weinoo

What I don't understand about this is that I use dish soap on dishes (doesn't everybody?) and then rinse those off before eating off of them. Why is using dish soap on an apple or a potato and then rinsing it off any different? I do also understand that certain fruits/vegetables are porous, but it's not like I leave the produce sitting in that stuff for hours - my guess is the chemicals sprayed on them have long since been absorbed, and are probably worse for me than rinsed off dish soap. FWIW, with the leafy vegetables I received (broccoli, escarole, etc.), I rinsed them and blanched them all, washed my hands AGAIN, and stored them together in a big container. They'll get even more cooking before eating.

It gets unpretty.

Must've been all that pineapple and ham he was eating 🤣 !

Modernist "everything" (i.e. cuisine, bread) tends to make us all want to make the absolute, 100% best version of everything." Personally, I don't really care if the version I produce is the best possible version produced. I just aim for it to be my best.

I thought it was not great to cut Silpats.

Me too...I totally set up the sanit station tonight, which included ending with me blanching the broccoli and escarole I received. when the doorbell rang, I was ready.

The good thing is I've been washing stuff for years and years.

So what do you all think of this... And to all you epidemiologists, chemists, et al. here on eG, will a quick dunk in boiling water for much of my fresh fruit and veg be a good idea when I get a delivery? I plan on blanching all the green leafy veg I get when it comes into the apartment.

So, for dinner tonight... Let's call it the Ploughwoman's dinner. Vegetable soup, using up most every bit of veg I could before a scheduled delivery (leeks, onions, scallions, parsley, carrots, celery, cabbage, thyme, potatoes, tomatoes) in a light chicken stock. And homemade bread and good butter, with few pieces of cheese I still had lurking from our trip to Paris last month. 'Twas good.

I'm assuming this is the bread series, though. Because I checked the original, and don't see it.

Indeed they do; the classic accompaniment to a pastrami on rye. https://www.seriouseats.com/2014/10/dr-browns-cel-ray-celery-soda-history.html Ain't bad with gin, either!

Speaking of which, and because I'm so busy cooking, who makes their breads by starting in a non-preheated Dutch and regular oven?

So, after dropping out of school those so many years ago, I decided to return for a go... This is my first attempt. Baked this morning, Forkish's overnight white, with 10% whole wheat flour. I do think I screwed up the hydration, because this dough was sticking to everything and was a pain in the ass to get into the hot-as-hell Dutch oven (which, @Anna N will be happy to know, survived). But it just goes to show how forgiving this stuff is. And then, lunch today... Corned beef tartines on said bread. Potato salad. Quick pickled cukes. Dr. Brown's!

Oh, of course there was...

In the slow cooker for many hours... Vegetables cooked for the last hour or so. Corned beef (it was ok) and cabbage and potatoes, and carrots, and celery. Had I only had green bell pepper. Begat, for lunch today... Corned beef hash, with a few leftover red pepper strips added for color. Sunny side up egg for me. The reason for the egg looking like a half circle, you ask? Significant Eater enjoys her eggs over medium, and this is the half the cook gets. To be honest, I like this hash, with lots and lots of crispy bits and seasoned up, more than I liked the 1st run of corned beef for dinner.

You know me well. Almost a waste of a 2-day old sourdough!

Blech.

Welcome. We love Vermont, one of our favorite places to enjoy a long weekend or more. Are you in Burlington? Or nearby?

Not sad for the lobsters, and to look on the bright side (something I've been known to do 🤣), maybe a little replenishment of the stock due to lack of harvesting will be a good thing for us all? My buddy who fishes and harvests out of Wellfleet, MASS was still out there last week, but I don't know for how much longer...

Started the day off... with oatmeal cookies. Lunch was a nice mix of leftover salads and focaccia made with 48-hour refrigerator dough. Later on was dinner, which started off with... Gamberi al ajillo. And ended with... Paella.

My grandmother was too busy chasing me around with a cast iron pan to worry about "the bloom."

And the one in San jose was actually in Campbell...All-American greatness abounds at Kirk’s Steakburgers, a Silicon Valley tradition stretching all the way back to 1948

I did...many times! Great burger - I'd go for one of those right now!

Was the Kirk's in San Jose? cheers

I was worried about supply, so even though I'm supposed to get my subscription delivery shortly... 3 bags from George Howell somehow showed up. I figured I'd give the medium roast a try for afternoon moka pot coffee. Or maybe I'll fire up Silvia. Lunch yesterday was rice and beans (beans from freezer), along with beet salad and celery root remoulade. Dinner started with this... Sauté of peppers and onions. Sausage and peppers. Potato salad. Tomato/cucumber/avocado also alongside. D'artagnan chicken sausage was used, and don't think I'd buy again, but I was experimenting during the last freezer sale. At least they're low calorie/low sodium compared to real sausage.