weinoo

I guess the only thing I've ever used, when I've used it, is the tartaric acid stuff.

My award winner was always the Campari orange, because the taste of the Campari comes through nicely. Hard to do with other boozes.

While I'm not gonna argue with @paulraphael, I've made some pretty darn good sorbets following the old Cook's Illustrated method published years and years ago - July/August 1995, as a matter of fact. Basic recipe is: 2 cups fruit puree or juice 3/4 - 1 1/4 cup sugar 0 - 2 T lemon juice 1 T appropriate booze No need to make a simple syrup or heat anything - just blend it up. Chill and then freeze in your ice cream maker. There's a chart that accompanies the recipe with different fruits and their sugar content. Never had any complaints, nor has anyone missed any of the other additional ingredients.

Why the vinegar?

I miss the San Jose mornings, when even if it was super hot the day before, it was always comfortable in the morning. Here, in NYC, not so much.

Sometimes my plating looks a little like Rosie's... This meatloaf (50% chuck, 50% fatty pork) tasted so much better than it looks. And the soup... Icy cold and made of cucumber, herbs (dill, parsley, mint, chives), garlic, scallion, kefir and yogurt. Perfect for this weather, especially since no cooking is involved!

Where would Rosie hang out?

I'm sure you're having a delicious pan sauce, but you're not making it from any fond...

Our point is even simpler... In a non-stick pan, fond does not happen. It's impossible, because nothing sticks.

Today's delivery. A couple of super fresh roast (roasted 2 days ago) from George Howell for Miss Silvia. Duke's for Miss Significant Eater and me. An old favorite Chinese cookbook already lives here..I'm wondering if I should aggravate myself attempting wontons.

LEC on the LES. Lox, eggs, and chives softly scrambled. Toasted Utopia Bagels' mini with cream cheese sloppily applied. Blood orange.

I'm resigned to live in this state and wait, and wait, and wait.

Some of the mushrooms from my recent delivery... made it into this mushroom and asparagus risotto we had for dinner last night. And an even recenter delivery... brought some pretty tasty corn on the cob. Here, roasted in the steam girl, with some @rancho_gordo Stardust powder and butter.

I think more what @scott123 is referring to is freshness and quality of the ingredients. Of course some of that has changed due to the pivoting during the pandemic. Stuff at grocery stores is much more likely to have been packaged and warehoused for quite some time before making it to a retail establishment. I mean, one just has to cook @rancho_gordo's beans compared to Goya's to see the difference.

Our first takeout in 3 1/2 months. I was on an early lower east side walk a few days ago, and happened by Factory Tamal on Ludlow Street. No one in there, the whole counter area sheeted with plastic, so I popped in and bought 4 just-made tamales. Along with some Rancho Gordo home cooked beans and a salad, a nice lunch was had.

There's really no problem, @rotuts. Even a neophyte such as myself could help you - as long as I can wet my beak.

Maybe you @Smithy and @rotuts ought to think about growing other green weeds hydroponically. You know, the ones worth much more $$ - and legal to do so in Mass!

Also, there's a constant supply of bread crumbs if and when needed!

Maybe they fill and seal the plastic with something inert?

My guess is if they're nice and dry when they go in the fridge, they stay that way. But right now, everything has condensation on it, which leads to, in my experience, much quicker deterioration.

I double bag the paper bags, so I don't notice much weight loss. And I hvae ended up with slimy stuff when storing mushrooms in plastic. Though frankly, they will be used before either becomes a problem. I will note that when I've gotten mushrooms from D'artagnan, they come in the plastic shell and I've kept them in there for a week without any problems.

It was the original gasket that came with the machine, so my guess is rubber. I totally turned the machine off after using it, after cleaning the grouphead, and after filling the boiler with cool water by running the steam wand hot water switch. Obsessive might be the right word.

So, after reading lots and lots of reviews, reading stuff here, yada, yada, yada, I decided to: Give her a mini-overhaul, major clean, and see if she'll give me a second (or third) chance. I cleaned inside and out, and replaced the grouphead gasket. And someone needs to tell me how it's possible, that after 10 years or more, the gasket came out in one piece and is actually still in usable shape? I realize I didn't use the machine a ton, and I realize I take care of my kitchen equipment somewhat obsessively, but?

Delivery yesterday from Chef Collective. Their 30-month Comté is exceptional. As is the marinated feta, which is soooo creamy. Now, what to do with these beautiful mushrooms. I decant them into paper bags for their stay in the fridge.

I use one of these... https://breadtopia.com/store/bamboo-bag-baguette-quiver/ But basically, on the counter, 2 days is it. Sometimes I'll slice and freeze, sometimes I'll keep a bread in the fridge in plastic.