weinoo

if you’ve ever seen the movie Stripes, perhaps you’ll recognize:

Maybe because that’s how they wanted it to read? Ranting about restaurants… at times. She has never been a restaurateur.

Our niece, co-owner of Pop+Dutch in Provincetown on the outer Cape, has written a memoir, about her time spent (mostly) in the kitchen. Provincetown is home to a whole lot of weirdos, alternative lifestyles, what have you - so If you buy/read this book, be prepared. I haven't read it yet, but it's on its way to me the day it gets released. As she texted to us: There are probably some things that will be uncomfortable to read, so I wanted to say that you should please feel licensed to skip around! I won't be skipping (it's not like I haven't seen, or maybe even participated in, uncomfortable things). And evidently, we make a few appearances in the book! Simmering - A Kitchen Memoir

That's possibly because all it was ever used on was spaghetti. I'm venturing a guess here, and it's only a guess, that the spaghetti sauce wasn't used as a base for a quick fish stew in your homes. The less said about Hector, the better.

Arthur is indeed from Brooklyn; from what I know of Arthur (via some personal connections), I don't believe she is.

I don't think so...they have two different, both interesting, backstories: https://montessauce.com/pages/our-roots https://www.montestrattorianyc.com/montes-legacy

Not only can you buy the Monte's tomato sauce, but there's plenty of merch to go along with it! https://montessauce.com/collections/shop

I'm pretty sure everything is available, one way or another. I've only tried jarred tomato sauce once, and it was when I saw Rao's on sale. It was certainly not an improvement on sauce made in this kitchen, using a mixture of Bianco diNapoli and DOC San Marzano.

I always thought, and I'm sure read, that marinara had something to do with, well - the sea. Here's what Carlo Middione has to say about marinara sauce, in his classic tome The Food of Southern Italy (eG-friendly Amazon.com link):

First of all, have you seen the bio of the article's author? Seven fucking years! A qualified expert!! Practically Elizabeth David, or M.F.K. Fisher.

Does the beef chuck roast have a number of muscle groups within? Here's what Bruce Aidells has to say, in one of my favorite books when it comes to understanding pork: Bruce Aidells's Complete Book of Pork (eG-friendly Amazon.com link) You don't mention whether you want to roast or braise the pork, so...

We Americans really like our M & Ms…and Nerds, evidently.

I’ve missed cooking in the donabe, possibly because the Zojirushi makes such damn good rice. But tonight: I found a piece of Alaskan king salmon in my freezer. It was defrosted overnight and salted for the day, before making: Salmon and hijiki rice. With some stir fried bok choy of some variety, with ginger, garlic, scallions, soy and oyster sauces.

I thought all Samantha had to do was wriggle her nose to cook food?

Spaghetti with sausage and sauce. Broccoli rabe.

In this video, from the Bellman website, he states that the Bellman is induction compatible:

When one of my nephews was in his 20s, he was in a band. The band, such as it was, traveled in a van powered by bio-something (i.e. mostly used cooking oils). One night my sister awoke to an amazing smell, coming from out front of their house, of egg rolls cooking. She went out and sure enough, the band was doing whatever it us they were doing to convert cooking oil to the fuel for their band van. They had gotten it surreptitiously...from behind a chinese restaurant.

https://junglejims.com/about-us/the-jungle-jim-story/ https://web.archive.org/web/20070502095358/http://www.businessweek.com/magazine/content/05_16/b3929108.htm

Dying from botulism would probably be the most important thing to avoid.

https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/#gsc.tab=0

https://www.ballmasonjars.com/blog?cid=homemade-tomato-sauce

And that's without legalized cannabis!!

Simple dinner last night, as we're too busy watching playoff hockey. So I cooked this up between periods (the prep was done earlier): Beef with asparagus, carrots, onions, garlic, ginger, scallions, in oyster sauce Jasmine rice.

To add - in most of the local groceries close to me, they sell what is called the picnic shoulder (that lower portion, and usually at a great price) always with the skin on. It is often used for pernil.