weinoo

@jmacnaughtan You noticed?! They're fine, using Ghiradelli chocolate chips and pecans. The chips are big; I wish they made a mini-chip.

Risotto works much better (imo), so keep trying that. I'm thinking risotto cakes in a frying pan. They may not be perfect (what is?), but they're delicious. Polenta possibly not worth the trouble (I am not doing the frying thing again), though I imagine it could be reheated stove top, with water added, and be brought back to the baby food state. Not that there's anything wrong with that.

I love the whole concept, except I can't abide by the flavor packets!

Two nights ago...time flies... I braised these lovely globe artichokes. It's a good thing they're lovely, cause they cost like $4 a piece! (I remember, years ago when living in San Jose, getting big artichokes at 4 for $1!!) But then when I used to be able go to restaurants, and said restaurants had artichokes on their menus, and said artichokes were like $16, I understand. I wanted to make it easy for Significant Eater, so I butchered the artichokes before service... Significant Eater, no yogurt lover she, was in love with the dipping stuff. Whereupon I had to confess; yogurt based, a little mayo, horseradish, pimenton, lemon, garlic powder, olive oil. And 4 perfect artichoke heart halves. That was the fancy part. The main plate - reheated everything. Fried polenta (what a fucking mess that makes!), meatballs in sauce, mushroom ragout...

Here's what happens when I want to bake first thing in the morning, before it gets too hot in my kitchen to turn on the real oven. And I want to make these in the real oven. I overcrowded the cookie sheet, and a bunch of them were stuck together. Then I couldn't get them off the cookie sheet easily - but could have had I lined the friggin' cookie sheet with a piece of parchment! Idiot. Still tasty.

I basically have a problem cutting most cookie dough logs, frozen or even right from the fridge (you've all seen the mess I make with Korovas!). \\ I've tried sharp knives, dull knives, serrated knives, etc. Next up, a bench scraper!

Weekends, and the insane amount of produce and protein I'm getting delivered (not Instacart, not Doordash, but small companies trying to stay in biz) to last a week or more at a time, lead to stock making - yes, on the stovetop, as I'm constantly cutting, trimming and adding to the pots, before letting them settle in for a nice simmer. In front, chicken stock in its first stages of major skimming, before adding any of the aromatics - I usually wait an hour or two to add the veg and herbs. In back, vegetable stock with lots of mushroom stems.

I kinda miss the Harris Teeter from when we had our apartment in the district. It was a fun grocery store to shop, and huge compared to what I was used to here in NYC.

Sure it can, if you must. But my guess is there's a better way.

Or maybe they should learn that it's a much better end product, cooked properly on the stove top. Or maybe if they insist on using the IP, they'll learn different cuts work better under those conditions. And what better place for them to learn those things than here on eGullet?

The reverse of the reverse sear (which is that CI method linked above).

I also remember a Cook's Ill.method of cooking pork tenderloins I tried once that really worked well. Of course, CI is behind a pay wall, but sometimes their recipes may be found on other sites, especially public broadcasting sites. https://www.kcet.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-perfect-pan-seared-pork-tenderloin-steaks This'll take longer, but worth it, in my opinion.

To my taste, tenderloins are best cooked on stove top, as I don’t think any time is saved with a pressure cooker. And even then precariously.

Patates amb Rabassoles. Potatoes with morels. And ramp butter, green garlic, spring onions, shallots, stock, rosemary, saffron and pimentón. Once the potatoes were tender, topped with bread crumbs and stuck under the broiler for a few. Heritage pork chop, braised. Sliced and served with a horseradish/mustard/stock pan sauce.

I have indeed had the Anson Mills polenta. This is the Geechie Boy Mill's product - also quite good.

I made a mushroom stew with morels (fresh), porcini (fresh and dried) and cremini. Stock, soaking liquid, some tomato paste, spring onions, etc. etc. Served over polenta. Side salad.

Salad with chicken salad. Drizzled with some real balsamico.

Some leftover penne, a little sauce, parmesan and herbs make for a nice frittata.

Yes! Sometimes I do chicken stock this way. Gets rid of a lot of the skimming I normally have to do.

Early on in my Silicon Valley career, my boss was a woman who came from Taiwan. We used to like to bring lunch in, usually leftovers of dinner from the night before, and compare the stuff we were cooking and eating. She brought these ribs in one day, and shared with me her technique of braising/simmering them, as an initial step in her rib dishes. Of course I stole that technique, and it's a good one. She also had a dish that used dried bamboo shoots, and it too was delicious and the first time I'd ever tasted that product. To this day, one of my favorite dishes when having dim sum are simmered spareribs in black bean sauce - pai gwat?

Avocado toast on top of a toasted bagel. With tomato. Comté. Sprinkled some of @rancho_gordo's lovely stardust powder on the fruit to help it along.

Penne and meatballs. The sauce and balls came out of the freezer! Side of asparagus simply sautéed with garlic and red pepper.

Have a few spoonfuls and get back to us tomorrow.

Oh I have a soda stream. And an iSi. And friends who have the whole set ups mentioned above. With giant tanks and stuff. They're nuts too.

My deliveries on Wednesday and Thursday loaded me up with lots of goodies. And with no real room in the freezer, I'm just cooking like crazy. I wanted something easy Thursday night for dinner, and had gotten scallops that day. So I made a ramen-like soup, with lots of vegetables, and poached the scallops in the broth as well. I prefer them pan fried, but this worked okay. Last night, I got fancy and made what might even be considered, in other times, two dinners. Here, one was served as a side dish... Asparagus and ramp butter risotto, with some beautiful local asparagus. The highlight though... A lovely, heritage chicken from my friends at Ends Meat. Braised in white wine, chicken stock and various aromatics, enriched with crème fraîche, with the fresh morels and porcini added back in.