weinoo

Maybe it was using its miles? Was it in a sealed bag? I have 4 more pounds of this stuff!

The faux confit duck leg; these are just so damn good. Over @rancho_gordo's French-style green lentils. Cooked in a tres-French style, with duck fat, leeks, carrot, bay leaves and fresh thyme. Cabbage, sautéed with shallot and garlic, a bit of stock and red wine vinegar to finish.

this is what I had a friend buy for his CSO and he loves it...Staub... (eG-friendly Amazon.com link) though not necessarily in this color.

Instant Pot. I mean Fagor. Nice range, by the way!

Do you actually want to make paella in the CSO? Or is it for some other reason?

Have a look here i don’t know if they’ll have want you want, but they’re in Brooklyn and a great resource for all things paella. You might even call and see what they can do for you. https://www.paellapans.com/Flat-Bottom-s/31.htm

I get it on the cost of commodity raw materials. Now, what's the labor and o/h associated with that loaf, so we can see the gross margin?

She probably makes them better than I do.

Also, my guess is that In France, people won’t pay 4 or 5 euros for a baguette, even If that is the price necessary for the owner of a small bakery (like a mom and pop type shop) to actually turn a profit. So they can only charge what the market will bear and hope that it works as a loss leader.

No, I’m referring to the making of bread in 250 kg batches, not 25 kg. And then selling those loaves either par baked or frozen for bakeries to sell as their own.

I'm trying to learn a new language. And here's what we know about baguettes in Paris... Making bread en masse is certainly not what's happening at the bakeries shown above.

I did the sorta simple sauté above by @heidih. Ramp butter, thyme, parsley, chives. When I bring home the next batch, I'll get a little more creative.

I just came home with a few pints of mushrooms from the greenmarket. What would you do with them if you were gonna have them with dinner tonight (sheet pan chicken).

The thing surprising me the most is that people actually want to open backbreaking businesses such as bakeries, with the hopes that they may even make a meager profit. How are labour (sic) and rental costs lower here in NYC or in SoCal than they are where you are? Yes, about what I pay. Before tip. Different strokes, right?! To expand a little bit, many of these newer places here in NYC are all about the "artisinal flour" this, "grinding in house" that, etc. etc. To whit: That shit costs money. Be it in time or in funds.

I had half a swordfish steak left over... So I made a swordfish in the style of lobster salad salad. And served it on a Martin's roll - well, half of one for each of us. The rest alongside more salad, with bits of leftover potatoes and eggplant.

Now where do you think @JoNorvelleWalker can fit this?

There is no way you can actually compare baked goods' prices in Paris with prices even in places like Staunton, VA. I'm paying $5 for a damn baguette! In addition to our prices being more baked than prices in Paris, our breads and pastries tend to be (more baked) too. I have a good friend who spent a good part of last year working/living in Paris. She never stops complaining/comparing (and who am I to complain about a complainer?) about our baked goods. And NYC has some decent baked goods....it's all relative, no?

I like the egg and cheese, @Shelby, but what the hell is it on?

Still waiting for a few more... Those bay leaves are actually cassia leaves, not Mediterranean bay leaves.

Chang, in the very first iteration and actual first Noodle Bar on 1st Avenue, had a rice cake dish on the menu. Pretty positive he didn't make his own (didn't make his noodles for ramen either, but you knew that); they were oiled and cooked on the plancha and they were great. A bit of the mise for wonton making yesterday... In process... I had 2 kinds of skin - the yellow ones are thinner than the lighter ones. I stuffed these with as much meat as possible...I figure I get finished faster that way (also why I didn't make fancier ones), and they probably have twice as much filling as a wonton at my local wontoneria. Jazzed up the standard scallion ginger oil by adding two types of Szechuan chilis from Mala Grocery. It's good!

I definitely want to use it as a dry rub thanks! Although I don't have a grill, but I can fake it a la plancha or grill pan.

I say if it ain't broke, don't fix it. (In other words, the steaming method works great...)

In addition to all the other stuffed cooked yesterday (see dinner and pandemic threads), I had to make lunch. Casarecce with onions, garlic, green beans, heirloom cherry tomatoes, Parmesan.

I had so much varied produce in my fridge and spent a good part of yesterday working with it. In addition to the roasted peppers posted in the Pandemic topic, some other preps included... Céleri Rémoulade - a fine one, as this was a nice, fresh, small celeriac. Dressing was sour cream, Duke's mayo, Dijon, lemon juice, chives. Baby artichokes sautéed with shallots, garlic, thyme, white wine, chicken stock, pimentón, and a smidge of saffron. A small eggplant, broiled to not great effect. Still, it was tasty for a not favored vegetable (fruit?). Roasted red potatoes with thyme. And a nice hunk of swordfish steak, steam roasted with olive oil and herbs de Provence.

I think they were regular limes, Ken. It was like a 2 lb. bag. Essex Farm at Essex Market has beautiful key limes. What can I do with it? According to Paula Wolfert, there are like hundreds of different recipes and ingredients for it.