weinoo

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.

If you see Tucci, say hi!

The New Yorker's Daniel Ford takes on "Tucci's" spaghetti this week. Actually, not really Tucci's spaghetti, but eerily similar to when Bourdain would visit a specific restaurant and qvell about a dish, turning it into a pilgrimage for the sheep who follow such things, Spaghetti alla Nerano has joined that infamous listicle of dishes, after Tucci's quest and qvell. It happened on the first episode of CNN/Tucci's "Searching for Italy," a show which I've yet to tune into, as I generally feel as if actors should stick to acting, and not, well, pretend they're Bourdain. Because there was only one Bourdain. I digress. The dish is a simple one, but as we who cook all know, simple is hard when it comes to specific dishes. Hard to get right, and hard to get right consistently (my main example always being pizza, at least for me). One of the first things I learned in my first internship at a restaurant - do it the same every fucking time (I didn't work for Dan Barber, so there was no yelling, just cursing)...because if that customer loved a dish (let's say, spaghetti alla Nerano) the first time customer was in, customer wants that same dish the next time! Use patty pan squash, for example, and that cook might just end up swimming with the fishes in the Tyrrhenian Sea. As with many dishes in Italy's numerous regions and subregions, one nonna might make it different than another, even if they live just across the piazza from one another. I myself have never attempted the dish - I'm not a huge fan of zucchini, finding it - well, as Daniel Ford writes: Anyway, it appears as if Tucci and his wife Felicity Blunt loved the dish so much after enjoying it at one of Nerano's restaurants, Lo Scoglio da Tommaso, that they kept trying to replicate it at home - weekly, as a matter of fact! Unable to get it quite right, they did what any of us would do, and booked private time with the chef at Lo Scoglio. Their eureka moment? The zucchini is deep fried. All is good with the world - at least on the Amalfi Coast. I doubt I'll be making this dish any time soon; I prefer Marcella's recipes for zucchini when it might be the only vegetable available, especially zucchine fritte all'aceto. Served at room temp, it's a great antipasto, and it even works well as a contorni - perhaps for something as simple as spaghetti cacio e pepe. And how to make cacio e pepe? Don't ask. The Secrets of Stanley Tucci’s Zucchini Spaghetti

At that price, I might've bought six.

Just checked…$10/pint. in my grocery store the other day, Van Leeuwen was approaching that price. But HD was on sale for $4.

I can't believe I found this at (one of my) a local bodega...

Love a good stuffie.

But @JoNorvelleWalker was asking about a 5" knife? I was just giving an example.

Would one be better off with a 5" or 6" santoku? This is a pretty nice knife... https://www.cutleryandmore.com/shun-premier/santoku-knife-p125171

Sure - they are these...https://theunlikelybaker.com/classic-buttermilk-scones/

I made a half batch (8) of these totally easy buttermilk scones (with a few currants) this morning... Baked four off in the steam girl, and froze four unbaked. They're quite good.

That’s one way, I’m sure. I’m also sure it’s not the only way. Because there probably isn’t a restaurant on this whole continent doing it that way.

I used the Koshihikari for the chicken dish, and the organic one last night for the wild king salmon dish I made. I think more important is the cooking method. The donabe recipes use a little sake, soy, sesame oil in them, which certainly adds something to the rice. But I get great results in the rice cooker just using water, and if I’m making chirashi, that works just fine to cook the rice before turning it into sushi rice.

What???

Cut them some slack...they live in Iceland!

Good move. Cook some rice right away - it's amazing.

Hey they only get a few months a year in which to party like this, right?

Unfortunately, this is what food "journalism" has become. By the way, if anyone doesn't know it (and I'm sure there are exceptions to the rule...ahem...like at Rob's), working in a busy restaurant kitchen sucks is really fucking hard work. It's not as if you're gonna start off being Eric Ripert, working the dining room in his clean whites (I love eric, fwiw).

I actually wear ear plugs when grinding coffee; don't use the mini prep much, but the Blendtec also is noisy enough for me to pop in a pair of high quality plugs. These are my concert ear plugs...https://us.loopearplugs.com/ And these are my kitchen ear plugs...https://www.etymotic.com/product/er20hd/ They pop in and fit much better than the foam junk.

Pretty interesting article about the seasonal workers on the Cape who come from Jamaica. Many of the seasonal workers further out seemed to me to be from southern Europe... Pass the Chowder, and the Curry: Jamaican Chefs Add to Cape Cod’s Culinary Delights

That's what I'm here for.