weinoo

That's right about where I fall... Here's a handy chart from King Arthur...https://www.kingarthurbaking.com/learn/ingredient-weight-chart

Scotch broth. Using less, not more barley, is the key for me (like 1/3 cup for 2 quarts of liquid). It was still brothy, as opposed to stodgy. Who knows what leftovers may bring. Leeks, onions, carrots, celeriac, celery all found a home. With apologies to Joan Nathan, as well as to my maternal grandmother, I threw these together very quickly - using the French Moulinex to shred the potatoes and onion. A different style to be sure. I may make Joan's tonight.

I've owned and have often turned to this book of hers (eG-friendly Amazon.com link) for a long time; it's one of my faves... And this (eG-friendly Amazon.com link) isn't bad either...

I must've ground the coffee beans at a different setting than the last few times, as even after the base was strained, there were some solids in the ice cream; actually not a bad thing, as this batch was delish. I scoop like I plate. Making 2/3 of the recipe amounts in Dana's book, we got two nights of scooped and "plated" ice cream. On night 3, we each get spoons and eat the remainder right out of the container, like the heathens we really are. The Whynter does a fine job.

I'm pretty sure it's a bit of both; they can't easily sell those crazy mutant carrots at Food Emporium, so if someone will cook with them, all the better. And there's def some creative marketing behind the trend. Thing is, with all the food insecurity in this country, all this stuff could be put to good use, but then it has to work politically because of how screwed up the world is.

Oh no, it's just the start - I have 7 more evening meals to work out of that freezer! But I do hope to keep it, shall we say, less full from here on. Could be getting rid of the quail, next. They're small!

Why not make spaghetti caccio e pepe for a primi and have a pizza margherita for an aperitivo?

Since I rearranged the racks in my oven, and reinstalled the original baking steel I've had in the closet for like 2 years, it was time to try my hand at pizza again. So an evening or two ago I put together Jim Lahey's overnight pizza dough (practically no-knead) from his book (eG-friendly Amazon.com link), called strangely enough... And I decided I'd also cheat a bit, with the parchment trick (I also use it with Dutch oven breads, so they don't stick to the proofing basket). Believe me, I'll be working on getting a nice, round circle for the rest of my life. I also plan on moving the steel to the top shelf for future pizza bakes, but it was on a lower shelf and that's where it remained last night. Really the best results I've had at home so far. Then I made a pie with more toppings. No, not stupid toppings, just more sauce and cheese. Oh, and hyper-local basil, added to the cooked pie. We were happy. Even if I failed geometry. RoaSted romanesco alongside.

Not only did I make these yesterday... But I also used a pound of frozen ground pork, making room for a D'artagnan delivery next week!

"Foodies" are doing to hummus what people making "cocktails" are and have been doing to martinis for way too long. Or what vegans have been doing to hot dogs and meatballs, since they started being vegans. Or what anyone who appropriates the wrong name for the dish they "invented" has been doing since, most likely, time immemorial.

To say nothing of what Claudia Roden and Paula Wolfert said way before them.

I have marked up many cookbooks over the years; lately, it's my ice cream books so I can make 1/2 or 66.6% of the recipe. Oh, it would be so nice if all cookbooks gave measures in metric. (And if there was a standardized weight of flours by the cup).

Both? It's like reading a poorly edited piece. Or basically, like reading almost any piece about food these days.

I've always coddled. The way Julia describes it. Still here!

I buy many books in "used" condition. Often, they are barely used at all. I think it's a great way to a acquire a book you might not be so sure about.

Awesome, @Shelby! I live to serve. Great minds? Mapo Tofu (a quite excellent version, if I do say so myself). Gai lan with garlic and oyster sauce. I got this local, organic gai lan at the farmer's market - and it's so good. Thinner and more tender shoots. Of course, about 3x the price of gai lan in Chinatown.

Oh yeah, that's destined to be re-re-re-garage sale sold.

This is sort of the way it is with many new toys, alas. Then...we go back to doing stuff the old fashioned way!

I think it literally finishes cooking.

Yeah, really depressed about this; you all know how I love the videos of his, and he mentions Gloria a ton while cooking some of her favorites. From his FB account:

I had cooked up a two bean pot; yellow eyes and ayocote blancos.

If I showed that pie to you, I'd have to...well, you know the rest. Well, they'd like you to think that. And indeed it is (coal fired), but it's not one of the fab four... So sorta like with barbecue places in the city, they have to put in very expensive "scrubbers" in the exhaust system. Psssst.... @pastameshugana ...

It was a pasta comfort food weekend, evidently. Fusilli all'Amatriciana e fagioli e chiffonade basilico. The local, heritage basil from @KennethT and the farms on E. 31st St., in Kips Bay, a historical Manhattan farmland... Side salad.

It's like the original spiralizer and food processor all in one (or in 5, as that's how many discs mine came with). Yes, on eBay. And yes, they were orange! It provides a finished product, at least with the particular shredding discs and particular vegetables and fruits, that is nonpareil.

I use the Moulinex on my bucks...😎