weinoo

I'm a professional drinker, and like Hassouni, have never heard the term boxing.

Did a Forkish Saturday loaf. On Saturday! Still working on that, ahem slashing technique. However, inside... Was lovely. And tasted great. This was 10% white whole wheat flour (KA) and the rest A/P flour (KA).

My guess is the "other places" often get produce from Baldor!

Yes, I've ordered twice from them as well. Very nice shrimp, and this week I cooked a filet of wild sockeye that was fine. I did it like this... Topped with ramp butter, baked in the foil packet for about 12 minutes in the CSO. Served on top of some donabe ginger turnip rice...

I'd bet the Le Creuset from 40 years ago is better than the Le Creuset made today. Just guessing.

I was already hooked, just not in need until, ummmm, $99.

Did anyone see this crazy price on the 4-Qt. Staub cocotte? From all vendors - wondering if they're discontinuing this size? Staub 4 Qt. Of course, I needed one. Now all I have to do is find room.

Looks good; I'm of the scrambled persuasion, after first browning the softened matzoh... With a few scallions added during the scramble.

This looks surprisingly like a recent delivery of mine. Are those beets in the back? If so, I also received one of the largest beets I've ever seen! I think borscht might be in our future.

Our last few days of cooking and eating. Along with the brisket for seder night #1... Matzo ball soup. Potato kugel. Came out quite tasty... Plated with the brisket, which was braised in a Marcella-ish style. Next time, more classic - I want a beefier gravy. Having matzo around usually leads to at least one breakfast containing said ingredient... So matzo brei it was. We're not observant, though I do enjoy the ceremonial meals. So it was back to baking... Banana bread from the King Arthur baking book, instead of my usual Nick Malgieri one. Nice and moist, as the batter contains a cup of buttermilk (kefir, in this case). I pan roasted a couple of D'artagnan poussins. Note the fond, which made for a lovely pan jus. The leftovers were nice for lunch the next day... As open-faced sandwiches, served with cole slaw and pickled red onions. This gratin... Of potato and fennel, I served with the braised porcelet collar... Almost all the mushrooms I'd been delivered... Were cooked into a ragout. To be served a few nights later. But before that, lunch yesterday... Porcelet collar ramen. And a delivery from Saturday was dealt with... Back to the kitchen!

I've definitely seen them in the new market.

Then I did it at home, a couple of different ways... Jamon soup with peas, and... Jamon ramen. With peas. Obviously, peas work very well with ham!

You gotta come downtown, @KennethT. Well, not yet. And not without a mask. Stay up on the ues. I often get limes at 5 for $1. Oh it's really a great stock. When we were in Barcelona (sigh, in 2016)...this soup... jamon stock, with peas, tendrils, and crispy ham, was just great.

Thanks, @gfron1, and I, as I'm sure we all do, have only good thoughts for you and your business, as you try to navigate this pretty much insane time.

I think this pretty much sums it up, not necessarily for the op, but in a philosophical sense.

Great-Alaska Seafood - i've gotten some nice stuff from them, both their smoked product and fresh frozen. Their deliveries have been in perfect condition, arriving overnight still quite frozen.

So the braise or roast part didn't go over too big? @Duvel I actually saw when searching, that you were one of the few here who has dealt with this cut, and posted about it previously. While your prep and method sounds lovely, it's just more than I want to undertake for home cooking; and deep frying in an NYC apartment with little to no ventilation sucks. Actually, my sous vide rig has not come out for pandemic cooking yet; it's been all oven, stove top, IP, CSO, et al. It makes the house smell good, and that's comforting these days. Anyway, it's been braised, I'm reducing the braising liquid now, and I'll heat up a couple of slices in that for service, alongside a potato/fennel gratin that's in the oven. And this way, I get to use my cool Falk rondeau.

Yes, saw that...but that's a loin, not a collar, which is certainly leaner.

D'artagnan is one of my favorite purveyors, online or otherwise. My freezer is so full right now I can't order another thing until I use some of it up.

I have a lovely porcelet collar from D'artagnan. Would you roast or braise it? The last one I roasted and it was a little dry. Got a recipe?

I hope you got those poussin on sale! I like them pan roasted simplys; of course if I had a backyard, I'd be grilling them.

It's very strange here in NYC. We're basically at the epicenter of the pandemic, and both Significant Eater and I are quite sheltered in place. Yet so many providers have started contactless delivery, that we're in need of very little, and therefore have no reason to leave the apartment. And I also seem to be getting stuff at home that I would have to schlep all over town to procure (if I could get it at all), at prices below what I would be paying. That whole brisket, for example? $60. Where am I going with this - oh yeah - I got 2 deliveries yesterday, some of which looked like this, after it was all bathed... Carrots, celery, leeks, fennel, Caraflex cabbages, green beans, avocados, a pound of mushrooms, RAMPS, bananas, Cara Cara oranges, lemons, 2 kinds of apples, a jar of horseradish, sunflower oil, a big can of good anchovies, free-range chicken. Most of the fruit and vegetables are organic. Not shown from another supplier - more mushrooms, 5 or 6 different cheeses, French butter, heavy cream. It's crazy, and I know how lucky we are, for a number of different reasons. Of course, when life hands you such an excess (what should I do with 3 pounds of assorted, gorgeous mushroom?), one can always open up Mastering The Art of French Cooking, Volume 1, and make a riff on Legumes a la Grecque. Which is what I did...

And PJ starts high school! RIP, Steven.

Go bananas! https://blog.ediblearrangements.com/different-types-of-bananas/

While I understand your envy, I don't think there's much in there that's "early." Most of it, as a matter of fact, is very late!