weinoo

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

You're on the right track. In California, of course, a whole different story with drought. I remember my environmental geology teacher at SJSU bringing us to his house, where he not only had passive solar installed decades ago, but his front yard was basically stones and pebbles.

for years, nay decades, I have been bitching about (to no one who cares) front lawns. All lawns do is waste water and in a lot of cases, fertilizer. Imagine how much healthier we'd be if everyone grew vegetables instead of turf.

Might be easier for me if I had the pantry of a @paulraphael or @btbyrd 🤣 !

This is the ingredient list for Rice A Roni rice pilaf: So I'm probably missing a few.

Also, I use real saffron, so that's something that I'm guessing is not in Rice A Roni!

I have been trying to reverse engineer rice a roni for a long time! Still missing that, I dunno what...

Cool Ranch Doritos are never judged, @Shelby!

Sadly, the NY Kaiser Hard Buttered Roll is rarely found even here in NYC. It's as rare as a good bagel.

I really shouldn't look at this topic - it sends shivers through my spine.

Pork chops (sliced), pan sauce, orzo rice pilaf (which for the first time for me, came out just right!), steam girl roasted broccoli and carrots.

After the Maillard reaction took place via the pan frying of pork chops, a true fond formed. Some shallots and garlic were sautéed in the leftover fat. The pan was then deglazed with a lovely Riesling. When the Riesling evaporated, chicken stock (homemade, of course), Dijon mustard, red pepper jelly, Worcestershire sauce and apple cider vinegar were added to pan. Brought to a boil and then lowered to the barest of simmers, the pork chops were then braised for 15 or so minutes, removed, the sauce reduced and the dish plated. No need for Bar Keeper's Friend, as all that schmutz was incorporated back into the sauce, leaving a nice, clean, stainless-steel pan.

Wow - I did this stuff months ago!

Last night, donabe rice with mushrooms, ginger, mushroom stock (no dashi). Halibut and salmon from Great Alaska, just mellowly roasted, and spinach in a sesame dressing.

I find beets, both young and old, to work best in the steam girl when wrapped in foil, first rubbed with a little olive oil, salt, and maybe some herbs thrown in the package for good measure. Then I do the steam/bake for a good 45 minutes if bigger beets.

We have similar tastes, with Chambers being my number 1. Though I am thinking of placing an order with Astor, because I "need" some booze.

Yes, check my post again, @scamhi. By the way, what wine shops do you use?

Thank you! I couldn't really understand the egg, as I think it would make the filling really expand as it cooks?

Exactamundo.

I want to congratulate myself, because while they're not perfect... I followed Kenji's instruction as to how to fold a wonton, and for a first attempt, that one looks pretty good. This experiment was certainly challenging... as the need to pan fry some of the "wontons" was also present. Actual dumpling shapes not so much. But... with a couple of different sauces to go along with (ginger/scallion/hot oil and soy/vinegar/etc. etc.), the wontons and pan fried dumplings were both delicious. The stuffing in all consisted of fatty ground pork, scallions, chives, sautéed shitakes, soy, ginger, garlic, rice wine, sugar, and pepper. I'll be doing them again, trying round wrappers next time. Any tips would be appreciated; for instance, egg in the filling? Some recipes call for it, others don't. Cornstarch in the filling? You know - tips like that!

@rancho_gordo's beans make every meal better - even breakfast. Along with a frittata of leftover mushroom pasta, parmesan, herbs, etc.

You sure those aren't California bays? 😉

I use bay leaves a lot - all stocks, often when roasting potatoes, etc. etc. But seriously this may be enough to last my, well, a long time. Any recipes using a lot of bay leaves, please let me know.

Basque-style potato tuna salad, along with salad. I just really like the tuna/potato combo...this has a small can of Ortiz and about 1/2 lb. of baby red potatoes. Have you ever had any bread in France, @BonVivant?

I was gonna say that your rice looks funny, but... Steam girl roasted small (2.5 lbs.) poulet rouge from Joyce Farms. Started breast down, flipped and finished breast up. Nice and moist, if less than perfect skin. Heldzl for the cook.