weinoo

My guess is if they're nice and dry when they go in the fridge, they stay that way. But right now, everything has condensation on it, which leads to, in my experience, much quicker deterioration.

I double bag the paper bags, so I don't notice much weight loss. And I hvae ended up with slimy stuff when storing mushrooms in plastic. Though frankly, they will be used before either becomes a problem. I will note that when I've gotten mushrooms from D'artagnan, they come in the plastic shell and I've kept them in there for a week without any problems.

It was the original gasket that came with the machine, so my guess is rubber. I totally turned the machine off after using it, after cleaning the grouphead, and after filling the boiler with cool water by running the steam wand hot water switch. Obsessive might be the right word.

So, after reading lots and lots of reviews, reading stuff here, yada, yada, yada, I decided to: Give her a mini-overhaul, major clean, and see if she'll give me a second (or third) chance. I cleaned inside and out, and replaced the grouphead gasket. And someone needs to tell me how it's possible, that after 10 years or more, the gasket came out in one piece and is actually still in usable shape? I realize I didn't use the machine a ton, and I realize I take care of my kitchen equipment somewhat obsessively, but?

Delivery yesterday from Chef Collective. Their 30-month Comté is exceptional. As is the marinated feta, which is soooo creamy. Now, what to do with these beautiful mushrooms. I decant them into paper bags for their stay in the fridge.

I use one of these... https://breadtopia.com/store/bamboo-bag-baguette-quiver/ But basically, on the counter, 2 days is it. Sometimes I'll slice and freeze, sometimes I'll keep a bread in the fridge in plastic.

if you have room, this place'll even sell you a pallet (that's 50 50-lb. bags). But it doesn't appear to reduce the price of their 50-lb. bags.

Argue with them, not me.

Oh, he's a fruit/vegetable cart for sure... Picture taken a long time (12 years) ago - the cart is much bigger and somewhat nicer now. The faux Mr. Softee truck is still around too.

Yep. This isn't happening in non-stick. All nice and clean.

Sometimes my guy on the corner.

I get some pretty good ones here nowadays.

not quite - he's doing these short videos on his Facebook page; sometimes they show up on his web site as well...

Rhubarb, strawberries, and a lonely peach found its way into yesterday's crisp. Served our portions with a dollop of crème frâiche.

Almost Caesar as an appetizer before... Pork chops, pan sauce, side of potato salad, Jacques style. Chicken scarpariello, asparagus, baguette. One of my favorite chicken dishes, this one made with Joyce Farms poulet rouge, braised in the CSO after stovetop browning. Plating not included.

A few days ago... Big salad with tuna salad. Yesterday... Faella Gemelli with a porcini and cremini mushroom "ragu." Sauté of broccoli raab alongside.

Soft scrambled eggs with chive and scallions. A bit of comté. Toast.

Every once in a while, I'll order from World Market - decent prices, and a weird assortment of stuff available. Yes, the salad servers were within this order.

By the way, I'd also add Beard, Julia, David, Malgieri, Field, Clayton, and a host of others. They all have something to offer, even if it's what NOT to do. This has always been one of my favorites, if only because of the great breads eaten at Il Fornaio over the years.

Reinhart, Forkish, Lahey, et al. And when all else fails, make focaccia.

They're just allright, in my opinion. But not without cooking. Better stuff available in cans and jars.

It could be almost on par, especially on that baguette from Pain d'AVignon! But - I'd rather be eating it in France.

The Bambino evidently makes steaming milk a no-brainer, something my wife would enjoy having, and something which I've never done with Silvia. The Bambino has a smaller footprint than Silvia, which has literally not made an espresso in a long time. The Bambino, I'm guessing, would not generate the same amount of heat that a fully heated up Silvia does. The Bambino, I'm guessing, is not as temperamental as Silvia.

I've been jonesing for Chinese food for what seems like months now. There's only one way to satisfy that... Cook it myself. Here just a quick sauté of a few vegetables, and I added some leftover already cooked pork from the kabobs I'd made the night before. But last night, much better... Was this Szechuan style lamb dish. My research indicated that not much lamb is (or was) eaten in the Szechuan region. But it was in my fridge and ready to be cooked, so it's marinated in Shaoxing wine, a little salt, cornstarch. I toasted and crushed Szechuan peppercorns and cumin seed along with red pepper flakes and the sauce itself was soy, Shaoxing, pinch of sugar and a bit of homemade stock. So - Szechuan lamb with cabbage, leeks, and scallions. It came out really good.

Tartines of the @Margaret Pilgrim branded rillettes. That's a spicy Calabrian pepper on one half. Big salad alongside.