JoNorvelleWalker

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.

Great news! My ancient set of 1970's Wonder Ware* works perfectly on the Paragon. *Multi-plex, Made in America Stainless Steel

I wouldn't be surprised if I've mentioned dishwashers in this thread before.

Thanks, I saw the link. I did not see the recipe there. Indeed Eat Your Books shows the recipe is in Momofuku. But I had Momofuku open in front of me and could not find it.

I found that Zingerman's stocks pickled ramps. https://www.zingermans.com/Product.aspx?ProductID=P-PKR

I shall never again empty the dishwasher without first checking it had really run.

I need more help. I'm still trying find the recipe. I can find pictures on-line, I can find discussions, but no ranch dressing recipe. I own a copy of Momofuko...never mind I found it. Not obvious. Why bother with an index if you don't list all the recipes? The other problem is a source of pickled onions (not to mention picked ramps). Shoprite has not been forthcoming. Think Hellmann's could be substituted for Kewpie mayonnaise?

Not long ago I made carnitas braised in Coke. Burned-on Coke is not a happy thing.

A pound for $10.50. Edit: from amazon.

Hsiao-Ching Chou, Simple Stir-Fried Greens.

After an overnight soak with Powdered Brewery Wash my Le Creuset came clean. I am a believer.

Thank you. In my apartment standard issue electric oven; 550F, preheated for about an hour. On a 12 inch by 12 inch by 1 inch slab of aluminum.

Pardon welt is no longer raised. Pizza would have been worth it except for that bottom crust.

Samuel L. Jackson, Miss Peregrine's Home for Peculiar Children. Yum.

Want a long simmered sauce? Ask the Paragon and come back hours latter. I love my Paragons. I think that I shall name them.

Pizza. Ninety second pizza. Top is great, bottom is burnt. Burnt in ninety seconds. Wish I could get this right. Raging heat would have seared hair from my arms. But I have no hair on my arms. Heat did raise bloody welts. Pictures on request. Dropping the four foot floured peel on the floor did not entirely help.

What happened to your CSO?