weinoo

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!

You gotta try it and let us know!

https://www.latimes.com/recipe/persian-rice-cooker-tahdig

Ahh, I've never looked that closely at the supplied cup. But I imagine just "eyeballing" something is not in @JoNorvelleWalker's repertoire.

How do you measure 3/4 of 180 ml of rice? Do you weigh a full GO, or just eyeball it?

Where I live, that’s two kitchens.

Do many cookbooks offer wine selections? Perhaps more of them than we acknowledge...I just randomly pulled this book (eG-friendly Amazon.com link) off the shelf... And for each menu, there are fairly detailed wine selections to go along with the recipes.

This one, which sorta has a face... Zojirushi, Made in Japan Neuro Fuzzy Rice Cooker, 5.5-Cup, Premium White (eG-friendly Amazon.com link)

Interestingly (or not) when I only want to cook one GO cup (or even half of one GO cup), I do that in a little one-quart nonstick Calphalon pan on the stovetop. That sucker even goes into the dishwasher. Come to think of it, I don't think I ever make just one GO cup of rice any more. We just like the rices too much, and they reheat so wonderfully in the steam oven.

This is not a cookbook per se, but once you've decided what you're going to be eating, this book comes in handy... What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers (eG-friendly Amazon.com link)

Espelette and/or pimentón?

I think it comes from the Hebrew word - Mohel (pronounced like choil)... is a Jew trained in the practice of brit milah, the "covenant of circumcision".[1]

Actually I found their (Z's) recipe for basmati by back-dooring it...it's in their recipes section on the website. To Cook in the Rice Cooker: 2 cups (rice measuring cup) basmati rice 3 cups (rice measuring cup) water 1 Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. 2 Add water, and cook the rice using the “WHITE RICE ” setting.

Japanese chicken curry - subbed in celeriac for the classic potatoes, and it was very good. And since it was very hot, I also subbed in steamed chicken from the scallion chicken I had purchased at Wu's when I picked up some lunch there. It didn't suffer from being heated up in the curry; actually, the white meat on the bone was perfect for Significant Eater, who has a bit of a problem when she sees reddish chicken near the bone.

I’m always hoping that by posting here, I’ll have some idea of what I did. But then I don’t remember when, where or what it was I posted about!

It's not so much that we don't use recipes; it's that we don't write shit down so we have it for next time, if something comes out particularly great!

Always in my knife roll when I was doing catering jobs. Still in the roll and not doing any more catering jobs. Probably a boning knife. paring knife, bread knife in there too.

It’ll either be fine…or suck. I mean, frozen lasagna is a thing, no? So I imagine if you do this properly, your finished, baked product will be okay. What’s proper, you ask? With properly undercooked pasta, and properly cooked sauce, you should be fine.

Strangely (or not), Jacques likes a peeler for peeling celery - though I prefer and use a paring knife. (Y'all peel celery, right?)

It is - you just a little piece at the end with the paring knife, and it comes off quite easily. I note that I have cut myself more often with the peeler than with a good, sharp knife.