weinoo

Weekends, and the insane amount of produce and protein I'm getting delivered (not Instacart, not Doordash, but small companies trying to stay in biz) to last a week or more at a time, lead to stock making - yes, on the stovetop, as I'm constantly cutting, trimming and adding to the pots, before letting them settle in for a nice simmer. In front, chicken stock in its first stages of major skimming, before adding any of the aromatics - I usually wait an hour or two to add the veg and herbs. In back, vegetable stock with lots of mushroom stems.

I kinda miss the Harris Teeter from when we had our apartment in the district. It was a fun grocery store to shop, and huge compared to what I was used to here in NYC.

Sure it can, if you must. But my guess is there's a better way.

Or maybe they should learn that it's a much better end product, cooked properly on the stove top. Or maybe if they insist on using the IP, they'll learn different cuts work better under those conditions. And what better place for them to learn those things than here on eGullet?

The reverse of the reverse sear (which is that CI method linked above).

I also remember a Cook's Ill.method of cooking pork tenderloins I tried once that really worked well. Of course, CI is behind a pay wall, but sometimes their recipes may be found on other sites, especially public broadcasting sites. https://www.kcet.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-perfect-pan-seared-pork-tenderloin-steaks This'll take longer, but worth it, in my opinion.

To my taste, tenderloins are best cooked on stove top, as I don’t think any time is saved with a pressure cooker. And even then precariously.

Patates amb Rabassoles. Potatoes with morels. And ramp butter, green garlic, spring onions, shallots, stock, rosemary, saffron and pimentón. Once the potatoes were tender, topped with bread crumbs and stuck under the broiler for a few. Heritage pork chop, braised. Sliced and served with a horseradish/mustard/stock pan sauce.

I have indeed had the Anson Mills polenta. This is the Geechie Boy Mill's product - also quite good.

I made a mushroom stew with morels (fresh), porcini (fresh and dried) and cremini. Stock, soaking liquid, some tomato paste, spring onions, etc. etc. Served over polenta. Side salad.

Salad with chicken salad. Drizzled with some real balsamico.

Some leftover penne, a little sauce, parmesan and herbs make for a nice frittata.

Yes! Sometimes I do chicken stock this way. Gets rid of a lot of the skimming I normally have to do.

Early on in my Silicon Valley career, my boss was a woman who came from Taiwan. We used to like to bring lunch in, usually leftovers of dinner from the night before, and compare the stuff we were cooking and eating. She brought these ribs in one day, and shared with me her technique of braising/simmering them, as an initial step in her rib dishes. Of course I stole that technique, and it's a good one. She also had a dish that used dried bamboo shoots, and it too was delicious and the first time I'd ever tasted that product. To this day, one of my favorite dishes when having dim sum are simmered spareribs in black bean sauce - pai gwat?

Avocado toast on top of a toasted bagel. With tomato. Comté. Sprinkled some of @rancho_gordo's lovely stardust powder on the fruit to help it along.

Penne and meatballs. The sauce and balls came out of the freezer! Side of asparagus simply sautéed with garlic and red pepper.

Have a few spoonfuls and get back to us tomorrow.

Oh I have a soda stream. And an iSi. And friends who have the whole set ups mentioned above. With giant tanks and stuff. They're nuts too.

My deliveries on Wednesday and Thursday loaded me up with lots of goodies. And with no real room in the freezer, I'm just cooking like crazy. I wanted something easy Thursday night for dinner, and had gotten scallops that day. So I made a ramen-like soup, with lots of vegetables, and poached the scallops in the broth as well. I prefer them pan fried, but this worked okay. Last night, I got fancy and made what might even be considered, in other times, two dinners. Here, one was served as a side dish... Asparagus and ramp butter risotto, with some beautiful local asparagus. The highlight though... A lovely, heritage chicken from my friends at Ends Meat. Braised in white wine, chicken stock and various aromatics, enriched with crème fraîche, with the fresh morels and porcini added back in.

That's the same manufacturer as my bowls! I did a little research on the company, which went out of biz in 1955. The Munising Wood Products Company. I use a food-grade mineral oil, currently the John Boos product, but also have in inventory the Snow River product. Same stuff I use on my cutting boards, wooden spoons/spatulas and the wood countertop section. I'll also use the stuff that is beeswax mixed with oil, from John Boos as well.

Not really that far off from the Jacques/HoJo recipe for New England clam chowder...https://www.newenglandhistoricalsociety.com/clam-chowder-howard-johnson-jacques-pepin-way/ subbing the tomatoes for the creamy stuff. The hocking was mostly up and down, with the occasional rocking and scraping of the bowl for additional fiber.

I think mezzalunas are usually two handed, and sometimes two-bladed! However, when you think about it, what sounds more like something you'd use for chopping the shit out of stuff? A half moon (i.e. a mezzaluna) or a HOCKMESSER? A word which sounds like exactly what you're doing - hacking things up and making a mess!! Thanks for the recipe!

As @JoNorvelleWalker mentioned, a favorite of mine as well; I think I first made (100 years ago) it via a book by Martha Rose Shulman called Mediterranean Light. She may have even substituted yogurt in for some of the olive oil. Have you ever frozen and defrosted the tofu? Kinda makes for a great texture and gets rid of a lot of the moisture.

I have this really cool system too...was able to do it without any taps, any basements...as a matter of fact, I get seltzer water from my computer!

Those little booklets that came with various kitchen appliances "back in the day" - always a fun read, sometimes an excellent recipe. I'm pretty sure those places (Waring, Hamilton Beach, et al.) all had well-staffed test kitchens. Isn't that really lunch?