weinoo

Boy, this is a stretch.

Lemon posset! With mucho time on my hands, I tried the recipe for oatmeal raisin cookies (well, almost exactly) on the inside lid of the Quaker Oats oatmeal container; rolled oats, not quick-cooking. I subbed chocolate chips for half the raisins called for - they're ok, but nowhere near as good as the crispy oatmeal cookies I bake from a recipe in CI years and years ago. A delivery on Saturday has lots of beautiful produce - ramps, spring onions, baby leeks, 2 lbs of nice mushrooms, etc. And yesterday I received a delivery from a place called Chef Collective - they supply cheeses, other dairy, and various assorted farmers boxed up produce. My fridge is bursting.

Yesterday... And today... Cheesy grits (probably some fruit on the side). Recent bread toasted, 2 excellent cheeses, heirloom navel orange and apple.

Instant pot brisket (point cut), which came out very nice. Mashed rutabaga and potatoes. Vaquero beans cooked a lot. Lousy picture! Andouille sausage, vaquero beans, pickled red onions. And a salad of radish, cucumber, tomato and scallion. Better picture.

I made a full batch of Forkish overnight bread, with 10% white rye, 20% white whole wheat, 70% A/P. Hydration around 79%. Found it a bit harder to work with, but... One in front was done as required, in a Dutch oven, in a very hot (475℉) oven. One in back, I got frustrated and threw that dough into a loaf pan. Baked in the steam girl at 400℉. Tasty when I cut it, possibly better this morning toasted with cheese on it!

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...