weinoo

That's what makes it great! No, but it's also not Smithfield pork. Or Perdue/Tyson chicken. So I don't mind paying the prices for better quality and to theoretically support some of the farmers who are trying to be responsible stewards.

I have these beautiful porcelet collars from D'artagnan; I plan on doing this next time!

Tell me a little more about the marinated pork collar, please. It looks like it's sliced and then grilled?

I have the same issues with hydration and working the dough. But it always ends up tasting good!

Nice crust, but just so wrong.

There's always an Aviation. And a dozen or more others...https://kindredcocktails.com/ingredient/creme-de-violette Shit, now I forgot what I have to say more about...hang on. Oh - the carrot salad with beets - it's a French thing (carottes râpées), and since buying a mouli-julienne on eBay, it's become super easy to make. Here's @David Lebovitz's recipe for them. I punch up the mustard a lot, often leave out sugar altogether as the carrots are super sweet, and the recipe in his book suggests beets as an addition, though they will change the color of the salad. I've been making this with yellow and orange carrots and it's quite good. Great stuff, as per usual. I really like those mustards, too!

Yesterday I undertook a fairly laborious cooking process of making meatballs. As well as gravy for said meatballs and pasta. I haven't made meatballs in a long time. They're more work than I remember. I took equal parts of ground pork and beef and mixed it with sautéed onion and garlic, various seasonings, soaked bread crumbs from some house bread, grated pecorino and parmesan, 2 eggs, and some fresh chopped parsley. I fried up a little piece to taste and correct the seasoning; done, the first batch of meatballs went in, but they weren't able to stay balls...too soft. I'm all out of bread crumbs and bread to make bread crumbs, but remember I have some matzo meal in the pantry. Out comes the matzo meal, added like 1/4 c to the meat mixture, let it sit for 15 minutes and bang...that worked much better! Still a little flat, but I could deal. My sugo di carne is generally pretty rich with pork and/or beef, and cooking the meatballs in this sauce really made it so. The meatballs didn't go in the sauce until the sauce had cooked for an hour and a half; when they were added, it cooked for another hour at least... Pretty intense, so much so that I thinned the sauce out with some stock for serving our portions. There were enough meatballs to feed like a family of 8; 12 of them went immediately into what little freezer space I have. And for dinner, alongside some carrot salad with beets, Significant Eater's fave... Sedani con sugo di carne. And a meatball.

No, it's actually just the avocado sliced on top. I do have avocado oil that I keep in the fridge and use for its high smoke point.

Donabe rice with mushrooms, radish, ginger, spring onion. Dashi gets made with those dashi tea bags, so it takes about 4 minutes to make the stock for this. As you can tell, I have a fair amount of that watermelon radish.

I wanted (and sorta needed) to bake this morning, so I put up some Forkish overnight white, last night after dinner. My only massage of the og recipe was in subbing 15% white whole wheat flour for that amount of A/P. The dough was so soft and slack this morning; dividing and shaping were a bit aggravating. I was able to get one boule shaped and into a parchment lined banneton, and I wanted the other to be my first attempt at a batard, but it would not cooperate. And when a pain in the ass dough doesn't want to cooperate? I take a 1/4 sheet pan, some parchment and olive oil... And it becomes focaccia. So for dough that was forcing me to use foul language (a lot!), I ended up with...

Unripe mango salad? But when you look at your purchase as a whole, that's much better value and quality than supermarket stuff.

That chapel, which we were lucky enough to visit some 13 years ago, obviously left an indelible memory, as the second I saw your post, I knew what it was!

Where's your vacuum sealer?

No, it's actually just the avocado sliced on top. I do have avocado oil that I keep in the fridge and use for its high smoke point.

In my continuing quest to plate like a meal might be plated on death row: Gorgeous shrimp (U15) from Alaska. Potato salad. Fennel, shallot and radish salad. Topped with avo.

You know, you're not supposed to take pictures in that place!

So this roasted chicken was picked clean, and the remnants used in stock making. Confession: I ate both wings, and they did not make it into the stock. I want to make a chicken pot pie, or a chicken shepherd's pie or whatever it's called. so yesterday my experiment was what would the filling be like. Fortunately, Jacques had recently posted on FB what he does with the remnants of a roasted chicken... I did the same, only mine was better (maybe 🤣). Cooked the veg in stock as opposed to water. Used crème fraîche in lieu of heavy cream. Man, was this good. I can't wait to turn it into something else.

Stock making after picking all the meat off the carcass of the roasted chicken; the bones, plus some raw frozen bones and bits and pieces.

I like some of the stuff from the Alaskan producers - sticking with sockey or coho in cans or jars - good product... https://www.great-alaska-seafood.com/Canned-Alaska-Salmon.htm - currently my favorite place to order Alaskan seafood from. http://www.copperriverseafoods.com/wild-alaska-smoked-sockeye-salmon-6-5-oz-jars-1-case/

I love bagels, but they must be good bagels; I don't suffer bad bagels gladly.

You drive fast.

Any and all weight gain I might suffer is attributable to a lack of my normal walking around the city 2 - 3 miles per day.

I am, and always have been, a breakfast person; practically my favorite meal of the day, always (99.99% of the time) at home. During the course of a week, eggs show up, oatmeal shows up, cheese, yogurt and butter show up, fruit shows up, leftovers show up, bread/toast shows up, nuts show up, etc. etc. It's all there in the breakfast thread; it's (almost) always healthy in the way OC mentions, and I wouldn't have it any other way. Also - there's great coffee, which always happens before any food appears.

I guess it depends on your point of view. The Most Important (and Literary?) Meal of the Day We certainly feel it's important here!

Something we haven't had for a while. Bagel (toasted, because they come frozen) from Utopia Bagels (some of the better bagels available in NYC), hand-sliced Scottish smoked salmon, cream cheese, capers, cherry tomatoes.