weinoo

First cousin to zucchini - two of the more tasteless squashes.

While both recipes turn out fairly sweet ice creams, Dana’s recipe has twice as much whole milk as David’s, and 25% less cream than his. As well as 1 less egg yolk, so the compensation is the glucose, I think.

I'm actually, due to the abundance of various colors of peppers, making this dish today - after reading through one of my Richard Olney books. Fortunately, there is no zucchini to be found, and only 1 smallish eggplant. Therefore, it will be pepper centric, and likely to be more mushy, as it's all getting done on the stovetop. No ovens will be harmed in the making.

This is getting a little esoteric, but I'd say all sushi rice is short grain; but all short-grain rice is not necessarily sushi rice. https://www.seriouseats.com/2019/10/guide-to-rice.html

Nope - sticky rice and short grain rice are two different beasts. I currently have a bag of this, used for donabe and sushi stuff:

My guess is you're right @liuzhou!

There might be a few around here 😂 .

I think I'll do this - but I needed some nicer, fresher ginger - easy enough to find.

Sometimes I make strange choices for wine with what I'm going to make for dinner, because wine often gets opened before dinner is even prepared. Like this Chenin Blanc... But it went pretty nicely with the chirashi I made last night. It's both organic and biodynamic, from a small area of the northern Loire. Nice and minerally, with citrus and that certain something we get from natural wines. Actually wasn't too bad a choice with the food. If you can find this wine, I don't think you'll be disappointed - certainly works as an apéritif as well.

Yes - great (grate) stuff! I buy mine, when needed, brom Beatrice at Gustiamo. Might be a little more expensive than elsewhere, but this, like all her product, is top notch. https://www.gustiamo.com/whole-grey-mullet-roe-bottarga-di-muggine-by-oro-di-cabras/

Since I wasn't about to take the chance by rolling stuff (not as experimental as @Shelby!)... Tried my hand at chirashi sushi - from reading, chirashi simply means scattered. Also, nothing really raw at this point. Smoked salmon, poached salmon, ikura (salmon roe), scallop, shitake and carrot (both of these were cooked in seasoned water per a sushi book), raw (!) tomato, avocado, and nori. Didn't have gari, but will next time. Rice needs a bit of work - I didn't really trust the amount of water given in the recipes for sushi rice in a number of books, so I added a few tablespoonfuls. And the rice was a bit too moist. Also a bit too sweet for our taste. Pretty hysterical doing the whole fanning and tossing thing with one shoulder that doesn't work that great...sticky rice STICKS to everything. It slightly satisfied a taste we've really been missing.

That's easy enough stuff to buy online.

Love her.

My old butcher (RIP) used to give me prime chuck eye to grind up for burgers (he was also selling to Kenny at Shopsin's back then). They were great.

Neither do I , @Franci - it's kinda gross. But then again, I avoid most all farm raised fish/shellfish.

Depends on what kind of cucumber salad I'm making. This was old skool, NYC, Jewish deli vinegar sugar cucumber salad. I think they work best thinly sliced. Some were actually "Persian" cukes, which did not get seeded. I had one standard, organic cucumber, which I seeded.

Oh, come on - I know you and your time is...valuable. I realize my scooping prowess leaves much to be desired, but my ice cream is getting better. Tahitian vanilla bean. George Howell single-origin espresso.

I had some scallops that I wanted to use. But I didn't really want to put together a scallop-centric meal. So I seared them. And made some cucumber salad. That's not enough for dinner, though. I'll keep making this till the tomato season is over. Different shape this time, so elbows with raw heirlooms, feta, basil, the usual others.

Ain't the tables, it's the cobbles.

Philadelphia, or Organic Valley, is what I generally use at home - blocks. But - the cream cheese at Russ & daughters is exceptional, and it may be produced by this company: Sierra Nevada Cheese Or it may be produced by Ben's, which I have used and it's great but not that easy to find: Ben's Cream Cheese

And if the op doesn't want to pound the top round, there has to be another way. What if the stuffing were cooked a little more first, so it didn't need as much time to finish?

I''ve always cursed that street, whether in my car or on my bike. Looks nice like this, however.

While I haven't gone the French Fry route (yet), I have recently made a 2nd purchase of tater tots of interesting provenance.

Shit, this is eGullet?! I'm in the wrong place!!!

Hmmm - Top round would tend to be kinda tough - not much fat or collagen in there. Can you get a chuck eye roast? Or even a top sirloin might be a little more tender than the top round, but only cooked rare. The rouladen is probably cooked pretty well.. https://www.cooksillustrated.com/articles/1500-understanding-beef-chuck-eye-roast