weinoo

He was a cranky sort, wasn't he?

I just downloaded the wine list - a whole bunch of bottles we get from our favorite wine store to drink at home!

Yes - Helm Oyster Bar & Bistro We'll be there at 7 on Saturday - stop by and say hello!

They're just not noticeable big, black, burnt fire-roasted pieces of skin. I'm pretty skin-averse when it comes to canned tomatoes; generally why I use whole tomatoes - easier to remove any stuck-on skins.

I do and have used that method of course - but it would just mean that by the time Significant Eater worked her way down to the choke (I actually enjoy the pointy, purple-tip leaf bottoms), I'd be called into action at the dinner table, and eating an artichoke is already creating enough of a mess that to then deal with 2 artichokes at table - annoying. And almost boggling. You were born in Castroville or Watsonville? But Olney does not not say that in Simple French Food...in fact, he boils. So he must have changed his mind at some point. I would think the thought is that steaming or boiling doesn't concentrate the flavor of the artichoke as well as roasting does; but tell that to the people who love Carciofi alla Romana, braised and well cooked! When he changed his mind, he probably didn't have access to steam roasting at his residence like we do! I'm not a fan of butter with artichokes either; I do like a simple vinaigrette, or an aioli. For these I mixed some mayo with yogurt, lemon juice, olive oil, and seasonings.

Yeah - they almost taste...fire roasted? I hate that there are pieces of skin left in. That's what tastes odd!!

Yes, I do all the above BEFORE eating. So it's clean sailing for the spouse.

Well, I do most of the cleaning prior to roasting - all the trimming, etc. Then, when they are fully roasted and cooled down a bit, I pull out the center pointier purple leaves with two fingers and literally go under the choke - it comes right out. Any leftover choke, I use a grapefruit spoon. This may be a little wordy, but it's essentially what I do... https://www.foodiecrush.com/how-to-cook-artichokes/ OK - it's DEFINITELY wordy.

I had a couple of humongous globe artichokes (like a pound+ each). So I decided to steam roast them: In the Steam Girl, at 400℉ - for about an hour. They were really great, and we polished them off before: Rigatoni all'Amatriciana.

Excellent - booked it for next Saturday. The platter is calling my name, and it looks like they have 1/2 dozen oyster varieties!

Hey - I've used my Instant Pot this year!!

My thought is that if people are spending $700 on a rice cooker, I hope people are cooking really good rice. So no Uncle Ben's, please.

The Trouble With Bread Also, the story of Tartine Bakery's Elisabeth Prueitt is quite interesting.

Maybe the Instant Pot just isn't the greatest tool for cooking eggs?

They may have used fewer pesticides/herbicides/fungicides then too.

After looking at the price, my feedback is how much better can it be at cooking rice than one of their units that is $300 - $400 less?

I won't be walking, but I'll check it out when I head over to Long Island Bar - thanks!

I did order the larger bulk amounts for a while, but found myself not using them up before they became useless - ordering 8 oz. of bay leaves for us is insane! The only spice I now order in large quantities is black peppercorn...if I find myself in dire need of something, it's easily obtainable at Essex Market or SOS Chefs. It's always a trade-off; getting lower prices but throwing stuff out vs. paying a little more per oz. and not wasting any.

Does anyone else replace dried herbs, spices, seeds on a regular basis. Once a year (why not spring?) I go through my dried herbs and spices and just order all new stuff. Some, like the whole spices/seeds, I figure last a little longer than dried herbs. But in general, I'm looking forward to a clean slate. (I usually write the date I open the jars up on the back of the jar). And it's not all Penzey's; I have a bunch of fresher Burlap & Barrel stuff, and my Spanish stuff comes from either Despaña, La Tienda, or somewhere similar.

At the original Momofuku, Chang griddled those rice cakes, so the exterior would be a little crispy - they were so good. Now he'd probably stick them in his microwave, and in addition to selling you the rice cakes, would try to sell you the bowl the rice cakes were cooked in, as well as the microwave. Last night, I cut up a "heritage" chicken, and made Coq au Vin... Breast was removed while the legs and wings continued cooking. Significant Eater's plate... And mine, with a wing and a thigh and a lot messier... I served this over couscous. Much prefer mashed potatoes, or potatoes in any form with this dish.

The wife forced you into it!

Sure…run the other way!

Bonito del norte, white tuna or albacore - I think are all the same. Bonito is a different genus, I believe.

Marmitako. A Basque potato and tuna (in this case, albacore, which is the tuna of choice in Basque country) stew. Pretty quick and easy, and even added half a dozen fresh artichoke hearts. Obviously, many ways to make this dish, as there are with most stews. I only had two cups of homemade fish stock, and didn't want to water it down too much, so it's less soupy than many pictures accompanying recipes appear to be.

Actually..there is ONE...and that's that I'm not getting to physically enjoy that meal and the ones to follow! Looks fucking great...that matjes!