weinoo

And everyone, I mean everyone, would be healthier is this stuff made up a bigger percentage of their diets.

Keep digging - never know what one might find! California gets in on the act: Never forget booze... Or BBQ... They are all delicious! In 1940, anyway... Yes, Good Housekeeping was on top of its game: A few Italians snuck in: A few really old ones:

Strip steak with pan gravy, tater tots, roasted cauliflower. Za'atar pita crisps and céleri remoulade served but not pictured.

I remember Grand Union! (And Food Fair, and HIll's (that was my place of employment while in high school and once old enough to have a job), and King Kullen, and...). those were the days! Except if you were a first born child.

Our first spin together... I’m a simple vanilla, Philadelphia-style ice cream guy. The Whynter spins fast...I mean the dasher spins so much faster than my old Lello Gelato junior. Makes sense, I guess. Good ice cream, no crystals.

What is lasagna, if not macaroni and cheese?

They offered so much less for me when I was a kid.

https://www.cityharvest.org/

I have actually taken the classes and been "certified" by City Harvest NYC. They collect unused food and redistribute. They take people shopping and show them how to make smart choices to feed families on these limited amounts of assistance. They give cooking classes. Unfortunately, COVID came along here too. But at some point, I hope to be able to volunteer.

I think this totally starts to get into areas best left unspoken here. But yeah, the whole system is fucked up. Let's not even start talking about how much food is thrown away every day.

I have one of those - but I wanted to do this slow roast thing in the CSO, since it's less to mess around with and clean up.

Maybe my prettiest chirashi yet? With seared tuna, lightly smoke roasted salmon, ikura. Etc.

I had taken a class, given by a Norwegian chef, where he slow roasted and very lightly smoked salmon in a conventional oven. So, I am attempting to use the steam girl for that purpose. Remember - I said "attempting." The salmon actually does pick up a bit of smoke. But I wonder if there's a better way, since so does my toast the next morning?

Many ways to chill without using all that disgusting tasting ice from a home refrigerator/freezer's ice maker. What - you think I live in Yorktown Heights?! Or Princeton?!

As an ex-caterer, I can tell you the mac 'n cheese (the good stuff we made) disappeared almost as quickly as the pigs in blankets. Disappeared due to adult over indulgence...they were set out for the kids! I'd go with B. But I'll bet the 4 of you were trouble makers. That recently?

For some reason, I rarely use an ice bath to chill the stuff I'm doing for the 2 of us. I mean, who uses a big bowl of ice to chill blanched broccoli raab for 2 people, that I'm gonna be sautéeing with some garlic 15 minutes later? A couple quarts of stock - into the fridge after they come down a hundred degrees sitting in a sink of tap..my tap runs at 64℉ - from there into the fridge and everything is fine.

I'll bet that ice tastes real good!

I mean, one could also just stop eating raw greens/raw vegetables of any sort. Just cook the shit out of everything, and pretend it's collard greens.

A sort of pasta e fagioli, but with added hot Italian sausage to the fagioli sauce I had saved from a dish I made earlier this week. Fusilli works nicely. And guess what - it's De Cecco! Just like the fancy Yorktown Heights people use. (De Cecco uses flours from California, Arizona and Italy (but not near Naples) and it cooks evenly all the way through).

I just triple wash them at home in changes of tap water...never had a problem. What about using vinegar?

Yeah - I'm sure when cooked whole or smoked whole, they're like whitefish chubs from an appetizing store (i.e. lots of bones in those too). They're easy enough to eat without getting any bones.

And we have one less fisherman to choose from at the farmer's markets!

In this area, the chicken is certainly as cost effective as the sustainable fish prices..

What about off factory chicken and onto good chicken?