weinoo

We didn't get on that well either; we got over it.

I pulled a bottle of exactly this out of my fridge last night, as I wanted to use some soy in a mushroom dish I was making and thought, hey - mushroom soy - great idea! But when I saw the ingredients included sugar, I decided against and just used some of that crazy soy I got from Mala.

Arrowhead is your friend.

This was your first problem.

So there's nothing Japanese in any Chinese person's kitchen?

After breaking my millionth glass carafe, I was alerted to a newish product, the Coffee Gator. Yes, it's still breakable, and I don't give it a chance of much longevity in my kitchen. But I'd heard good things from a respected coffee person, so I figured I'd give it a try. And since I always want free shipping, it forced me to buy... A large one AND a small one. Since I make myself a cup before Significant Eater awakens, the small one can come in handy. It makes a really nice cup! Not prefectly clean like a paper filter, and certainly not French Press what I call "muddy." But in between, with more body than paper filter. I'd never had any luck with metal filters, but these seem to really do the trick...so far, so good.

No - too busy scarfing it down. But it was 1/2 roast duck, Singapore Mai fun, 3 dumpling bone broth soup, spareribs in black bean sauce and a lunch order of greens.

Do they ever use what's called Tamari soy sauce, which I guess is the gluten-free version of soy? Looking a little further, I guess it's more of a Japanese product.

Backstory to the books coming down is that I read this wonderful piece in Food & Wine Magazine... Remembering Lulu Peyraud, a Quiet Legend in the World of French Food and Wine She lived until she was 102!!

Bonjour... These are now down off the shelves. And doing a little kitchen rearranging. These French jars will get filled with various things, and my eclectic coffee making stuff (the stuff I don't actually use to make coffee) has been moved to another locale.

More comfort food, after a lunch of take-out Chinese from Wu's. Fusilli with sausage and Romanesco.

Since they probably won't let you have the wine on death row, can I have it?

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.