weinoo

My favorite cookbook of the year has arrived... No vested interest, but that of psuedo-nepotism.

I can't wait until my freezer is "empty," or back to normal again - so I can start really chilling my cocktail glasses. Also, I need to do a purchase from Great-Alaska-Seafood (I just think much of their stuff is great), and that's like 8 lbs. of assorted frozen seafood, so I need the room!

Help me understand how different brands of knives don't cut straight? Sounds more like user error, no? Also, aren't imperfect fries just as delicious (and more homemade looking) than every fry looking exactly the same? Here's a quickie video which may help... And in lieu of a fry cutter, how about a mandoline, which will then be able to be used for many other things?

Heresy! But in lieu of a backyard, a grill, or anything else which might make this labor day weekend normal... I spent a few hours making meatballs and sauce yesterday. Meatballs are 50/50 pork and beef, with one egg, some soaked bread crumbs, Parmesan (first time user for meatballs), herbs, sweated onion and garlic, blah blah blah. And as @Franci suggested a while ago, the sauce and balls atop the pasta. More cheese at table. Broccoli raab in garlic and oil alongside. a nice 2015 Chianti. This is good stuff. Screw the grill.

In France, where I think some of the best croissants are made, I wonder if they are using bread flour. When in cooking school, one day's lesson was most certainly croissants, and was most certainly taught by a well-known master pastry and bread person. I'm pretty sure we were using A/P.

While the supply chains remain in pretty good shape, all things considered, I hope that as a business model, many of the wholesalers who have pivoted to retail during the pandemic will continue to do so, if and when the pandemic ever ends. I, for one, certainly don't mind shopping this way as part of my shopping routine. Exposure to different distribution channels has been fun. And some of the stuff...let's just say I wasn't always getting the same quality with the same regularity.

How humid is it where you live?

Last night - burgers, macaroni salad, corn off the cob, sautéed in what has become my go-to this summer, ramp butter. With scallions and chives. Two nights ago - leftover scarpariello, steam girl reheated. Maybe it's me, but sometimes this stuff tastes better the 2nd time.

I have my mother's Sunbeam Mixmaster, which I think is late 50s early 60s. She loved that thing and baking a Duncan Hines cake was child's play! It's in storage, but I refuse to get rid of it. That and a Cuisinart from the following decade. They really don't make 'em like they used to. What amazes me are the power cords they put on those things.

Let's hear from @shain. But until we do, this is pretty informative. From Master Class...

Ahhhhh - the folly of youth. I think there were maybe a few others doing similar, including maybe people who might still be on here. I think Bryan has ended up semi-permanently in the Bay Area.

I want new roller shades.

Essentially, sorbet is fruit, sugar and water. Sherbet has dairy.

We drank a lot of rosé this summer, but I don't think I took a lot of notes or pictures.

Shhhhh - don't tell. But from what I've read, in lieu of peppermint extract, use a very small amount of this stuff.

@weinoo is a smart guy. Significant Eater won't eat a banana. Can't standa banana. Makes a facea at a banana. But for some reason, she really likesa banana bread.

Right - I literally used two drops. Of this stuff (maybe I should've used the spearmint?):

Chicken scarpariello. Two things: 1. The sausages that are classic in this dish - as much as I dug into the freezer, nada. Of course the next time the freezer is opened, they'll just jump out. As the walnuts did when I went looking for the sausage. 2. Lately I've taken to cutting up the weekly bird (ok, butchering it), so that a bit of stock can be made with the back, wing tips, neck, drumstick ends, keel bone (yeah, Significant Eater likes the breast), whatever. With trimmings saved from leeks, carrots, celery, onions, etc. about 3 cups of stock are produced, which comes in very handy during the rest of the week. And then the rest of the bird gets salted (not brined) for a day or two before using. For this dish, the thighs and drums were also hacked into smaller pieces, breast left in 2 halves and removed after 10 minutes of cooking; it remains nice and juicy that way, and it's served sans little bones to Significant Eater.

Lest anyone think that the perfect triangle of rice was produced by these hands, I could just pretend. But really... Some single use kitchen gadgets come in mighty handy, Alton.

@shain - exactly! Walnuts were supposed to go in - but as much as I searched, I couldn't find them. Probably because they are stored where they are supposed to be stored once opened - in the freezer. This morning for breakfast, a few slices will be toasted and spread with a nice, delicious soft cheese.

I totally thought about that...

Indeed - with that tuna mixed with mayo! And another one with some furikake - last minute thought otherwise I'd have had some filling at hand.

Just on the verge bananas were hanging around, so made a quickie banana raisin bread - I couldn't find the walnuts, though they're here somewhere!

First attempt at o-nigiri; not bad! Used Japanese short-grain brown rice.