JoNorvelleWalker

Having read Kennedy's Oaxaca al Gusto I'm not sure cuisine could get much more complicated.

As much as I like it, I hardly ever wear my pinafore. To much effort to put on and I'd be afraid I'd spill something on it. However the Rough Linen napkins I ordered at the same time you'd have to pry out of my cold, dead, greasy hands.

And you aren't going to tell us what it is?

Last night... The last of my Pat LaFrieda ribeye. A failed experiment actually. Having grilled half the steak previously I thought the meat would be even better desiccated in the refrigerator, since it was dry aged to begin with. It wasn't. Parts of the meat were disappointingly dry and hard. Nonetheless some bits were still quite tasty. Served with Hollandaise Piment d'Espelette. Accompanied by baguette. Boursin and Rainier cherries (not shown).

Food Artisans of Japan is down to $5.64 today. I'm kicking myself I bought at $8.34.

I read Salt Fat Acid Heat from the library and was not riotously thrilled but thought it was probably worth $3.99, after I took into account the $0.60 promotional credit.

You forgot the cauliflower.

Salt Fat Acid Heat also comes with a $0.60 credit. First time I've seen this.

I made bao the other night, that counts as bread. But meanwhile... Has anyone experimented with MAP (inert atmosphere) for extending the shelf life of their loaves? I am still devastated my last boule mouldered in a couple days before I even got to taste it.

Made crepes. More fun than suspenders.

Last night: bucatini, rustichella d'abruzzo. Sauce of San Marzano tomatoes. Ten year Parmigiano-Reggiano. Got the job done. Night before: tacos, method of @Okanagancook. Nothing easier or better. Salsa Mexicana from Tacos, Alex Stupak and Jordana Rothman. Rice and Rancho Gordo beans. Cabbage, sour cream, and a leftover bit of steak... Tonight: bao and red cooked pork... At 20 minutes in the CSO the bao was a bit cerebral. Nothing wrong with the taste or texture.

Only goes to show pants get in the way while cooking.

Exercise is good. Just now as I had my hands in bread dough my pants fell on the kitchen floor. But remind me I might mop the kitchen floor a mite more often. That or not wear white pants while fixing dinner.

Interestingly I noticed amazon.co.uk caries four of @feste's syrups (Small Hand Foods) but not her orgeat.

It does look delicious. How do you feel about ammonia as a food group?

For peach brandy have you tried Peach Street Distillers? Peach Street is a true brandy. I find it pretty good. I know of nothing like it. As to orgeat I use only @feste's stuff. I highly recommend. And I go through a bottle a month. Large bottle. In fact I just reordered.

Which one?

I bought a Cuisinart Parmesan disc a couple years ago but I confess I have been too afraid to try it. However the Parmesan disc might work just fine. Though for cookie dough I can only channel my inner Adam Driver...This isn't going to end well.

Trick question. None, unless you can fill it with hot oil.

I use a heavy chef's knife for cutting slices of frozen cookie dough. I can't imagine the food processor ending well.

How could I pass up "#1 Bestseller in Special Cooking Appliances".

Kian Lam Kho, Phoenix Claws and Jade Trees Red-Cooked Pork.

Tell me she didn't know the answer.

The New York Times: "I have, like, seven pints of ice cream in my freezer, so do I actually need a banana loaf here right now?"

I think we knew that.