JoNorvelleWalker

Ah, continuing with Bugialli and my trek around Sardinia: Pesce alla Vernaccia, pp 180, 181. Also the cover illustration. Some of the best fish I have had, served with a bottle of Vermentino de Sardegna. Fairly simple recipe. The difficulty was sourcing the Vernaccia di Oristano. The branzino is flavored by nothing more than salt, lemon zest, olives, and Vernaccia di Oristano. I hate to think what this would cost in a restaurant. But I must call shenanigans! I'd like nothing better than to have Bugialli jump in here and explain my ignorance. However let me explain: there are two full page illustrations of this dish, the front cover and page 181. It was not for a while I noticed these were not the same picture. Both show the identical serving platter and the same background of the Roman sewage system. (Sometimes Bugialli shares too much information.) But the cover shows five fish and three wine glasses, while page 181 shows four fish and four wine glasses. The cover shows whole black olives as called for in the recipe. Page 181 shows pitted green olives, an anathema. Plus the cover shows the poor fish sprinkled with some unspecified green stuff! What's worse none of the nine fish show any trace of breading. None. Which is difficult to conceal with breaded fish. If I had to guess I'd say Bugialli's fish are props. Not cooked at all. There I've said it. My problem was that even in my large Falk pan the fish didn't nearly fit. Oops. Rather than turning the fish once as called for I had to scoot it around to get it cooked. Yes I took pictures, but they were not the prettiest. One can only eat and drink so much. But I finished the fish. I could not face the thought of leftovers. I would not attempt this dish again till I had a larger pan or a smaller fish. Not to mention more Vernaccia di Oristano. Edit: tonight's baguette was excellent.

I'd get the red one for camouflage. Still it's hard to argue with the potatoes, anna or no.

I just put a hold on the book! I'd love to be able to make that! (And, now, if you will excuse me, it's back to tonight's baguette...)

Amazon said nothing was a substitute. Once they substituted asparagus for parsley, so one never knows. At least there is no charge when they have to substitute. Nonetheless the local Shoprite has bone-in chuck on sale this week. And maybe I can find some miscellaneous old bones.

Yes, no problem opening the door as necessary. If using steam, wait a few seconds before sticking your hand in.

In a few hours I had expected delivery of three pounds of oxtail, mainly for making the stock for umamimart curry: https://umamimart.com/blogs/main/japanese-curry-scratch?utm_source=email&utm_medium=email&utm_campaign=9/7_JapaneseCurryRecipe Sadly I was just notified by amazon the oxen are not available. Amazon will substitute something else if applicable. I shudder to think what. Anyhow, if I am to prepare a stock I wondered if the pressure cooker is still the method of choice? The umamimart recipe calls for a slow cooker going for two days.

The smooth top of the stove is so convenient for food prep. No more peas going down the burner grates. Plus, butcher a chicken? No problem, the surface is self sanitizing. The downside, as I just found, compared to my old electric stove there is no convenient spot for placing eggs.

"Glace can last for months in the refrigerator"* *eGCI Team https://forums.egullet.org/topic/25256-stocks-and-sauces-class-unit-1-day1/

I love my original version anova, no apps. But I doubt they are still available.

I've seen the book at our library. Didn't have much time to look through it.

If I store meat in the freezer I vacuum seal the meat, as I did for strips of lovely bacon a few days ago. I have been known to freeze liquid in ice trays and then vacuum seal the cubes.

I use the pressure cooker for stock per @nathanm and Dave Arnold.

Part of New Jersey belongs to Delaware.

I just went with Jenn Louis Pasta by Hand for $2.99: http://amzn.com/B00PMUG4B2 Some while ago I had this book home from the library along with every other pasta book I could lay my hands on. I never cooked from it at the time but it looked interesting. (Of all the pasta books I ended up buying Batali and Bugialli in hardback.)

The only ingredient is organic garlic.

An easier remedy is to just move north.

I don't use onion powder myself but none of the commercial garlic powder I buy has ever clumped. Could you give a link to the product in question?

A few years ago I purchased a half pound of beans at a good price. Carefully bagged them up in my chamber vacuum sealer, a few beans to the package. Hoping to make vanilla extract. Hoping they're still good.

After months of waiting my copy of The Japanese Culinary Academy's Mukoita I Cutting Techniques Fish arrived today. Like previous volumes in Complete Japanese Cuisine, beautifully illustrated with exemplary typography. Many pages on knives and knife maintenance, posture and grip*, and hygiene for raw foods. Followed by fish anatomy and sections on each type of fourteen fish (including, I'm sure for some reason, soft shelled turtles). Each section concludes with a recipe. Though I may skip the pufferfish. Generous appendices. Mukoita II, due out next year, covers cutting techniques for seafood and smaller fish. *After years of retraining muscle memory to break my youthful habits, this and the few other books I have on knife technique call for the index finger on the spine as a guide for slicing.

Suppositories...so says my mother's 1921 nursing text book. There may also be culinary applications.

https://www.wimp.com/so-dad-how-do-you-like-the-ipad-we-got-you/

I have the lift model. Capacity is rated at 3 quarts.

I have plenty more purple ones on the plants!

I do salt eggplant as called for but these eggplant were beyond the pale.

The eggplant poop became something akin to baba ganoush. not great but eatable. Thus with regard to purple eggplant: "If it's white, it's not right." "If it's brown, throw it down."