weinoo

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!)!

Ben’s are still around. In Queens, in Bayside. A half dozen other locations. It’s quite average. Or bad.

Oh jeez - the mental image is now seared into my frontal cortex, and may never leave. Don't worry though - I have some lovely Hatch chilies for you, of every heat level.

He will?

Sometimes I only wear shoes. But...I always wear shoes in the kitchen. (If only Paris were here...) I have a friend who is kinda known for cooking barefoot, and we've taken bets on, not whether, but when, he will impale his foot into the floor. Can't wait!

Pecan chocolate chip cookies. Not perfectly round cause they're (I guess) drop cookies? So what's the story - the recipe made 4 dozen +. I don't want to eat 2 dozen of them over the next couple of days. Do they freeze well?

I'm pretty sure Boardsmith will make you any size you want.

I think you do, actually. https://wisesonsdeli.com/ As far as your deli experience here in Queens, which I'm sorry about - just because a place calls itself a deli, doesn't mean they have a clue.

Yep, good stuff.

Doesn't count if you have to get it yourself.

Mill Basin Kosher Deli From trip advisor: My only gripe with that idiot's post is - THEY DID ADD A PICKLE. IT WAS ON THE TABLE, LIKE YOU WROTE!

Yes - white jasmine - try to get stuff from Thailand - easily available. White Japanese. I have been also trying some partially milled Japanese rices; I really like them, but they're a little tougher to find, a bit more expensive, well worth it. This California Haiga is partially milled, so has the benefits of brown rice, without the annoying old hippie, health-food store aspect. I really an amazed at its texture and flavor, but I can't vouch for the IP methods; I use my rice cooker. Remember to wash, drain and not use too much water - very close to even amounts of rice and water. Available...here (eG-friendly Amazon.com link)

Really?! I've always seen both given. Maybe you just mistook the slaw for a pickle.