weinoo

A. See above. B. It has not been discarded; might be good as a base for pasta e fagioli, or something soup-like.

A. That totally defeats the purpose of this particular sauce. If Marcella wanted the onion in there (as it is in other of her sauces), it would be in there. B. The food mill was washed, dried, and put away immediately after the tomatoes were run through it; i.e. before the sauce was cooked.

That’s it, but I’d def put those small tomatoes through a food mill to get rid of skins and seeds.

Made a double batch of (one of) Marcella's classic tomato sauce... The one with butter and a peeled onion, the onion cut in half and theoretically discarded after the sauce is cooked (but there's gotta be something to do with that onion). Actually took out the food mill for the canned tomatoes...which by the time her first two books were re-released as Essentials of Classic Italian Cooking was no longer deemed "essential" for the canned tomatoes (also dropped was 1/4 tsp of sugar, an ingredient in her first book). Her editor was Judith Jones, and the recipes evolved slightly, with less fat and some becoming even simpler. As Marcella suggests, tossed with penne, served with Parmigiano-Reggiano and balcony basil from a friend.

Kelly Fields weighs in (via Saveur) on Where to Eat and Drink in Provincetown. As I may have mentioned previously, Kelly will be making brunch all season at the Crown & Anchor:

I'll look for that video later, when I get a chance, @rotuts. Unless someone else finds it before me, essentially it was cuts where the wing joins the body and where the leg/thigh join the backbone, if memory serves me correctly. Tonight, I'm going to this event...https://www.nationalartsclub.org/default.aspx?p=.NETEventView&ID=3865575&qfilter=&title=&type=0&ssid=323204&chgs=

I've found the best thing about my Instant Pot is that it fits in the same pantry where my (gifted) Fagor once sat. And it get used about as much as @gfweb's. With all the machinations I have to go through to take it out, set it up, use it, clean it, and then put it back where it belongs, most of the things I cook are done within that same time frame.

That reviewer knows his stuff. As does Pete, so I'm sure the salad improved since early April. I remember one of Wylie's dishes at Alder had a vinegar powder component - I think it was the fish and chips, and that too was really good.

But then again, Zojirushi has lots of functions on their assorted rice cookers, and I don’t see them going away.

Nothing really is. Sadly, often the whole private equity thing doesn't really work out that well for the consumer.

In a never-ending quest to use up all the (uncooked) proteins in my freezer, I found a lonesome Berkshire pork tenderloin, hiding out underneath some frozen bagels/bread. Not a big fan of the pork tenderloin, but it has a couple of things going for it; mainly, it cooks fucking fast. And it can be tasty if done just right. I didn't even try to make these look uniform, or pound them thinly, as is often suggested, figuring leaving them a little thicker would actually work to my benefit. (I've not mentioned how much I love this smallish (3 qt.) Falk rondeau for cooking stuff like this, but...I do!). So...pork piccata. Piccata "sauce" is white wine, chicken stock, lemon juice, butter, shallots, garlic, scallions, capers, lemon zest, parsley. Then, as if to add insult to injury, plated comically... Over weinoo's own house-made rice-a-roni. And broccolini and carrots roasted in the steam oven.

The recipe that I linked (from Zojirushi) has you prepare many of the ingredients separately, then mix them into the rice after the rice is cooked. The recipe has you rinse the rice, something I don't believe is ever done with paella (or risotto, for that matter). It has you cook the rice in the rice cooker with the same proportion of water that you would use for Japanese short-grain or medium grain rice, but the whole idea of Bomba rice is that it absorbs 3x the amount of water without bursting or getting mushy, which allows it to capture all the flavors of what it has been cooked with. Additionally, though @rotuts claims the rice he cooked had some"crust on the bottom," I don't believe that to be a true soccarat, what many people feel is the best part of the paella. So, sure, one can cook Bomba the way Zojirushi recommends, but don't think by doing this: One is really making paella.

I'm on a need to know basis - why do you want to cook Bomba in a rice cooker? I mean, other than to cook Bomba in a rice cooker. They (Zo) do give instructions here...https://www.zojirushi.com/app/recipe/paella But, imo, it defeats the purpose of Bomba.

Pasta with "pease." \ Pasta, prosciutto, peas, pomodori, Parmesan, Pecorino, pepper. Pure pleasure.

That all looks pretty fucking good!

Me too.

Not far from you! 12th and A - Foxface Natural. Percebes are never cheap, but I think these are basically being priced at cost, just because.

Our dinner last night, at a quite new restaurant on Avenue A, was quite wonderful. Started with a quick half-dozen oysters... That house mignonette is sumac based - quite interesting. In the background, house-made sourdough and cultured butter. We had one each of the mignonette, one each of the house-made hot sauce, and one with lemon. Moved onto some crudo: Crudo of red sea bream (from Japan) and on top, salt cod. Fermeted tomatoes and smoked olive oil round out the plate. And then a plate of the sea... Possibly more percebes than I have eaten in my entire life. @Duvel!! Fresh from the NW Iberian Peninsula, and oh so good. Tastes like the sea. The clean sea. For my main course... A spectacular, wood-oven roasted, aged quail. So perfectly cooked. Spring alliums and carrots alongside (it was all about the quail though.) Significant Eater had her goat - smoked low and slow, served with yogurt sauce, pistachios, crisped up house-made pita made from their sourdough discard...two fantastic mains. Desserts were also had, but no pix so I'm not telling. (There were two gelati; white-asparagus, and tahini.)

I like the plancha - that way you can suck the juice out of the head before you get to the delectable body.

This is what I think; closest shape to an avocado, imo.

I'm pretty sure I figured it out...https://www.zefbbq.com/-bbq-here

Agreed. Where was this, @blue_dolphin?

Yeah - definitely drier, but still cooked in a bit of dashi, etc. So there's enough sauce to moisten the rice - which I finished eating with a spoon.

Was in the mood for some Japanese comfort food: Gyudon. Beef and onions simmered in dashi, mirin, sake, soy. Served over rice (in this case, The Rice FactoryNY's excellent product). Stir-fried baby bok choy in oyster sauce served with.

I'd put a half stick of butter in there.