weinoo

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!

Best laid plans (was gonna order in from a place that turned out to be closed on Tuesdays) meant a bit of a scramble into the fridge and pantry. Made tuna salad and egg salad. Quick pickled some celery, carrots, radishes and cucumbers. Served on a bed of Romaine leaves, drizzled with olive oil and sherry vinegar. A cold mess, but good.

Perhaps billions don't depend on Spam; my guess is that most of them wouldn't mind getting their hands on some!

Maybe even billions? In any event, you're absolutely correct that it's the story as much as the meal.

Since I'm the breakfast cook, I guess I wait as ling as it takes me to make it (and I make breakfast every single day). I don't wait long for my first cup of coffee, however - that gets started pretty darn quickly after awakening.

When he does the dog food video, I'll put that up!

Just when you think you've seen it all... Jacques and Spam (and beans)

Today - $1.49 for large whites, and $1.79 for large browns.

Back when I was driving a cab, I stopped at San Gennaro (this is the 70s, mind you) to pick up a, yes, sausage and pepper hero (and we could basically park our cabs anywhere back in those days - if it got boosted, I didn't own it, so I really didn't care). So while walking around, I decide to throw a few ping pong balls into fish bowls and end up with a goldfish in water, in a plastic bag. Thinking it wouldn't be a great traveling companion in the cab, I offed it on an unsuspecting kid...I'm sure the parents were happy.

Orecchiette with sausage and broccoli raab. Secondo was a chicken leg.

Griddled, not grilled!

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