weinoo

So I bought all that stuff at Cervo's, when all I was going to make was some simmered beef over rice, a la Just One Cookbook. Included with the simmered beef, poached prawns and a little piece of crispy skinned steelhead trout. Over Haiga rice.

Erwin, one of the owners of Cafe Katja, believes it to be a french fry cutter.

The prawns, as mentioned before, are great. I made a fumet with the shells and gently poached the prawns in that. And yes, that slab was cut from a whole side, the closest to the head. Even better - the spigarello is cleaned! They've done a wonderful job pivoting to this market; I didn't buy any yesterday, but their prepared foods are excellent as well. And they have a very nice selection of pantry stuff from Spain, Portugal, Italy, and a few other fun places.

I just made potato leek soup the other day. The Richard Olney/Julia method.

A little shopping expedition yesterday, to my favorite restaurant (Cervo's) turned market/liquor shoppe etc., yielded these goodies: Hudson Valley Fisheries steelhead trout. Fresh Carolina head-on prawns. Spigarello. NY State grass-fed strip steak. Page mandarins.

And to confuse matters further, the saffron jar on the top left-ish part of my photo; that never held saffron - I think it's got dried rosemary in it. On the right hand side of same photo, there are at least 4 containers with saffron from 4 different regions.

Now you're really trying to confuse me. So the stuff you mention by name - that all resides in the main spice drawer. The cambros generally hold stuff in addition to spices, which is pretty specific to its cuisine. Like palm sugar in the Thai cambro. Dashi tea bags and nori in the Japanese one. Etc.

I think the MC2 was as close to the originals as one could get. Then, with newer iterations, all bets were off.

Yeah - wink wink on the no booze. And probably no other intoxicating substances either. There certainly weren't at any annual lunches I attended in the Bay Area wink wink. I think the reasons you're scarred are many and varied. New Jersey might be one. And you ought complain about the franchisee, not Jacques.

The two places making the best pizza bianca in the world of Rome have no oil in their doughs. Bonci is basically making focaccia.

Sadly, that's an old pic - haven't been to Roma since 2018. Haven't been outside of NYC since March, 2020. What exactly is it you're worried about?

Are you confused, @rotuts? Pizza bianca recipes lack oil in the dough. Bonci's has a fair amount as well as less hydration.

I think if it met up with @Shelby's Imperfect potatoes, it could have a party!

I love Bonci as much as the next person (and there's always a next person)... But I'm hard pressed to call it true pizza bianca... https://www.sbs.com.au/food/recipes/pizza-bianca https://www.seriouseats.com/recipes/2012/01/no-knead-pizza-bianca.html https://wgntv.com/midday-news/lunchbreak/lunchbreak-roman-style-street-food-pizza-pizza-bianca-di-forno-campo-de-fiori/ Bonci's Dough The recipe: Pizza 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water 40 gr extra virgin olive oil 20 gr sea salt 7 gr dried yeast

I may actually be closer than I think - these are both from various visits to Roscioli:

Proofed in the half sheet pan on parchment but before stretching - this is the Kenji way. Baked for 5 minutes on the half sheet pan on the stone, then removed from the sheet pan and baked directly on the stone. You can see how bubbly their dough is in that Roscioli video.

I like these semi-custom inserts for a spice drawer... Not perfect but works here. And pandemic acquisitions specific to certain cuisines have led to storage of said spices in devoted cambros. So when cooking "Indian" food, for example, a cambro can just be taken down from the shelf, and all related spices are at hand...

We have a few pizza topics, so indulge me for posting this here... While I doubt I'll ever approach the deliciousness of the pizza bianca/pizza rosa at Antico Forno Roscioli, Forno Campo de'Fiori, et al., I can't give up trying. So while leafing through a few books, I came across a fairly benign recipe in Parla's Tasting Rome, (eG-friendly Amazon.com link) which as it happens, is very similar to Kenji's recipe on Serious Eats. Neither of these recipes is the same as the recipe in the Roscioli book (eG-friendly Amazon.com link) (which calls for milk as a small (10%) percentage of the liquid, and also adds malt (which I have to assume is non-diastatic malt powder). Now Katie certainly has a relationship with the Roscioli family, and certainly has a relationship with the Campo peeps, so a guess is that her recipe somehow incorporates their thinking, riffs on their ingredients, and takes their techniques into consideration. Like I'll never be able to do this... Look at all that pizza! Yesterday's attempt, dough started in the morning. Using 500 g KA bread flour, 80% hydration, 2 grams of instant yeast, 11 grams of salt. Folded maybe 4 times over the course of the next few hours, and baked at 6:30, after preheating the oven/steel for a hour. Half was spread with tomato, the other just olive oil and salt. Not bad. Too, mmmmm, fluffy (?) for me. I let the dough proof on the baking sheet for an hour or so, and I think perhaps it shouldn't proof at all. But - it's a start. Here's a quick look at Roscioli...

I don't write the copy; I merely quote it.

Nor are you mentioning how drunk they (or you) were. Didn't I already mention elsewhere how Jacques likes to make Brussels sprouts - sliced on his Ankarsrum with a knife? https://www.facebook.com/watch/?v=374394013829550

Yes, I always noticed people rushing for the Brussels sprouts before the pigs in blankets on the buffet.

At the urging of a friend... Company is called Keepwell Vinegar.

Teriyaki tofu and Shanghai bok choy don. Rice is a variety from Hokkaido called Nanatsuboshi via the Rice Factory. Much softer than any other rice I've had from them...

Yeah, it doesn’t surprise that it’s a little firmer the the Kokuho Rose. I like that in these rices. Glad you like it!

We've definitely discussed these before, and it's a nice pan for sure. Probably even make a nicer planter than that Descoware...I'm keeping it!