weinoo

You mean I'm supposed to read? I just like looking at pictures.

What's the rice you use? Looks very long grain, almost Basmati-like in the first picture.

Yeah, exactly. This would (obviously) be a vegetarian tzimmes, but... Maybe I'll go crazy and just bake the potatoes and sweet potatoes and save myself a lot of agita.

Indeed - a good friend of mine, lives in Chatham, fishes for these (recreationally) and some of the fish he's caught are big. And delicious. Good choice!

You cook all day, do you really feel like making dinner? Well, there's this product... It's really wonderful, and I added the jar to a pan I had lightly sautéed a shallot and garlic in. And made... Casarecce with shrimp, olives, feta and tomatoes. Salad alongside.

I did a bunch of cooking yesterday, so I can make Significant Eater a nice Rosh Hashanah meal tonight. In addition to @rancho_gordo's yellow eye beans (I thought I had a stash of black eyed peas, but no dice) and matza balls... A small (like 3 lbs.) brisket was braised (in the steam girl!) and chicken stock was made. I still can't decide if I should make tzimmes (which neither of us is a huge fan of), or just maybe glazed carrots. Sweet potatoes or regular potatoes. Decisions, decisions.

@paulraphael ?

Just make Green Dragon and call it a day.

Enjoying what are probably the last of the decent delivery tomatoes on this lovely (Pain d'Avignon) multi-grain toast with smushed avocado. A little fleur de sel sprinkled on top. Half an egg. Fruit alongside.

Yes - and it also acts as a palate cleanser, for that cheese course and dessert course to follow!

Love me the fettunta.

Ahhh - the mishpucha. Often a reason for moving far away. But barring that, often a good reason to do some judging - I do it all the time. I often serve cheese with my homemade banana bread - toasted - for breakfast. Nothing wrong with that. It's the corn on the side...

Ham & Mayo!! On a raisin bagel!!!! You say wrong; I say disgusting. I bet your husband's relatives have a good time at their pot lucks. The question is: do you?

It took me till well into adulthood before the first time I ever ate a salad this way, and then realizing that this is the civilized way to eat a salad. Unless it (the salad) is the main course, obviously. And I cannot lie but sometimes I will serve the salad as a side dish with the main course. I don't believe I eat anything "wrong." Because I don't believe there is any wrong way to eat; oh, there are disgusting ways to eat, to be sure. But that's not wrong, that's just disgusting.

Make soap.

I certainly wasn't questioning your ability to make herb ice cream. Just saying that herb ice cream, in and of itself, is really not the reason to eat ice cream. At least not my reason. Gimme vanilla, chocolate, strawberry, peach, mint CHOCOLATE CHIP, rum raisin, etc. I'll be using the thyme and rosemary to roast my chicken!

Well maybe, since most herb ice cream sucks, end the quest?

Try chicken wings next time.

It's the American sandwich dilemma. Putting too much stuff inside the bread, instead of focusing on good bread. Or a good bagel. Don't forget, bagels were not (in the old days) meant to be eaten as sandwiches. They were always eaten one horizontal half at a time, topped with a schmear and whatever else.

Give me your tired, your poor, your huddled masses yearning to breathe freee. Your popsicles.

Even @weinoo has trouble living with @weinoo sometimes.

I have done the breast = comes out great.

Everyone knows Berkshire = Kurobuta, right? Or vice versa. https://www.foodrepublic.com/2013/01/25/what-is-kurobuta-pork/

Nice story. I, too, once had a butcher who came from a long line of butchers on the lower east side of New York City; the shop was a fixture in the Essex Street Market for 70 years. Jeffrey taught me much and sold me much. I never knew how good a hamburger could be, until he ground some eye of chuck for me, the same stuff he was selling to restaurants for their burgers. Makes for a great steak, too. Or the steak that became chi chi - the teres major, aka beef clod. Jeffrey taught people how a pig is butchered. He gave out roses to women. He often, for first time customers, gifted free meat/poultry/ whatever. But the restaurant business, who were his major customers, suffered during the great recession, and his business suffered greatly. He had to close. And then, a few years later, he had to pass on. https://gothamist.com/food/jefferys-meat-market-in-les-closed-for-good https://cityroom.blogs.nytimes.com/2010/12/05/an-endangered-butcher-gets-his-groove-back/?ref=nyregion

Wouldn't a good investment be a couple of good oven thermometers?