weinoo

Not really that far off from the Jacques/HoJo recipe for New England clam chowder...https://www.newenglandhistoricalsociety.com/clam-chowder-howard-johnson-jacques-pepin-way/ subbing the tomatoes for the creamy stuff. The hocking was mostly up and down, with the occasional rocking and scraping of the bowl for additional fiber.

I think mezzalunas are usually two handed, and sometimes two-bladed! However, when you think about it, what sounds more like something you'd use for chopping the shit out of stuff? A half moon (i.e. a mezzaluna) or a HOCKMESSER? A word which sounds like exactly what you're doing - hacking things up and making a mess!! Thanks for the recipe!

As @JoNorvelleWalker mentioned, a favorite of mine as well; I think I first made (100 years ago) it via a book by Martha Rose Shulman called Mediterranean Light. She may have even substituted yogurt in for some of the olive oil. Have you ever frozen and defrosted the tofu? Kinda makes for a great texture and gets rid of a lot of the moisture.

I have this really cool system too...was able to do it without any taps, any basements...as a matter of fact, I get seltzer water from my computer!

Those little booklets that came with various kitchen appliances "back in the day" - always a fun read, sometimes an excellent recipe. I'm pretty sure those places (Waring, Hamilton Beach, et al.) all had well-staffed test kitchens. Isn't that really lunch?

Found a little dough from my last focaccia effort, hiding itself in the fridge; so whether it's 72-hour or even 96-hour, made a pizza with it. Topped with another fridge stowaway, the tomato sauce, some mozzarella and parm. Was quite tasty.

Indeed, a great mixer. Though mostly wine, there are a few bottles of vermouth in here, as well as Cocchi Americano.

Oh it's down there in the with the 3rd bowl, and they're coming up after my next trip down. But - it's not called a mezzaluna - it's called a hockmesser. Looks like this... And let's have that recipe for Manhattan clam chowder via canned clams!

Everything ends up sweaty as we move into the classic humidity of a northeast summer.

I'm wondering if there's any way you can wear a first layer of cotton glove and then top that with the food handling glove?

There's a fairly famous NYC breakfast called the LEO...lox, eggs and onion. I call this the LES,. not only because we live on the lower east side, but because it's lox, eggs and SPRING ONIONS. With a buttered, toasted bagel.

Last night, CSO steam broiled halibut topped with ramp butter. Over stir fried vegetables and jasmine rice.

I was doing a little rearranging of closet space in order to make more room in the apartment for current needs, moving stuff downstairs to my storage cage, when I came across a box that I'd put there years ago. In said box, a set of 3 wooden bowls ( yeah, I know this is only two of them), might've been my grandmother's. I oiled them last night...they're gorgeous and have a million chop marks from making, no doubt, chopped liver, egg salad and other weird chopped things. And today for lunch, I made endive alla Romana for the 2 of us. Perfect size, and well - just perfect.

@Kim ShookOur condolences go out to you and your family.

I've got no liquid leaching into my butter...I believe that's what blanching and squeezing really dry help avoid.

@Paul Bacino What's going on with those morels - I just received 1/2 lb. in a deliver, and inquiring minds want to know!

Thanks! I did read (after) about the fact that fideua generally has seafood and seafood stock as components; certainly more protein than mine had. As well as the fact that it's the centerpiece; mine wasn't because I was worried it might really suck.

Trying something for the first time... Fideuà with mushrooms and a tiny bit of chorizo. Fideuà is sort of like paella made not with rice, but with these noodles... Since I don't recall ever having eaten this in a restaurant, nor in a Valencianos' home, I can't compare it to the "real thing." But it was pretty good; I toasted the noodles first (in the oven), and they absorbed the perfect amount of liquid (in this case, mushroom stock), but I would've like a crunchier top, even though I blasted it for a few minutes under the broiler. Next time. Served with a pan roasted NY strip, and some also surprisingly good frozen green beans, as my vegetable supply is waning (delivery today!).

You do realize...Manhattan is an island unto its own.

Goya is doing something similar, like a Mediterranean tuna salad in a can. It's freakin' disgusting. I mean, if I were stranded on an island...

Don't forget the macchiato. Marked with a smidge of steamed milk.

The tuna on this salad was Callipo - the quite small cans, that come three to sleeve (on sale at somewhere or other, I bought a bunch). I didn't seem to have a problem opening these, but yes, every once in a while, the tab snaps off or something else goes wrong and I start cursing at the can industry. Just let me use my can opener, please!

Big salad, topped with individual cans of Italian tonno as well as a few Spanish anchovies. Love the little gems.

Yes.

I should add I really like these Rubbermaid Storage things; they seal very well and clean up easily. Perfect for food in the time of pandemic.