weinoo

You could try the Hans Alpenz import product from the Alto Adige...https://alpenz.com/product-pear_williams.html Or the Clear Creek from Oregon...http://www.clearcreekdistillery.com/products/clear-brandies/ Or St. George...http://www.stgeorgespirits.com/spirits/st-george-fruit-brandies/ et al.

My guess is to fill it up with Poire William, if you want to be drinking Poire William. The gentleman in the shop was probably referring to the fact that it's nice bottle and can continue to be used, even once you've finished drinking its original contents.

These come from Fresh Direct. I have a standing Wednesday delivery slot, so there is no delivery charge per order - I think I pay once every 6 months.

I ordered two Cooks Venture whole chickens last week, as they were on sale at a very nice price. I think they are usually $4.49/lb. and they were at $2.99/lb. I spent an hour cutting and boning, ending up with 4 boneless thighs, 2 boneless breasts, 4 legs, 4 wings, wing tips, drumstick ends, backs, etc. The breasts and thighs got frozen, the usable parts of the legs and wings made scarpariello, and the bones, backs, tip, ends, etc. got me this:

I mean, do any of us need all the shit we have. Some of us possibly have more than one CSO even.

Or I suppose one might make it as the author of the second article does, on the stovetop. As a matter of fact, oodles of recipes for stovetop tahdig. Some even use a rice cooker and then continue by using that cooked rice in another pan.

One of our favorites, from the Italian-American canon... Not gorgeous chicken scarpariello. I didn't have a bell pepper on hand (I'm sure some here wouldn't miss it at all); I subbed celery. I did have those hot cherry peppers - and they are really HOT. The chicken parts I used were 4 legs and 4 wings, after cutting up two whole birds, stock making, portioning, etc.

A friend recently (okay, yesterday) gifted me (okay, she asked if i wanted them and I said yes) two of her mother's (okay, deceased (RIP) mother's) Descoware pans. Here are pictures of bottoms and insides... A couple of thoughts/questions. I'm wondering if these were made specifically for the American market, as they show measurements in inches. They are both pretty beat up; the larger one more so than the smaller one. The large one is crazy with crazing. Are they safe to use, or should they be repurposed? I read somewhere that crazing can cause chips to fall off into food. Maybe @andiesenji has a few ideas?

This doesn't really help, but what the hell...https://www.epicurious.com/expert-advice/persian-rice-cookers-make-tahdig-easy-article Oh what the hell...http://www.mypersiankitchen.com/persian-rice-cooking-method/

Marcella's Smothered Cabbage Soup. Consistency of risi e bisi. (Italian congee?) D'artagnan Berkshire porterhouse chop - I did it in a well-heated cast iron pan, in the oven, under the broiler. Might've gone a minute too long, but still quite luscious and juicy.

And when I feel comfortable shopping in person again - there are times of the year when DiPalo's has a number of different parmesan cheeses - spring milk, fall milk, etc. - it's fun tasting them side by side.

This establishment might be - where do you source yours?

I've been using my large box grater for parmesan and pecorino lately. I've used a small microplane, the French moulinex grater disc, etc. etc. The box grater (a good, sharp one) works better and is basically faster than any of the others. Certainly it's not like I'm grating pounds of this stuff at a time.

I think this is my best attempt yet. I say I think, because I don't know what style I'd call it. Perhaps a little too puffy for NY style. It's around 11". I suppose with little less hydration, I could stretch it more? Anyway - 50% KA bread, 50% KA Sir Gallahad, which is like their A/P, I think. Around 68% hydration. The tiniest bit of sugar, and a T or so of olive oil went into the 500 grams of flour. I'd say a gram of instant yeast. Brought together with a Danish whisk till no dry flour showed. 16 hours on the counter. Divided, shaped and put into individual containers and into the fridge overnight. I brought them out 2 hours prior to using, and started heating the oven/steel an hour before baking, at its hottest temp. Then I turned on the broiler for a few minutes while shaping and dressing the pie. Turned it back onto bake when I slid the pie in. And back onto broil for the last minute. Total bake time was just about 5 minutes, 30 seconds. The sauce was really good, the mozzarella is via Formaggio Essex, and there was a sprinkling of freshly grated parm before I put the mozzarella on. Toppings refrigerated until the last minute. We were quite happy drinking this alongside... We ate two pies.

I've had some of this, probably sent to me as an extra with a previous order; I don't love it. As a matter of fact, I don't really like it. But, that's just me. I did recently get a big order, including a free jar and some half price stuff. I try to replace ground spices/dried herbs annually. Now their freeebies tend to be little sample packets, which is just fine.

I think they are better protected in the freezer, from where I don't really notice any inconvenience. According to our friends at Serious Eats, one week in the fridge... https://www.seriouseats.com/recipes/2017/12/sous-vide-duck-confit-recipe.html#:~:text=After being cooked sous vide,for up to 1 week.

There you go! I think he's (John) always been running behind...I've had my boardsmith board for many years, but I do remember him telling me the same, as I slightly customized the board I bought.

It's nice to have these in the freezer... Duck legs confit, via sous vide. After about 30 minutes in the oven, dinner. Marcella's smothered cabbage to accompany. And Significant Eater only eats part of her duck, whereas I finish mine, but now I have the leftovers which make a great fried rice.

So not in a log, but actually in like tablespoon sized dollops they are frozen?

That's what is nice about the haiga rices, or the various levels of milling one can purchase via the Rice Factory. You get a little nuttier flavor, the alleged nutritional advantages, yet they cook quickly, and it's 2021 as opposed to the California health-food store craze of the 1970s. I believe it was George Carlin (since comedians have been brought up) who once asked, back then, why everyone in health food stores looked like they were really sick.

I've been noticing jalapenos getting bigger and bigger as the years go on. It's weird.

We talked about this while eating the first couple of them. Vanilla, of course, being my fave. While I won't go as far as eating for breakfast - we prefer savory breakfast mostly - I don't mind having one after breakfast, with my second or third cup of coffee. And yes, brown sugar and sugar in equal proportions, good butter, etc. Recipe right on the back of the bag of the Ghiradelli chocolate chips! (and for those who worry, didn't even burn them!)

Asian stores will certainly carry a decent quantity of Asian rices. For Spanish, Italian, Indian, Pakistani, French, American, etc. etc. you may have to look elsewhere.

Ham, potato, chive country omelet, with a toasted, buttered, plain bagel. Potatoes were leftovers from my sheet pan...

Oh thank you! Simple is certainly better. And you know, the chicken is actually really good cold the next day (the leftover potatoes repurposed for breakfast!)!