weinoo

I think the main thing with bucatini is that it really can't be cooked al dente. Well (properly) cooked all the way through, and it is less problematic.

In the interest of fair and equal - the gyro recipe's ingredients are here: https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=2497218 And... https://www.christinascucina.com/homemade-greek-gyros-with-tzatziki/

Homemade wontons. Pork and chicken broth, with pork slices.

Leftover lamb = lamb curry.

Raising the house - now that's what I call a renovation!

The jasmine rice certainly makes a nice scent in the kitchen! I really ought to try to get that broken rice again.

I think I'm gonna use it for the pickled ginger.

Petite (2 lbs.) boneless lamb shoulder roast. Potatoes, turnips and garlic. This is some of the best tasting lamb I've had recently - raised in NY State. Roasted to a nice medium (how we like shoulder) - lots of leftovers - ideas welcome (laghman?). This interesting Loire Valley red was delish - was a favorite at the old Ssam Bar.

Cheeses and prosciutto on Eli's "health bread." Pressed in the Cuisi griddler. Pickled green tomatoes, cornichon, crudité.

Small delivery yesterday... Japanese rice vinegar and soy sauce, flanking the Ume plum vinegar. The soy is supposed to be really good for sushi and sashimi.

Agree on the bucatini. It's classic for all'amatriciana, but I've moved onto other strands, and even short tubes, for all'amatriciana. Which, if my memory serves me correctly, is how they serve it at Roscioli, in Roma...

Yeah, it's been rough. Surprised this article is in the WaPo, I expected it to be in Food52.

Ummmm, is that broccoli raw? Or blanched?

I've only done that drive twice; while it's (sorta) fun, I was so much younger then, I'm older than that now.

Not that vintage. But fun, nonetheless: \

A: Where the hell is that store? B: I ordered both the espelette and seawood, but haven't tried them yet!

Of course pre-paid for the butter - they don’t order it from Bordier until they get $$. But I was surprised that the bag came along with the beurre.

I had placed a couple of orders with companies distributing from somewhat nearby. So I decided to take a drive, rather than have the stuff shipped to me. There are 3 pounds of butter in this lovely Bordier bag (the bag was free!). Not all for me, as I ordered for a few friends as well. Gourmet Cargo (in Mamaroneck) is having this stuff shipped to them (it's made to order in Brittany) on a monthly basis. It's great butter (even though some may think all butter tastes the same). Then on my way back home, I stopped here... To pick up another order. This is in the Bronx, and their courtyard is a great graffiti gallery. Used to be able to shop in the warehouse on Fridays, but not currently. Anything to get out of the apartment.

(Faella) Pasta e fagioli. (Garbanzos and a few orphan ayocote negros, which were screaming for use from the fridge).

Finally, the reality of it all! (we're doomed)

Exactly what I thought (and read, of course). This is just a great topic. Thanks!

Look at how different that fusilli is from the one @Margaret Pilgrim showed us. And I've seen fusilli as much longer hollow strands.

Every pasta has a sauce, and every sauce has a pasta, is my opinion. As if anyone asked or cares.

Julia's tuna salad (though not tuna sandwich, obv) - Ortiz, as Julia would expect. Barilla macaroni salad. Green Salad. Crudité.

Hey, I use Ronzoni (or Barilla)...for macaroni salad, old school deli style. Especially when they're on sale at $1 a piece. I probably draw the line at Walmart brand - since I've never been in one, and don't ever expect to be. I just got some of this stuff - at Gustiamo today! Where it's cheaper than they sell if at Walmart for. (It's classy Tuscan, not Neapolitan!).