weinoo

I use booze and lemon or lime to cut the sweetness and prevent over-hardening. Seems to work, as we don't like super sweet either. I always err on the side of less is more. Amazing what a tablespoonful or two of rum or bourbon does for the product. The recipes I looked at for the gelato I made yesterday called for 3 cups of liquid (I used 2 milk, 1 heavy cream) and 1/2 - 3/4 cup sugar, so I used 1/2. I doubled up the Madagascar vanilla beans (which are potent!), and used about 1.5 T of bourbon. It tasted great right out of the machine and I;m interested to see how it will be later in the day. Also, reading a little more about the starch, something I learned was that if you overheat or overstir it once it has done its thickening magic, it actually gets thinner, so I was quite careful with that aspect. And now I'm wondering about other starches, since I have potato starch handy.

And the real deal! No turkey in the club house!

This old workhorse I bought in June of 2004, for under $200. So when I (all by myself, I might add) hauled it out of the pantry yesterday for the first time since at least last summer, I was worried. And when I plugged it in and turned it on, there was a bit of wheezing. But it got nice and cold, so... I spun some. And this is my first attempt at a "Sicilian-style" gelato - cornstarch as the thickener. Double Madagascar vanilla bourbon. Tastes (pre-hardening) great. Less filling!

Yeah, those are the regions I was thinking about. Not fully southern! I love the Calabrian chilies!

And their mistake (though not for us, the consumers) was a friggin' 3-year warranty! When stuff starts failing after 2.8 years, you have a problem.

Great choice. Love the old Chenins; wish I had some!

I'm interested in what got you to that pairing?

Good explanation here. I try to explain to people why great pizza is so hard (certainly for me, and I've eaten some decent "commercial" pizza to compare against) to make at home, but often to no avail. And it's why I so often simply turn to baking focaccia, a much-more forgiving product for a less-than-even-part-time baker like me. It does seem as if now, much more equipment is available for the amateur pizzaiolo to try and replicate the taste and texture of great pizza at home, with consistency. Certainly if you have a backyard, and certainly if you're willing to have your kitchen get very warm, especially in summer.

Indeed, with two thoughts. 1. - Sage can often be a brute; it needs to be used in proper quantities. 2. Southern Italy will often not be afraid of heat from chilies ( @Franci?). The food of affliction. But whoever first decided that margarine was better for us than duck or chicken or goose fat, needs to be thrashed with a head of cabbage.

I'm pretty bored these days, but I don't know if I'm yet at the stage where watching my toast reheat is gonna be the highlight of my day!

Times Square was so great back then...maybe even better in the 70's, when I was driving a cab!

You're kidding - she knows I was eating donuts.

With the heat wave looming, I made one of Significant Eater's favorite dishes for lunch... Ma Po Tofu - nice and spicy and delicious too. Stir-fried Shanghai bok choy. Jasmine rice.

The other night we had a zoom call with some friends; by the time it was finished, we were well into our 2nd(!) bottle of wine, and even a wine with a fairly low ABV means we were schnookered. Therefore, dinner was snacks. Crudite with hummus. Olives. Stuff like that. I did put this on a plate, however: Some ventresca from Spain, pimentos from Spain, Piparras from Spain. Crackers from the UK! Last night very little wine. And I like having the nice batch of pesto both in the fridge as well as in the freezer. Then this becomes easy... Linguini, potatoes, pesto. Veg on the side - roasted broccoli and carrots.

Good cherries ain't cheap.

Yeah, bagels were smaller back when this toaster was first released. This is a rather ridiculous statement.

Not only in malls - plenty of freestanding ones, including in Times Square (which, back then, wasn't yet a mall). It's been around since the 1920s!

I like that idea of pick up for compost. Our buildings have similar, but they've been put on hold during the current "situation."

I really like those turnips - they make awesome pickles. But what is in the background behind the CSA haul? Looks almost like a samovar. How about daikon and carrots together, when making them into pickles?

How are you gonna be able to drink wine by yourself?!

I dunno why, I've just had good results with this method and it makes for a quick cleanup.

Also it certainly holds true that some pasta shapes expand practically exponentially; I find that rigatoni (as above), fusilli and other larger shapes just grow and grow. Like I can make 1/2 lb. of uncooked spaghetti and we can practically eat it all; if I make 1/2 lb. of rigatoni, we'll also be having it for breakfast and lunch the following day.

It definitely doesn't look overly saucy; I was just wondering about the quantity of tomato product. But I bet the cherries really wilt down. As they like giant pasta portions, plenty of Americans seem to like their pasta buried in sauce...I'm kind of a less is more person with pasta. Though obviously when it's the main course, gotta be more than 56 grams pp!

This is exactly the same as my last order from Geechie.

Sounds as if @shain is serving Italian primi-sized portions (if not just a little bigger than a primi). Also sounds as if that much sauce might be enough to dress 650 grams or more of pasta, but that’s just me.