weinoo

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...😎

The first time I made the celeriac, I julienned by hand...it worked well. food processor is fine...don’t be afraid.

It's probably been me. But it really is an ingenious device; the output works perfectly for these types of salads. Which make sense, considering both the salads and the device are French. Also great for grating parmesan. I wonder if it'll work for shredding potatoes for latkes?

I would sub by weight.

Joan Nathan, the author of some of my favorite books about "Jewish" cooking, takes on latkes. And undoubtedly makes a friggin' mess... Because, you know... A Genius Method for Making Latkes

I prefer private lessons. But they are both so far away from me.

I actually just had an epiphany. Or I figured out what I screwed up. The biga was right around 70% hydration. So while removing the 100 grams of flour and water in the proper proportions, I actually reversed the proportions and removed 70 grams of flour and 30 grams of water, when I should have removed 70 grams of water and 30 grams of flour. I'm an idiot!

I cooked. A little. Spaghetti all'Amatriciana. Sautéed Belgian endive on the side.

And the bread, baked the following (yesterday) morning... So here's where I tend to get myself in trouble. I did the Forkish overnight white, but with 100 grams of biga substituting for 100 grams of flour and water in the proper proportions. Biga just changes the bread, in my opinion (and as it should, I guess). I like the flavor a lot, and it looks quite light, but it's actually a little dense. Didn't get the oven spring I sometimes see, but I think I just dicked around with the dough a bit too much. I swear I'm gonna take notes. And if I could get @Ann_T to teach me how to make baguettes, when @Franci is done teaching me how to make pizza bianca, I'd be golden!

Ordering in or going out really cuts down on the mess most of all. But doesn't all cooking make a mess?

Yesterday, I rearranged the racks in my oven, in order to make it more amenable to some baking I hope to do. I also reintroduced the baking steel, cleaned it first and re-seasoned it as well. I have one of the big ones - sucker weighs 24 lbs. or so, so I intend to leave it in the oven for the foreseeable future. My first reintro to baking in the real oven, and I started with focaccia...with a biga, from a recipe in one of the first baking books I bought, the Il Fornaio baking book (eG-friendly Amazon.com link). I hope, one day, to make as beautiful a pizza bianco as @Franci, but that will take some time. In the interim... The thicker, sometimes softer version of focaccia (from the Ligurian region, I think). Was good.

The difference being - then you have to go to H Mart!

You mean like this?