weinoo

Formaggio will do you right as well...https://www.formaggiokitchen.com/

I think your best bet for high quality cheeses, delivered in good condition, will be one of these two... Saxelby's...https://saxelbycheese.com/ Murray's...https://www.murrayscheese.com/

I'd actually go as far as to make the sauce now, but the coulis should be just fine.

This is exactly what ought be done! Good on you, @Shelby Cook 'em - they're at their peak.

I'd seriously never heard of them - when I was shopping for a wood block years ago, The Boardsmith was what I chose - and it gets love here. And when we renovated our kitchen, I wanted a butcher block portion of countertop - for that I went to a different manufacturer altogether...https://www.jaaronwoodcountertops.com/ These boards look very nice.

Oy.

Great setup, man. I wonder if this is the same (or similar) clay to that used to make a donabe, specifically the ones for roasting/smoking?

Where's the picture?

https://www.forestporkstore.com/products-liverwurst.html And from Schaller & Weber...https://schallerweber.com/product/braunschweiger-liverwurst/

We spent two days in Boston last week. Stayed at the seaport, because we were going to a show at the seaport (our hotel was literally across the street). So on night one, we went to what I hoped would be a great place - freshly made pastas being the draw...Bar Volpe. The first dish we had led me to believe we might have a great meal in store... Both the shrimp and squid were very good, delicately fried, nice sauce, etc. Had I only known the rest of the meal would go downhill, I would've ordered two of these and a salad and been done with it. But NOOOO. Significant Eater's Rigatoni all'Amatriciana was...perhaps the worst version of this dish we'd ever tasted. Not that the pasta itself was bad, but everything else about it, from the tasteless weirdly ground up sauce, to too much of said sauce - oy. My spaghetti alla vongole was just as bad. Too much butter in the sauce turning it into a gloppy mess, not that less butter would have saved it...and who uses Manilla clams (or cockles) when you're making seafood pastas in Boston?!?! Oy vey. Then, to top it off, and I made sure to let our waiter know that "even though the chef prefers the customers to put in the whole order at one time" (when did restaurants become about what the "chef prefers" as opposed to what the customer prefers?) our meal ought be coursed properly, and we were assured it would be...here came a runner over with our main course, while the pasta plates and all the rest of the dirty dishes were still on the table. As runner leaned over to put it on the table, I said - take it back. Just fuck you, morons, and I tried to give a dirty look at the expediter, who refused to look our way. Where was I supposed to put that dish - in my lap? Does anyone have a brain? Next night, pre-show at the pavilion at the seaport, Legal Seafoods Harborside. The pavilion is right next door... And as we were eating our oysters, we were listening to soundcheck. Lovely space. Decent oysters (though nowhere near as wonderful as the oysters we ate earlier in the year in Portland). However, my lobster roll... was a bit weird. The roll itself - nicely buttered and toasted. The lobster inside (almost 1/2 lb.!) was strangely lacking in the texture I want from lobster. Most likely, giant batches of the lobster salad prepared ahead allows the acidic component of the dressing to break down the lobster. Or it's frozen and defrosted. Not great...and not cheap either. Had the lobster salad been made a la minute I'm sure it would've been fine, as the use of a tiny bit of celery was the only other component, and it was barely there - just a little crunch. On the way to Northampton, I wanted to bring sandwiches to eat in the car (not a great move, but it was going to be lunchtime, so...) Bob's Italian Foods, in Medford. These were some really fine sandwiches, salvaging our Boston eating experiences on this trip. But not meant for eating in the car, as they're big, messy, and delicious.

Almost had breakfast here earlier this week. But instead, ate at the hotel where we were staying. I did, however, pick up some nice treats at Florence Pie Bar, including a beef tamale hand pie and ham and cheese roll. Additionally, some of their quite nice (if nontraditional) rugelach, a sourdough loaf, and a breakfast bread. Nice town, with (according to my budtender) more adult-use dispensaries than any town its size on the east coast. Something like 13 of them,.

It's funny, but I didn't realize you were the only person reading this thread. And I'm very glad I now know what your first language is; I don't know how I would've gotten through the day without that knowledge.

Made in France. Not sold in France.

Well, it's well-known that I do most of my shopping in the USA. @Anna N probably shops in Canada. Here's the word Dijon on the label - but just a sort of branding (Queen of Dijon) thing.

That's easily remedied with a little water - looks good, though.

Yeah, Mexico and the outer Cape are probably a little different in style.

At Cafe Katja, they make their liverwurst in individual 1/2 pint jars - it's quite good and I'll see if I can get the recipe.

WE are not!

Don't underestimate yourself.

Have you ever been to the nice one in Orleans? I was extremely envious of the product they were selling, as I wasn't cooking and was unable to use it! But I like Hatch's (and Mac's); I think i've purchased some really nice smoked fish (blue for sure, maybe haddock?) at Hatch's before heading home.

I've been using a Miele dishwasher for close to 20 years, and never have had any etching on glassware. The Miele (and other brands) has a filter at the bottom, which is removable for cleaning...I do that once every 6 months or so. But I believe the main problem people have with dishwashers is using too much dishwashing detergent (or the wrong brand - stick with the good ones, like Cascade, Finish, Miele's own, etc. Your manual might provide a clue, and with the good brands, less is more.) Too much dishwashing detergent, especially if you rinse your dishes in addition to scraping them, can lead to etching. Filling up the dispenser with dishwashing detergent is too much. I use about a tablespoon per load (I am a rinser, since I generally run my dishwasher evert 2nd or 3rd day), and the dishes come out sparkling clean. I once did see that same thing that happened on your OXO, @Kim Shook. It actually happened to a Blendtec jar, which I put in the dishwasher after making a lemon/lime sorbet. So yeah, maybe the reaction between whatever was left in the jar and the dishwashing detergent caused it.

It’s okay, and a nice jar. But if Amazon has Amora, it’s possibly better. And a worse jar.

When making rice in the donabe, a crusty bottom is not a fault!