weinoo

In my mind, the biggest mistake made when cooking rice is using too much water. And not washing the rice. Most ( all?) rice cookers have markings which help alleviate the problem of too much water.

I agree with you as well! Then there’s this, from Sonoko…https://www.sonokosakai.com/shop/curry-brick-kit I have this kit in my pantry, but haven’t had the opportunity to use it.

I definitely follow the advice you found on the internet, though I think it was just common sense that led me to Saran wrapping cut onions. I also put them into a small freezer bag, as I find it helps keep any stray odors from emanating from the cut onion. Most of the time, the leftover onion is getting cooked, but if the plan is to use it raw (i.e.: as if it were fresh), I just cut off a thin slice from the cut end, and discard it.

We’ll, that’s what life is all about, isn’t it?

Or even make your own, and keep it in the fridge or freezer in portion sizes; it’s quite easy and the salt content is more easily controlled… https://www.justonecookbook.com/how-to-make-curry-roux/

Sadly, @blue_dolphin is a bit far away…but thanks for the tip (what is the SAQ?)

Right, it totally shows how vinegar is only minorly effective at room temp. And no matter what the disinfectant, the board or surface has to be cleaned first so that it can work.

What about these rules for using it? https://extension.colostate.edu/docs/pubs/foodnut/kitchen-sanitize.pdf

We’ve been having St. Viateur bagels for breakfast daily; there’s an outpost directly across the street from our Airbnb, on Rue Mont-Royal est. I did have a black cherry soda with my smoked meat at Snowdon; the cream was Sig Eater’s! Nice to not have to deal with waiting on line at Snowdon, though they were quite crowded at lunch yesterday. Not pictured, each of us had a bowl of matzoh ball soup! My bubbe could’ve learned a thing or two about matzoh balls from Snowdon!

One of the things I admire about Montreal: Is the literally never ending, everywhere one looks, road work/construction of…something? Hareng fumé des Iles-de-la-Madeleine, salade tiède de rattes et betteraves. The fantastic smoked herring at Lemeac. You know I can’t come here without getting some of this, @rotuts! Smoked meat (medium fatty, old fashioned style (extra spices)) at Snowdon Deli. Required Dr. Brown’s soda in background.

Patrice has a new spot…Sabayon…https://sabayon.ca/en Unfortunately for us, as we are currently in Montreal, it’s tiny and books up immediately upon release of the seating, and I was unaware until it was too late.

This was a dinner we had the night before we headed out of town for a quick trip… Chicken scallopini with a butter and white wine sauce. Peas and carrots. Reverse engineered rice-a-roni, not cooked in the rice cooker.

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.