weinoo

Don Ciccio did not end up well (in the Godfather!).

谢谢

Do you find Fuschia Dunlop (whose books I have always admired and used) to be a pretty accurate source of info and recipes? A one-word answer will suffice.

Oh @Franci... In the meantime... https://www.greatitalianchefs.com/features/basilicata-food-guide And my friend Katie Parla's book also might provide some insight...appears her ancestors (or some of them) even come from the region! Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes (eG-friendly Amazon.com link)

Probably not that much, since Basilicata is actually one of the regions of southern Italy.

The "top one" is cut in half, showing the interior (and the bottom, which doesn't need to get the same sear as the top). You can tell the temperature of the interior cooking surface of a pan based on the type of range you have? You're better than me.

Yeah - with frozen/defrosted hot smoked, that's as good as it's going to get. Dip or spread - cream cheese, mayo, sour cream, yogurt, chives, dill, lemon, etc. etc. s

I bought this saba from Gustiamo... https://www.gustiamo.com/saba/

Raw would work, especially with the Nantucket Bay scallops currently in season. But I'm not a "screaming hot" person - like a 450℉ - 500℉ pan surface should work? I go more by feel, I guess...

Chicken and salsa verde tamale from Factory Tamal. "Mexican" Rice from the Japanese rice cooker. Green chile Beans from the Napa Valley purveyor with green chili sauce from New Mexico. Always nice to see how many miles my lunches travel.

My usual... Coffee (George Howell!). Tahitian vanilla bean. God, I'm boring.

Along with a big bowl of pasta with tomato sauce... Céleri remoulade. Brussels sprouts pan-roasted with bacon, shallots, and splashed with saba at service.

Super important. Hot-ish pan. And pat them dry. I go a minute and a half on side 1.

What the hell kind of mixer is he using in this video?

Dragged the old boy out of the pantry. Pressed comté and prosciutto on buttered white Pullman loaf, from Pain d'Avignon.

Right...in my book, lox (or, more correctly, belly lox, sometimes called salty lox) is cured and not smoked. Like gravalax. Smoked salmon (nova for those who know it by this term) is cold smoked. And kippered salmon is hot smoked. Too pedantic for eG? NEVER! At Russ, if you ask for "lox," they may even ask you if you know what it is.

Believe me, I have no problem boring others to death - just ask my wife! If you have a similar or exactly the same rice cooker, it probably looks like this on the inside. And it came with that Japanese rice measuring cup (holding 180ml), the equivalent to 3/4 of a standard dry measuring cup (fwiw, I'm big on weighing rice, and have found that 180 ml of short-grain rice weighs just about 150 grams, a nice, round number to work with). This web page is super helpful for all these types of conversions...https://www.howmany.wiki/vw/--100--ml--of--basmati-rice--in--gram Anyway, the booklet that came with the rice cooker has good instructions (one day, I'll post it in the Vintage Cooking Booklets topic, but I have to wait a few decades to do that). And of course, @rotuts suggestion for this: The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker (eG-friendly Amazon.com link) was a good one! I borrowed it from the library, and it was on my iPad in 10 seconds. Great stuff in the book as well. Getting back to my non-recipe'd congee attempt, I used a cup of long-grain Carolina rice, washed it well (I always wash rice well - except paella/risotto), dumped it into the insert, and then used plain water up to the corresponding Porridge line. I threw in a couple of slices of ginger and some salt as well. All the other additions were done after the rice cooker alerted me that it was done; when I popped the lid, it was quite thick. So I boiled some water and added until it reached a consistency I liked before adding the raw fish/scallops, peas and carrots. (The stuff keeps thickening, so it's nice to have a hot liquid to add to your taste). In 5 or 6 minutes on the Keep Warm function, the fish/scallops were done. I then added even more stuff before plating; soy, scallions, pepper, etc. etc. And put a bunch of seasonings (see@liuzhou's post here) on the table for Sig Eater and me to customize even more. I think it'll be even better using any of a number of different stocks, but the plain water really allows for a multitude of add-ins. And this morning, I made porridge again - only it was with 5-grain hot cereal!

Americans like to exaggerate a bit! Especially when using De Cecco. Artichokes (baby) barigoule. Evidently a spring dish, and I'm sure it's spring somewhere. Not a pretty picture, just pretty tasty. Slow roasted duck legs, with herbs de Provence, garlic, etc., over flageolets.

If I had that setup under my sink, they'd come and arrest me.

1/2 toasted bagel with smoked salmon, other half with smoked Danish trout. Buttered with lemon/yuzo Beurre Bordier. Avocado and some tomatoes.

Can you give shorter answers?

Probably should've put this post here. Because I used my new rice cooker to make lunch today. A delicious seafood congee...

Decided to make some congee for lunch in the new Zojurushi... When ZOJ let me know it had finished cooking, I stirred in blanched peas and carrots, along with a few pieces of raw halibut and 2 large scallops. Closed it up for another 5 - 8 minutes, and... Seafood congee with scallop and halibut. The "keep warm" function is a pretty perfect temperature for poaching fish. The cooker certainly made this congee faster than my stovetop version. And it was delicious, lots of cracked pepper, some soy, some vinegar, scallions, ginger oil, etc. I love this product.

These I keep in my pantry in a Ball jar. Do you, or do they in China, soak them before use? Obviously, the dried ones I get in Chinese groceries are pretty salty. Can you talk about the numerous types of, and ways to use, dried shrimp?