weinoo

By the way, I’m making my favorite yellow summer squash tonight; I have to - it came in my CSA box so I can’t just discard it. It’ll be diced and sautéed with corn off the cob, in butter and chives.

My kind of person - other than for the spring vegetables peas and asparagus, which I like a lot if they're good and fresh. Peas, baby peas, are an excellent frozen product - they're what many, many chefs use. What?! You never saw the cans of peas & carrots? Fortunately, that was one of the few "vegetables" that my mother served us out of a can. Never spinach and never asparagus. Don't get me wrong - there was rarely anything fresh or even frozen other than iceberg lettuce and cucumber and the early days of shipper tomato salads. I find that if I cut up a whole summer (musk or honeydew) melon, taking off rind and removing seeds when it's just ripe or even slightly before, and keeping that well sealed in the fridge - it's easily good for a few days before fermenting.

I can - it's called zucchini.

Lemme know if you're making this for dessert...so I can go to Humphry Slocombe.

I will.

You should only know what a scoop of ice cream in my neighborhood shop costs! (let's just say an ice cream for each of us is quite a bit more than a Hamilton). If I can make a quart of ice cream out of a pound of stone fruit, I'll be way ahead of the game.

I think if my kitchen were 10 degrees cooler, @rotuts method might work, but it's not.

Not really - i generally wrap in paper towels after removing anything which might not be in good shape, the roots in a damp paper towel, and into a plastic bag, and into the fridge - I get the longest life out of them that way. The biggest problem is that they arrive cold and I want to keep them cold as quickly as possilbe; if they warm up, the condensation is not good

Some stuff showed up this morning. I love it when herbs come with their roots still attached and dirt still attached to the roots. Nice and fresh. Obviously, these would be better if I was closer to the source, but then I'd be closer to the source, which wouldn't necessarily be better. I see another sherbet or ice using part of the haul.

We're deep in the middle of summer harvest season here (and in much of the northern hemisphere, I guess). And I buy CSA boxes supplemented with whatever sounds good to me at the time. But summer harvest boxes tend to mean getting some stuff that I don't love. So - my least favorite summer vegetable is zucchini, with yellow squash a close second. I've made a Marcella Roman style zucchini, that if it were the only thing left on the planet to eat, would be ok. But otherwise, leave the zucchini (and take the cannoli). Yours?

I guess I'm glad I used a teaspoon of lemon juice!

I sweat in as low as 50C.

Yeah, the sauce with the recipe linked is more complicated than the dish. I eschewed the chicken stock on the side, since I only have like a cup of the recently made stuff left, and want to use it in some other dishes! Absolutely a great comfort food dish - next time, thighs will be used! The rice was absolutely delicious.

I have a green thumb! A mere 2 T of seeds has already filled up the liter jar. What the hell do I do now?

Question for @paulraphael et al. Is the sodium citrate I have in my bag of modernist pantry ingredients the same as citric acid, and if not, is it an acceptable sub?

Since I've used a Lello forever, and since I think it's gonna croak at some point, my perusing of reviews has led me to want a Whynter. Have you had a gander at those machines at a much, much lower price point?

Yeah - it's a tough pairing. Last night, I opened a Nathan K NY State riesling thinking we'd enjoy it with Thai food but didn't really work out - fortunately, most of the bottle was done before the food got served, and then I just had a beer. As my Thai ingredients treasure hunt becomes more and more successful, the Thai dishes are starting to taste like the real deal. Here, a vegetable curry, with the only thing preventing it from being a vegan dish the little addition of chicken stock along with the coconut milk. The makrut lime leaves and extra chilies really helped too - but I ate one of the red ones, and it was a burner! A first attempt at Hainanese chicken rice. And not a bad one at that. The chicken breast (from the last poulet rouge I cut up) had been salted and hung out in the fridge for a day plus. The Jasmine rice was rinsed, then rendered some chicken fat from some cut up skin (and left that in the pot), sautéed a fair amount of ginger and garlic prior to adding the rice, which was cooked in stock. The recipe I was sorta following said to put the chicken on top of the rice as it cooks, which I could see doing if I was cooking thighs; but in this case, I waited until the rice had cooked for 15 minutes, and then added the chicken breast halves for the last 5 or so minutes of cooking, which was plenty. On the side, a couple of sauces, including scallion and ginger as well as spicy oil. All in all, a quite successful endeavor. Followed by strawberry sherbet.

You know, not too hard to make that mistake. We were in Paris in February, and at one restaurant I had veal tongue for an appetizer:

Gorgeous! But talk about some expensive ice cream - must've been a full quart? I made a strawberry sherbet last night (it was like a 60's dinner party), with only $4 worth of strawberries from the guy on my corner. Half batch via Dana Cree. Base is milk, cream, sugar and glucose, with tapioca starch added after the mixture is cooked and on its way cooling. Then 125 g of strawberry purée (which I sieved after blending the strawberries) mixed with 50g of buttermilk and a little lemon (or citric acid) is all mixed with the base to chill. The strawberry comes through beautifully, and we both really enjoyed the texture - obviously lighter than ice cream, but wow - you could fool some people.

I was actually thinking of exfoliating the skin tonight. I just didn't know whether to start with Significant Eater or myself.

Yeah, the red box is the same stuff I got from Mala Grocery - good stuff!! But shit, 3 months! I was waiting with baited breath for these... If I can't travel, at least I can have the nuts they serve on AA in First Class! And this... Ordered via Amazon - surprisingly, the Thai lime leaves are really nice and fresh. Since I don't know shit about galangal, I'll say this stuff is a bit, well, maybe past its prime. But I cleaned it up real pretty (like Bruce would), sliced it, and froze like 90% of it per Hot Thai Kitchen's instructions. I'll also freeze most of the lime leaves and consider myself to have a decent supply of both. The lemongrass I actually went to Essex Market for, where I picked up Thai basil as well.

This is part of what I complain about...even after surgery on my lower back.

I complain the whole time I'm cooking, even though I secretly enjoy cooking.

200 gram is around a cup? I use weights whenever I work with the donabe, as it's around 4:3 water to rice ratio cooking in the donabe.

Hang on - that's my 10.5" paella pan and last night I used 1.25 cups of Bomba. And almost 4 cups of stock. (Actually, in this case, 3 cups of stock and a cup of water; yesterday's stock was rich). There was enough for dinner last night and I just reheated the leftovers in the CSO for us for lunch and it was enough again.