weinoo

These were the frozen product from Peru (maybe) via Trader Joe's. only ingredient is artichoke hearts. While nothing compares with (in my opinion) fresh artichokes, the ease of prep and the final result with this product are fine for a one-hour meal!

Classic sub for buttermilk is kefir. But I use those fermented dairy products for as long as they smell and look fine, best by dates be damned. AS @blue_dolphin notes, milk is a crap shoot. I've had milk last only for a day or two after opening, as well as milk lasting way longer. I think that all comes down to its handling before getting to its final destination - your fridge.

Salted and rested a couple of shoulder lamb chops in the fridge for a day. Pan-fried them. Fond for @rotuts . Braised artichoke hearts and celery, with shallots, garlic, jamon, in butter, olive oil, stock, lemon, lemon zest and white wine. Basmati rice pilaf, braised artichokes, lamb and lamb pan gravy.

I think equipment and technique is as important as recipes almost all the time. I don't think we need pictures. Do you have a stand mixer? Parchment paper? Warped and thin cookie sheets, jelly-roll pans, baking sheets (whateverr one calls them) are not the greatest, in my opinion. And you might want to download a cookie/cake/pastry book or two Something like The Cookie Bible (eG-friendly Amazon.com link). Rose's The Cake Bible and The Pastry Bible may also be helpful.

A question - what books have you read about these processes? And can you tell us what equipment you're using; e.g. what type of oven are you using, cookie sheets, baking sheets, etc.

Bonnie Slotnick in NYC...http://www.bonnieslotnickcookbooks.com/ And one in San Francisco - Omnivore - https://omnivorebooks.myshopify.com/

Old skool Italian... Baked ziti and broccoli rabe.

It's on sale!

Apparently, you've found out whatever you can from us, so please do let us know what you find out elsewhere. But not from Cuisinart!

Cecchi's in the old Cafe Loup space is fun and semi-fancy too.

Plenty new and exciting. But that's what makes them so hard to get into. Cafe Carmellini Koloman Libertine Foxface Torrisi

6X6 FRENCH FRY-CUT DISC FOR 14-CUP MODELS 2MM THIN SLICING DISC oy.

Here's a decent article about how to get the most flavor from beans... Epicurious

Those are all available from Cuisinart's parts page of the model number you own. Why the overthinking about this?

Actually, this has been discussed, though maybe not here. Something about concentration of flavors of both the bean broth and the beans as they absorb said broth, due to the much slower cooking and reduction of the broth, due to the fact that the cooking is not being done in a sealed vessel in a very short period of time. If you really want to see what the IP/pressure cooking is good at, make some chicken stock.

When you write "additional blades," are you specifically looking for spares or for some other type of blade (like what other type of blade?)? Because I would venture a guess to say that the best blades to buy for this machine are the ones made by Cuisinart.

"Soupy" rice with mushrooms, green beans, chorizo. I'd actually call this moist rice as opposed to soupy, but quite good when made with house-made stock and good Spanish saffron, amongst other seasonings. Salad like most salads we ate in Spain. They always have the sweet onion slices in them, as this one did. With butter lettuce, romaine, cukes, Campari tomatoes.

Or, to put @blue_dolphin's thoughts a slightly different way, you can always cook beans more if they're underdone, but you can't cook them less if they're overdone. Personally, I've taken to NOT cooking beans in the pressure cooker, but only on top of the stove, and after using the quick-soak method (which now I can't find, but I'm pretty sure I read that this method produced the best finished product).

Don't the leaves of perilla tend to have a more jagged edge than the Thai basil stuff pictured above?

As Rob said: https://kissthecook.net/products/melon-fork?variant=42027274633475&gclid=Cj0KCQiA2eKtBhDcARIsAEGTG42XAWP4ygoij7STjHCFR691gIZqvlu9cP8RZmCeOFAsG_3iqvsdtRsaAkHJEALw_wcB

https://www.bonappetit.com/story/what-is-thai-basil I'm sure @KennethT can tell us.

Polenta with sausage and gravy. Endive salad with an anchovy laced dressing.

That's good advice...for life too!

Perhaps I should have entitled it thusly: "Take Your Knives to This Truck!" These guys even sell some nice looking stuff out of their truck:

Made these 2 pizzas yesterday during the game (1). ON top, about a 9" round, baked in cast-iron frying pan, topped with Bianco crushed tomatoes (fantastic product), mozzarella, Parmiggiano, olive oil, and salt. Baked at 500℉ for almost 20 minutes. Bottom pizza was stretched thinner on a sheet pan as if it were focaccia, with olive oil above and below. Topped with a bit less tomato, oregano, olive oil, salt and Parmiggiano. Baked for about 10 minutes atop a baking steel. Both doughs were bought, as frozen dough balls of 250 grams each for $3 per, at the bakery across the street (Party Bus). Allowed to rest and rise in olive oil coated bowls, at room temp, until about doubled in size. Best frozen dough I've ever used.