weinoo

Have you ever tried making just one or two things (it's known that there are food allergies) and see what happens? I would think if people get hungry enough, they'll eat. In any event, last night... Caesar. Lamb ribs, slow roasted in the steam girl, then blasted under her broiler to crisp up. Japanese short-grain brown rice. Sautéed mushrooms. My brown period.

Speaking of Alinea... I wonder - could you ask the kitchen to leave out the coronavirus inspired dish? https://blockclubchicago.org/2020/07/08/alinea-made-a-coronavirus-themed-dish-its-not-going-over-well/

I've had some good luck with World Market, and they have a decent free shipping policy too. @Franci - have you ever been to Marky's? It's a fun store, with lots of high end stuff. https://www.markys.com/showroom.html

How's the water table under the house?

Here's the big sister... The small one is really only for grinding spices.

Here's a little bit about the "summer" truffle from Austrailia... https://www.vogue.com/article/why-you-should-be-going-to-australia-for-fresh-black-truffles @haresfur Until you shave a bunch of tuber magnatum (as opposed to the tuber melanosporum pictured) on your pasta, you probably won't get the appeal. Those might actually be better cooked a little. Like under the skin of a chicken before roasting it.

Chicken salad, greens, za'atar crisps, a lonely pickle.

Last night's spaghetti cacio e pepe. I like to toast the peppercorns a bit, and then grind them in the mortar - I think it ups the dish. Snack with drinks... These new, fresh za'atars are really nice.

Leftover rice reheated in steam girl is good with a fried egg. Fruit alongside.

Dying from a Marcella "product" - what a way to go.

You're on the right track. In California, of course, a whole different story with drought. I remember my environmental geology teacher at SJSU bringing us to his house, where he not only had passive solar installed decades ago, but his front yard was basically stones and pebbles.

for years, nay decades, I have been bitching about (to no one who cares) front lawns. All lawns do is waste water and in a lot of cases, fertilizer. Imagine how much healthier we'd be if everyone grew vegetables instead of turf.

Might be easier for me if I had the pantry of a @paulraphael or @btbyrd 🤣 !

This is the ingredient list for Rice A Roni rice pilaf: So I'm probably missing a few.

Also, I use real saffron, so that's something that I'm guessing is not in Rice A Roni!

I have been trying to reverse engineer rice a roni for a long time! Still missing that, I dunno what...

Cool Ranch Doritos are never judged, @Shelby!

Sadly, the NY Kaiser Hard Buttered Roll is rarely found even here in NYC. It's as rare as a good bagel.

I really shouldn't look at this topic - it sends shivers through my spine.

Pork chops (sliced), pan sauce, orzo rice pilaf (which for the first time for me, came out just right!), steam girl roasted broccoli and carrots.

After the Maillard reaction took place via the pan frying of pork chops, a true fond formed. Some shallots and garlic were sautéed in the leftover fat. The pan was then deglazed with a lovely Riesling. When the Riesling evaporated, chicken stock (homemade, of course), Dijon mustard, red pepper jelly, Worcestershire sauce and apple cider vinegar were added to pan. Brought to a boil and then lowered to the barest of simmers, the pork chops were then braised for 15 or so minutes, removed, the sauce reduced and the dish plated. No need for Bar Keeper's Friend, as all that schmutz was incorporated back into the sauce, leaving a nice, clean, stainless-steel pan.

Wow - I did this stuff months ago!

Last night, donabe rice with mushrooms, ginger, mushroom stock (no dashi). Halibut and salmon from Great Alaska, just mellowly roasted, and spinach in a sesame dressing.

I find beets, both young and old, to work best in the steam girl when wrapped in foil, first rubbed with a little olive oil, salt, and maybe some herbs thrown in the package for good measure. Then I do the steam/bake for a good 45 minutes if bigger beets.

We have similar tastes, with Chambers being my number 1. Though I am thinking of placing an order with Astor, because I "need" some booze.