weinoo

Is this the same stuff - or are they just posting it as a tease? https://bengalseafoods.com/products/kencur-lesser-galangal-sand-ginger-sliced

I'm pretty sure they inject the chicken with the brine, as opposed to just letting the chicken rest in a brine for like 24 hours.

Glad you read that article; I didn't. However, I have to think that there's a shit ton of sodium in a Costco roasted chicken; otherwise, how does it stay so juicy?

I'd even check Trader Joe's for either of these recommendations (or for both).

It was hot like this next to the window in our kitchen (which is right next to where I tend to work)... But I'd done all the hot cooking early in the day. To make a salade composée. Composéed of macaroni salad, boiled new potatoes, avocado, tomatoes, carrot, celery, radish, little gems, house-made tzatziki, and poached wild Gulf shrimp.

I'm somewhat happy that I've never had a Costco chicken. https://www.mashed.com/270975/the-one-ingredient-in-costcos-rotisserie-chicken-you-should-be-wary-of/

I'll bet the hot dogs at the IKEA you shop at are better than the ones at any IKEA here!

The late, great Toliver posted this a few years ago...

I have often seen the Sysco truck in Ptown...you be the judge!

A little more...(I like that bookstore, and have probably bought a few used cookbooks there!) https://provincetownindependent.org/history/2020/07/02/wellfleets-most-famous-son-and-a-fateful-partnership/

Gotta have that sauce nantua!

Toasted bagels with egg salad and tuna salad, tomatoes and avocado.

Chicken and mushroom "piccata" over egg noodles. Peas & carrots.

Ooooh , good to know!

It looks like a small loaf of that black bread being described, no?

Weirdly, I was out of lemons today. But... I had limes. So two Pegu Club cocktails it was. With a house-favorite gin, Beefeater. Not shown - The orange bitters. And behind the Cointreau, dry Curacao...I used them 50/50. These go down way too easy.

I've never seen Pain d'Avignon at the Trader Joe's here...but maybe because there's a Pain d'Avignon here? Rigatoni with mortadella and prosciutto enhanced tomato sauce.

Haven't most of the small ice cream cups migrated to plastic paddles?

Andre is awesome; interesting that he makes the panade, whereas Daniel (who learned from Bocuse, doesn't). A little deeper dive into the cookbook collection gives some insight (this is Bocuse (eG-friendly Amazon.com link))...

Yes - same one I sometimes use... Good stuff.

Like Chromedome, like rabbit is my guess. If you decide to try endive, I like it any number of ways. But especially... Braised. And... In the style of a Roman puntarelle salad; that is, with an assertive anchovy based dressing. Simply, juicy and delicious.

@chromedome's rabbits would probably appreciate this!

Now that I think about it, you're not really making a quenelle with all that flour; you're really making a dumpling.

The best quenelles I've ever had were at Daniel Rose's Le Coucou. (Though maybe I had them at one of his restaurants in Paris, as well). Maybe this will help. (Also, dumping a lot of flour into water, or water into flour, as opposed to mixing it in gently, is certain to give you aggravation). https://tastecooking.com/long-live-quenelles/

Sure - in the Basque country, they add it to potato salad!