weinoo

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.

There's an old thread about mustard, and there's a current thread about mustard-forward Chinese dishes. Here's a hope that this thread will be different and more helpful in my search (and your's too) for some good, really spicy and nose tingling, prepared Dijon mustard. Last year in Paris around this time, we had the classic Céleri Rémoulade: Which is on the bottom right, eaten at a brasserie we greatly enjoyed. This version was sinus clearing, pungent with great mustard. I want mustard like this! I make this salade often; it has become a go-to during the winter root vegetable season. (The carrot salad has mustard in it too). Lebovitz's recipe is my starting point; the recipe in his book slightly different than the one linked here, but both call for a good couple of tablespoons of mustard (the book version has both coarse (seedy) mustard and classic). Yet recently I haven't been able to get it as spicy as I remember the brasserie's version. As an aside, when we were flying home, I bought a crock of mustard at the airport (possible Pommery, possibly Fallot - who can remember) which was really nice and spicy. Here at the hacienda, I have many mustards: Pommery in the big crock. Fallot in various size jars - one just opened as a a matter of fact. Maille. Roland. None of these approach what I really want from a mustard for this dish. Years ago (2015, to be exact) our friends at Cook's Illustrated did one of their tastings of Dijons. A nice, informative article, as was their usual. However, that sneaky bastard bum Kimball (because he didn't think he was yet worth enough) wouldn't let you see the results, putting them behind a pay wall. HAH! So I've tried the top 3, and while they're good, they're still not the best. Or they're not the real deal being searched for. And for some reason (maybe availability?) they didn't try Fallot or Pommery. A long post to end up with - what's your favorite Dijon mustard, and why? And IS IT SPICY?

Hmmmm - I don't refer to Larousse often, but I just pulled my copy off the shelf (now I need Advil), and it's a 1989 edition, so I can't really answer your question. But I have one for you: When you say you're devoted to it, do you use it for recipes, inspiration, or just for reference?

Two quickie dinners... What a perspective...stir fried beef and vegetables (onion, mushroom, asparagus, carrots). A giant bowl of rice, evidently. Rice and beans. Risotto cakes and Marcella beans, that is.

Poor Mr. Kim. Give the guy a break!!

Some Americans do.

That sometimes works in this apartment, with a bedroom window and the kitchen window open. But other times, not even a faint whiff of air - then I open the front door for a minute or two - that always seems to work.

No one wants to go scrolling, man...give us the fucking link... By the way, the link in your signature, @jaymer...not working.

Yes, some of the pieces were like sitting around a campfire~!!

I bought a fair amount of Father's early on in pandemic. I actually ended up tossing some; I just felt it overwhelmingly smoky. The salt (also pretty intense) I can deal with by blanching a few times, but I couldn't really find anything workable with the smoke.

D'artagnan ships both raw slices and medallions frozen.

@Dejah - all looks wonderful. I have trouble cooking rice cakes, but you've re-inspired me. @Shelby - as soon as I checked my email after posting above, this shows up from D'artagnan... OUR MOST REQUESTED OFFER - JUST FOR YOU! It’s here! When you order $150 or more ground shipping is on us. Plus, orders of at least $100 enjoy discounted ground shipping – only $9.99 to have the best meat delivered to your door. Get inspired to cook while the shipping is FREE.

D’artagnan occasionally (don’t show you know who!). When Ronnie gets geese and/or ducks, what do you do with those livers?

It's hard to see why, unless one is doing production amounts of risotto, it isn't easier to cook it classically on the stovetop. It doesn't need to be stirred constantly nor hovered over, yet it can be tasted during cooking for salt, and then hovered over and stirred towards the end, and brought to one's exacting taste and texture. No two rices are the same, each rice absorbs a different amount of liquid, etc. etc. It just seems (in my opinion) so much more complicated to do it via sous vide. Sort of a solution seeking a problem. Or maybe I'm not seeing the problem.