weinoo

The other half of my frittata, toasted bagel - half buttered, half avocado-ed. Of course - cut up fruit alongside.

Beautiful looking bread... But was it 90℉ in your kitchen...

As long as it wasn't in Hangtown!

I've used them for one large order - everything was as expected, no problems.

Frittata, leftover potatoes and asparagus. Sometimes I make them thinner, 100% on the stovetop. For this one, I used a different pan, smaller circumference but deeper, and after starting on the stove, moved to the steam girl on low steam heat. Totally different finished product, but I don't know which one we like more.

You went for the happy, uplifting movie?! And didn't have Chinese food!

Cremini, shitake and morels. I was thinking of adding some soaked, dried porcini, which I often do when making a mushroom pasta or risotto, but it really didn't miss them.

3-mushroom casarecci. A little sautéed local asparagus alongside. You almost don't miss meat with these meaty mushrooms.

I'm making a lot of chicken/vegetable/meat stock lately, and it always gets strained before moved into the fridge. I've used paper coffee filters, cheesecloth, tiny strainers - you name it. And then I opened a drawer, and there it was... The yogurt strainer! Fits perfectly over a quart container too...genius!!

Exactly. In the cases mentioned above, supporting a certain type of agriculture becomes a byproduct of your purchase. Also, as I often like to do when someone is aghast that I might spend $8 on a pound of imported pasta, factor in the cost per serving and compare that to what I pay in restaurants. Certainly, that $8/lb. doesn't seem all that bad.

Of course - just pointing out that it's not that far-fetched, nor is it that expensive if buying high-quality, local dairy stuff. Same with milk from local dairies, grass-fed cows, etc. I received a quart of milk - grass-fed cows, unhomogenized cream on top, in a delivery last weekend. The taste difference between that and the commercial stuff is quite evident.

I dunno - at the farmer's market, and when I order high-quality cream for delivery, it's often $5+/pint. Like this stuff... Heavy Cream 12oz. - Ronnybrook Dairy Is $6.

What is it, like a plastic liner?

Interesting lining to that bowl, @liuzhou. Is that due to new rules re: Covid-19?

This looks nowhere near as good as it was. It almost looks like a crime scene... I had squirreled away one last half of a lobster tail and two small knuckles. With blood orange, fennel, olives, lemon juice. In lieu of paella... I wanted something soupier, and cooked in the cazuela. Hence, soupy rice with shrimp... Made with the lobster stock, sofregit of ramp butter, spring onions, tomatoes, pimenton. I had zero parsley. Was really good.

Been getting these different spring broccolis lately... Left is known as spigarello; on the right, raab. The spigarello really would've benefited from blanching, which I'll def do to the raab...

Chicken salad, animal style. Macaroni salad. Coleslaw.

In the last hour, I put on a clean black T-shirt! My concession to back-of-house wear is what are colloguially known as busboy or dishwasher shirts - they're fucking perfect! \ And the reason they're perfect is that if you set yourself afire, the snaps allow you to rip them off in a hurry! Sullivan Uniform

I've also bought some aprons and things like "dish" towels at various markets over the years...I find that the first time I wash and dry them, they would barely be useful for a 5-year old. I still have 1 or 2 aprons from when I was in cooking school - I think they were like $5 back then, classic cotton/poly whatever, they worked and work fine. A chef's coat is much more protective; at this point, they're both too hot.

I just wear old clothes.

My guess is there will be, in the form of the end of the magazine.

Just another in a long line of horrible people.

Pay no attention to Giada! Or at least not when you make a pasta like this... Because there's no cheese in this lobsta pasta. Just some spring alliums, white wine, a little tomato stuff from the shadows of Vesuvius, chunks of lobster and lobster stock.

Ahhh, salt and pepper inside out, then browned well or as well as one can brown a whole bird in a Dutch oven. I used ramp butter and olive oil. A little onion/celery and a few cloves of garlic go in to soften when I flipped the bird to brown the back. Bay leaf/sprig of rosemary. Covered tightly (the Staub works beautifully) and cooked on very low heat on the stove top, in it's own juices...no added liquid. Can also be done in a slow (like 250) oven till done. Yields super moist meat.

Giada's got you covered! Of course, if you say spaghetti as she does, there might be a problem.