weinoo

How close u are to the store, for when I come to visit.

Chervil is one of those super delicate herbs. I'm surprised you can't grow it between the city (too cool, not enough sun?) and the country (too hot, too much sun?).

My favorite was the scallion pancake sandwiches - with roast duck!!

Indeed - I was going to do a little more browsing (they have like millions of sauces and stuff), but someone was stocking shelves and my comfort level waned after a few minutes.

Oh, to have a consistent supply of chervil and tarragon...imagine how French I'd become!

Oh, I'm sure they looked fine. Bok choy in the IP - what'd that take, like 30 seconds? I think we're all becoming Asian cooks!

Believe me, I'm confused too. But I will buy high-quality boneless thighs when necessary...from the freezer to supper then takes not much longer than if I were using fresh thighs.

Confession - even though I have the dried chives, I do like to up the ante on the Ranch a bit by adding real parsley and real chives, which might be my new, favorite herb (thanks to Jacques and his use of it in almost all his videos).

No, not yet. Classic jasmine rice. And next time, it'll be alongside. Probably a good way to use a ton of vegetables is making that curry sans meat. Can tofu go in?

Oh yeah - we did. If you look closely, you can see that I tried to cut the thighs into 2 pieces, through the bone with a poultry shear. I did it leaning into the sink, as I didn't want to mess up a cutting board again, and it didn't exactly work. I have to say the sauce was pretty good, but I think nicer would be to serve the rice separately in a rice bowl.

My foray into Thai cooking, using any number of the recently procured ingredients... Looked absolutely disgusting, but tasted much better than its appearance might make you think. I defrosted the wrong chicken thighs for the dish; I wanted boneless, but instead got 3 bone-in D'artagnan Green Circle thighs. Which are great, just not necessarily perfect for the above Thai chicken curry with eggplant, carrots and onions.

Or maybe in a pot on top of the stove or in the oven?

They just flipped to their other sides! I, too, often freeze pesto in individual batches, but without the cheese added, which I prefer to do à la minute.

Maybe you found that linguica in Fall River, possibly the capital pf Portuguese grocery shopping in the United States, and about a 10-minute drive away from New Bedford. Two great old towns, in my opinion. We pass through them on every drive to Cape Cod. Where you found the kale is anyone's guess.Maybe @chromedome's? @KennethT - If the store has a name, I'd never know. But it has been there for a long time - it is the first green grocer you encounter if you were to be walking west on Grand St., on the south side of the street, right after you pass the corner of Chrystie Street. It looks like, from this picture, to be the Ken Hing Food Market, at 247 Grand Street. https://www.google.com/maps/@40.7182615,-73.9941966,3a,37.5y,197.81h,90.91t/data=!3m6!1e1!3m4!1sKZYC6RP9drT3zS979GDEmw!2e0!7i16384!8i8192

Two pretty weird lunches. My lunches, falling as they do in between breakfast and dinner, are starting to become mostly repurposed stuff. I guess that's OK, in the middle of the 5th month of a pandemic? So, without further angst ado: Sig Eater loves her borscht. This was an ok version, actually. But beets are interesting - some are super sweet, some more earthy, etc. etc. Here, with a dollop (or two) of sour cream. Freshly made (at lunch!) za'atar pita crisps. Crudités. Baba ghanoush. Tzatziki. Another day, another lunch... Included tabbouleh on (Boston?) lettuce leaves. Baba ghanoush on crackers. Something else leftover I think?

This box, from Hepworth Farms via Fresh Direct... is $30. It's insanely packed in the middle of harvest season. Like enough for both of us for a week. Potatoes, scallions, garlic, shallots, yellow squash, corn, cucumbers, tomatoes, kale (why?), eggplant, celery, carrots, lettuce, escarole, chives, dill, basil, blueberries, oy. A few more Thai ingredients arrived at my front door... And in my first ever venture to a store since the pandemic began, I walked over on Grand St. to a Vietnamese-ish greengrocer for more ingredienti... Purchasing herbs (and eggplant) which I believe to be, from top left: Thai basil Rau răm Red perilla Birds eye chilies Fun times ahead!

A million Italian nonnas just rolled over in their graves. Here, I try to soothe their worries... via a classic tomato sauce (canned tomatoes!), fresh basil. Parmigianno-reggiano - grated at the table...

I actually meant are you NEAR a cannabis store?

I always cover at the end - for 10 - 15 minutes. Usually foil, but sometimes I'll put a clean linen towel over it and then the cover.

I've always liked Bruce Aidells, both for his books and for the sausage company he started in a little shop in Sonoma. This is an interesting recipe of his, from Fine Cooking, where he both grills and braises the ribs: https://www.finecooking.com/recipe/barbecue-braised-country-spareribs-with-beer-and-mustard-glaze

I think if I were doing them low and slow, I'd want to be braising them? I wonder if they would be good in a black bean sauce type braise, as I"ve done with chicken on the bone.

No, no, no...I'll come visit AFTER all the work is done; you don't want my help, I'd just be in the way! In Central MA - are you near a cannabis store?

They're (country-style ribs) basically weird pork chops from the shoulder. Rare-ish and fast as @rotuts suggests. And brining certainly couldn't hurt.

Yes, indeed @Margaret Pilgrim. I don't keep anchovy paste in my larder. because it's usually horrible.

I have never made Green Goddess, but it seems like I would really like it due to the fact that it has anchovies. Who has a great recipe? @gfweb - good move on the generator; recently a friend put one in his house up in the Adirondacks; he's already had the opportunity to use it. Probably paid for itself by keeping the refrigerator and freezer running. I keep buttermilk powder on hand for just these emergencies. Though I usually have kefir, or even plain yogurt, which I find to be acceptable subs.