weinoo

And - it continues... Breville Acquires US Grinder Maker Baratza for $60 Million Australian multinational small appliance seller Breville Group has acquired United States-born grinder maker Baratza for $60 million USD, including $43 million in cash and $17 million worth of stock.

That's a sign I photographed when we were in Bologna a number of years ago. I prefer the European way! Tell me about it. They also had red ones, which I will get next time.

What a great husband!

Yesterday, since I was in the neighborhood, I made my first excursion to the Union Square greenmarket. Mondays are generally the slowest greenmarket day in terms of how many farmers/vendors come out, but still at least a dozen were there. Beautiful stuff this time of year, and this is everyone's mantra: I purchased a nice, full bag of these, and cooked them for @Shelby!

Orecchiette with broccoli raab and sausage.

Yes, I do too. Or other beans with tuna certainly. Good canned tuna. I question why one would call a chickpea salad a faux tuna salad? It's a chickpea salad, not faking anything.

The question is: Was that you?

A new bakery has opened in the neighborhood. But in an interesting millennial twist, they are only open for retail on Saturdays and Sundays (so far). And of course there has been a line there each time they're open. Anyway - this morning I bit the bullet, as there were only a dozen or so people waiting when I arrived at 8:15 A.M. Still took a fucking hour. It's called Mel the Bakery. So I figured, just buy almost everything. While not a classic French baguette style (or what I think I know to be a French baguette style), very good. You gotta like crusty because this stuff is crusty. Well baked, I might add. These boules cut in half to freeze. The nigella seeded rye (on the right) is good; haven't tried the sesame thing, which might be spelt. Croissants were quite okay, so maybe they've solved an early problem of undercooking - or - we got lucky. i did ask about ordering in advance for pickup; they're still dealing only with wholesale for that. But are "working on it" for retail customers. And I don't know how many they made, but they were already sold out of the rugbrød (which I wanted) at 9 . Very earnest crew.

Back in the day (i.e. when I had a backyard and a kettle), it was a great way to spend a Sunday waiting for football to start. My favorite thing to do in the kettle was brined whole duck. But I'll admit, if there were other alternatives available, I might've taken advantage. I just think doing them with hardwood and coal gives a flavor that's not exactly gotten via electricity or propane.

You're welcome - looks great! The reason for the Bumble Bee/Snow's is that they are packed in "natural clam juices," whereas the Matiz are packed in a sea-salt brine. You could get away with using clam juice (I like Bar Harbor) in lieu of the Bumble Bee stuff, but reducing the juices, as mentioned by @Kim Shook, is important.

This works too: OXO Good Grips Jar Spatula, White/Black

Or, as it's served at Cafe Katja (ostensibly Austrian): with butter AND their house-made liptauer.

I guess the Florida weber isn't a kettle, which I used to use for smoking all the mentioned stuff?

I went to the docks today too. OK - I got a delivery from Great Alaska Seafood.... 3 lbs. wild shrimp, 2 lbs. big ass scallops, sushi grade tuna (flash frozen), wild salmon, halibut.

It's actually planned leftover. Never at a loss for nova here.

I broke the yolks on these (on purpose) and they were the base for a ham, egg, and Comté on toast one morning. A bissel of leftover nova stretches into breakfast for two, with 3 eggs, scallions, and chives. And those little slices of bread - the last from a favorite bakery in Paris, brought back this past February, so it was time.

Risotto, four-mushroom. Puntarelle, two ways. Alla Romana (interior shredded, soaked in cold water, and dressed with anchovies, garlic, olive oil, lemon juice). Outer leaves were boiled, squeezed dry, and sautéed in oil with garlic and red pepper flakes.

Always looking for a solution to non-existent problems. But with proper marketing, as has been seen a million times, a problem may just be created.

Still one of my favorite ways to deal with good carrots... And then salade de carottes râpées...

I often slice the block in half, put it in a bowl in the fridge on top of a bunch of paper towels, and put a weight on top of it (like a 28 oz. can of tomatoes). I'll drain it once or twice - amazing how much liquid comes out. I miss the little place down here that was making and selling fresh stuff, though I'm sure there are others in Chinatown doing that.

Was gonna ask the same or how many people does this recipe feed?

Spinach, feta, tomato, chive and parsley frittata.

They were the one I was thinking of...oh well.

Wellfleet's regulations for clamming are, shall we say, numerous, but I think you can still get a permit for recreational in specific areas. And the kids get plenty of clams and scallops in Provincetown - resident permits for recreational are pretty cheap; once when we were staying at the Red Inn, I got up one morning, it was low tide, and the beach was like covered with scallops. I couldn't believe it. I had purchased a small, boneless heritage pork butt roast last week. Decided to slice a few "steaks" off of it, and bagged the other 2/3 up for later use. I salted the "steaks" a day or two prior, and last night, I pan fried them... Let's say they cook fast! And leave a nice fond in the stainless pan I use. Shallots went in, and then deglazed with the dregs of some vermouth, added stock, some horseradish mustard, some butter - and bam! Pork butt steaks. Steam girl roasted potatoes and sautéed corn, scallions, chives and parsley.

I've definitely seem them selling bags (like 3 or 4 lbs per) at much lower prices - usually they even say for canning. but I'm wondering if you ask about buying a lug and see what kind of deal they'll give you. Getting late though.