weinoo

I don't think anything is heresy if it ends up tasting good.

Are you using vialone nano rice for your seafood risotto? It's the rice generally used in the Veneto region for their risotto. In lieu of that, try carnaroli. Either should give you creamier rice than arborio, as will using more liquid.

I have been doing this for a Loooooooong time!

And in addition, I think they probably upped the sweet factor a lot. They also disintegrate way more than any of the dried fruits I used.

Oh, in the above soup, don't worry @liuzhou - the herb isn't parsley - it's dill!

Maybe the key to making a tsimmes which doesn't cause @KennethT to run from the table is to leave out the prunes, and make it less sweet. Both of which were accomplished here, using riesling and stock and no honey. I was sorta surprised. It went along with our meal nicely.

So Rosh Hashanah dinner, interrupted by the sad news of the death of a great and brilliant Jewish woman. ] Really one of my best chicken soups ever. Using my favorite bird, poulet rouge, a couple of backs, a few wings, necks, etc. etc. And then poaching 2 thighs in the stock prior to service upped the chicken-y flavor even more. The matzoh balls are cooked in salted, boiling water early in the day, then added to the soup for like 10 minutes before plating. Just great - Significant Eater said she could just have this for dinner. Multiple servings, that is. The potato kugel also came out very nice. I squeezed the living hell out of the potatoes and onions after they were grated, and used the potato starch gathered from that, with some additional. Since I only had a schtickle of chicken fat available, the schmaltz was mostly duck fat that was collected from a batch of confit. Oh - that didn't hurt one bit here, nor in those matzoh balls. The dish which causes even Talmudic scholars to wonder what all the fuss is about (some might get the reference). But lemme say, for a dish that we don't like, this one came out okay. No prunes, just dried apricots, raisins, cranberries, and sour cherries. Sweet potatoes, carrots and onions were the fresh veg. And in lieu of orange juice (which many recipes call for and I didn't have), I used riesling and stock, with a tiny bit of brown sugar. No honey was harmed in the making of this tsimmes. I liked it more than she, but still - it worked. Brisket, its gravy, and kugel. We drank a Cabernet from our wedding year.

People are just idiots. Really no other way to put it.

L'shana tova, @Pam R and all. After the weekend, perhaps let me know how you fill the kreplach - I was this close to making them, but opted for matzoh balls instead.

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!