JoNorvelleWalker

My guess is that it's two establishments, one Lebanese and one Japanese-Peruvian. I understand Japanese-Peruvian is not an uncommon ethnicity in certain places. Of course I once had a lovely dinner at an Afghan Thai restaurant semi-locally. For reasons of décor the eating areas were separate spaces with separate entrances that shared a common kitchen. Run by a couple one of whom was Thai and the other Afghan.

Chicken Tetrazzini -- save some for me.

Interesting! I'd love to know what the MB folks call "medium". I had originally been using 1 for low and 2 for medium.

I bake a couple loves of French lean bread once a week. Tonight's baguette was particularly lovely. I have a KitchenAid and rather than finishing on speed two I've been finishing my dough on speed four or higher for a shorter time. Not recommended of course. Don't tell on me. But why pay for a commercial mixer if you can't beat the hell out of it? It sure was good.

Last night's dinner was tacos. The tortillas were made with Bob's Masa Harina... As shown in more detail in the dinner topic: https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2151559 Not bad but I think my masa was too dry. There was no puff and only a bit of char. I'm also afraid my griddle was too cool at 450 deg. F. What temperature should the griddle be for tortillas? Or if using the two temperature method, as I was, what should be the temperatures? By the way I searched for the Rancho Gordo nixtamalized heirloom corn but found only white corn posole.

I finally broke down and figured out how to record a Photoshop action to prepare pictures for the web. It saves a lot of time.

Last night was chicken avocado tacos with RG Moro beans... CSO roast breast. Organic Hass, 3/$5. Moro beans. Somewhat sad. Moro are not my favorite but got the job done. Salsa Mexicana from Alex Stupak and Jordana Rothman, Tacos Recipes and Provocations. Not bad for my first attempt at tacos. Bass ale and sour cream not shown.

Onions are the thickening agent. It could have to do with the size of your onions. Also I'd be inclined to cook the onions down a bit first before adding the chicken.

Ask first if they wash the dishes and glassware. My experience may be four or five decades out of date.

The worst* pizza I ever had was in Genoa. Then again I got violently ill in Naples... *OK second worst...I forgot about Texas.

Is the Miele their steam oven?

I've been experimenting with using a stir-fry pan for cooking steak. Stir-fry pan is what William Sonoma calls it. You might think of it as a stainless steel flat bottom wok. I find the generous sides of the pan reduce splatter significantly. Plus I can turn off the smoke alarm* and get the pan smoking hot. The first attempt was not half bad. The outside was a little charred and there was a hint of gray, but the rest was a lovely pink medium rare. Last night I tried again. I probably got the pan even hotter and I reduced the already very short time. The crust was overdone. The inside was what one might charitably call "blue". I would call it raw. I couldn't chew it. I would masticate a mouthful as best I could to extract some flavor and then had to spit it out and try again. But there was no gray! @CantCookStillTry any luck finding hing where you are? *not to make light of tragedy a house in the neighborhood burned down this weekend.

I believe Steve has said somewhere Mexicans don't soak their beans.

When the Ayocote were new they took four hours in the pressure cooker!

What I have in stock are: Ayocote Morado Ayocote Amarillo Ayocote Blanco Rio Zape Moro Yellow Eye Royal Corona Pinquitos And I just spilled a bag of chickpeas. (Steve might consider more upscale packaging.) In the past Ayocote have been problematic. Moro was good. But Rio Zape has been my favorite -- possibly why I have only a quarter pound left that I could find. So I think for tonight it boils down to either Moro or Pinquitos. @kayb the last of my Cranberry went off to a pot of Georgian stewed beans with herbs, one of the best bean dishes I have had: Edit: and I forgot, still a couple pounds of Marcella beans.

Oops, apparently I was not clear. I am not looking for recipe suggestions. I am looking for Rancho Gordo bean variety suggestions for a simple pot of well flavored Mexican style beans.

I've had it from the library but I do not own a copy. Many of the ingredients were a bit too exotic for me.

I still have pounds and pounds of Rancho Gordo that aren't getting any younger. Tomorrow has to be beans. Any suggestions? When daylight comes I may post my inventory. What I want is a simple batch of beans to accompany a Mexican meal.

I am also of that persuasion. Almost all of my food pictures need white balancing and a little lightening, done in camera raw. Then my final steps are converting to 720 pixels width, unsharp masking, converting to sRGB, changing mode to 8-bits per channel, and saving the file as .png -- admittedly I should automate those things.

The wild rice I ended up with is Bineshii, hand harvested and wood parched but not the most expensive stuff. The package came today. It looks good. I confess the reason I chose Bineshii is because they have an amazon storefront: 1 LB MN WILD RICE AMERICAN INDIAN HAND HARVESTED...

I thought grapefruit? At a farmers market? But then I remembered where you were.

I've used my KitchenAid grinder only for meat, but it may make a difference which way you insert the blade on the shaft.

I know it's not exactly Sardinian but Bugialli's vermicelli in Sicilian tuna sauce: Pasta not tossed before photographing. And I used linguini.

I fondly remember Sky Bars. Unfortunately the last one I had -- I believe from the Vermont Country Store -- was a little un-fresh.

Part of their charm. Now I am craving them.