weinoo

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.

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.