weinoo

Also...sour cream.

Stop with the frozen hash browns.

Sure - but is it truly a vinaigrette once you add the mayo? Or is it a mayogrette?

This works with a regular chicken for sure; certainly with the dark meat and wings. By an hour though, the breast is basically inedible (to my taste) on many birds. Although I guess if for that first hour you're barely poaching a larger bird, it can be ok. I like to remove the breast and bone it out before starting the stock (basically I cut up the whole bird), go forward and make the stock, and then just poach the breast in that stock. That way I end up with perfectly poached breast meat, which makes an awesome chicken salad. Makes Sig Eater super happy.

Of course, to really go French... this helps tons... I do think how nicely the root is shredded/julienned makes a difference in the final taste.

Let's go French. This is the recipe @Shelby was referring to, when she was referring to me referring to Lebovitz in the post she was referring to. No horseradish necessary; just some nice, spicy mustard.

On these old birds, I just toss the whole lot after I've made the stock. True, true. But I can't abide by the meat at this point, no matter what you do to it. Actually, the cat runs away from it too.

You won't be disappointed - just be careful peeling the stuff! Oh - I see you have two - start with one to see if you like the salad. You can always cook the celeriac - goes great with potatoes for a nice mash.

https://www.facebook.com/watch/?v=694359814787590

With the weather cooperating a little bit more (i.e. occasionally normal temps for December 3), I start using the real oven. While I love the steam girl, it just isn't quite the same as cranking up the real thing; gas fired, convection, big so I can cook more than one thing at a time. Sometimes even (almost) whole meal... So I roasted a couple of chicken legs, some sweet potatoes and some baby Yukon golds.The skin on the chicken was absolutely perfect; yes, even better than the CSO. And my new method (new for me) is to slice up the Brussels sprouts, before simply sautéing them in a little butter and olive oil, with only salt and pepper. Wife said: "man, these are so sweet." With zero anything else.

Oy vey!! Chinese food?

Nothing like an old hen for soup. They're usually available, 2 to a bag at the Chinatown groceries here, for around $5. They've been around the block - and they look it! Chicken soup, be it with matzo balls or noodles (never rice with my mishpucha) or both, was a presence at every holiday meal. And I love making chicken soup from scratch...that is, first the stock or brodo, then the soup. I find it quite comforting. I won over my wife by making her chicken matzo ball soup followed by roast chicken etc. etc. the first time I cooked for her. She's still around! (And I'm still doing the cooking).

I got a ration of shit somewhere for telling someone their vegan hotdog (i.e. a carrot on a bun) wasn't, nor should it be called, a hot dog. Nor should things be called meatballs unless they actually contain, you know, meat.

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!