cdh

And didn't one of the old school food writers do a whole book on bialys and the people who brought them to America? Mimi Sheraton or Florence Fabricant or somebody of that stature and vintage. I seem to recall hearing Terry Gross do an interview with the author back when I was listening to the radio during the hours Fresh Air was on the air...

I was in NYC for the first time since the plague hit a couple of weeks ago and went down to Kossar's for bialys and bagels. The temple of the bialy was topping theirs with some tomato paste stuff and not onions. I'm still weirded out by that. Pretty good, but not the old standard.

I've already got the coffee atlas... but couldn't resist the José Andrés book.

Something fun I did with it once is make the syrup, then throw some water kefir grains into it, and let them slowly convert the sugar to acid enough to flip the color.

That stuff is fun and tasty. Have you noticed that it doesn't get the bright pink color unless you acidulate it? If you just extract the juice from the leaves into a syrup it is murky green/brown. Add a bit of citrus juice or citric acid and it flashes over to pink.

Mitch- Have you run acid through it to descale? Or is the problem obviously not related to water making its way through the tubes?

Does anybody have any experience with Seedlip and its relatives in the non-alcoholic but distilled genre? The idea seems interesting, but I've not taken the plunge because I can't imagine them having any body or mouthfeel... Clarified herbal teas are unappealing.

Also, for everybody who doesn't work on the literal Wall Street, "Wall Street" is easy shorthand for "the financial services industry". Most of New York's "Wall Street" (that hasn't jumped across the river to Jersey City or up to Connecticut) is in midtown now anyway... the only relevant things near literal Wall Street are NYSE (which is on Broad Street, anyway) and the offices of a few of the traders who hold seats there. Perhaps we might want to talk about the tax advantaged status of owning great swaths of midwestern farmland now, and how it has become an asset sink for risk averse fincancial managers.... Wonder why Bill Gates owns as many acres there as he does, no?

Sad news. He was great at hosting the tea tasting and evaluation threads. I learned a bunch from all of them that I'm putting to use in my purchasing and drinking today. His in with the Cultured Cup folks provided lots of interesting stuff.

I noticed on my last trip to Aldi that the prices on dry goods seem to have returned from the brief bump. The crackers that used to be $2.95 then jumped to $3.45 after being gone for a month or so, are plentiful and back down to $2.95 as of yesterday.

I'd read that there were DiFara expansions in other places in the works... hopefully he had worthy apprentices to handle the new ventures.

I don't mind that at all. Owning a Lelit has subjected me to the single point of English-speaking service in the US, and its surly employees... Breville seems more CS oriented. I won't miss having to supplicate certain surly New Jersey guys for information that they have a policy against divulging... like measurements for parts. (btw, I'm not happy to pay a 10x markup for stupid stuff like o-rings and gaskets... but certain surly "no measurements" policies did inspire me to get a caliper and take my own damn measurements and go to the hardware store.

Rao's has always been crazy expensive for pasta sauce. In NYC in the 90s, good old Classico was going for like $3... and Rao's was asking $9. Only in the past year or two when their stuff started turning up in Costco did their multiple drop... but they've always been the expensive brand. This is a return to normalcy. Account for inflation, and they should be at $20 if their historical performance is an indicator of what people will pay.

Are you using one of those water purifier setups that has a long UV bulb inside a quartz tube inside a sealed and non-seethrough housing? UV generally is pretty scary... it is not visible, but if you look at it without eye protection you can wreck your retinas really quick...

Looks like shwarma to me... gyro meat is usually more homogenous and without distinct stratigraphy. I think Liuzhou's Chinese respondents should get partial credit for their Brazil answer... from 12 time zones away, that totally looks to be in the same ball park as rodizio. And editing to add that the little thing under my avatar that says Philadelphia area is actually correct, so that is where I'm located.

Usually you can get them in multiple formats, everything from Kindle to PDF. Use what makes you happy. And there is no subscription involved here. The ONLY thing the Humble Bundle people sell as a repeating subscription is a video game of the month thing. They don't make you sign up for that to get this.

Here's an interesting bundle of books that can be had pretty cheaply... https://www.humblebundle.com/books/calculating-chef-chronicle-books-books?utm_campaign=07_0562&utm_medium=paid&utm_source=facebook&utm_content=2022_calculatingchefchroniclebooks_msrp&utm_term=2022_calculatingchefchroniclebooks_book_bundle_desktop&fbclid=IwAR11C2cOmFdWuseqyx88Tuuu29PAbHalLLUuQx1U9_ODaM8TLhk34DivPjA Season: Big Flavors, Beautiful Food One Pan, Two Plates Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough A Table: Recipes for Cooking and Eating the French Way Flour: A Baker's Collection of Spectacular Recipes American Sfoglino Once Upon a Chef, the Cookbook The New Homemade Kitchen Glorious Pasta of Italy Mastering Art of Chinese Cooking Ruhlman's Twenty Sausage Making Model Bakery Cookbook Bar Tartine Heirloom Beans Baking with Less Sugar Zingerman's Bakehouse Saveur The New Comfort Food Pasta by Hand Muffins and Biscuits Mango & Peppercorns Country Cooking of France Grilled Cheese Kitchen Flour, too Huckleberry Lavash Art of the Slow Cooker Josey Baker Bread Vintage Baker Noodles Every Day

Are the prepped proteins at Costco regional rather than national? I don't recognize that lamb shank purveyor. My Costco in PA has had 2 types of lamb shanks, both very tasty. Here they're all branded Ruprecht's... the most often available is the mint/rosemary... every so often they did a moroccan spiced version too... though I kinda think the mfg regretted doing that since subsequent batches of mint/rosemary had a distinct cumin tinge to them, as if the Moroccan spices sunk into the cooking vessels and wouldn't leave.

Sad news. I'll miss his diligent upkeep of the ebook bargains thread.

Maybe widen your horizons to fusili bucati as a possible shape for your purposes? Hollow like bucatini and such, but shaped like telephone cords.

Got any more details on what it is like? Is it sweet tea that had yeast thrown into it? Is it grape juice that had tea leaves thrown into it? Is it wine strength? Is it beer strength? What is the source of the sugars that are converted to alcohol, since tea doesn't have any? Is it a derivative of the Mike's Hard Iced Tea kind of commercial products? There is a whole giant range of possibilities floating through my mind, some more appealing than others. Using tea as an adjunct to wine grapes to fill in what they didn't pick up from their terroir is an interesting idea... A riesling that doesn't have enough structure to be interesting could be infused with a greener oolong that brings the lilac and orchid notes maybe? Plenty more unpromising grape opportunities that might be saved by infusing them with some tea... But I have no idea if that is what you're taking about...

I've got: Sansaire CSO IP Paragon magnetic hooks from direct eG enablement... perhaps other stuff too.

Have both of them... and they're definitely great!

They bought the local big industrial bakery a few years back... Grandpa Stroehmann was overtaken by the Bimbo in the Philly burbs...

I paid about $1.70/lb... Have made some delicious pate this week by adding some bacon grease, caramelized onions, eggs, cream and wine to pureed raw livers thensous viding it in a jar at 155F...