JoNorvelleWalker

@Panaderia Canadiense I'd read nothing of this news. I pray the social situation resolves quickly. You are in my prayers. My thoughts turn back to the siege of Paris when guests at the American embassy were dining on canned lobster.

Here the Whole Foods is basically across the street (US 1) from Trader Joe's. I can't get to either. Amazon Prime Now delivers. Guess which store I use?

Not cooked, if it counts, but tonight's dinner here is Honeycrisp. Much of the year Honeycrisp apples are rather sad at best, but last week and this week they have been most beautiful.

They sure look good.

I beg to help. Far better to have employed the lovely chickpeas to obscure the offending Brassica.

Sous vide prime ribeye, finished on the Philips. With sautéed mushrooms; avocado; almost last of the Mountain Magic. Bread. Disclaimer: since I would never eat that much meat at a sitting, after the picture I returned the steak to the kitchen and the cutting board. Steak was excellent. Everything tastes better on the Philips.* *Except of course for chicken.

He should just be thankful he returned.

The taste. I did not throw the bag away, I ate it. But I would not buy again. The brand was Tamaki. I love their white rice.

Unless those are some abnormally large peas I'm jealous you can focus that close with your iPad. Or do you cheat and use a camera? I also envy your blue plate.

Very well; however how do you explain two different spice mixtures in the same tin? If you need a hint the English ingredient list left out pepper. I'm tempted to write the company and let them know.

The most delicate of ricotta ravioli. With a Paragon of porcine goodness. Ten year Parmigiano-Reggiano.

My cholesterol is off the charts but I would die for pork fat. About to go serve some braised pork sauce over ravioli now. My doctor tells me to avoid red meat but isn't pork as they say "the other white meat"?

In Food of Morocco @Wolfert says she purchased ras el hanout in Fes, unground, and had it analyzed. The spices were allspice, ash berries, belladonna leaves, black peppercorns, cantharides, cardamom pods, wild cardamom pods, cayenne, cassia, cinnamon, Ceylon Cinnamon, cloves, coriander seed, cubeb pepper, earth almonds, galangal, ginger, gouza al asnab, grains of paradise, lavender, long pepper, mace, monk's pepper, nigella, nutmeg, orrisroot, rosebuds, and turmeric. What is commendable of Spice Trekker's is that they supply their ras el hanout ready to grind and they list all the ingredients on the can: nigelle, kentjur, cumin, poivre de Guinee, poivre, piment, gingembre, cardamome, masic, mustade, rose, cannelle, clou de girofle, curcuma, lavande, menthol, boutons de casse, cubebe, reglisse, safran. Or in Quebecois English: nigella, kentjur, cumin, Guinea pepper, chile, ginger, cardamom, masic, nutmeg, rose, cinnamon, clove, turmeric, lavender, menthol, cassia buds, cubeb, licorice, saffron. The astute and bleary eyed may note the lists don't quite add up.

By any other name, I can't believe what you describe is actually a cut from the tenderloin.

I bought two Italian eggplants the other day intended for a braise. Waiting to get inspired.

I tried a bag but did not care for it much at all. But then I cannot abide brown rice so your rice mileage may vary.

I have a pound of the stuff from one Moroccan source; and several additional varieties, most recently from Spice Trekkers of Montreal as yet unopened. I understand Spanish fly is no longer legally an ingredient.

Yes. There is also according to Arthur Le Caisne a cut called the "tender fillet": "Situated along the first dorsal vertebrae, it's a cut used in stews and casseroles, and sometimes as steak." I wondered if "Scotch fillet" was modeled on "Scotch woodcock" or "Welsh rabbit".

Misprint for fenny snake? After a bit of googling I found that in Australian usage there is such a thing as a "Scotch Fillet" steak, billed as a popular pub meal. Seems to match the description. https://www.womensweeklyfood.com.au/recipes/fillet-steak-with-mushroom-sauce-17897

@Wolfert has many recipes in her Moroccan books, and possibly some suggestions or recipes on eGullet.

I confess I worried a bit about the added MSG. But now I have Kewpie on its way from amazon, and pickled ramps (and a lot of other stuff) coming in from Zingerman's.

Indeed. I never thought to try the Wonder Wear because I assumed they would not work. So far all my pots and pans* are good on the Paragon except for Cuisinart and Falk. And one old aluminum All-Clad LTD bain-marie that I use for rice pudding once a year. Unfortunately I have a lot of Cuisinart and Falk. But on the bright side Falk just announced their new induction compatible product line. *including my Makoto Koizumi rosewood handled yukihira pot.

Not one to wax rhapsodic over a can of soup. That said, I shall. Tonight's repast was to have been more interesting. Forgive me. Maybe we can get to that tomorrow. Nonetheless Progresso New England Clam Chowder is a revelation on the Paragon. Chowder was served pipping hot. Potatoes were not mush. Clams were lovely and not in the least bit like rubber. No horrid browned burned bits on the bottom of the pot. Cream sauce howsoever artificial did not break or run. Only morsel retained in my dentation was a pecan piece from the 14 ounce pint* of Haagen-Dazs. *so called.