weinoo

Cacik. Salad with feta, olives, etc. etc. Za'atar pita crisps.

This is my 16 year old Lello 4070 ice cream machine. When I schlepped it out of the pantry last week, I was worried it wasn't going to really work any more. But I plugged it in, and after a little bit of wheezing, it was like old times. The first batches I churned (and, like @andiesenji, I always turn the machine on with the canister inside for a good 15-20 minutes before adding the base) were a Sicilian-style gelato, using cornstarch in the base, and a melon sorbet. The gelato was delicious, the melon sorbet less so - I never have great luck using melons for sorbet (other than watermelon) - they're too fluffy or something. In any event, my ice creams and sorbets are very basic - I use just sugar, fruit, vanilla, milk, cream, salt and occasionally eggs - the cornstarch was my first attempt at anything other than those ingredients. Yesterday, I made two more. A true Philadelphia-style (via David Lebovitz in Paris) Madagascar vanilla bourbon ice cream. Cream, milk, vanilla beans, salt, bourbon. Into the fridge for 4 or 5 hours and spun. I also made a sorbet from local green market cherries; don't know the variety, but they were sweet, not sour. The sorbet was, in my opinion, meh. Actually too sweet (even though I cut back on the sugar) and I may have overused kirsch. Gotta go back to my more successful citrus sorbets - I just have better luck with them. The ice cream, on the other hand, is great. Not an ice crystal in sight, just delicious. If my ice cream/sorbet base is properly chilled, nothing takes over 25 minutes of spinning...maybe I got a really cold machine! I was all set to treat myself to a new ice cream machine (a Whynter), but this Lello is really a nice product, so I'll use it till it croaks.

I've made some nice salsas with melon. Are you growing prosciutto as well?

RIP. Damn virus.

Bread and Circus, baby. @liuzhou what the fuck?! Get well.

CSO roasted Poulet Rouge from Joyce Farms. Rubbed with duck fat, fresh thyme shoved under the skin. I'm of the opinion that a roasted chicken from the CSO looks better than a roasted chicken from that newfangled steam oven.

Probably needed a few more by the time that game was over. For us, a bloody has to have horseradish. Worcestershire. Lemon. Tabasco. Celery salt. Fresh ground pepper. Tomato juice. Oh...and gin.

Always start root vegetables like potatoes in cold...I think that's one of the first things they taught us. And where's the pork in that lobster sauce?!

I think it's an adventure shopping for some of this stuff!

I buy noodles; and lately, wonton skins - like it would probably take me 2 hours to make 100 skins, which I can buy for about $3.00 - and the quality of the skins I buy is pretty good. Certainly good enough when you take into account the 2 hours; aka the opportunity cost.

@Franci I was looking at something similar to this: From this web site... https://yummybazaar.com/products/hida-fried-tomato-sauce-3-cans-x-5-5-oz-155-g

Kerry - what's the what appears to be (at least in this picture) white stuff buildup on the gasket?

Buy a new one.

It's about 8% sugar by weight.

A friend who has a home in the Appalachians uses some sort of electric chair trap. Seems to work for him pretty well.

Tofu and mushrooms with oyster sauce. In lieu of the standard chicken stock, I used the dashi I made to make rice in the donabe. Put them together in one of the more colorless plates I've made lately. With 2 rather large pan-fried scallops.The donabe rice (finally!) came out great, with a nice, light caramelization on the bottom.

I bought a caseload of More Than Gourmet at the beginning of the confinement. And then just continued to make my own stocks, almost weekly; when the delivery comes in, I'll trim the vegetables and make a stock with that. A chicken and parts come in - stock gets made with trimmings, parts, etc. I find that everything starts to taste, well, basically of More Than Gourmet when using More Than Gourmet - and certainly all of the powders and concentrates have their own tell-tale tastes. And @kayb - I really love ham bone stock. Try it with pea soup sometime!

That's how I do it, first mixing with olive oil, then brushing on with a pastry brush. Sprinkled with sumac and salt before baking. The za'atar I recently purchased is very nice...probably most importantly - it's fresh.

If I only had a grill...

Right - nor am I! Have you ever seen this one? I got it out at the kids' store in Ptown one visit...

@liamsaunt This is a fun book if you ever happen to see it (like maybe that little used book shop in Wellfleet?)!

I thought that's what is being asked?

Also, and not for nothing, we're probably all toasting different things; I think the experiment or our conclusions work best if we were all working with Pepperidge Farm White Bread or Thomas' english muffins.

Inclusions?! I'm still working on vanilla.

Something workable for me, in these temperatures, is buying bread.