weinoo

DiPalo's usually has 4 or 5 different pecorinos. Tuscan, Sardinian, maybe some from Lazio. And they have them in different ages; what they call table/eating cheese tends to be softer, not too salty, and just great. Then, as you go up into the more aged pecorno, they get saltier, a little funkier, and are better for grating. Making spaghetti cacio e pepe, I'll use some of each, if I have more than one in inventory.

Yeah, typically classic on these Roman pasta dishes. If you can ever get your hands on real pecorino Romano from Lazio (i don't think there are many producers left there, but DiPalo's will occasionally have some of the real deal under the counter), it's much different than pecorino from Sardinia or Tuscany. Better? You be the judge.

I've also, certainly during lockdown, been splitting orders of different things with friends (butters, oils, spices, saffron, etc.). That way, we're not overwhelmed with product, there tends to be a discount for buying more, and the shipping is often free over a certain amount, so it works out nicely. But they'll have to pry my Rancho Gordo beans out of my cold, dead hands!

In the colder weather, I tend to go with less tender greens, which yearn for the slightly stronger, mustardy dressing. It's also really nice on the carottes râpées. I recently ordered some of the California Olive Ranch "olio nuovo" - they were running some sort of deal, and I like their stuff for everyday use. My other go-tos are ZOE from Portugal and Partanna from Sicily (both in cans, which I think keeps the oil in better shape, at least until opening). They're all reasonably priced, so I don't feel like I have to use an eye dropper like with the fancy schmancy oil and Balsamico I have. In my opinion, once these oils are open, you gotta use 'em...they don't get better sitting in the pantry, and my kitchen is warm.

You know it! I was "uptown" yesterday, and after I was done with the appointment (which I drove to), I swung by and picked up two pies. Gave one to the guys in our garage. I think it was $26 for both and I tipped $4.

Yes, plain toasted nori sheets. One producer (the nori on the left) offers 3 crispnesses of nori, by number/color on the package. And we like furikake. I just refreshed our supply.

I never have a problem shaking it in a jar; a little mustard and it emulsifies beautifully. I always have a small jar of home-made vinaigrette in the frigo. Only use allegedly extra-virgin olive oils for everything calling for olive oil. Peanut, sunflower, safflower, avo, etc. all available here for different types of salad dressing, stir-frying, etc. I like to keep a few on the counter like...

The one. The only. The original. One of the few coal burning pizza oven pizzerias in the city. Don't order a small - order a large pie, still under $15. (They don't make a small.) Light, airy, delicious, with a fine sauce:cheese ratio.

You're quite right - and when I'm introduced as a chef it makes me cringe a little. I prefer to say I'm a professionally trained cook. However - I am a chef in my kitchen, in charge of my brigade. Even if my brigade consists of only me!

In my mind, as well as my mouth, the quality of Japanese nori is the best I've tasted. Both in taste and texture. You have to understand that I'm not just snacking on the stuff - I'm using it in other dishes.

Under the rubric of you learn something new every day here on eGullet: I looked at the basil I have in my fridge, and it is indeed Thai basil, not holy basil, nor Thai holy basil (hey make in confusing!) as it is violet tinged and has straight edged leaves. More: https://minigardenguide.com/thai-basil-vs-holy-basil/

Hmmm good question... I didn’t even think about that!

Thai green curry with pork and fresh corn. Lots of holy Thai (thanks, @KennethT) basil and cilantro atop. Getting better at this Thai thing. Stir-fried cabbage. Round head, farmer's market organic stuff. Only seasoned with salt, pepper, and mild Sichuan chili flakes from Mala Project.

This really is the TL;DR version - as I started doing a little research it can get overwhelming! Spices & herbs - so much easier!

Peeled potatoes are often kept in water to, as you say, prevent discoloration; but I've never done the under running water trick.

I don't want to jump to conclusions, but this sounds a little wrong.

I mean you could always check (and maybe you have) Mitsuwa. Or an H Mart. But I've been getting the nori I use on Amazon as well. I try to buy only Japanese, which tends to be pricier than the others.

They're nice coffee table books. Which is great, if that's their intended purpose.

"Baby" artichoke (they're not really babies, just grow on a different, lower part of the plant than the big artichoke) and saffron risotto. Carnaroli based. The saffron/artichoke/herb combo really gives an interesting color.

Oh shit - there's even an Alkaline Diet!! http://www.icakusa.com/content/alkaline-diet How I ever made it to 40 I'll never know.

Totally makes sense.

Jeez, there are so many other grains than rice. I wonder if there's a thread about that? Oh - lookie here...

Let's not say "pasta." But wheat in all its infinite varieties (emmer?)...sure. I don't cook many other grains as plain side dishes. Buckwheat groats - fuggetaboutit. Farro - fascinating. Quinoa - quit kidding me. So let's hear all about your favorites. But if it's rice...go here.

No wrath...as a chef and proprietor, I'm sure you've hoped your employees can stay focused on the job or task at hand. We've become a world of short-attention spans, and I don't know that that's the greatest accomplishment.

@liuzhou - this is awesome. Have you ever tried that Cambodian rice- that would be one I'd be interested in. I wonder if the alkaline rice is ground up to use for certain noodles?