weinoo

What about Chinato? Salers? Fortunately, Byrrh is pretty easy to find around here... https://www.astorwines.com/SearchResultsSingle.aspx?search=12244&searchtype=Contains&term=byrrh&p=2

Most "American" restaurants in the US (I'm not referring to big chains like Denny's/Applebee''s, et al.) forego salt & pepper on the table.

Some meatballs and sausage came out of the freezer. Made a tomato sauce based on them, with onions and a little fresh garlic (Americans use way more garlic than they might in Italy when making tomato sauces). Too much? Not necessarily, but I try to respect the culture. Removed and saved some of the sauce (and one meatball) for later meals, plus this way I get to scrape all the concentrated goodies off the sides of the (let's call it a Windsor) sauce pan. Pasta gets added to that, along with a little pasta cooking water to thin out the sauce and better coat the noodles. (Turn your head away, @Franci - I know pasta and meatballs, especially tossed in the sauce, is heresy!). Fusilli with sausage and meatballs and parmesan. Since I was going all out Italian-American - De Cecco! Smothered cabbage, a la Marcella. The cabbage turns super sweet, adding nothing but onions, salt, pepper, and a sprinkle or two of good red wine vinegar. Cooks for an hour and a half, covered, on lowest heat possible.

This almost makes me wish I had mice. Instead: I got this really useful trap... You just have to bring the mouse really close to her. And it should have catnip in it.

Well, you see I believe the government should pay for the soda and the healthy food. But then it also needs to pay for education and the health care when someone develops any number of diseases from poor diet..

I will...but that's heresy. I must continue to make my paella and risotto the traditional ways!!

Note the section "Water Content of dough." Not dissimilar to what we read today!

I am very excited about it. Especially with the different varieties of rice I enjoy playing around with.

I just downloaded it from the library - thanks!

Sadly, I think your last 2 statements are what is wrong with the SNAP program. Or one of the things wrong with the program. But that gets into a whole other political/socio-economic thing.

With the new arrival, I acted like a proud parent and showed it off... Japanese curry rice. Curry of pork, Korean sweet potato, American red potato, onion, carrot, mushrooms, ginger, garlic. Semi-milled Japanese brown rice came out perfect!

I received a fun package yesterday... Nice, subtle design fits right in. It cooks like every kind of rice (well, other than pilafs, risotti, paellas, etc.), porridge, oats, etc. Looking forward to having some fun with this addition (which involved some reorg of the countertop and pantry pull-outs). And it was put to immediate use last night - robots don't rest!

If WE ever get out of lockdown, we're visiting Milano! To your point about sushi places, plenty of the shall we say lower quality sushi places here, also tend to be owned and operated by Chinese chefs.

What does this guy know? https://www.facebook.com/ChefJacquesPepin/videos/657888034885834/

I'll never forget this meal, in Rome, at a Chinese restaurant. Santa Maria dei Monti Offerta Hot and Sour Soup

Some people don't love sous vide. Some people love their Anovas; others their CSOs. Some have grills; others simple kitchens. But I'm gonna take a stab here, and make a guess, that not a single one of us has ever cooked a chicken like this. Also, if you need your eyes examined in Idaho Falls, ID - pick another doctor, cause this one ain't that smart.

So you mean, this isn't the right way...

Mushroom/chorizo paella, made with vegetable stock; experimenting in a smaller, enameled paella pan, rather than the classic one I usually use. There is generally too much leftover from that pan, and this one made for a nice soccarat, while using less rice (and there are still leftovers!). The color of the vegetable stock really turns the paella a different shade than when using more classic chicken or seafood stock.

The King Arthur (original book version) banana bread, as opposed to my standard from Nick Malgieri's How to Bake (eG-friendly Amazon.com link) banana bread. CSO baked, with addition of walnuts and a few raisins. The King Arthur bread is a much bigger, moister loaf (has yogurt in it, and oil as opposed to butter) - I can't say I like it more.

One of my first jobs out of college, in San Jose, I worked for a woman who hailed from Taiwan. She taught me about the simmering of pork ribs in plain water technique, to make a dish similar to the one you picture. Also in her dish were dried bamboo shoots, which were amazing to me.

Oh god. None of this is happening..

Penne. Condoms. Hmmmmmmmmm.

Also, let me put it another way. Some people look at cooking as a chore - they hate it, and only do it because they'd starve otherwise. Other people love being in the kitchen, and spend a lot of time in there - maybe they want stuff to make them happy when they're cooking. Perhaps that Blue Star/Wolf/Thermador fulfills that need - can you put a price on that?

I'll let you know if that happens to me - with my dishwasher or range or range hood. It hasn't yet - going on 3 years, and my last d/w of same brand was 12 years with never a problem, so... As far as cars, well - let's face it - someone may drive that BMW like an asshole, or someone may drive that BMW like a church lady - who knows? Driving in NYC/Chicago is very different than driving in say, Sacramento. Different roads, different winter weather. Hard to do comparisons like that. But yes, repairs on the BMW/Bezn/Audi line tend to be costlier than on Hondas and Mazdas. Everything in cars (and appliances) isn't necessarily about the cost of ownership - some stuff is way more psychological to people.

The Gentile runs around $7.50 here. I like this brand - also runs in that $7 range. Same as my current favorite, Faella. When I can get Setaro, it's quite a bit cheaper (of course, it's from Naples!)... LUMACHINE 1.1 LBS. Pastificio Setaro $4.95