weinoo

I get around it by using the right cheese, of the right age. I've always like Maureen Fant's recipe for this specific dish, and here she is on eG, writing about the differences between pecorino romano and parm.

Absolutely; it's pasta with pecorino and pepper. Pecorino, and the right pecorino for this dish, makes all the difference. Here's how a Roman expert (from one of my favorite restaurants in Rome) makes the dish...

If you really want to boost the banana flavour, I suggest doing 2 shots of Jack Daniel's .

I find that any longer and they ferment.

A clean out the fridge, kinda late lunch/early supper... Soba noodle salad, with roast duck, corn, peas, tomatoes, celery, carrots, sautéed spinach, avocado. Dressed with a soy/ginger vinaigrette.

My wife is no fan of the lowly banana. And certainly not when they look like this... But that's how I like them when I'm making one of these... It's my standard, slightly bastardized recipe from Nick Malgieri's How to Bake. I have a fondness for Nick, as he was my instructor for pastry and baking back at the old Peter Kump's NY Cooking School, my alma mater

I even see more than those 17 examples, right here in my neighborhood!

Certainly no match for your project, @liuzhou, but Serious Eats tried with this... The Serious Eats Field Guide to Asian Greens

Well actually 3 appliances become one, no? Rice cooker, slow cooker, pressure cooker = IP. I just find it some much more convenient and easy to use than my Fagor Duo - which I gifted to a friend. Then there's this, from the NY Times this past week...

What about Penzey's? I've never had a problem with their products.

After an appointment for a procedure I don't recommend unless really necessary, I happened to find myself on the upper east side, and after a quick lunch of a few slices at PQR (really good again), I moseyed on over to Schaller & Weber. Once there, I spied a good looking pork loin roast, the size of which would've been enough to feed a nice family gathering, but since I was only feeding Significant Eater and myself, I asked for a cut off the small end, containing 3 chops, which the butcher was kind enough to do. I decided to slow roast the loin, and after well-salting/seasoning and allowing the roast to sit in the fridge like that for a good 6 hours or so, it went into a 275℉ oven, for about 2 hours. Here's where timing is interesting; at an hour and 10 minutes, it was registering under 115℉ on an instant read - after that, the temperature shoots up much more quickly per minute than during that first hour... In any event, it was moist and juicy, and this little 3 chop roast still could've fed a small family. The cap was insanely delicious. And following my standard procedure of plating as if I were in 1st grade home ec... That's some of the cap and a little bit of a chop. The potatoes (a mix of Yukons and Red Bliss), seasoned with olive oil, salt, pepper, pimenton and saffron threads, were roasted alongside the pork - they were damn good too. The broccoli, pan seared and steamed in its own juices. To drink, a 2015 Tenuta de Fessina Erse Etna Rosso - went nicely with the pork.

Yeah, it may have even been going downhill when we were still there! I have a funny story about AF; I'll tell you sometime. Suffice to say, major drunkenness may have played a part. Remember when Bourbon first opened...it was good, and there was even a good bartender or two back then. (and now I see that it's closing or closed?!)

If it's better than Amsterdam Falafel's, that's saying something!

Olney for sure. Lulu's Provencal Table. I have this one - it's old and falling apart...The Wonderful Food of Provence And this - The Cuisine of the Sun

The story of Ranch Dressing, and it's historical beginnings... Ranch Nation ETA: I shoudda said another story about Ranch Dressing. And I also shudda said a bunch of us used to go to Cold Spring Tavern during my Santa Barbara days, but I don't remember the ranch dressing there!

No, but afterward I thought about it. Might be really good with less than ideal fruit.

I made one last night (this is like the easiest dessert except for maybe roasted fruits), but with whole milk, since it's what I had on hand. And I used a smaller baking dish, with about 8 oz. of fruit, so I used 2/3 c milk and 2 eggs. Basically, 2/3 of the recipe. Figs from my corner fruit guy, blueberries (a few), and a plum. Really delish, probably could've baked for another 5 minutes. And i started in the steam girl, with steam, and then changed to plain heat after 10 minutes. Would cooking under steam keep the custard more tender?

Interestingly, here was David’s response on his blog, to my question:

I was definitely referring to the Levovitz recipe. Whether I make it or not all depends... Oh - he does say that all whole milk is fine.

Well...

Melissa Clark is probably the last "journalist's" cookbook I bought (Instant something or other), as I obviously waded into the Instant Pot insanity. But my other recent purchases are all either single subject books, or books from restaurants/chefs I admire. Examples include the Joe Beef cookbook, Nopalito, Roscioli, a book about Riesling, etc. I also just ordered a used book I thought I owned, but which is hiding somewhere - Richard Olney's French Menu Cookbook.

I'm pretty sure that I know buttermilk may be substituted for things like yogurt and kefir somewhat easily. But can buttermilk be substituted for regular, whole milk? I'm talking specifically for a dessert called flaugnarde, where it becomes part of the custard; and who knew that flaugnarde was simply a clafoutis made with different fruit than cherries?!

In perhaps the worst plating job ever (I have no idea what I was thinking), we had this for dinner last night: Chops from a rack of lamb (steam roasted for 15 minutes in the Cuisinart), Rancho Gordo flageolots cooked a la Instant Pot (they took like 12 minutes), and roasted pimenton dusted potatoes. There was also some sautéed broccoli, but I didn't want to make an even bigger mess of the plate. Oh - I took the just cooked beans, and tossed them with lots of olive oil, some herbs de Provence, salt, pepper, and a splash of one of my multitudes of Spanish vinegars. All tasted better than it looks.

You know, here's the thing with cookbooks by millennial bloggers. Isn't every recipe available somewhere else? I don't necessary see any real creativity going on with these recipes, they all just look like rehased stuff with maybe an ingredient or two changed. But maybe that's just me. Anyway, in case anyone is interested, here are Alison's beauty secrets!

The lemon in the dish turned the whole dish bitter. LOL!