weinoo

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.

Here, it's about the same price as good milk.

Some evenings just call for a Martini (the vermouth made it into the drink, but not into the picture). Reverse-seared strip steak topped with sautéed mushroom and pan sauce. Chive mashed Yukon gold potatoes. Roasted broccolini. A dab of horseradish. To drink with dinner.

A little bit of schlepping yesterday brought me close to the 120-year old Raffetto's: Where I bought two types of ravioli; classic cheese and a box of the wild mushroom. Each box of 48 pieces is under $10. So I made a nice marinara sauce (and have a good quart or more left over) using a couple of big cans of Bianco DiNapoli tomatoes, butter, olive oil, onion, carrot, celery and garlic. Endive alla Romana accompanied.

I buy kefir.

Maybe to this group...https://www.lyonsgroup.com/about/

Weirdly, when we were at the Mohegan Sun last month to see the Springsteen show there, we had dinner at Summer Shack. And Jasper (no doubt there to see the Springsteen show) walked through the kitchen saying hi to the staff.

I thought I had posted here after I went to an event with the film maker and Marcella's son, Giuliano Hazan. It was last June, and held at the National Arts Club, here in NYC.

I'm offended! But not as offended as I would be by those burnt lemon slices!

Quickly cooked dinner in between periods 1 and 2 of the Rangers' game last night: The rice had already been started. Shrimp and scallops, sautéed in butter and olive oil, pan sauce. Stir-fried bok choy with lots of garlic and ginger. Rice was the latest crop from The Rice Factory, Minamiuonuma Koshihikari.

Toasted bagel, half w/avocado, half with goat cheese. Served with coffee + OJ.

Back in cooking school, one of my first fun "experiments" was making crème fraîche; we made it simply, by adding a tablespoon or so of buttermilk to a cup of heavy cream, heating it gently, and letting it sit overnight. Simple yet pretty delicious. Here's the page from the course...

Well, this is called consistency in the restaurant business!

I think it's the turmeric that makes you golden!