weinoo

Enameled cast iron. Not as thick as a Lodge or Griswold, but still cast iron.

While this isn't a gadget, it was gifted to me by someone quite a few years ago - never used, but now I'm wondering if it's the perfect size to bake bread in? It's made by Dansk, 4 qts. It's approximately 8" x 11", 3.5" deep and the lid adds another 1.5" of depth.

When I was in school learning How to Bake from the master Nick Malgieri, his apple pie filling always started with not apple butter, but a layer of thick apple sauce. Pie looks wonderful.

The other night, mushroom barley soup, along with a nice fillet of halibut (this from an order I received from Sea to Table) I roasted on top of some pre-baked mushrooms and potatoes. The leftover potatoes and mushrooms went into this frittata, along with minced herbs and parmesan, to have for breakfast... with Jones sausage (yeah, I like Jones sausage, don't judge) and sourdough rye from Pain d'Avignon. At some point there was a salad... for lunch, along with leftover mushroom barley soup. What I learned today is: don't use so much fucking barley in my soup - it turns into concrete! I think 2 - 3 T would be enough, as opposed to the 1/2 - 3/4 cup I actually used! Last night for dinner, supporting one of my local faves... Cafe Katja pick up, including liverwurst with pickles, potato cucumber salad (creamy and comforting), Berner Würstel and sauerkraut. There were also a couple of slices of their quite good rye bread (I think they get it from a bakery in Newark or Elizabeth). For dessert (but we'll have that today), applestrudel. Most of their prices are now about 30% less than usual. And they're selling many, if not all wines from their list, at 1/2 price. So with 2 bottles of wine (a grüner and a riesling), the food mentioned above (and 2 pretzels with liptauer), I spent $96 before tip.

What's everyone/anyone's favorite thing to do with chicken wings?

A Boon Time for the Bean Industry - NY Times

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?