weinoo

I seriously doubt I could cook through my freezer, but only because I keep adding more the minute there's room!

My kitchen was a hot mess yesterday, and not even from making soup. Kale cooked forever, in chicken stock and bacon. This time I blanched Father's bacon ends, and it was great; smoky, but not overpoweringly salty, as I find their bacon to be. The kale was a side dish. Main course... Chicken cacciatore, with a D'artagnan Green Circle bird, which is good, just not as good as a Joyce Farm's bird. A few mushrooms added, because I have so many mushrooms. Over Geechie Boy grits polenta.

Absolutely correct - don't know what I was thinking, or perhaps I wasn't. Considering I've stood right here, I should know better...

Hope those scallops didn't go into cans!

Anyone in public service certainly deserves to live without straitened (sic) circumstances. And we thank you for his service!

Good move. Plus a pension, most likely.

As someone who has visited, and loves visiting places such as Gloucester, MA (home of the NON-FICTIONAL Andrea Gail), and who has some acquaintances who fish as a job, I can attest to the fact that the life of a commercial fisherman or fisherwoman is tough...squared.

I might confess to even having made the old Progresso canned white or red clam sauce(there was one, right?) ; heat and serve! But when it's from "scratch," I always liked the Snow's clams...I was surprised when purchasing the pandemic clams to see that Snow's is now... ! a Bumble Bee brand! There's also a brand I like from Maine...Bar Harbour. You're not that far away from a Gibson, @Anna N!

Well, sales people and experts will say almost anything. How's your supply of pots and pans - induction ready?

So yesterday I decided I (we) wanted linguini with clam sauce for dinner, old school (like college days) style, which means canned clams. I have both canned clams and jarred clam juice (pandemic buying), and I'm looking forward to the pasta all day long. I start making the sauce, everything is lined up. Some spring onion, garlic goes into olive oil. The jarred clam juice goes in with a little white wine. A few chopped tomatoes. Etc. etc. Then I open the can of clams and say to myself: "Man, these are the weirdest looking clams I've seen in a while, canned or not." Well, there's a reason for everything... So not only did I open the can of tuna, it's solid white! Like when did I even buy that shit? Oh well, Spaghetti con tonno, in a clammy sauce. Side of broccolini.

Well, you know, every steak is different, everyone's poke is different. You'd do yourself a world of good to buy yourself an instant-read, and learn how the different doneness reacts to YOUR poke.

Welcome...you live in one of our favorite cities, it'll be fun to hear about and see what you're cooking!

Not real thick - about an 1" I'd say. Not to be evasive, but it takes as long as it's going to take, with your best measure being: 1. An instant-read thermometer 2. The poke test.

And a couple of new Staub's as well!

I got a nice delivery yesterday (Fellow Farmer). Hard to see, but 2 heads of lettuce, clamshell of fancy greens, tons of fancy kale, spinach I sautéed for dinner last night, rainbow Swiss chard, giant spring alliums, lots of lovely small potatoes, 1 dreaded rutabaga (but no turnips, yay!), 5 big apples, storage radishes and fresh breakfast radishes, couple pounds of carrots. Easily a week's worth for $50.

This has become a bit of a weekly thing, as I've gotten some beautiful cheesy deliveries... Toast homemade. Camembert (tres leches) and goat. Tangerine and apple.

One of Significant Eater's favorite things to eat... Leftover poussin and potatoes reheated in the steam girl. An avocado/confit tomatoes/Hatch Valley salsa (TJ's!) thing. House pickled red onions. Easy enough to eat when on computer meetings all day.

Bottom line is, one either knows how to cook, or one doesn't. And then a $20,000 range isn't going to be any more useful than an Ignito 100.

I didn't take a picture, but a scant tablespoon of grapeseed oil worked fine for my NY Strip last night. Steak was nice and crusty, 2 minutes first side, then turned every 45 seconds or so till done. Admittedly, I started with a raw steak.

In my continuing quest to plate like a kindergartener... NY Strip steak, rice pilaf, sautéed spinach. Mushroom, red wine, ramp butter pan sauce.

They're one of our favorites. The texture is a little crispy on the bottom and around the edges, and a little chewy in the middle. While a little bit of a pain in the ass to make (with all the whisking and stirring), worth it in my opinion. Kenji's is probably more annoying (and partially stolen from CI) to make; who wants to wait a day?! https://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html

Comfort with a capital "C!" Cook's Illustrated's Perfect Pecan Chocolate Chip Cookies

Change in the weather? Still looks great.

What have you got to lose?!

No apologies necessary and a swift recovery to you! And stay safe as well! Pig helps.