weinoo

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

I believe that certain wines, even more so than others, don't show their strengths until they are paired with foods; then both the food and the wine are "improved," or at least allowed to show their best.

I want a mother like @Franci or @liamsaunt who appear to cook whatever their kids (or other mispucha) want. When I asked my mother (RIP) for something specific for dinner, I think the response was: "You know where the kitchen is!" In a way, I guess that's good, as I learned to fend for myself foodwise at quite an early age. Heirlooms with extra virgin olive oil, salt, basil. Drizzle of balsamic at service. Pork chop, pan roasted with a mustard cream pan sauce. RG's Eye of the Goat beans. Sautéed curly endive..

Yeah, that's nuts.

In my jonesing for Japanese food, last night's dinner (don't show @liuzhou as it included this sautéed corn and yellow squash in ramp butter), with scallions and chives. Zaru soba, poached shrimp, tsuyu, wasabi and scallions, nori, and...that delicious corn!

It looks great and all that matters is how it tastes to you! Keep making sushi, it'll get prettier and prettier. I've only made it once or twice ( a long time ago), but am really jonesing for it, so I may have to join the fray.

Does the damn thing make toast or not?!

You sure that was WWII? I think at this point you've stepped over the line.

I'm glad I could help - the first one is my introductory price of free.

Oy.

I should've mentioned - from the freezer - ramp butter!

And don't forget, those bagels don't only have water IN them, they are boiled IN that NYC water. Some of the best water in the country.

Those fritters and Ikura I would eat. But it's not really about the zucchini on that plate, now is it?

By the way, I’m making my favorite yellow summer squash tonight; I have to - it came in my CSA box so I can’t just discard it. It’ll be diced and sautéed with corn off the cob, in butter and chives.

My kind of person - other than for the spring vegetables peas and asparagus, which I like a lot if they're good and fresh. Peas, baby peas, are an excellent frozen product - they're what many, many chefs use. What?! You never saw the cans of peas & carrots? Fortunately, that was one of the few "vegetables" that my mother served us out of a can. Never spinach and never asparagus. Don't get me wrong - there was rarely anything fresh or even frozen other than iceberg lettuce and cucumber and the early days of shipper tomato salads. I find that if I cut up a whole summer (musk or honeydew) melon, taking off rind and removing seeds when it's just ripe or even slightly before, and keeping that well sealed in the fridge - it's easily good for a few days before fermenting.

I can - it's called zucchini.

Lemme know if you're making this for dessert...so I can go to Humphry Slocombe.

I will.

You should only know what a scoop of ice cream in my neighborhood shop costs! (let's just say an ice cream for each of us is quite a bit more than a Hamilton). If I can make a quart of ice cream out of a pound of stone fruit, I'll be way ahead of the game.

I think if my kitchen were 10 degrees cooler, @rotuts method might work, but it's not.

Not really - i generally wrap in paper towels after removing anything which might not be in good shape, the roots in a damp paper towel, and into a plastic bag, and into the fridge - I get the longest life out of them that way. The biggest problem is that they arrive cold and I want to keep them cold as quickly as possilbe; if they warm up, the condensation is not good

Some stuff showed up this morning. I love it when herbs come with their roots still attached and dirt still attached to the roots. Nice and fresh. Obviously, these would be better if I was closer to the source, but then I'd be closer to the source, which wouldn't necessarily be better. I see another sherbet or ice using part of the haul.