weinoo

Spanish American... Chicken paella - on the bone chicken thighs cut in halves. I actually topped with some corn off the cob, in lieu of peas, once it was cooked and resting. Added a great dimension. Blueberry peach crisp. Less than perfect blueberries lend themselves nicely to this type of treatment.

I can't recall seeing canned California artichokes ever. Maybe cooked and marinated and sold like that in jars or cryo. I have purchased grilled Italian artichokes, sold loose and by the pound at a couple of gourmet shops - that's a product I can eat. Usually, the canned I see are from Peru or some such...not a great product, in my opinion. In dire straits, frozen can work, if they're being incorporated into something where texture isn't that important.

And the pecorino you're using most likely tastes a lot saltier than parmesan.

The classic method as everyone growing up on Long Island learned. Or maybe even growing up in Jersey. @liuzhou - are those clams fresh or salt water clams? Because here, in Chinatown, I never see hard-shell clams (e.g. little necks, cherry stones, top necks) stored in water, but rather on ice. I think on the rare occasion when I have seen water, it's running, so they're not actually submerged in it.

@scamhi - how do you like the Rioja's age; were you able to drink it younger and has it changed a lot? Great choices there. We drank this the other night...https://www.domaine-ilarria.fr/les-vins/ It's very delicious.

Interesting... https://www.cooksillustrated.com/how_tos/10774-how-to-store-fresh-shellfish

I don't know about keeping live clams live in cold water. I prefer keeping them in the coldest part of my refrigerator, under a moistened towel with ice on top of that. It appears as if there's a whole foods somewhere near. They may stock a bunch of stuff otherwise not easily procured.

As a graduate of Peter Kump's cooking school way back when (he was such a nice guy), I'd pretty much agree with everything he says - and NO MUSTARD, but both Julia and Jim call for coddling the egg. And let's face vis-a-vis garlic. Your clove does not necessarily equal my clove. Like I'm getting this garlic right now that is local, super fresh, and with very large cloves. To use a whole one of these cloves, mashed, in a Caesar, would basically ruin that salad.

Poetic license indeed! But - I was referring to @rotuts's post, where he mentions grinding new angles into knives. My guess is your knife is already sharpened and you're just touching it up.

But wait, @liuzhou - I know about your love of corn, but what's wrong with ramps? I mean, it's garlic, leeks, scallions, all in the same family.

Oh, I only do that to aggravate you, @liuzhou. And it's sooooo easy!

Yes, Natoora is in NYC! Expensive, but definitely good products. Nice people too.

Chinese American! Mapo tofu - using Mala Project ingredients, this 3-year fermented bean paste is quite tasty. Pork subbed for beef, but I think either is OK. Corn sautéed with heirloom cherry tomatoes and scallions in ramp butter.

So many ways to cook an artichoke; I'm particularly fond of one of the Roman methods; it's called, strangely enough, carciofi alla Romana. Here's a Serious Eats method...https://www.seriouseats.com/recipes/2017/10/carciofi-alla-romana-roman-italian-braised-artichoke-recipe.html They are indeed beautiful plants; here's a few in a field right on the coast south of San Francisco... And a classic trivia question is who was the first artichoke queen at the festival in Castroville?

Not a collector so much as a user - I just really like Moka pots and I really like coffee. Great story - adds to the provenance of the piece.

Wow - interesting. So everyone selling this stuff as "jadeite" is lying. good to know, but not that surprising! Fortunately, when I say more expensive, we're not talking expensive really. Just moreso than the white cup. Also, @andiesenji what I really want are those restaurant diner mugs.

See - I think the way to get that garlic flavor into a Caesar salad is via the croutons and rubbing the bowl. Mashing garlic and anchovies as part of a dressing works really well when dressing a truly bitter green like puntarelle; not so much on romaine. This reminds me of watching the Italian chefs watching people making various sauces; and that overuse of garlic as well.

No No NO! That's just a gussied up, cheffy recipe. Though he does have nice hair.

If there's one big Chinese restaurant thing I miss, it's the taste of a well-made, restaurant made, beef chow fun. But like I said, my home kitchen isn't a restaurant's. And beef chow fun (from a place whose name I shall forget, but on El Camino Real in Sunnyvale, back in the go-go 80's) isn't necessarily my only madeleine. And I miss a lot of other things more.

Oy.

Absolutely - and don't get me wrong, I use more mustard nowadays (after our last trip to Paris) than ever before. I love it. But as a pedant...

An early adopter! This one has probably been here as long.

Actually, if I may be a little more pedantic (cause why not). The original Caesar salad contained no anchovies; that taste came from the Worcestershire sauce. And zero mustard. It originated in Mexico, a hotbed of neither anchovies nor mustard.

That would certainly boost the flavor, wok hei be damned!

Use the olive oil. The egg should be coddled. The anchovy paste should be...well...thrown out, and real anchovies used. Garlic as mr. web says above...and not roasted, but rubbed. I don't recall mustard being in a classic Caesar. Nothing wrong with making it as a dressing, and pouring it over your greens. What's missing? Croutons! Even Bittman has a usable recipe...https://cooking.nytimes.com/recipes/1013104-classic-caesar-salad