weinoo

It's picked ham hock, not pickled! Yes, some of the bbq pig, bacon, whatever.

Leftovers sometimes are (almost) as good as the original (better?). Always make some extra risotto, so... Risotto pancakes. Topped with a fried egg over medium. That's the ways she likes it!

Waste not, want not. So all the trimmings, heavy on mushroom stems, leek and spring onion sketchy leaves, etc. make for a very nice stock.

When one dish for dinner is leftovers... I always try to make a side of something that's not leftovers. So, with the Uzbeki laghman above... I did some Southern-style green beans. Southern-style, in my mind, means cooked to death. In this case, with some andouille sausage, some picked smoked ham hock, spring onions and chicken stock. Mmmmm good. And cooked in my new Staub 4-quart cocotte - Dutch oven. That was 2 nights ago. Last night in the steam girl, I roasted this split Cornish game hen, from Joyce farms... Which was stuffed under the skin and on top of the skin and below with lots of ramp butter. The potatoes didn't suffer for that. And alongside... Spanish-style mushrooms. Cooked with ramp butter, sherry, mushroom stock. saffron, pimentón, spring onion, thyme and lemon.

I often eat garbage, but only in the form of potato chips, cheeze doodles or whatever they're called, Frito's, et al.

Yeah, if you're lucky.

Sadly, no more Pegu, as the email from @Libationgoddess tells us (and depresses me). RIP - One of a kind.

Ahhhhh, I shudda known...

@scott123 I don't know what neighborhood you're in, but do you know our newest local bakery? They're delivering one day a week, and are having pickup at the store one or two days a week. Some staples as well. Party Bus Bakeshop

I started using much less water to boil pasta, often just 3 quarts for 1/2 - 3/4 lb. of pasta. If I'm making more pasta, I'll pull out the 6 or 8 quart soup pot for a pound or over. I actually find the starchier water from using 3 quarts helps make a nicer sauce, though of course in a restaurant kitchen they'd add 1/2 pound of butter. There are one or two brands of pasta I use, and in one or two shapes, where I find the 3 quarts to not be enough ; the pasta absorbs a lot of water. In that case, the extra five minutes I have while the water comes to a boil on my underpowered Wolf allows me a couple of slugs of wine, or a hit on the vape.

Yes, their prices for someone like me, a home user and infrequent bread maker/cookie maker (though now I'm a much more frequent one) etc., are on a par with what I might pay ordering directly from King Arthur in 5 or 10 pound quantities. Now if I had somewhere to store a pallet's worth of flour...

Do you know these guys? https://www.bakersauthority.com/

Don't worry, you're not supposed to use those barbecue brushes anyway...https://nutritiouslife.com/eat-empowered/wire-grill-brush-dangers/

As the wonderful cook @liuzhou has mentioned elsewhere, when the question was about home wok burners, basically no one in China has a burner anywhere near the equivalent of a wok burner in their home. How much time (provided you don't burn the shit out of it, or evaporate it completely) is someone saving making a pan sauce because she has a 22K BTU burner on her stove? You're not in a restaurant kitchen; you're home, where cooking ought be pleasurable, not performed as if you're in the weeds. And yes, I've worked in a restaurant kitchen. Personally, a 24" fridge would drive me crazy; in our tiny NYC apartment, I was very adamant with our architect about wanting a 33" full depth fridge, and got one.

3-mushroom (cremini, shitake, porcini) barley soup. As the main of a multi-plate, try to make some room in the fridge, dinner... Said soup, with a nice salad of scallion, radishes, cucumber, tomato, and avocado. Next plate was Japanese baby turnips, fingerling potatoes and Jerusalem artichoke, roasted in duck fat, in the steam girl. Alongside just a half of an andouille sausage, with some mustard and horseradish.

Do you really need 22K for a home kitchen? What are you , incinerating a cow?

I noticed on my one Instcart order (from Wegman's) the substitutions were stupid. New York City luckily has a thriving trade-purveyor business right now. From cheese, to fish mongers, to farmer's market, to fine produce/pantry providers; nothing wrong with getting a fresh picked bunch of ramps, baby leeks, spring onions, baby turnips, in an order. D'artagnan has always delivered, and seem to be doing a good job of keeping up. It's the smaller operators who were really overwhelmed, as they are probably like 2-3 person operations. Union Square Hospitality published a list of purveyors they deal with, whose businesses have morphed into home delivery or pick up.

Applejack!

I don't think so, at least not in what Tom was saying a month ago. He was, as he should be, worried about the health of the workers keeping those restaurants open, doing deliveries, etc. etc. The only way to truly stop the spread is for everyone to stay the hell home; that's quite obvious.

Grilled cheese (Comte!) and bacon (Father's!) sandwiches.

It's hard to take a decent picture at breakfast... Fruit compote and banana bread with peanut butter.

Four mushroom risotto. Shitake, cremini, oyster, porcini and Parmigiano-Reggiano.

Nice job.

There's a little restaurant in Brooklyn's Brighton Beach neighborhood called Varenichnaya, a place we first visited 11 or so years ago. But it wasn't until I returned this past December that I tried the soup/stew/whatever known as laghman. It's a silk road dish (Uyghur, Uzbek, et al.), one eaten in various forms (lamb, beef, chicken) all over Central Asia (and it's probably been discussed here before). It was hauntingly delicious. So last night, using some of the leftover brisket from a few night's prior (most recipes start with raw meat), I made a version similar to this one. I have to say - it was pretty damn good! No, I didn't make the noodles from scratch...I did the same thing they did at Varenichnaya though, and used bucatini! I had also gotten some fresh English peas in my produce surprise, so they went in aS well.

When life hands you lemons... https://food52.com/recipes/3060-lemon-posset Or if you have it (since they don't share many recipes online), the March/April 2016 issue of Cook's Illustrated. Their recipe calls for 2 cups heavy cream, 2/3 cup sugar, 1 T grated zest, 6 T lemon juice. Combining cream, sugar and zest and bringing to a boil, cook until reduced to 2 cups.(Be careful it can boil over easily). Then stir in lemon juice. Let sit about 15 minutes, skin will form on top. Strain through a fine mesh strainer, and divide into 6 ramekins. Refrigerate, uncovered, at least 3 hours, then they may be covered with plastic wrap. Unwrap and let sit 10 minutes when ready to serve. Serve with berries atop. Can keep in fridge 2 days.