weinoo

Took this (EDIT: I DON'T THINK IT WAS) grass-fed NY Strip out of the freezer a couple of days ago... And as is my wont, cooked it on the stove top... While it was resting, with the 2nd half of the truffle purchase, made some truffle mashed potatoes (note the Foley fork!)... Then "carved" the steak... Voila... Aforementioned steak with pan sauce, truffle mashed potatoes, green beans with shallots. Prison plating.

Just so people understand Drago's...

When weighing the water, it's 225 grams of water to every go cup of Jasmine rice (around 145 grams). Of course, after you rinse jasmine rice, it will hold onto something like 20 -25 grams of water, which I tend to adjust for. Simple, right?

You're all set. Have fun.

Have you looked at the prices on Amazon because they are way less than that? Maybe you're unable to use Amazon?

In lieu of making your own (probably the best option so you can tailor it to your taste), have you tried the Bob's Red Mill products. I can't imagine they're not at least good.

Spaghetti. Truffles. Parmesan.

I think I'm giving up my bean club membership, which had been reduced to a semi-annual membership a year or two ago. 1. Too many beans for us to use, unless we were to become more reliant on beans. Which I don't think will happen. 2. I can now get RG beans at one of my favorite shops, and they carry an extensive variety. 3. Someone else has to be able to make better use of the club than I do - perhaps my #1 reason.

Yes, and if it has some sticky stuff in there, try to get it out without using any soap - I like a brush with stiff bristles for that. Always back on the heat after you've used/cleaned it.

I guess the advantage (or disadvantage, depending on one's state of thinking) of living in a small apartment is my lack of space. I am guessing the saved jars (if they're from commercial products) can't be used for something like canning, since isn't a new lid always the necessity with a Ball or Mason jar when canning?

Nice looking rig - and certainly nice looking back yard. (The end grain butcher block inside looks nice too).

He ( @Duvel) is, quite simply, a Hamsterer!

Does someone have an obsession with jars?

I just received this order from Alma Gourmet... Along with a nice black winter truffle (tuber melanosporum), already in the fridge in a container with a few eggs. There are any number of online shopping portals, not much more expensive than what one would pay over in Italy (in this case) , for these types of products.

I was kinda pleasantly surprised, when I was at HSS overnight last year... It was edible (except for the probably unused ranch dressing).

Only very early on.

I think classically, after a bris, one would be indulging in appetizing. And @CaliPoutine, what makes you think "Jewish" food is good?

She certainly was quite capable of telling those stories. I think on my first dinner out with Gael, I knocked over a glass of Pinot Noir all over the table!

I'll bet this is pretty good too...https://www.snakeriverfarms.com/kurobuta-boneless-deli-ham.html

This is a place I've had good stuff from in the past...https://www.nueskes.com/store/hams/

I can confirm. As can the NY Times. Having had the opportunity to dine with GG many times, I might say with certainty she was one of a kind. And restaurant criticism was never the same.

Poulet au vinaigre (thighs). Pan-broasted potatoes.

Strozzapreti with swordfish. Sauce is a bit Sicilian-inspired, with tomatoes, garlic, capers, olives, lemon zest, hot pepper. It was very good.

It closed. We were in Montreal a few months ago, and had some wonderful meals. Dinners at Mon Lapin, Beba, Le Vin Papillon...all places we'd return to in a heartbeat. We did want to have smoked meat for lunch one day, and since I won't wait on line at Schwartz's, we chose another place and it turned out to be very good - Snowdon Deli.

I think some of the best quail I've had in a restaurant (and @Kim Shook or other DC area inhabitants may know of this place) was in a Vietnamese restaurant at the Eden Center in Falls Church, VA. Of course since there are like 30 Vietnamese restaurants in that mall, I don't remember which one it was. Deep fried, served with a great dipping sauce as an appetizer.