weinoo

Some random dinners over the past week or so: Big old salad, Spanish tuna, feta, olives, etc. Did some salmon in the donabe, served with above cucumber salad, potato salad, cole slaw. Eel Bar is celebrating its first birthday, so we dropped in. Only other picture I took was dessert: The caneles with strawberries. And finally, last night to Cafe Katja. Where I had the Wiener schnitzel, with buttered parsley potatoes, lingonberries and a side salad. A glass or two of Riesling went well.

I feel like I'm at a Benihana!

If you buy (or bought) the onion, make sure to wrap it well. That one really permeates!

And the first White Castle (over 100 years old), was in Wichita, Kansas, a mere 200 miles from El Reno, Oklahoma!

And Helen Rosner, reviewing the same restaurant for the New Yorker, took it a step further: George Motz is considered, by some (many?), to be the authority on the American hamburger in all its guises... Book(eG-friendly Amazon.com link)

I think it's the fried onions smashed into the burger. When Hamburger America opened here, Pete Wells covered it in his review: https://www.nytimes.com/2024/04/16/dining/hamburger-america.html?unlocked_article_code=1.RE8.WDiL.8GboIBekKFrA&smid=url-share

@rotuts Here, this morning... Blenheims.

Those all-metal versions were lovely, but I think they drastically improved the product with the addition of plastic and/or rubber on the feet to protect surfaces.

Interesting "coupes" if they can be called coupes. What's the capacity? Are they Steelite?

There are others that have!

A: But then it would be a food processor. I have grated some fairly hard cheeses, and shredded both carrots and celeriac (two not exactly soft vegetables) quite easily. B: But then it would be a Microplane; I find the blades it comes with work just fine.

I promise - it wasn't me... ONe of the great inventions. I first learned about it via one of David Lebovitz's recipes.

check out Thrift Books.

No, that's my full Sunset collection. Is this the one you're thinking of?

For my many years as a Californian, I had a standing subscription to Sunset Magazine - I appreciated it not only for recipes, but additionally for its gardening advice. I also have a number of the cookbooks: The Ultimate Grill Book and The Southwest Grill book are first editions, published in the 1980's. The other are into their 3rd, 4th or 5th printings, first published way before I moved out west. The Best of Book saw a lot of usage; I may have learned how to use the Weber for smoking birds, meats, etc. from that book.

With a surplus of broccoli, I did what any self-respecting Italophile might: pasta with broccoli (not rabe) and sausage.

Tomato broccoli fried rice.

This is starting to sound like an interesting premise for…I dunno…Netflix? Need I say more?

I think I do!

I think this would be my main objective. But, you know, I don't have an "outside!"

Too many?!

In my younger days, a Kamikaze was always equal parts vodka (forgive me), triple sec and lime juice, shaken and poured into shots. Don’t ask what else we might have been indulging in, but we could do any number of these.

Coq au Vin. Mashed potatoes.

Yeah, this has never happened in my kitchen. But it's def a technique restaurants use for any number of different rice dishes. In school, we learned the "French" way of cooking rice, which is sorta like cooking pasta. What do the French know about rice anyway?

I have both varieties as well, either from Carolina Plantation or Anson Mills, both fully milled (i.e.: white rices). On one bag (Carolina Gold), the instructions imply that it is the variety which might be more suitable for risotto or rice pudding...I've used both interchangably, but never for a risotto.