weinoo

Before... And after... Been making crisps lately; they're so easy and fool proof. This one is blueberry, strawberry, and peach.

Last night's Sichuan chicken with snow peas, carrots, and celery. Over jasmine rice. Spicier than it looks.

Franci, I find (as do many chefs) that frozen Bird's Eye or Green Giant BABY SWEET PEAS are quite good. It's one of those products where, in most cases, they're better than fresh peas, unless you're going out to your backyard and picking them that day. In fact, I almost always have a bag or two in my freezer.

Jambon de Bayonne, 2 melons. Served with a simple borscht I whizzed up from some house pickled beets, sour cream, kefir, dill.

I'm a simple man; therefore, Romaine lettuce, tomato and cucumber. French vinaigrette which I make weekly and keep in the fridge.

To me, a rotisserie is neither - rather, it allows the bird to baste itself as it rotates slowly.

I think RR was replying to LZ. Anyway, a bird allowed to get older will most certainly get bigger.

But sometimes it's a chef, shall we say, pleasuring himself.

Do you have a grill set up with a rotisserie. Nothing like a good rotisseried bird.

Nothing like our east coast littlenecks.

Good breads they do make. Lots of good bread (certainly, lots more than 20 years ago) is/was being made in our city.

I hope he remebered the trip - it was 18 years ago.

First of all - Happy Birthday! Second, I know what that crab costs at Wu's, and I'm glad to see your wine matching up with it. Too bad you couldn't be sitting around a big, round table at Wu's, but your wine is probably at a better temp at home. Though much fun has been had with wine at Wu's. Thank you! Heat had nothing to do with the salad, though; perhaps just the light? It's a Caesar like dressing, only missing the coddled egg (and croutons, obv.).

They'll walk away - until they're hungry enough. Shit - I was cooking for myself (and some others) when I was 14.

This was the night before the lamb ribs. Simple tomato sauce, shrimp over casarecce. Some sort of green vegetable on the side.

Have you ever tried making just one or two things (it's known that there are food allergies) and see what happens? I would think if people get hungry enough, they'll eat. In any event, last night... Caesar. Lamb ribs, slow roasted in the steam girl, then blasted under her broiler to crisp up. Japanese short-grain brown rice. Sautéed mushrooms. My brown period.

Speaking of Alinea... I wonder - could you ask the kitchen to leave out the coronavirus inspired dish? https://blockclubchicago.org/2020/07/08/alinea-made-a-coronavirus-themed-dish-its-not-going-over-well/

I've had some good luck with World Market, and they have a decent free shipping policy too. @Franci - have you ever been to Marky's? It's a fun store, with lots of high end stuff. https://www.markys.com/showroom.html

How's the water table under the house?

Here's the big sister... The small one is really only for grinding spices.

Here's a little bit about the "summer" truffle from Austrailia... https://www.vogue.com/article/why-you-should-be-going-to-australia-for-fresh-black-truffles @haresfur Until you shave a bunch of tuber magnatum (as opposed to the tuber melanosporum pictured) on your pasta, you probably won't get the appeal. Those might actually be better cooked a little. Like under the skin of a chicken before roasting it.

Chicken salad, greens, za'atar crisps, a lonely pickle.

Last night's spaghetti cacio e pepe. I like to toast the peppercorns a bit, and then grind them in the mortar - I think it ups the dish. Snack with drinks... These new, fresh za'atars are really nice.

Leftover rice reheated in steam girl is good with a fried egg. Fruit alongside.

Dying from a Marcella "product" - what a way to go.