JoNorvelleWalker

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.

Yes, but did you have to share the picture?

I needed star anise, scallions, and cilantro. So I made my way to Shoprite. I also had been craving steak. I was taken aback that Shoprite actually had star anise. But I did not see any steak that looked appealing. I asked the butcher if he had any rib steak? He looked in the case, then he looked in the back. He was sorry, there was no rib steak. I put a strip steak in my cart. Then I noticed a display of about a dozen Pat LaFrieda dry aged rib steaks. No price. Quietly I put the strip steak back. The Pat LaFrieda rung up at $35.99 a pound. These are not normal times. One may remonstrate with the price but you cannot complain about the meat. I forgot the cilantro.

I returned to my Marcella bean broth. I needed the blast chiller for another project and I planned to pitch it. How I envy those with more than one blast chiller. But I tasted the bean broth and it was good. What to do? I boiled up some Giuseppe Cocco sagnarelli, added a dash of Haku sakura shoyu, and it made dinner.