weinoo

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.

They're not - you can see the whole (pretty small) kitchen from where we sit at the bar, and they take 'em out of the low boy into a frying pan. When they're slammed, there's literally no room on the cooktop for a pot of boiling water. You don't think I'd complain, do you?

Worked pretty fine. I don't know how or what technique they used to keep it from turning into a sticky mess; I'll ask them next time I see them. It must be what they do regularly since I know they're not making spaetzle a la minute when it's ordered regularly.

https://www.lacucinaitaliana.com/italian-food/how-to-cook/pasta-risottata

Yes - he grew up in the biz (I think his mother owned a restaurant, if I'm remembering correctly), and waste was not something they believed in. I think he related about how his mom would go to the market at the end of a day and get the vegetables that no one else wanted or that were "left over." And soups were a good way to use them. They were the original Misfits and Imperfects!

That would make the most sense, I guess.

\ This is the Piri-Piri chicken I brought home from Cervo's and roasted per chef's instruction. Good. This is the spaetzle I brought home from Cafe Katja. Threw some of the kale from their kale caesar into it while sautéing in butter. Confit legs I did sous vide last week. Reheated and crisped up along with a few red bliss potatoes. Roasted pepper and roasted tomato soup.

Yesterday on IGTV, I came across this video, from one of my favorite cooks... https://jp.foundation/video/crepes And I got inspired to make something I've never made before. I remembered I had a crepe pan, purchased a long time ago at a flea market in Paris. Never used. It was a mess, so I scrubbed with steel wool and BKF, seasoned, and after an hour so so it looked like this: Jacques used a nonstick in that video, which certainly makes life easier, but this pan worked beautifully. Filled some with a yuzu marmalade, others just sugar and lemon (classic)... Not bad for a first go round. Want to do buckwheat flour next.

I get pretty good, even heating on a gas range. Using the smaller, square reversible baking steel I have...

I'm interested in knowing what kind of pasta you're cooking like this, how it doesn't turn out gummy, and what sauces you use on pasta cooked this way?

Not yet, but I'm willing to learn.

What's onion milk?

It's really a fascinating place to visit and they are excavating new (old) things all the time... Ancient Purebred Horse With Bronze-Plated Saddle Is Discovered in Pompeii Also not to be missed in my opinion, is the unearthed city of Ostia Antica - a much closer trip if visiting Rome. Not as wonderfully preserved or unearthed, but much less visited - we found it similarly fascinating - lots of food shops.