weinoo

It's an eBay find.

Did I get yours?

While this may not be unusual or unknown, I've been wanting one for a while; it's allegedly the perfect tool for the grated carrot salad I've been making, as well as the celery root remoulade. It's probably circa 1970s, but inside the box looks brand new. Made in France.

Well, that's one way to do it. But what the fuck type of pan is he using, and why so much oil?

It almost looks like part of that pan is made the same way this pan is... Ballerini Parma Skillet

Ahhh - my guess is that the ham slices I have are more "country." This is what I bought - https://fatherscountryhams.com/collections/uncooked-country-hams/products/fathers-center-end-sliced-country-ham-1-1-4-lb-pkg-ce

Quick question - I have a couple of these ham steaks from Father's Hams, in Kentucky. Never cooked them before (these times are bringing a lot of firsts!). The other stuff I've used from Farmer's (bacon, smoked hocks) is majorly salty/smoky. Like majorly. Do you have to do anything first before you broil them? Like blanch? Or do you just broil them as is? They look so fucking juicy.

P.S. Buy a second pan.

And what kind of steaks? How thick? Ribeyes, strips, hangars, etc. Bone -in? Multiple turns is basically the only best way. 2 min in a hot pan will be enough to crust any proper steak on the first side.

I need to check my mushroom source.

Pickle plate - purchase kimchi, house pickled beets and red onions. Donabe rice with shitake, carrot, ginger and scallion. Pan fried halibut filet over donabe rice. The colourless plate.

I find them pretty similar; I've had both from Carolina Plantation, this is my first try with the Geechie Boy stuff.

A small delivery of "essentials" for the pantry arrived yesterday.

Half a poussin, pan roasted with potatoes. Mushrooms in foil. My favorite carrot salad. House pickled beets.

Overnight bread toasted. Fried egg. Avo tomato salad. Jone's breakfast sausage link.

Whoa.

Yeah - it's a rutabaga. The skin is slightly reddish under all that, ummm, storage stuff. I'd for sure know a jicama - I lived in California for a long time! Anyway, turnips, rutabaga, kohlrabi, radishes...I'm turning into both my Austrian and Polish grandmothers.

Well, Kerry didn't grade, but I will - he gets a "D." Who shakes a Negroni? Who uses vodka in a Negroni? And while Antica is lovely, how dare him diss Martini. I changed my mind: "D-"

Rutabaga?

This came in a box of vegetables I received on Saturday and I have no idea what it is... \ The 2 pieces on the left; on the right, some celeriac ready to be shredded. So I thought it was celeriac before opening it, but no. It's almost a little sweeter, with a sort of bitter finish (raw, of course.) Here's a close-up of a cut half...

I often make salad plates/crudités for lunch; a couple of assorted salads, perhaps with a protein strewn amongst. Significant Eater likes these a lot! Chicken salad, potato green bean salad, roasted Chioggia beets, celery, avo. Céleri-rave remoulade, les carottes râpées, more potato green bean salad, kippers!

A leftover faux duck confit leg or two, and the next thing you know... What would be called Bigoli con L'anatra had I used bigoli, but I didn't have bigoli, and wasn't about to make bigoli. So instead, Chitarra con L'anatra. The ragu is made with shredded duck, white wine, tomatoes, carrots, celery, onion, garlic, etc. Some recipes call for only the use of tomato paste; here, I used both tomato paste and half a can of San Marzanos I had left in the fridge. Worked fine. Delicious. On the side, roasted mushrooms...

Using up the last of the passover matzoh, matzoh brei. With a little bit of a hot red pepper jam on the side.

Last night's dinner. The dough I made on Saturday - half went into the fridge for an extended rest. And half of that... Was used for this 1/4 sheet pan focaccia. Half tomato/cheese, half classic rosemary. All dusted with parmesan when it came out of the oven. Plated... With greens and mushrooms. Light and airy - we ate the whole thing!

Complainers! Pierre Hermé's Korovas...aka world peace cookies.