weinoo

Wow - 60 Hudson Street is a gorgeous Art Deco building; I had no idea the nut association was in there... https://en.wikipedia.org/wiki/60_Hudson_Street And that pamphlet is weirdly available on Amazon! (eG-friendly Amazon.com link)

My parents lived in Delray Beach for many years. And we'd go out to eat whenever we visited. We did have a couple of places where the food was good enough; not great, but good enough, and my parents loved it so... One thing we did notice, whenever we would try a new place, was that the chefs loved to put as much stuff as possible on a plate. Flori-bbean cooking!

Sure - there's good fish too - and produce - but in Florida, you're mostly better off, as @Franci shows, cooking that stuff at home rather than dining out.

The internet is your friend. Just mail order it. https://portugaliamarketplace.com/ From Saveur...https://www.saveur.com/how-americas-best-portugese-market-ended-up-in-small-town-in-massachusetts/ https://www.tienda.com/food/chorizo.html

As they say in real estate, location, location, location. You now live in Florida so you really can't expect the restaurants to be great, I'm sorry to say (as someone who visited the state many times over 20 - 25 years). However, if you find yourself in Tampa, there's always Bern's.

I'd be reading that with raised eyebrow... https://www.breville.com/us/en/products/ovens/bov845.html

My first try at... Japanese curry, not made from a purchased curry brick or curry sauce. I did, however, use the S&B curry powder along with home made roux, and cooked the other ingredients in both dashi and stock. Over Japanese short-grain brown rice. Soon, I will use this stuff in lieu of the S&B powder to make my own curry powder and bricks...

I like that fish a lot. Along with the other lovely west coast specimen, sand dabs!

Is that the petrale sole of west coast fame?

Thank you! That Oriental Show-You Company booklet, with my name on the cover, was bought for me (from what I remember) by my first live-in girlfriend's mom (I was already cooking and even taking Chinese cooking classes!)- at the Santa Barbara flea market, probably around 1977. Both the girlfriend and her mom were flea market/second-hand store/garage sale hounds. As you can see, she valued me highly, and paid all of 10 cents for it. Digging a little deeper... http://campusarch.msu.edu/?p=5523 https://indianahistory.org/blog/the-show-you-sauce-of-columbia-city/ These pamphlets, booklets, etc. all have a story to tell! And obviously, they were well traveled too!

Hard to see the cover on this first one... Show You! Golden Rule... My faves...

I did get around to it @ambra! It was a good one, with nice soccarat. Boneless and non-boneless chicken thighs. Wild shrimp. And to make sure it was non-authentic, a bit of chorizo.

The Staub doesn't!

The silpats don't impede the drying?

Whenever I have SV'd duck legs, it's at that higher temp -maybe eve 185F for about 8 hours.

Whens' the fauxfit, bro?

After all, it is the Metropolitan Life cookbook.

Since you're not the only one, I've never understood this.

And the next time you want to make chicken teriyaki, you'll be out of everything except the chicken!!

This brings up a memory - that stupid show on the Food Network, with Tyler Florence. Food Help, Food 911 - something like that, where he would go into someone's kitchen to help them make a meal. Said "unsuspecting" person would have like an old peach, a recently shot dove, and a herring, and he would make a fabulous dinner out of it. If this (I'll not use a derogatory word here, but think of all the ones you know!) food guy ever came into my kitchen, his freakin' head would spin.

Where are your breakfast and lunch chalkboards? My dinner planning starts about 4 PM, day of. Sometimes earlier. But let's take yesterday, which is the day after I got my reserved weekly delivery from Fresh Direct. Said delivery included 4 chicken thighs (FD is pissing me off because they appear to not be carrying the poulet rouge from Joyce Farms at the moment, so my weekly order of a whole Joyce Farms chicken has been shot to shit - it's my favorite bird, and it's a small bird at 2.5 lbs, not too big for the two of us), a package of wings (interestingly, they do carry this chicken from Cooks Venture, and the first of these chickens I tried was quite good, if way bigger than the poulet rouge I like so much - and yes, I'm done with battery chickens), 2 thick heritage pork chops, not much produce since I've been going to the farmer's market again, and a big canister of Clorox wipes (since they had them even though I don't use them much...preparing for the next wave!). So after lunch, (a just-received delivery from Chef Collective, of cheeses, Sullivan St. Bakery breads (yes, the no-knead bread guy), and 1/2 lb. of prosciutto - I made sandwiches) I put up a pot of pre-soaked beans, cleaned up, cut up, and dry brined the just received chicken for the paella I was gonna make for dinner, with a quart of recently made chicken stock that wants to be used, since there is no room in the freezer. Then I took a nap. When I woke up, I was having second thoughts about the paella, not because I didn't want paella, but because I didn't want to make the paella. Dinner plan - shot to hell. Around 6 PM, I figured I better make something for dinner, as it's about the time Significant Eater starts asking about, you guessed it, dinner. First, I cracked open a bottle of Beaujolais to calm her nerves. With a small bag of pretzels for her alongside, I could now hit the kitchen. I did have a poached chicken breast from that giant Cooks Venture chicken. Poached in that stock, as a matter of fact. So I cut that up, heated up some previously made red chili sauce, and heated the chicken in that. I made a quick tomato/cucumber/red onion salad. The beans were done. And I had a beautiful Sullivan Street Bakery pizza bianca to serve alongside. Sig Eater was quite content. Dinner plan? We don't need no stinkin' plans.

When you cook a pound of garbanzos, you can end up with a fair amount of cooked chick peas, even after making hummus. So... Penne e ceci. Broccoli raab alongside.

I started by following the Lebovitz method; Melissa Clark's is fine too. It morphed into mine, which is basically curing for a good day or day and a half. Kosher salt, bay leaves crumbled or herbes de Provence, a few garlic cloves. However, I don't start in a pan and then move to the oven. Basically, after the cure, they go uncovered, skin up, into a cold oven (I actually use the CSO) set at 250 - 275℉, for around 2 1/2 hours. Check 'em a few times during. I then remove (and save) a lot of the fat, crank the heat to around 425℉ and blast them for the final 15 minutes.

This morning's country omelet (via Jacques)...He calls it a country omelet, I think it's a frittata. Potatoes, onions, herbs, parmesan, cherry tomatoes.

My best-ever hummus, using tricks from Solomonov et al. (The garlic in lemon juice trick, the baking soda to soften the skins trick, etc.) Garbanzos from @rancho_gordo. On a Kossar's bialy (which were like a million times better years ago), and a little salad.