weinoo

Exactly. Kind of why I quit the bean club - after figuring out the ones I really like and being able to purchase those by the pound at a close-by store.

As an addendum, I think when using beans of questionable age, they must be overnight soaked.

Basically why I'm moving all my rice and stuff like grits, polenta, oatmeal, flour, etc. to the fridge/freezer. The beans are gonna have to wait, but I hope to use up my supply while it's still relatively fresh, and then only have a pound or two of beans to deal with at any given time.

Nothing really gets better as it sits in a pantry.

The full fat, in all its guises, is great.

What restaurant is doing that?! Because it’s WRONG. I had beans at Foul Witch recently, and they were cooked till soft and luscious and not bursting.

no - via Fresh Direct, from: https://americanshrimp.com/suppliers/dominicks-seafood-inc/

Current fave: https://siggis.com/

It is still unopened as of this morning; those Basques sure talk funny! (The distilleria is located just south of Bilbao).

Not necessarily a Trader Joe's product, but purchased an hour ago at Trader Joe's... Trying to avoid any rocks or other contaminants in my food, I stick to mostly produce. Today, avocado prices were way up...I think two weeks ago, I paid $1.49 a piece; today they are $2.49 (appears to be a shortage of Mexican avos).

Failure to take a picture before we start digging in means... The table looks a bit like a crime scene, though I've cropped out the really bad part...oh, what the heck... Marcella beans, reheated in the oven with Parmigiano and bread crumbs. Criminal green beans and wax beans "marinara." Gambas al ajillo.

Another non-recall, but... Not for nothing, I generally don't eat oysters in months without an "R" in the spelling, nor am I a fan of oysters from warmer waters like the gulf.

Antica is delicious, and certainly saw a surge in popularity with the "craft cocktail" movement. Formaggio Essex is currently carrying Pane Carasau from Sardinia - and it gets here in good shape!

After reading an article about the "vermouth hour," I stopped into a small shop today and picked this up (only because it was what they had): The article: This Summer, Pause for the Vermouth Hour

I like the wild caught gulf or Keys shrimp, simply because they don't fuck with them like they do with Argentinian shrimp. Here's the ingredients for the Argentinian shrimp: Ingredients: Shrimp, sodium-metabisulfate Both of the salmons are cold-smoked; the "gravlax" is also a cold-smoked product that they simply add gravlax herbs and spices to. They should last up to a week, with the amount of salt and smoke in them. I will let you know; it might be a while.

Figuring I'd give Wild Fork a try, since a few of y'all like it. Received my first order today (with $20 off and free shipping, not bad!). Arrived frozen solid, with a small few pieces of dry ice in an insulated bag inside another paper shopping bag. 1 lb. of Key West wild shrimp (10 - 15) 1 lb. sea scallops (10 - 15) 1 lb. Halibut filet skin-on 2 lbs. USDA CHOICE BLACK ANGUS BEEF THICK NY STRIP STEAK (2 steaks) 1/4 lb. oak smoked salmon 1/4 lb. Gravlax salmon All in for $98 includes a $10 driver tip

It seems as if (from the recipe) it's fruit puree with an addition of milk (or cream), as opposed to milk (or cream) with the addition of fruit. The first would be sherbet, and the latter would be ice cream (I think). I guess the Rose's recipe falls in the middle...not quite ice cream, not quite sherbet? https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet

Dave Arnold is such a great geek. And since he’s my neighbor…respect.

Isn't this sherbet?

While indeed that Fellow is good looking, you'll have to pry my Rancilio Rocky from my warm, coffee-stained fingers. Looks be damned!

Finally broke down after using a water boiler this past weekend, and reading some good reviews. Don't really have the space for it to sit on the counter, so I'm playing around with that. Works great (so far), holds a liter (as opposed to the cool looking Fellow units), and comes with that nice 3-year warranty.

Spent a long weekend up in the Adirondacks, at a friend's "camp." Made spaghetti one night, so the leftovers were important. Amatriciana frittata aka spaghetti pie. With some additional chorizo and scallions thrown in.

This was on Eater a few days ago; I just caught up with it...https://www.eater.com/23824392/best-cape-cod-fish-sandwich-filet-o-fish-provincetown The owners didn't even know the article existed! But as my niece texted when I sent this to them: I did not see this yet, thank you! What a bizarre thing to be mentioned for. 😅🤷🏻‍♀️

Something like this, @Duvel? Tiroler Schinkenspeck - though you'd definitely have to punch up with cayenne and garlic (also, tasso is generally shoulder vs. leg). Smoked hock might even be a better sub.

I have experience with these...