties. He always pulls out something that was used on trains at one time, as he collects that stuff. It's pretty cool, and if I had room... The menus in the article are telling. We got to dine once on a train overnight from Florida to Virginia - it was fun. The food...well, they tried.

French fries cooked on a train! Gets me every time.

Hmmmmm - giving me some ideas, @Pam R. Do you use A/P...I know you Canadians have some fancy flour up there?

Possibly on this train? (Don't believe everything you read). Like this: This (above) actually seems to be the consensus.

You and George Burns!

Man, I was so close to this option last night as well. I ended up making donabe rice with ginger, hijiki, Alaskan salmon and halibut (both taken out of the freezer).

Miele.

You'd think (nah) the food might get better as the cook becomes more seasoned. Then you'd think wrong.

Including booze???!!!?!

Did they really?! A Newly Digitized Menu Collection Shows Off America’s Lost Railroad Cuisine

I've seen the first two, and for some reason they don't move me. How do you do Rome without some of its classic street food, like the famous fried baccala, pizza (either al taglio or blanca), suppli, gelato? Too much eating of pasta standing up. I was happy they gave Santo Palato a shout out (Not surprising with Katie P.) - it's a great restaurant. I've had that tripe and the frittata and both are so good. It's a bustling, friendly place -even way before starting to get attention. Maybe I just miss Tony for this kind of stuff...does anyone really do it as he did?

Yes - same as cazuelas, same as donabes, etc. etc. How big is that herbal "brewer" approximately? I like the spout (if it's a spout).