Raamo

America Waygu Ribeye with mashed potatoes and a glass of 2010 cab from whitehall lanes. Cooked to about 130F then seared, it was excellent.

Harmony, I've had it before - I think in Japan so I spent a while hunting for this bottle.

A few weeks ago I finally aquired a bottle of hibiki, I drink it like I drink my cognac: neat.

I just read that part of the book last night, folks used ways to make salt that would normally not be profitable - but it was due to the war.

So many words I didn't expect to come from Salt do, google lead me to this list: It forms all or part of: hali-; halide; halieutic; halite; halo-; halogen; sal; salad; salami; salary; saline; salmagundi; salsa; salsify; salt; salt-cellar; saltpeter; sauce; sausage; silt; souse.

Yup, We also checked out Paper by same author I plan to read after.

I'm reading a book on the history of Salt.... There were wars fought over salt access, salt was the key to preserving everything. Before refigeration the world was very different and salt was king.

Good old spaghetti and meatballs with fresh tomatotes!

Last night I spent about 2 hours making Grandma's slow cooked green beans from the New Mediteraian Table cook book The bread is french lean loaf from MB. I've made a lot of this the last 2 weeks. This all made for a very tasty lunch:

Well at tons of resturants they must use a ton of carbonated water to mix with syrup to get soda.... Can you carbinate it then get it cold, or do you need to carbonate the cold water. My wife does this the soda stream way - cold water then carbonate it.

We're blessed the be 1 hour away from a company that grow tomatoes in big green houses - so we get high quality tomatoes year round! https://www.bushelboy.com/

Lunch today, we had leaf lettace, strawberries, goat cheese, and nuts... so why not make a salad!

American Wagyu Ribeye with Caramelized Onion and Date Tarte + salad.

Continuing to perfect (IMO) ratatouille crapes All the veg ready to go in the hot oven. Open veg on a crepe. Closed up. So good. I think I ate 6 of these.

Interesting, I did some hunting on other places online and got a closeout on a 7 qt mixer from KA with a DC motor for $499.

What mixers are most people using to make things in this book? Our 5qt Kitchen Aid stuggels with bagels - I'm thinking I need a new mixer.

I used mine to make Crème brûlée and it worked great!

I have a 1.0 - I use it to spin cherry and raspberry, I might buy 2.0 and when it finally arrives sell the 1.0 one.

Tonight the rest of the Grandma's Slow-Cooked Green Beans and some mashed potatoes w/ a nice glass of 2018 Malbec (not pictured)

Tonight: Grandma's Slow-Cooked Green Beans and basic French Bread (outta modernist bread) Beans are on page 37 of The New Mediterranean cookbook.

1st Course was pizza.. same old flat bread we do often so no pictures. Dessert was Crème Brûlée! I got a searzall pro and my brother doesn't do chocolate so my wife decided to make this. All set with the Searzall and the raw sugar on top. Now with crunchy top. worked very well!

Tonight, 2nd time with the rye noodles. This time more successful: For some reason they are two wide - it's easier to get 2 then down to 1.. and still not that thick. Our Ikea Chair works well as a drying rack. I took the spirit of the suggestion in MC@Home. We caramelized some onions, fried some shiitake mushrooms, and made a toasted sesame vinaigrette. This was super tasty - we'll do it again tomorrow with the last bit of noodles (recipe makes over 500g of noodle batter with 1 egg) Last for 2 days they claim as long as it's vacuumed sealed.

Rye noodles from Modernist at Home with what I'm calling ratatouille pasta toping (tomato, zucc, red pepper, garlic, goat cheese) Really tasty!

Tonight Chutney Chickpeas with Tamarind My wife asked why Chutney - and you can see - it's very thick. I followed the recipe much closer this time. It's really good - I liked the last chickpea on better, but this is quite tasty. It's on page 380 of 1,000 India Recipes.

Almond Walleye with lemon butter shallot thyme sauce.. and mashed potatoes. I've never made this at home, costs about $30 for bigger piece of fish at local restaurant, and they put cream in their sauce.