weinoo

I have to confess: I've caused some damage with a sharp peeler. I cut the tip of my finger (not off) on the first day of cooking school. That was a bleeder. And the one time I cut a chunk of a finger off (a beautiful slice, I might add), the nurses in the ER laughed at me, as I had brought the chunk with me (all wrapped up nice in a plastic bag) and asked if they could sew it back on.

If Wegman's is your favorite, I might have a bridge to sell to you. Either that, or a poorly cooked roast chicken, which is probably what every single place selling them has.

The cherry tomatoes from Hepworth Farms are the same ones that I get from Fresh Direct and the eggs are the same ones I got from Chef Collective - kinda interesting.

According to the recipe (linked above) 200℉ for 2 -3 hours, until nice and tender.

No reason he shouldn't! Please let us know what your filling consists of.

@Dorie Greenspan wrote, beautifully as she does, about a slow-roasted tomato she had eaten in Giverny, while paying a visit to Monet's house and garden. And how she wanted to recreate the recipe. So - from the NY Times Magazine a Sunday or two ago... Slow-Roasted Tomatoes With Olive Oil and Lime But what really got me, I mean really, is the garnish on the styled tomato. Imagine that! Some here are probably apoplectic. Here's the full piece...Everything You Love About Tomatoes, Amplified

I think I posted somewhere that their galangal wasn't perfect, but was workable. Lime leaves were fine, if in abundance.

Someone ought to beef up this topic.

Yeah, that makes sense. Not that I remember my ancestors from Russia/Poland ever making kreplach, though I could be misremembering.

Interesting, @Pam R. One thing I've seen in almost all the recipes I've looked at is that the dough they make is an egg flour dough. Any idea on why they use that instead of a water flour dough?

Also, you wouldn't be the first (by a longshot) to buy two of something, for when the first one croaks (or burns down your house, as the case may be).

That's what I'm thinking. Except I worry about 1500F inside my kitchen.

Not according to the manufacturerer:

The only thing they grab is someone's money.

I can't believe no one has one of these... The Super-Hot Grill a Musician Uses to Make Restaurant-Quality Steaks at Home Beefer The 1,500 Degree Grill - 100% Stainless Steel - The Original for Perfect Steaks, Burgers and so Much More · Indoor & Outdoor

Oh, there is so much to the reality of paella, and as @JoNorvelleWalker's friend states so correctly, it's often arroz con pollo! I got my flu shot, a 32 oz. jar of Duke's, 6 new Durlaex drinking glasses (I broke one last week; as probably mentioned elsewhere, they break into 1,000,250 pieces), and a few butter/cream cheese/ice cream keepers.

Chives.

I've order other things from this company via Amazon - pretty good product... Fresh Shishito Chili Peppers 1 lb.

I like both the low temp and the salting (what I call dry brining) but I'll even do it for a little longer.

As the pandemic settled in, the vultures circled and are circling...

Oy. We'll end up with a whole generation of "cooks," none of whom really know how to cook, to say nothing of knowing the difference between a rib eye and an eye round.

Of course first they need to say: "What's a rib eye?"

Last night, I steam broiled the Treviso (on the right) with olive oil and hit it with real balsamic when it was done. it was a good side to this... Usually not a big fan of corn anything to do with pasta, as they tend to go a little sweeter than I like. But this orecchiette with fresh corn, house roasted peppers, garlic, scallions, parmesan, assorted herbs was good, and the bitterness of the radicchio went along just fine. I thought the little ears would capture the corn nicely, and they did!

Yes, Unilever makes good stuff. They even make Ben & Jerry's! I especially like the oakwood extract they use in their organic oak aged vanilla.

Puntarelle will get the claSsic anchovy/garlic vinaigrette (i.e. puntarelle alla Romana). I have yet to decide on what to do with the others until I taste them and see just how bitter they lean.