weinoo

Yes, their prices for someone like me, a home user and infrequent bread maker/cookie maker (though now I'm a much more frequent one) etc., are on a par with what I might pay ordering directly from King Arthur in 5 or 10 pound quantities. Now if I had somewhere to store a pallet's worth of flour...

Do you know these guys? https://www.bakersauthority.com/

Don't worry, you're not supposed to use those barbecue brushes anyway...https://nutritiouslife.com/eat-empowered/wire-grill-brush-dangers/

As the wonderful cook @liuzhou has mentioned elsewhere, when the question was about home wok burners, basically no one in China has a burner anywhere near the equivalent of a wok burner in their home. How much time (provided you don't burn the shit out of it, or evaporate it completely) is someone saving making a pan sauce because she has a 22K BTU burner on her stove? You're not in a restaurant kitchen; you're home, where cooking ought be pleasurable, not performed as if you're in the weeds. And yes, I've worked in a restaurant kitchen. Personally, a 24" fridge would drive me crazy; in our tiny NYC apartment, I was very adamant with our architect about wanting a 33" full depth fridge, and got one.

3-mushroom (cremini, shitake, porcini) barley soup. As the main of a multi-plate, try to make some room in the fridge, dinner... Said soup, with a nice salad of scallion, radishes, cucumber, tomato, and avocado. Next plate was Japanese baby turnips, fingerling potatoes and Jerusalem artichoke, roasted in duck fat, in the steam girl. Alongside just a half of an andouille sausage, with some mustard and horseradish.

Do you really need 22K for a home kitchen? What are you , incinerating a cow?

I noticed on my one Instcart order (from Wegman's) the substitutions were stupid. New York City luckily has a thriving trade-purveyor business right now. From cheese, to fish mongers, to farmer's market, to fine produce/pantry providers; nothing wrong with getting a fresh picked bunch of ramps, baby leeks, spring onions, baby turnips, in an order. D'artagnan has always delivered, and seem to be doing a good job of keeping up. It's the smaller operators who were really overwhelmed, as they are probably like 2-3 person operations. Union Square Hospitality published a list of purveyors they deal with, whose businesses have morphed into home delivery or pick up.

Applejack!

I don't think so, at least not in what Tom was saying a month ago. He was, as he should be, worried about the health of the workers keeping those restaurants open, doing deliveries, etc. etc. The only way to truly stop the spread is for everyone to stay the hell home; that's quite obvious.

Grilled cheese (Comte!) and bacon (Father's!) sandwiches.

It's hard to take a decent picture at breakfast... Fruit compote and banana bread with peanut butter.

Four mushroom risotto. Shitake, cremini, oyster, porcini and Parmigiano-Reggiano.

Nice job.

There's a little restaurant in Brooklyn's Brighton Beach neighborhood called Varenichnaya, a place we first visited 11 or so years ago. But it wasn't until I returned this past December that I tried the soup/stew/whatever known as laghman. It's a silk road dish (Uyghur, Uzbek, et al.), one eaten in various forms (lamb, beef, chicken) all over Central Asia (and it's probably been discussed here before). It was hauntingly delicious. So last night, using some of the leftover brisket from a few night's prior (most recipes start with raw meat), I made a version similar to this one. I have to say - it was pretty damn good! No, I didn't make the noodles from scratch...I did the same thing they did at Varenichnaya though, and used bucatini! I had also gotten some fresh English peas in my produce surprise, so they went in aS well.

When life hands you lemons... https://food52.com/recipes/3060-lemon-posset Or if you have it (since they don't share many recipes online), the March/April 2016 issue of Cook's Illustrated. Their recipe calls for 2 cups heavy cream, 2/3 cup sugar, 1 T grated zest, 6 T lemon juice. Combining cream, sugar and zest and bringing to a boil, cook until reduced to 2 cups.(Be careful it can boil over easily). Then stir in lemon juice. Let sit about 15 minutes, skin will form on top. Strain through a fine mesh strainer, and divide into 6 ramekins. Refrigerate, uncovered, at least 3 hours, then they may be covered with plastic wrap. Unwrap and let sit 10 minutes when ready to serve. Serve with berries atop. Can keep in fridge 2 days.

Boy, this is a stretch.

Lemon posset! With mucho time on my hands, I tried the recipe for oatmeal raisin cookies (well, almost exactly) on the inside lid of the Quaker Oats oatmeal container; rolled oats, not quick-cooking. I subbed chocolate chips for half the raisins called for - they're ok, but nowhere near as good as the crispy oatmeal cookies I bake from a recipe in CI years and years ago. A delivery on Saturday has lots of beautiful produce - ramps, spring onions, baby leeks, 2 lbs of nice mushrooms, etc. And yesterday I received a delivery from a place called Chef Collective - they supply cheeses, other dairy, and various assorted farmers boxed up produce. My fridge is bursting.

Yesterday... And today... Cheesy grits (probably some fruit on the side). Recent bread toasted, 2 excellent cheeses, heirloom navel orange and apple.

Instant pot brisket (point cut), which came out very nice. Mashed rutabaga and potatoes. Vaquero beans cooked a lot. Lousy picture! Andouille sausage, vaquero beans, pickled red onions. And a salad of radish, cucumber, tomato and scallion. Better picture.

I made a full batch of Forkish overnight bread, with 10% white rye, 20% white whole wheat, 70% A/P. Hydration around 79%. Found it a bit harder to work with, but... One in front was done as required, in a Dutch oven, in a very hot (475℉) oven. One in back, I got frustrated and threw that dough into a loaf pan. Baked in the steam girl at 400℉. Tasty when I cut it, possibly better this morning toasted with cheese on it!

It's an eBay find.

Did I get yours?

While this may not be unusual or unknown, I've been wanting one for a while; it's allegedly the perfect tool for the grated carrot salad I've been making, as well as the celery root remoulade. It's probably circa 1970s, but inside the box looks brand new. Made in France.

Well, that's one way to do it. But what the fuck type of pan is he using, and why so much oil?

It almost looks like part of that pan is made the same way this pan is... Ballerini Parma Skillet