weinoo

@liuzhou do you have congee out in your city? How is it made?

I had a ton of ginger in this one for sure. And that chili oil I spooned on top I made with scallions, ginger and red chili. Maybe it was also the red onion in that veg stock that added to the interesting color.

Yeah that's why it's (farfale) perfect for kasha varnishkes! But if fusilli is something that someone might find enjoyable, then I definitely recommend the higher-quality brands. Because they can be cooked until the center is done, without the outside falling apart.

I guess I could just call it rice soup gruel.

Neither have I...but I did use the vegetable stock I had made, and it is fairly dark from mushrooms/red onions. And then I added mushrooms to the congee before serving. I imagine most congee served here, like from the cart lady who used to be on the corner outside Wu's, or at Great NY Noodletown, et al. is made simply using water - because most of what I've had is fairly tasteless without the addition of lots of condimenti.

I actually like orzo, and use it in my reverse engineered rice-a-roni when I don't feel like making a mess and breaking up vermicelli. RE: Kasha. So pre-pandemic, I often shopped at the Russian supermarkets (e.g. Net Cost, et al.) out in Brighton Beach/Sheepshead Bay. Aisles of buckwheat groats/buckwheat/kasha in those places. And I brought a bunch of different homes to see if I might've misremembered as to how, ummmm, awful the stuff is. I hadn't. It might be a decent vehicle for about a quart of gravy, however.

There are good Ashkenazic cooks? 😂

Made my first-ever congee last night. Using Thai rice, with 50/50 just made vegetable stock and water. Happened to have a cooked pork chop from 2 nights before, so I threw the bone in to cook along with the rice. At the end, sliced up some of the chop, threw in some cooked mushrooms and onions, and topped with chili oil and scallions. Quite good. To accompany... Scallion pancakes. But not the Chinese style knead the dough and then shallow fry. These are more based on the Korean style (pa jun) and are made with more of a pourable batter (pancake, right?).

Oh, those wonderful dinners trying to swallow kasha varnishkes, along with the roast chicken that had been put through the deflavorizer.

This is pretty much brand dependent, in my opinion. The better made pasta will allow you to cook them so the middle is properly cooked without the rest of the pasta turning to mush. And tortellini really shouldn't be sold as a "shape;" it's a stuffed pasta.

Interesting - what is that called?

Oh @Shelby I can't imagine Ronnie ever being mad at you! Midnight snacks, however... Amazing, too, how many of these companies had a presence or corporate facilities in NYC. When I was driving a cab in the 70s, the meat-packing district was really meat packing, the nut districts was nuts, etc. etc.

Beige scallops. Evidently, females. https://www.cooksillustrated.com/how_tos/6552-pink-vs-white-scallops

No matter what I do, I can't really make this look as delicious as it actually tastes - even Rosie rolls her eyes... Chirashi. With poached shrimp, poached scallops, ikura, and Sockeye salmon, which I smoke roasted (barely cooked) in the CSO (don't ask). And avocado and pickled ramp!

Wow - 60 Hudson Street is a gorgeous Art Deco building; I had no idea the nut association was in there... https://en.wikipedia.org/wiki/60_Hudson_Street And that pamphlet is weirdly available on Amazon! (eG-friendly Amazon.com link)

My parents lived in Delray Beach for many years. And we'd go out to eat whenever we visited. We did have a couple of places where the food was good enough; not great, but good enough, and my parents loved it so... One thing we did notice, whenever we would try a new place, was that the chefs loved to put as much stuff as possible on a plate. Flori-bbean cooking!

Sure - there's good fish too - and produce - but in Florida, you're mostly better off, as @Franci shows, cooking that stuff at home rather than dining out.

The internet is your friend. Just mail order it. https://portugaliamarketplace.com/ From Saveur...https://www.saveur.com/how-americas-best-portugese-market-ended-up-in-small-town-in-massachusetts/ https://www.tienda.com/food/chorizo.html

As they say in real estate, location, location, location. You now live in Florida so you really can't expect the restaurants to be great, I'm sorry to say (as someone who visited the state many times over 20 - 25 years). However, if you find yourself in Tampa, there's always Bern's.

I'd be reading that with raised eyebrow... https://www.breville.com/us/en/products/ovens/bov845.html

My first try at... Japanese curry, not made from a purchased curry brick or curry sauce. I did, however, use the S&B curry powder along with home made roux, and cooked the other ingredients in both dashi and stock. Over Japanese short-grain brown rice. Soon, I will use this stuff in lieu of the S&B powder to make my own curry powder and bricks...

I like that fish a lot. Along with the other lovely west coast specimen, sand dabs!

Is that the petrale sole of west coast fame?

Thank you! That Oriental Show-You Company booklet, with my name on the cover, was bought for me (from what I remember) by my first live-in girlfriend's mom (I was already cooking and even taking Chinese cooking classes!)- at the Santa Barbara flea market, probably around 1977. Both the girlfriend and her mom were flea market/second-hand store/garage sale hounds. As you can see, she valued me highly, and paid all of 10 cents for it. Digging a little deeper... http://campusarch.msu.edu/?p=5523 https://indianahistory.org/blog/the-show-you-sauce-of-columbia-city/ These pamphlets, booklets, etc. all have a story to tell! And obviously, they were well traveled too!

Hard to see the cover on this first one... Show You! Golden Rule... My faves...