weinoo

I don't think that's a problem - And...

Might call it mezze plates for lunch. Lima bean salad, cucumbers, tomatoes, feta, olives, and a nice hunk of Spanish tuna in olive oil.

I try, I try...

I didn't know whether to be proud or aggravated when Significant Eater said this might've been the best version of something I'd ever made (considering I've been making this kind of stuff for her for over 25 years!)... And it was a simple stir-fry of chicken thigh, red and green bell peppers, sweet onion and celery in a pretty spicy/sour Sichuan bean paste based sauce...with this stuff...HANDCRAFTED 3-YEAR PIXIAN CHILI BEAN PASTE (YI FENG HE HAO DOUBANJIANG). The Jasmine rice was of course perfect, thanks to Zo.

I'm thinking of the product as something to take with us when we travel. Back in the day, I'd take a fair amount of coffee gear with us on trips. That ship sailed. If this is 50% as good as what I can make at home, it's still way better than the coffee brewed via Keurig, no?

Did you get there before it melted?

Has anyone tried this stuff? Capsules, but not with grounds. Instead filled with frozen, "hyper fresh" coffee in them... Evidently... They sure get good reviews, and they sure seem to be using coffees from good roasters. https://cometeer.com/ This Flash-Frozen Coffee Is Revolutionizing My Morning In her review, Emily has this to say: But when I’m on deadline or wake up groggy from a late night out, grinding beans and making fresh coffee feels like an insurmountable task. Yet as someone who probably has woken up way more groggy than Emily, I have never found making fresh coffee to be insurmountable. https://www.wired.com/review/cometeer-coffee-pods/ https://www.cnn.com/cnn-underscored/reviews/cometeer-coffee Maybe for travel to an airbnb or a vrbo...not a bad idea?

Chicken paella. Got a good socarrat on this one! Green beans, blanched and sautéed in butter, olive oil and garlic.

Calling Pavlov?

yeah, when I want to throw a party, but don’t want anyone to come, I let them know it’s a sardine party. And I’ll be using my finest sardine themed cutlery. You’d be surprised how many people take ill at the last minute.

I think the overnight soaking/brining of limas helps them a lot - these cooked all the way through, without getting mushy - they were nice and creamy.

I'm not a huge fan of lima beans. I'm not a huge fan of bean salads. So last night... I made a large lima bean salad. RG's lima beans cooked the day before with farmer's market tomato, cucumber, sweet onion, red bell pepper, along with various herbs, mustard, a little garlic minced, lemon juice, sherry vinegar, good olive oil; it may just change my mind about limas and bean salads.

So, I'd read an article in the Times a few weeks ago, entitled: It’s Not Just You — Blank Street Coffee Is Suddenly Inescapable And this morning, heading up to see my hand doc, right across the street from a Joe Coffee... Close your eyes if you're offended, but just go fuck off Blank Street.

In my kitchen, I have slightly different ones. 2 of these (eG-friendly Amazon.com link), for 2 different coarse salts... And 2 pepper mills (white and black), thought this is the main one for Tellicherry... The Magnum Plus, baby! Huge capacity, which works for me. And @CookBot - our climate isn't quite as humid as yours, but it's fairly humid; I haven't noticed any of the problems you've seen. I feel like the @JoNorvelleWalker of salt and pepper mills.

Well, she probably stole it from Jacques, who has had that one for a long time!

I think it's a little firmer/meatier, if you will.

These also work quite nicely when mixed in with good tinned tuna for tuna/mackerel spread/salad for a sandwich.

Stadd note: This post and responses to/following it have been split from the Season to taste: discuss topic, to keep the discussion focused. Exactly. I have these always on the table, one filled with Sicilian sea salt, the other Tellicherry peppercorns...

I'd be embarassed to send out a shucked oyster looking like the one at 7 o'clock.

In the one power outage we've had here in 20 years (that was Sandy), the only thing usable was our gas range. A Bosch at that time - and I don't recall any beeping. As a matter of fact, I don't have any beeping from any of the stuff I'm reading about; I believe it's all shut-off able, at least for the beeps one doesn't want to hear.

If BlueStar and Wolf start making phones, we're in trouble.

Will his pants be on or off?

A widely known fact: Claude was a real pain in the ass at the dinner table.

A good/fun experiment is to make mashed potatoes. Yes, cook the potatoes in salted water, or whatever your normal method is for preparing potatoes to be mashed. Then, start mashing, adding salt as little as 1/8 tsp. or less, at a time. Taste after each addition, and there will be a point when the potatoes taste right to the masher...they'll taste like real mashed potatoes, as opposed to just blah mashed stuff. One of my first jobs, in a real restaurant kitchen, was making the mashed potatoes for lunch service. I'll never forget the chef telling me more salt, more salt, etc. each time he tasted...when he was happy with the potatoes, I tasted them and...he was right!

I truly think the gouging comes from different parts of the delivery system, not necessarily the farmer raising the cow. Then again, hasn't it always? But in any event, we eat less beef than before, but still enjoy a good, sometimes expensive steak; the difference being that I can practically squeeze 2 meals (for the 2 of us) out of a 16 oz. strip steak, making the (once again) price per portion quite reasonable. And really reasonable compared to going out to a steak house.