weinoo

And I’ve been using that as a guideline for like 25 years!

By the way, these were good, now that I remember...

I actually can't see how a wok is great for popcorn. A flat bottomed pan will heat much more quickly and evenly over the bottom, which is what I think I want for popcorn. Like that old Revere saucepan and lid.

No need to apologize. Just seems like a lot of work to go through for popcorn.

oy.

Nick doesn't have much to say: "...a tart is baked in a straight-sided pan which may or may not be fluted; a pie is baked in a sloping-sided pan." Rose likes fluted as well. Basically, it appears as if the difference comes down to appearance of the finished product.

Bastardos! The Amazon Prime day sale finally roped me in at $129 (cheaper than a meal out even at our cheap places). And yesterday I was rearranging cabinets and storage, trying to figure out where it will go.

Not enough coffee?

All of the old school (or whatever is left of them) Russian, Czech, Hungarian etc. delis and markets have these types of sprats and various assorted sardines at much cheaper prices than the good stuff from Portugal, Spain et al. And you know what - they're not as good.

But you'd have a hard time getting your newest yacht out of the shipyard! https://www.nytimes.com/2022/07/07/world/europe/bezos-yacht-rotterdam-bridge.html

The Ramon Pena is very nice, and another high-end product is the Güeyu Mar - but it's pricey.

On The Woks of Life blog today... CELTUCE: A VEGETABLE TO LOVE For @johnnyd I forgot to say.

I mix Orville with a few others, but Orville really pops up big and fluffy with few unpopped kernels. Farmer's market stuff tends to be a little less consistent

This is a brand I purchased in Getaria, at their retail location. Pretty damn good stuff...https://www.salanort.com/es/ In the States, Fall River, MA is one of the largest Portuguese communities. And Portugalia Marketplace is awesome. They carry a few different sardines...https://portugaliamarketplace.com/collections/sardines

Chicken (thighs) persillade. Meat + 2? Chicken persillade, crispy roasted potatoes, peas & carrots.

Oh yeah - I forgot! Szeuchan peppercorns at the end. And this is the bean paste... No fermented black beans in this dish - I tried to limit the amount of sodium in this dish...my BP is annoying enough. It's a Fuschia-ish like recipe.

I might add - the Szechuan products used (bean paste, red pepper, vinegar) all from Mala Grocery. Stock - homemade.

Pretty classic marinade for the beef - Shaoxing, soy, dark soy, potato starch. Cooked briefly and removed. Ginger, garlic, Szechuan crushed red pepper, scallions, Szeuchan bean paste - into the oil. Vegetables into the wok. Sauce was stock, soy, vinegar, Shaoxing, a little sugar. Covered for a minute to cook the veg. Beef added back. A little slurry to thicken.

Are we all Tucci?

Beef (grass-fed flank) with vegetables (onion,carrot, celery, mushroooms) - "Szechuan style." Jasmine rice.

Yes.

Looks like it might be an older Sitram pan.

Isn't Straus's better?

As @Duvel mentions, that's one type of stock to make. I also will use them to make a jamon stock, if you can get some jamon serrano ends/bones.

It's a good vegetable to salt first, and cook for a long time a la Marcella.