weinoo

I'm surprised at you all... But go on hating...https://en.wikipedia.org/wiki/Holy_trinity_(cooking)

Isn't this what fingers are for?

Exactly! I don't think they're griddling red or yellow bells (and my advice is to not ask them if they have any)!

I come from a long line of raw green bell pepper eaters...never understood what was wrong with a crisp, slightly bitter, juicy fruit.

You're close to good doctors, right?

In the NY Times, an article entitled A Stir-Fry to Convert Green Bell Pepper Skeptics aims to win over the green bell pepper haters. To whit: The article. And recipe.

No need to apologize; I thought I had recommended a product, but then couldn't find my post here!

Wasn't this asked in another thread?

I like the wirecutter for certain types of reviews; for food and food related stuff, not so much.

Go ahead, rub it in on us city folks who live in apartments! But - where's the wood or charcoal burner?

Corn syrup +sugar + a bunch of other ingredients = molten something that’s tasty.

Perhaps one of these... https://www.napoleon.com/en/us/grills

Ooooh, this is all good news!

https://www.nordicware.com/products/naturals-1-pound-loaf-pan/

I’m guessing it’s because the heat is pretty high in the donabe, at least to begin with.

https://www.beverage-world.com/en/newsdetail/ramazzotti-aperitivo-fresco

I get it…this is where Amazon, La Tienda, and Despaña come in handy.

I wasn't able to pre-salt the salmon for this dish for as long as I would've liked (overnight, basically), but I got the Donabe out: Fresh wild sockeye (with a little albumin coagulation), with hijiki and ginger. Koshihikari rice, cooked in dashi, sake, mirin, white soy, sesame. Sometimes I forget how good donabe rice is, because it's so easy to just turn to the rice cooker. But this rice had a lovely crust, and look at how beautifully separate the grains are...just fantastic. Fresh spinach goma-ae. Other than having to wash 2 big bunches of fresh spinach 3 times each, the sesame dressing makes the spinach delish.

I get the Marsh Hen Mill. I get the Neuske's. I get the lovely tiger shrimp. But...Boar's Head???????

Hard pass by me.

Totally agree. So many different lines, none as good as the old school stuff.

A couple of nights; a couple of pastas: Braised baby artichokes accompanied... Marcella bean stew (with Marcella's onion!) over elbows, making a rustic pasta e fagioli. Endive in the style of puntarelle alla Romana. Served alongside... Linguini in a red clam sauce.

I'm pretty sure the Katz's pastrami is that color before it gets steamed...and before it gets steamed, it gets boiled for a few hours! Katz's - How They Make Their Pastrami

??

I don't believe it's whiting, but it can be called white bait (it's just one example of baitfish, I think). They like euphemisms (see my sea bream at Cervo's = porgy) for certain fish, as the word "bait" might just put some unsuspecting Gen Z-ers off. And Gen-Y-ers?! Fuggetaboutit. This may explain it even better: https://www.e-fish.com/products/spearing-long-island