weinoo

I think if I were doing them low and slow, I'd want to be braising them? I wonder if they would be good in a black bean sauce type braise, as I"ve done with chicken on the bone.

No, no, no...I'll come visit AFTER all the work is done; you don't want my help, I'd just be in the way! In Central MA - are you near a cannabis store?

They're (country-style ribs) basically weird pork chops from the shoulder. Rare-ish and fast as @rotuts suggests. And brining certainly couldn't hurt.

Yes, indeed @Margaret Pilgrim. I don't keep anchovy paste in my larder. because it's usually horrible.

I have never made Green Goddess, but it seems like I would really like it due to the fact that it has anchovies. Who has a great recipe? @gfweb - good move on the generator; recently a friend put one in his house up in the Adirondacks; he's already had the opportunity to use it. Probably paid for itself by keeping the refrigerator and freezer running. I keep buttermilk powder on hand for just these emergencies. Though I usually have kefir, or even plain yogurt, which I find to be acceptable subs.

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?