JoNorvelleWalker

I cannot get this thread out of my mind. So much does not add up. We know Darienne's son is seriously ill and that he either craves or requires ground poultry. We know the family is in poor financial circumstance. We know Darienne's daughter in law will not have an ugly metal meat grinder (but why should this matter if her husband's health is at stake?). And why is a metal meat grinder ugly? And why is a plastic meat grinder not worth buying? (I have one.) I had a chef friend, she was a graduate of CIA, who maintained a meat grinder required built in refrigeration. I looked at Dave's link, but unless the family is large, why do they require several hundred pounds an hour? Do stores in Nova Scotia not sell poultry, ground or otherwise? Some people locally process their own chickens, but that is by choice and not because dressed poultry is not readily and inexpensively available for purchase. We don't know if Darienne's son has the physical capacity to chop meat. But is he the only cook in family? Could not his wife help with meal preparation? It doesn't take much time or effort to chop up enough meat, say for a hamburger, using a chef knife.

Beautiful! Get well soon.

I have a Moulinex similar to the mill pictured. While nice, these mills won't grind poultry, not in this millennium. Darienne, is fresh ground chicken a particular pleasure for your son, or is ground chicken a medical necessity? If the latter, what about store bought ground turkey or chicken?

Chef knife. Seriously. Edit: or a cleaver.

More likely it will end up getting pitched.

I like both Penzeys and The Spice House. Same family though I believe The Spice House is the original business. I vacuum seal some spices such as vanilla* but would it be worth it for black pepper? *yet the vanilla scent comes right through the bags. Reminds me, I need to make a batch of ice cream.

The ribs I found were presliced. I still had to remove the sternum and stuff as well as the silverskin from each rib. Which invites the question, what to do with the sternum and stuff?

Yes, but in a good way! Didn't bother my teeth at all. At worst the ribs were a mess to gnaw. Laundry while eGulleting.

From Cook's Illustrated, Tuscan Grilled Pork Ribs, otherwise known as rosticciana. For me this was an unknown preparation. Pork spareribs, with the silverskin removed*, seasoned only with rosemary and salt, grilled over high heat. Now my favorite sparerib recipe. Who would have known? *what a pain but it was but worth it.

@Katie Meadow in my spice cabinet live many expensive novelties which I have never used. Until quite recently black cardamom was one. Thanks to everyone. I placed my order from Penzeys for Whole Special Extra Bold Indian Black Peppercorns. I chose Penzeys this time over The Spice House because there was other stuff from Penzeys that I wanted, and my favorite The Spice House black peppercorns were out of stock. Plus, I spent enough that I qualified for a free jar of Penzeys Ozark seasoning, so now I can cook like Rob. I live near a whole pond of bulrush, just sprinkle some on.

I've seen mahi-mahi -- I've never had it! (Never seen nor had dorado though.)

Over the years I've heard theories of the origin of zuppa inglese. My own guess has always been zuppa inglese is an Italian adaptation of a trifle. Perhaps because I was exposed to English triffle, complete with Bird's Custard, before I'd heard of zuppa inglese. Over the last couple days I've been reading Lidia Bastianich's Mastering the Art of Italian Cuisine. Lidia attributes zuppa inglese to an effort to recreate an English trifle served "at the Elizabethan court in the late nineteenth century." Now, as I understand by the late nineteenth century Elizabeth I had tragically passed on, while Elizabeth II was hardly a glimmer in a royal eye. Does Lidia mean "Victorian"? Or is her date off? Anyone hold a competing theory for the origin of zuppa inglese?

That site was an interesting rabbit hole.

Thanks. I see they have red as well.

Initially I surmised tonight's tuna wasn't worth a photograph, but I am a food whore.

I envy you your fiddleheads.

I am happy for you @Porthos. I seldom need my Watanabe Nakiri, or as Shin calls his version, "Nakkiri". I employed mine tonight. I've never, ever sharpened the edge and it never ceases to delight. May yours enjoy another 41 springs.

South of the Clouds spoke to me. Thanks.

I don't know how it happened. I have run out of black pepper. What are the best varieties and sources of black pepper? I regularly purchase pepper from Penzeys and The Spice House, but I might be tempted to try a different vendor. Most recently I finished a bag of Cambodian black pepper from The Spice House, however all their Cambodian peppers are currently out of stock. Meanwhile I topped up my pepper mill with Cambodian red pepper from The Spice House. Their Cambodian red pepper is nice and different, but not the same as black. The red is also more expensive. Though as I said, neither Cambodian pepper is in stock, so it doesn't matter much. From memory Cook's Illustrated recommends the house brand black pepper from Walmart.

Paella. Peas are Kelvedon Wonder, if anyone was wondering, picked right before dark.

How does your community go about sharing the grill? Where I live we are not permitted to do real grilling.

I was distracted by strawberries but I couldn't put off the peas.

Another try with delayed addition of salt. This time with only the two folds as written: I don't fully understand these things but the breads were ones of my best even if the dough was sticky and almost impossible to work with.

Dinner was a mixed success. I was planning chicken cacciatore before I was taken with a dish inspired by Lidia Bastianich's Seared Marinated Breast of Chicken with Mushrooms. I say inspired by because what I had in house were chicken thighs not breasts. And she calls for shitake mushrooms, I had cremini. But it is in a butter, brandy, parsley sauce! Not bad, but the expected umaminess was missing. Served with a salad of Campari and sliced organic free trade cucumber that was better off not shown. What saved the meal was the boule: Perhaps my finest expression of the endosperm in years. Gustatorily and visually. I may have to go back to the Modernist Bread thread and eat humble pie. Almost impossible dough to work with but oh the results. The meal finished with a glass of Chartreuse V.E.P. as a digestive.