weinoo

So - braise beef cheeks in a manner similar to, well, braised osso buco. Make a risotto Milanese, serve the braised cheeks atop.

Let's not forget... Which I call rubbish.

I have the same problem as you! As well as keeping it in one piece during the frying process.

I'm wondering - is it a risotto which actually contains beef cheeks, or is it a risotto served with braised beef cheeks? I'm asking because I've made a risotto with ground beef and red wine, but that's a whole different story than making the actual risotto using beef cheek in it.

See above.

Let's go to Webster... Definition of milkshake : a thoroughly shaken or blended drink made of milk, a flavoring syrup, and often ice cream chocolate milkshake First Known Use of milkshake 1886, in the meaning defined above Definition of malted milk 1: a soluble powder prepared from dried milk and malted cereals 2: a beverage made by dissolving malted milk in milk and usually adding ice cream and flavoring — called also malted

Right - it's a malted if it has malt. No matter where the malt comes from.

https://www.masterclass.com/articles/malt-vs-shake-explained

I believe a milkshake to simply be milk, ice cream and perhaps flavored syrups, whipped up, blended, whatever. The addition of malt makes it a malted, and gives it a different taste and texture. I don’t think geography plays into it.

I don't know how much mayonnaise one might use in a dish, but is the cost per serving that prohibitive that we look for mayo in the bargain bin?

Still say Duke's, with no sugar added. All the rest I see have sugar. Though Blue Plate only uses egg yolks.

Is a malted a milkshake? Or conversely, is a milkshake a malted?

I believe the French often butter their baguette before placing a slice of jambon upon it for their classic jambon beurre version of a sandwich. Maybe a few sliced cornichons as well. Et comté.

I want krill!

It took you years?! Well, how about ham? Roast beef? Chicken?

I even got the white soy called for in any number of recipes in the Donabe cookbook. (eG-friendly Amazon.com link)

I have some of that as well, @paulraphael. And - I got it at Japan Village (which has quite an assortment of soy sauces). Have you been to the sake store around the corner?

Don't feel bad, @Shelby. For kosher ones today, I paid $7.50/lb. I can get other good ones for around $5/lb.

Just because Covid, can't stop eating (which means cooking). Meals this week included... Cheese ravioli (Raffetto's frozen) in butter and parm, with peas. Ramen. Japanese chicken curry. NY State grass-fed strip steak. Horseradish pan sauce. Duck fat roasted potatoes. Caesar.

It's (Jones) my favorite breakfast sausage for sure. I threw together a plate of assorted odds and ends, from Russ & Daughters. Natural cream cheese, whitefish/baked salmon salad, Scottish smoked salmon, and smoked sable. Tomatoes and two toasts to round out the plate.

And I'll often do the following (which is actually on the Brooklyn Hot Dog web site): start them in a sauté pan with some water, and let them heat up in the water. When the water is all gone, they'll get rolled around and brown for a few minutes - no splitting!

Thanks, @JoNorvelleWalker.

I think it means escarole.

Celtuce?

This is a green radish... So - maybe not. Hmmm...