weinoo

I know this may not help in this specific incidence, but I switched from 2% milk (or worse) to whole milk and never looked back. It just tastes so much better. It's a whole 30 calories more per cup.

Steel cut oats/5 grain hot cereal, some dried fruits, in the rice cooker. Comes out great.

Za'atar pita crisps were the snack, with aperitvo, before dinner. Gemelli "Faella" with tomato sauce and hot/sweet Italian sausages. Peas (frozen) and carrots (fresh), glazed together, on the side.

Possibly the people who produced the piece for CBS news? Possibly the people who own the restaurant? You know, people who aren't as cynical about things as you and me.

A full 9 years older than the oldest one here in NYC...Nom Wah Tea Parlor. But...the oldest Chinese restaurant in San Francisco IS actually older, as it opened in 1906...Sam Wo. However, it moved from its original location, so it hasn't been continuously operating in the same location, just continuously operating.

Maybe there is something in cleaning the kitchen floor? Seriously - you don't need recipes to make juice, do you? Go with the flow! Except, do that into a glass.

I made a quite inauthentic "Indian-style" curry last night. With stuff I had on hand and want to use before other stuff starts arriving tomorrow. So, baby artichokes (already cleaned and halved), whole cremini mushrooms, some of that chicken I roasted the night before (thigh and drumstick meat), a couple of pieces of Romanesco. And onions, garlic, ginger, tomato paste, tomatoes, cream, stock, assorted recently purchased spices, and whatever else I'm forgetting. Added the chicken only at the final moment before serving the stuff up. Inauthentic? Yes, I'm quite sure. But really fucking delicious. However, the coup de grace was... Perfect basmati rice, made (via my own hack) in the new rice cooker!

But of course, old @rotuts: Mushroom Barley Soup 1 cup diced onion 1 cup diced celery 1 cup diced carrot 1 large leek, diced (or a shallot, or leave it out) 1 T minced garlic 1 bouquet garni 15 g dried porcini, soaked in 2 cups water, strained, sliced up and save the water 1 lb. assorted mushrooms, sliced not that ceremoniously 1/2 - 3/4 c. pearled barley - this just keeps getting thicker and thicker after it sits, so the lesser amount is fine 1.5 quarts vegetable, mushroom, or chicken stock or a mix Sweat (but don't use that term) the mirepoix. Add the mushrooms and sweat them too. Salt them too. Pepper them too. Add the barley and stock (s) - bring to a boil and taste for salt now. Add more salt - the barley will soak it up. Simmer for 45 minutes to an hour and it should be done. Remove bouquet garni. Taste for salt and pepper.

Maybe... You might be able to find the article in this book (eG-friendly Amazon.com link)...

But of course!

Doesn't change mine.

Ethanol induction system?

Popularized by another one of my (least) favorites on her cooking/tv shows...Rachael Ray. Feh.

I go right along with this, and I'm sure it has been ranted about in the past. Nick & Nora glasses are nice for martinis.

So using a flimsy, oversized pan, on a hot burner with boiling liquids, that you would then pick up to pour into a small saucepan or gravy boat, is a smart thing to do in the kitchen?

How do you get the good stuff (aka the fond, not the fonz) out of a flimsy disposable aluminum roasting pan? I can only see using them, with a wire frame, in a catering situation (often, with a sterno underneath and the pan itself sitting in a bain marie).

Fresh thyme - the twigs. Rather than tie a bouquet garni together, I throw everything in individually. Then I get to curse myself out as I try to pick out all the remnants.

A Significant Eater favorite, mushroom barley soup. Chicken rubbed/marinated in ras al hanout, olive oil, lemon juice, Pom molasses, salt, pepper. High-heat roasted. Also made a yogurt based sauce with za'atar, garlic, lemon, olive oil, herbs. Good.

Freser?

Year-round! I personally love ice cream in the winter...and if going out for ice cream to a favorite place (Il Lab, say, back before the confinement), it's way less crowded in the winter!

Curate. Like "this menu has been curated by... " NO!! Art curators curate. Menu writers, sommeliers, et al. just do their jobs. Now pardon me, while I go butcher some strawberries and a banana.

Opinions may vary, but does evidence? Not arguing against the use of the term, which I first hated on June 2, 1980!

This is wrong, by the way. First used, 1980, in New York Magazine, by Gael Greene...

And here I thought they were harvesting ice from a mountain top!

You mean other than you, right? Tongue in cheek, tongue in cheek...I'm kidding! You've hit the nail on the head with many of these words/terms. And it all started with not only the Food Network, but food competitions, and bringing professional, real chefs and professional kitchens into the home. So it sounds cool to people to say stuff like blanch, shock, cook off, etc. etc. - all terms that are used in professional settings. Now pardon me - I have to break down a chicken.