weinoo

Not that vintage. But fun, nonetheless: \

A: Where the hell is that store? B: I ordered both the espelette and seawood, but haven't tried them yet!

Of course pre-paid for the butter - they don’t order it from Bordier until they get $$. But I was surprised that the bag came along with the beurre.

I had placed a couple of orders with companies distributing from somewhat nearby. So I decided to take a drive, rather than have the stuff shipped to me. There are 3 pounds of butter in this lovely Bordier bag (the bag was free!). Not all for me, as I ordered for a few friends as well. Gourmet Cargo (in Mamaroneck) is having this stuff shipped to them (it's made to order in Brittany) on a monthly basis. It's great butter (even though some may think all butter tastes the same). Then on my way back home, I stopped here... To pick up another order. This is in the Bronx, and their courtyard is a great graffiti gallery. Used to be able to shop in the warehouse on Fridays, but not currently. Anything to get out of the apartment.

(Faella) Pasta e fagioli. (Garbanzos and a few orphan ayocote negros, which were screaming for use from the fridge).

Finally, the reality of it all! (we're doomed)

Exactly what I thought (and read, of course). This is just a great topic. Thanks!

Look at how different that fusilli is from the one @Margaret Pilgrim showed us. And I've seen fusilli as much longer hollow strands.

Every pasta has a sauce, and every sauce has a pasta, is my opinion. As if anyone asked or cares.

Julia's tuna salad (though not tuna sandwich, obv) - Ortiz, as Julia would expect. Barilla macaroni salad. Green Salad. Crudité.

Hey, I use Ronzoni (or Barilla)...for macaroni salad, old school deli style. Especially when they're on sale at $1 a piece. I probably draw the line at Walmart brand - since I've never been in one, and don't ever expect to be. I just got some of this stuff - at Gustiamo today! Where it's cheaper than they sell if at Walmart for. (It's classy Tuscan, not Neapolitan!).

@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!