weinoo

I grudgingly went back down to my storage locker this morning, to bring some stuff down and to find these... It needs some TLC, which it will get this afternoon, and then it will look like the 2 on the right.

And indeed I subscribed for many years after moving back to NYC in the mid-90s. In addition to cooking, it was good for gardening...and trips!

Nothing as old as '76, but all from the '80s. One of them is how I learned to "brine" and then smoke fresh salmon.

Nor I this: Not as old as the Family Circle (1980).

Yikes. I'm sure it will be perfect for @Franci, but have you @&roid ever lived in Florida? I'd take the weather in Manchester over that any day of the year.

'Tis the season - for a strawberry rhubarb crisp. CSO baked.

The other half of my frittata, toasted bagel - half buttered, half avocado-ed. Of course - cut up fruit alongside.

Beautiful looking bread... But was it 90℉ in your kitchen...

As long as it wasn't in Hangtown!

I've used them for one large order - everything was as expected, no problems.

Frittata, leftover potatoes and asparagus. Sometimes I make them thinner, 100% on the stovetop. For this one, I used a different pan, smaller circumference but deeper, and after starting on the stove, moved to the steam girl on low steam heat. Totally different finished product, but I don't know which one we like more.

You went for the happy, uplifting movie?! And didn't have Chinese food!

Cremini, shitake and morels. I was thinking of adding some soaked, dried porcini, which I often do when making a mushroom pasta or risotto, but it really didn't miss them.

3-mushroom casarecci. A little sautéed local asparagus alongside. You almost don't miss meat with these meaty mushrooms.

I'm making a lot of chicken/vegetable/meat stock lately, and it always gets strained before moved into the fridge. I've used paper coffee filters, cheesecloth, tiny strainers - you name it. And then I opened a drawer, and there it was... The yogurt strainer! Fits perfectly over a quart container too...genius!!

Exactly. In the cases mentioned above, supporting a certain type of agriculture becomes a byproduct of your purchase. Also, as I often like to do when someone is aghast that I might spend $8 on a pound of imported pasta, factor in the cost per serving and compare that to what I pay in restaurants. Certainly, that $8/lb. doesn't seem all that bad.

Of course - just pointing out that it's not that far-fetched, nor is it that expensive if buying high-quality, local dairy stuff. Same with milk from local dairies, grass-fed cows, etc. I received a quart of milk - grass-fed cows, unhomogenized cream on top, in a delivery last weekend. The taste difference between that and the commercial stuff is quite evident.

I dunno - at the farmer's market, and when I order high-quality cream for delivery, it's often $5+/pint. Like this stuff... Heavy Cream 12oz. - Ronnybrook Dairy Is $6.

What is it, like a plastic liner?

Interesting lining to that bowl, @liuzhou. Is that due to new rules re: Covid-19?

This looks nowhere near as good as it was. It almost looks like a crime scene... I had squirreled away one last half of a lobster tail and two small knuckles. With blood orange, fennel, olives, lemon juice. In lieu of paella... I wanted something soupier, and cooked in the cazuela. Hence, soupy rice with shrimp... Made with the lobster stock, sofregit of ramp butter, spring onions, tomatoes, pimenton. I had zero parsley. Was really good.

Been getting these different spring broccolis lately... Left is known as spigarello; on the right, raab. The spigarello really would've benefited from blanching, which I'll def do to the raab...

Chicken salad, animal style. Macaroni salad. Coleslaw.

In the last hour, I put on a clean black T-shirt! My concession to back-of-house wear is what are colloguially known as busboy or dishwasher shirts - they're fucking perfect! \ And the reason they're perfect is that if you set yourself afire, the snaps allow you to rip them off in a hurry! Sullivan Uniform

I've also bought some aprons and things like "dish" towels at various markets over the years...I find that the first time I wash and dry them, they would barely be useful for a 5-year old. I still have 1 or 2 aprons from when I was in cooking school - I think they were like $5 back then, classic cotton/poly whatever, they worked and work fine. A chef's coat is much more protective; at this point, they're both too hot.