weinoo

Quite a cross to bear, @Franci. Those frozen Argentinian shrimp appear to be the same stuff the Trader Joe's carries. Not a terrible product, but certainly not as delicious as wild shrimp from the gulf or the keys when those might be sourced.

I think how I might smell, working in the mines and eating that food, might be the least of my worries!! Like I don't want to gross anyone out, but the flatulence level...

It's such a great soup, and perhaps the simplest soup to make. Other than that old classic - stone soup. Amazing, right? They're far from the only company not engaging in minimizing shipping costs; like even when I implore upon Amazon I can wait and to ship everything at one time, I'll often get 4 different packages shipped to me from the same order. Four shipping boxes or envelopes and four full shipping costs. It's obviously at the bottom of their lists. The giant jalapeño's cousin. I too get these monster-sized shallots (like 4 or 5 to a pound), which appear to be grown in the US. We grow 'em bigger here!! On the (now rare) occasion when I can find shallots from France, they're the "normal" sized ones we were used to seeing back in the day.

RIP, Suzi.

Here's what is said in Bonci's book about his pizza Romana al taglio... His recipes kind of bear that out. They have a fair amount of oil when building the dough, and are baked in a pan, whereas I associate classic Roman pizza bianca dough as being built with no oil, baked on the oven floor, and topped with good oil pre and post bake. And salt. In any event, I made 2 doughs on Friday; one which I baked that day (above), and a slightly different dough (under 70% hydration) with a tiny bit of oil and a tiny bit of sugar; it went into the fridge after its overnight ferment. Baked after a good 36 hours in the fridge, in a sheet pan because there's no way I'm dealing with a peel and this thing... Leftovers were had today for lunch, heated, sliced open and stuffed with a slice or two of Mangalista. Good stuff. Gotta get me some Tipo 0 to play with that.

Busy day yesterday, as I decided to make meatballs... I also figured lemme roast them at high heat instead of pan frying them, a technique I'd not tried before... But which worked out quite nicely. A big pot of sauce, which also had some Italian sausages in it, and then the meatballs added to braise for a while. Dinner... Fusilli with Sunday gravy, sausages and meatballs. As @Franci mentioned somewhere, this is one of the few instances where the sauce can go on top of the pasta, though I did toss the pasta with a tiny bit of sauce before plating it. And yeah - sorta heretical to serve it as one course, but you know. don't tell

These little booklets... From the Angostura Wuppermann Corporation (pre zip code). Now fellas... If you're smart, you'll tear out the little pamphlet in the back of the already little pamphlet, and see what happens... When you give it to your wife...maybe you'll get lucky.

Right?! Look at a bit of the history of Standard Brands... (slightly off-topic, don't tell Margaret 😉). Standard Brands was formed in 1929 by J. P. Morgan with the merger of:[1] Fleischmann Company Royal Baking Powder Company E. W. Gillett Company of Canada (1929) - Toronto-based baking goods company (maker of Magic Baking Powder) founded by P. W. Gillett in 1852 Widlar Food Products Company Chase & Sanborn Coffee Company By 1940, it was the number-two brand of packaged goods after General Foods.[2] By 1955 the company was listed as 75 in the Fortune 500. Standard Brands made several acquisitions. It bought Planters in 1960, and the Curtiss Candy Company in 1964. In 1979, it acquired Inver House scotch.[3] The company merged with Nabisco in 1981 to form Nabisco Brands, Inc.[4]

Did they have grape nuts?

Sorta the difference between a "goyishe" latke and a more "jewishe" latke.

When does 5.0 come out?

Yeah - I wonder if it's part of a larger contraption? French fry cutters come in some interesting styles...

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!