weinoo

I'm gonna make a nice celery soup (with a potato) with the outer ribs, and then do a classic Sardinian salad with the more tender inner ones! A few ideas... https://gluttonforlife.com/download_recipe/250 https://food52.com/recipes/17602-celery-salad-with-soft-boiled-egg-and-shaved-bottarga

It's BIGA time!

They may, but... Maybe put some in your next garden planting!

Braised celery hearts - wonderful. Stir-fried celery - also pretty darn good.

Today, a large King Arthur assorted flours delivery. And this... With so much celery, I made Bar Goto's Kombu Celery, the hardest part of which is stringing the celery that needs it.

I was totally being serious about this stuff...

Does fresh yeast make that much of a difference to fret over? https://www.sfbi.com/fresh-yeast-vs-instant-yeast.html

Quick breads are pretty forgiving; once you find a formula for the bread you're making, stick with it. I did 1/2 stone-ground grits and 1/2 corn meal which gave a nice texture to the bread. I'll bet soaking the grits in the buttermilk would really work nicely.

@gfweb I just looked at the packages of corn meal and grits, and realized I must've used the recipe attached to one of the packages!

It was nice and moist, not too crumbly nor too cakey, if that makes any sense. I used a mixture of cornmeal and stone ground grits, both from Carolina Plantation. And now I can't remember the recipe I used, though it was a buttermilk cornbread recipe, in which I subbed kefir for the buttermilk. I gotta write stuff down.

Our last meal from someone other than me was this... pizza from Scarr's. Their pizza has actually gotten better, in my opinion, as they've worked the crust to near perfection for this style of pie. Paella. My first cornbread - I'm so proud. Served with sautéed greens, D'artagnan duck sausage, and onion/leek/potato soup. Gotta have breakfasts too... And that sourdough rye from Pain d'Avignon is just the ticket for avo toast. Production... That duck sausage worked nicely for the pasta with broccoli raab and sausage. Some new reading material... Delivery of weird stuff from (I think) Amazon Pantry... Now who hasn't made clam sauce with those canned clams? And much to my surprise, they are now cobranded Snow's and Bumble Bee! Yesterday's... Which has nothing to do with... A Basque-ish potato tuna salad. Served as the centerpiece of a composed salad. Rancho Gordo treat... Hoppin' John, spinach on the side. 1/2 tomato anchovy focaccia 1/2 pecorino. Sautéed raab. And finally, as it was Significant Eater's birthday yesterday...

Yes, I sometimes hear that stuff too. And agree with your assessment!

I'm wondering if this has been mentioned before, but I needed to resuscitate some brown sugar today, and 5 minutes at 300℉ steam worked great.

I was thinking more Hieronymus Bosch 👹 .

Basque style tuna, potato and haricots salad. Centerpiece of a composed plate. Olives, tomolives, tomatoes, piparras, anchovies. And that Basque salad.

Which are really not?

This was an event in or around DC, and this is Jose's paella pan.

I don't know if he was referring to cauliflower!

Why ruin some lovely pork with mashed cauliflower?

Thanks! It tasted (almost) as good as it looks!

Which I think is how people were dining before restaurants?!

Chicken paella. Used More Than Gourmet roasted chicken stock - and it's pretty damn good!

This kinda brings me back to my cost accounting days in Silicon Valley. Which is giving me a rash.

Here's a link, @rotuts- maybe it will work...https://www.youtube.com/watch?v=3W_iIXRxbsk&feature=emb_logo if you copy and paste it? And despite your misplaced misgivings about everything NYC, I decided to finally use that Rite Press French press coffeemaker (with NYC water) I supported during their kickstarter phase. And you know what? It makes a really nice cup of coffee. Surprisingly, less sediment than most other French presses I've used - they have a really fine screen in there, tight to the sides of the pot. The insulated pot also keeps the brewing coffee nice and hot. The thermometer? While it looks cute, it's superfluous as I generally use an instant-read to test the water temp; this one is not an instant read, and therefore kinda silly, imo. The "hourglass" timer - also superfluous. In my case, I use a kitchen timer. Bottom line - despite the bells & whistles, the unit itself makes a wonderful cup of coffee.

Why not just realize the limitations of cooking at home, instead of pretending you're in a restaurant setting? I mean, my range can crank out some heat for high-heat sautéing when necessary, but I'm not cooking on a line any more (thank god). Instead, just chill out and enjoy the cooking instead of making it a race.