weinoo

Merci! The actual book, the thing that you can hold in your hands and write in and spill shit on, is less. That's what I'm getting. See above. I own 0 kindle books. For loans, I hit up my device and get them from the library.

Anyone have this - it's landed on many top cookbooks of 2020 lists? What I read, and what intrigues me even moreso than the recipes may, is that he gives the measurements in grams, ounces AND volume - and how nice is that?

You definitely can cancel your entire subscription, using the drop down menu under your name!

Great stuff.

Probably would make good perry as well.

Spent some time yesterday prepping for snacks last night; snacks enjoyed while watching an internet concert... Blini (wheat flour and buckwheat, risen with baking powder, baking soda, and whipped egg white). And potato latkes made using one Russet potato weighing about 350 grams. Nothing fancy here, 3 roes, and 1 sturgeon caviar. 2 of the roes I would certainly enjoy again (and do); salmon and trout atop. The bottom left is Bowfin roe, which fortunately only cost $10, because it was, to say the least, disappointing. On the bottom right, from Regalis, one of their caviars. Enjoyed with crème fraîche and champagne. Still hungry when the show ended, I whipped up some pasta... Casarecce all'Amatriciana.

In my continuing quest to become French, I tried my hand at the savory buckwheat crepe, known as Galettes Bretonnes/galette au sarrasin. (Not even a week after my semi-successful attempt at the crêpe known as the crêpe de froment (the white flour crêpe)). It wasn't the Lebovitz recipe I tried, though my first attempt sure looked like his did... No, it was the really pimped up recipe from Serious Eats, so I could make a crepe which looked like this one... Climbing up to a top shelf, I dragged down my other French crêpe pan, made of carbon steel, and once again spent some time cleaning and re-seasoning it. And went at it... After both Significant Eater and I had eaten 3 crêpes a piece, two with jambon et fromage and one with the addition of an egg, I called it a morning. These are a little bit tougher, and will take more practice than the white flour ones, but I'm having some fun in the kitchen playing French.

I don't know if you can; but I think you can place the order, and then cancel it - if you remember to!

One of the first places I ever tasted superb 'cue was at Mike Mills 17th St. Barbecue. It was probably even before the Big Apple BBQ, where Mike presence was always looked forward to - I had volunteered there a few years in the early days of its incarnation. He passed away this past week, non-Covid related, a big loss to the food world, and certainly to what might be recognized culturally, as traditional American food. Here he is at the 2011 Big Apple BBQ, with @docsconz and @johnder and another friend - a photo I took right before digging into a plate of his ribs. Man knew his 'cue - RIP, and may all your barbecue be delicious. Chicago Trib Obit.

So I forgot that like a month or so ago, I ordered a box from Imperfect Foods; it arrived yesterday. I have to say, everything is kind of in the condition I normally purchase. Sure, the (red) peppers look like contortionists, and the Mandarins are larger than the ones you find bagged up, but pears, apples, carrots, mushrooms, zucchini, limes, sweet potatoes, etc. are all just fine - nothing rotten or on the verge of spoiling. There's even a nice Niman Ranch sliced, smoked ham. If this stuff were to go to waste, that's practically criminal. Quite pleasantly surprised, and I might just add a box every other week or so, to my regular rotation.

Why do I own like all of the Thermo Works - pops, dots, pens, alarms, etc...? Great products. I actually just bought the WAND.

How was the pancake?

Show off.

You know, in a case like this, I'd first send an email to wherever it's supposed to be sent, accompanied by an attached receipt, and also explaining how difficult it will be to send the unit back (no packaging any more, covid, my back hurts, etc. etc.).

Yes, but those first 11 albums were worth it!

Actually...it was Probably been discussed on here somewhere, but this is how I rolled... Kenji

Yeah, I'd love to see someone make crepes in that pan...isn't this the general shape for a crepe pan...

Rib eye, grass-fed NY beef (I think via Marlow and Sons, from what little I could garner). Brought home from a Cervo's market purchase, reverse seared, then pretty much slammed in the cast iron. This was fucking delicious. Served with a baked potato (1/2), a baked sweet potato (1/2), and Brussels sprouts (many 1/2s).

I've been hearing good things lately, about both Staub's and Le Crueset's grill pans. @kayb - so, how great is that grill pan you got from @Kerry Beal?

Can you show us anywhere where this product is sold?

Looks great, @Shelby. Always jealous of your ability to fry stuff. You'll like this, @rotuts... https://en.wikipedia.org/wiki/New_York_City_Water_Tunnel_No._3

I wasted at least a cup or two of water, and god knows how much natural gas!

Spaghetti cacio e pepe. For this dish, I do cook the Setaro spaghetti in less water than nonna might normally use, so for 8 oz. of pasta, it's cooked in a little more than 2 liters of water. The starchy water helps create the emulsion with the pecorino cheese, and the emulsion coats the pasta nicely. Only other ingredient is the black pepper, toasted and then crushed in a mortar and pestle.

That’s awesome!

She (your baba) may have known my Jewish-Austrian baba, who would be approximately the same age + 10?, and made them (the latkes) the same way you do (and I sometimes do). Extra starch would've come from the potatoes themselves (you know, the stuff in the bottom of the bowl) or matzo meal. The garlicky brisket and, it's the emmes, the overcooked turkey, would've accompanied. You can have your dairy tomorrow.