weinoo

@rancho_gordo's beans make every meal better - even breakfast. Along with a frittata of leftover mushroom pasta, parmesan, herbs, etc.

You sure those aren't California bays? 😉

I use bay leaves a lot - all stocks, often when roasting potatoes, etc. etc. But seriously this may be enough to last my, well, a long time. Any recipes using a lot of bay leaves, please let me know.

Basque-style potato tuna salad, along with salad. I just really like the tuna/potato combo...this has a small can of Ortiz and about 1/2 lb. of baby red potatoes. Have you ever had any bread in France, @BonVivant?

I was gonna say that your rice looks funny, but... Steam girl roasted small (2.5 lbs.) poulet rouge from Joyce Farms. Started breast down, flipped and finished breast up. Nice and moist, if less than perfect skin. Heldzl for the cook.

Small delivery which helps with my pita crisps and whatever else might need za'atar. The Lebanese one looks to have more sesame as well as coriander seed. Both made with hyssop as opposed to thyme, allegedly more traditional? And 6 oz. of bay leaves is a LOT OF BAY LEAVES!

I guess the only thing I've ever used, when I've used it, is the tartaric acid stuff.

My award winner was always the Campari orange, because the taste of the Campari comes through nicely. Hard to do with other boozes.

While I'm not gonna argue with @paulraphael, I've made some pretty darn good sorbets following the old Cook's Illustrated method published years and years ago - July/August 1995, as a matter of fact. Basic recipe is: 2 cups fruit puree or juice 3/4 - 1 1/4 cup sugar 0 - 2 T lemon juice 1 T appropriate booze No need to make a simple syrup or heat anything - just blend it up. Chill and then freeze in your ice cream maker. There's a chart that accompanies the recipe with different fruits and their sugar content. Never had any complaints, nor has anyone missed any of the other additional ingredients.

Why the vinegar?

I miss the San Jose mornings, when even if it was super hot the day before, it was always comfortable in the morning. Here, in NYC, not so much.

Sometimes my plating looks a little like Rosie's... This meatloaf (50% chuck, 50% fatty pork) tasted so much better than it looks. And the soup... Icy cold and made of cucumber, herbs (dill, parsley, mint, chives), garlic, scallion, kefir and yogurt. Perfect for this weather, especially since no cooking is involved!

Where would Rosie hang out?

I'm sure you're having a delicious pan sauce, but you're not making it from any fond...

Our point is even simpler... In a non-stick pan, fond does not happen. It's impossible, because nothing sticks.

Today's delivery. A couple of super fresh roast (roasted 2 days ago) from George Howell for Miss Silvia. Duke's for Miss Significant Eater and me. An old favorite Chinese cookbook already lives here..I'm wondering if I should aggravate myself attempting wontons.

LEC on the LES. Lox, eggs, and chives softly scrambled. Toasted Utopia Bagels' mini with cream cheese sloppily applied. Blood orange.

I'm resigned to live in this state and wait, and wait, and wait.

Some of the mushrooms from my recent delivery... made it into this mushroom and asparagus risotto we had for dinner last night. And an even recenter delivery... brought some pretty tasty corn on the cob. Here, roasted in the steam girl, with some @rancho_gordo Stardust powder and butter.

I think more what @scott123 is referring to is freshness and quality of the ingredients. Of course some of that has changed due to the pivoting during the pandemic. Stuff at grocery stores is much more likely to have been packaged and warehoused for quite some time before making it to a retail establishment. I mean, one just has to cook @rancho_gordo's beans compared to Goya's to see the difference.

Our first takeout in 3 1/2 months. I was on an early lower east side walk a few days ago, and happened by Factory Tamal on Ludlow Street. No one in there, the whole counter area sheeted with plastic, so I popped in and bought 4 just-made tamales. Along with some Rancho Gordo home cooked beans and a salad, a nice lunch was had.

There's really no problem, @rotuts. Even a neophyte such as myself could help you - as long as I can wet my beak.

Maybe you @Smithy and @rotuts ought to think about growing other green weeds hydroponically. You know, the ones worth much more $$ - and legal to do so in Mass!

Also, there's a constant supply of bread crumbs if and when needed!

Maybe they fill and seal the plastic with something inert?