weinoo

Don't let the Florida heat get to you, @Franci 😀 !

The other side of that coin is that I really like their Jambon de Bayonne, Jamon, and Mangalica.

I've not had great luck with duck & armagnac, venison or any of the chicken sausages. Andouille is passable, and the big French garlic is also okay.

Nice. I think the merguez is the best of the D'artagnan sausages. A few of the others fall flat.

You should've seen the seconds.

I find that real applejack and Southern Comfort have absolutely nothing in common. Though I haven't drunk Southern Comfort since high school.

Tonight's soupy rice, with scallops and chorizo. Shrimp shell stock the liquid.

The whole (for me, anyway) idea is for it to be better than from the restaurant!

A friend with knowledge of Roman pizza bianca in general, and specifically that of Roscioli's, suggested I seek this out: Another variable to experiment with.

Applejack comeback...not that it ever went away for cocktailers. https://www.nytimes.com/2021/02/02/dining/drinks/applejack.html?action=click&module=At Home&pgtype=Homepage

The "meez" (with apologies to Anthony Bourdain RIP)... For a Chinese dinner. Simple stir-fry. Salt, tiny bit of sugar. The rather unpicturesque main... Mapo tofu.

Like so? I'd expect nothing less than your Manolo Blahnik's, @Kim Shook 😂 .

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