weinoo

Most likely Gustiamo is the importer; they're not cheap, but shipping does max out at around $20, no matter how much of whatever you buy, so it works out nicely if you put together a big order. I like many of their tomato products, and Faella pasta is one of the best. This is another one of my favorites: https://www.gustiamo.com/

Egg salad "a la minute" on Dave's Killer Bread. Crudités with house-made ranch dressing (mayo, sour cream, yogurt, lemon juice, buttermilk powder, garlic powder, onion powder, mustard powder, dried chives, fresh dill, fresh parsley, s & p). I like to keep some ranch dressing along with a classic French vinaigrette in the fridge for quick salad dressing, crudité, etc.

Penne al pesto. Baby artichokes and cremini mushrooms, roasted.

Always - the cook.

Indeed - I'm pretty sure there was one at Otto as well.

Joe Bastianich is a collector of vintage, manual slicers (mostly Berkels). Great for prosciutto, other charcuterie, and some cheeses.

Yes, something like this maybe:

Chicken scarpariello. There's a wing and a leg on my plate (Significant Eater gets breast meat, carved because I'm such a nice husband), potatoes, Italian sausage, cherry peppers, onions, garlic, white wine, chicken stock, parsley.

You have some weirdly shaped fruit down under.

I'd definitely go out more. But really - how much better could they eat, if you're already cooking for them!?

I got the Super (I think there are 3 variants) for $43! And I believe, that just as is often with Japanese knives, the Benriner is probably the sharpest of the blades.

Are you interested?! In reality, I'm gifting it to a cook or two who I know!

I've had this Matfer Bourgeat mandoline for 20+ years (and I can't believe how expensive they are now)... If I've used it more than twice a year in that time, I'd be overestimating. It's semi-annoying to set up, and more annoying to clean. So yesterday, this arrived... And I plan on using it a lot more. Host's note: an extended discussion about mandolines sprang from this fine post. That discussion begins here.

But the Zojirushi is not sold as a slow cooker, is it?

Wow - that logo, while not exactly the same, sure reminded me of Jeremiah Tower's Stars restaurant.

As both @rotuts and I said previously. If I see a Boar's Head product, I won't buy anything. Fortunately, the few places I shop for what might be considered deli stuff, charcuterie, etc., do not sell Boar's Head anything.

I say take it home today...early gift. Give him a card and some broccoli on his birthday.

Staff note: This post and the response to it have been split from Authentic Neapolitan Pizza? The Associazione Verace Pizza Napoletana's (aka, "True Neapolitan Pizza Association") Stance Gino had a place in NYC, opened in 2017 or so. It closed.

A nice, glou glou wine from northern Spain... On sale, it was $13.60. Bought a few bottles from Chambers Street.

I must have walked by this place a hundred times, but never stopped in until Saturday... It has only been on E. 11th St. since 1908. I picked up a few things; a sandwich, some roasted artichoke hearts, and a box of their fresh cheese ravioli. Which got turned into dinner tonight (or half of it did)... Cheese ravioli with burst sungold tomatoes, butter, Parmigiano, parsley and chives. Only complaint is that it's too damn hot in my kitchen to be cooking!

Good news on the scare - but hopefully, in addition to that healthy crap, he's on a statin.

What's it called?

Note the instructions for the Japanese varieties of rice I get from The Rice Factory...https://trf-ny.com/pages/how-to-cook-japanese-white-rice They call for soaking all variations, some for 30 minutes, others for a couple of hours.

Check the article above that @DesertTinker linked too, or any of the manuals for cookers with the umami setting for a more precise figure. For example, the manual for my cooker suggests a cooking time between 67 -74 minutes on the umami setting.

No, I don't believe it's a rechargeable battery.