weinoo

LOL. We both have reading comprehension issues today?

But. But. But. That's not what was asked. And provolone does not go into classic ranch.

Nice, airy look to those boules.

Very nice.

If you had to pick one of these two classic salad dressings/dips, which one would you choose? And if you have a great recipe for either, please let it fly! I'm personally a fan of Ranch, and enjoy making this classic recipe from Julia Moskin at the Times, who wrote: INGREDIENTS: FOR THE SEASONING MIX: 1 ½ teaspoons dried chives 1 teaspoon dried parsley 1 teaspoon dried dill 1 tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ¼ teaspoon black pepper ¼ teaspoon mustard powder (optional) 2 tablespoons buttermilk powder (optional) FOR EACH CUP OF DRESSING: 1 T of the above seasoning mix (I say - or to taste!) ½ cup chilled sour cream or mayonnaise ½ cup chilled buttermilk Salt, to taste (And why not pepper?)

Paella last night, lacked a little oomph as I rushed it a bit...gotta really let your sofrito cook down slowly. Still good enough for a Monday night. With some steamed cauliflower alongside.

They're still looking good! https://www.vanillaproductsusa.com/madagascar-bourbon-beans/ That's definitely where my beans were from. Amazon has some good prices. Seems like the higher end purveyors (La Boite, even Penzey's) haven't come down on their prices like the others have. Vanilla prices drop by a third from recent highs

After reading this thread and all the formulae etc. etc., it's a wonder I even attempt any ice cream at all.

Actually, checking now, their price seems to have become reasonable again.

I think that is when my beans are from! But I vacuum sealed then. And the first package I opened when I started making ice cream again a few weeks ago - the beans were still in good shape. Others here have had luck resurrecting them in their steam ovens.

After a day (Friday) spent making dumplings, Szechuan and Hunan food, Saturday night meant... A simple Japanese dinner. Rice in the donabe (note the small amount of socarrat), slow roasted Copper river salmon, a tomato atop red shiso leaves. Sunday was another prep day, to try and use some of the herbs. So... Mezze platters. Baba ghanoush. Tzatziki (not cacik) (for @Margaret Pilgrim!). Olives. Crudité. Tabbouleh. A frankfurter and mustard. Baguette.

Interesting, as I make cold borscht with similar ingredients, using kefir as a standin for buttermilk.

You? Or the fish?

When I make vanilla (basically the only ice cream I feel comfortable making), I steep scraped beans as well as use high-quality extract. Last batch Significant Eater mentioned was quite vanilla-y.

Possibly my favorite restaurant on Mott St. south of Pell.

Nice! Enjoy. As usual, I'm jealous of the ability to vent outside your house.

Love the gizzards (and hearts, too). I had an awesome gizzard and heart and probably some other weird chicken parts sauce last time we were in Rome.

I spent a fair amount of time in the kitchen yesterday. Not as much as the pros on here, obviously, but still; I thought it was gonna be cool, but still; it wasn't that cool. It was an Asian food cooking day. Gotta start with making two condimenti; Sichuan chili oil, using two of the chilies I just got from MaLa Project (and fancy sunflower oil). As well as the classic scallion/ginger oil. Shortcuts must be taken, because...why not? I am not as fast as the people on Eldridge Street, but eventually... 60+ dumplings using humanely raised pork - about $9 worth of ingredients (forget about how much time it took). I can't make pretty dumplings (yet) even though I watched like 7 videos. They just won't do what they are supposed to do. I'm blaming the wrappers. But pan fried, these were very delicious. My ode to veganism: Sichuan style smashed cucumber salad. And my ode to almost vegetarianism (if it weren't for the bacon and chicken stock): Hunan style cauliflower and mushroom stir fry. No rice was harmed for this dinner.

What do you mean by expensive? Like how much - classic (i.e. carbon steel) pans are very reasonable, or should be.

It's a cultural thing for sure; in a number of Asian countries, masks have been de rigueur for quite a while (I'' thinking pre-covid). As a courtesy to others, especially if one is feeling ill. Are those the guys who come from Klingon?

I have Jeff's book as well. My guess is he feels that cast iron (for paella) stays hot for too long. By all means, make cazuela rice! Which I actually find more forgiving than paella. Also, I recently purchased a couple of new paella pans (I needed other sized pans) - and picked up one of those speckled enameled ones just to play with. It works really well. Check this place out - the enameled pan and the odd sized pan I bought were both from the sale section (slightly damaged, but I noticed basically no damage) and really inexpensive. https://www.paellapans.com/Sale-s/8.htm

Did you grab it?

JB Prince is having their closeout sale; looks like there is a fair amount of chocolate stuff: JB Prince Closeout

I bought the one she recommends on the site. I don’t have a microwave so I’ll have to work it out!

I call it cacik when it's a soup, and tzatziki when it's more of a dip or a sauce? But maybe it's just an interpretation thing; cacik is Turkish, and tzatziki is Greek?