weinoo

Always good stuff!

I have the full line of Bayless/Kennedy books and they're certainly fine. These 2 are also (the one on the right is from 1965, the one on the left, mid 80s)... This one is quite a bit newer (2015)...

Where was your hike? We've found these, around this time of year, on the dunes of Cape Cod.

The issue back then (say 1972 - ??) was that unless you lived or could get to maybe New York City or San Francisco, no one was finding the real deal.

Not to prolong the discussion needlessly, but practically every Chinese cookbook I bought from the time when I took my first Chinese cooking class in Santa Barbara (that would be 76 -78), discusses the use of dry sherry as a sub. Both in the discussion of ingredients, as well as in the recipes. To whit: 1972: 1977: 1988: 1988: And the exalted one...2001:

They appear to only do the Try Me on the smaller sauciers or saucepans. But at some point, I believe they do a sale on all products.

There's always a Try Me sale...and it appears as if some other pieces are on sale as well...https://www.copperpans.com/try-me-classic-saucier-18-cm-14-qt FWIW, I'm a fan of their classic line.

I just took the book out of my library on my library app called Libby. l am fairly certain I own all their other books, so it’s nice to be able to give a look see to see if it’s worth buying.

Or how about home made grenadine?

I should have linked their web site...https://hardyfarmspeanuts.com/ The FAQ are handy.

Walking thru Chinatown (née the lower east side) today, I came across these... They appeared to only have these large quantities, though this was only at one stop, and I didn't peruse further. Interesting to me how short their shelf life is (as printed on the bag) at room temp. Not that much longer at fridge temp either. I imagine that once salt boiled, they last for quite a while longer in the fridge.

Yes, not a supermarket thing - but quite good. There are one or two places making fresh pasta up on Arthur Avenue; they also do a good job.

Raffetto's.

Pimentón of various heat levels. Espelette Herbs de Provence Thin lemon slices Lots of bay leaves or even better, great powdered bay from B & B

Cooked vegetal, even more gross in a lobster roll.

What's that stuff in there with the lobster? And why?

I made a pot of soup for lunch yesterday (and possible dinner tonight)... Escarole, white beans, kielbasa.

In addition to a bag of NY State "Snap Dragon" apples, I picked this up: Its actual weight is 500+ grams. It makes enough cole slaw so that we're not eating cole slaw every day for a week. I pretty much stick to a few produce items at our local TJ. This store has nice mushrooms, Haas avocados (which have come "down" to $1.29 a piece), haricots verts, Tuscan-style melons (when they are in season). I do like that almost every item in produce has a packed on or harvest date stamped on it.

And here, via Fresh Direct for instance... Brooklyn GrangePea Shoots approx. 2oz $4.99/ea 2 for $7

You're not that old...Olive Oyl.

Shark. He-man strength.

Yesterday, a few blocks over in Chinatown, scallions were $1.50 a bunch...I usually pay around $1 - $1.50 for 2 bunches. On my way back home, I stopped at Essex Market, where scallions at my greengrocer were $2 a bunch!! The great scallion shortage of late 2022 is upon us!! (Or maybe there was just crappy weather for a few weeks - I expect the price will come back down).

The question really is: Does your fish taste lamb-y?

This is the one I use.

Baby back ribs, braised with fermented black beans, garlic, ginger, light and dark soy, Shaoxing wine, pork stock, bell peppers, onions. Lack of scallions = use chives. Snap peas with fresh shitake mushrooms. Pick a too-small serving bowl, and it looks like this. Lack of scallions = use chives.