SLB

On reflection, I probably would put frozen already cooked mushrooms in salad. Particularly if we're talking chopped salad. I like mushrooms. Basically I'm thinking, how is it gonna be bad.

For me, duxelles made with any ole' [edible] mushrooms and kept in the freezer perform fine in omelettes or pasta. The only thing I wouldn't do with frozen already cooked mushrooms is salad. That's just me, tho.

Great thread! I do the wet-crowded thing, but will try the toasting. I admit flabby and greasy doesn't bother me too much, but no reason not to up my game. I do worry sometimes that literally everything I cook has mushrooms as the dominant flavor note. Which I don't mind myself, but sometimes there are other people involved . . . . Anyway, I wanted to share a podcast episode I heard recently (from a great podcast on the natural world out of New Hampshire called Outside/In) on the Delicious Death Cap: http://outsideinradio.org/shows/ep48?rq=mushrooms And finally, amid the talk of the mushroom logs out back, beware of what an entrepreneurial 7-year old cub scout might do with a mushroom kit in your basement:

This is very helpful, your stated preference. I'll definitely wait for the sale. Black Friday is around the corner, I usually go hiking that day but I put the link in my e-calendar.

I know this is off-topic, but the shipping on these is . . . weird. The large (not largest) offset basting spoon is what I need, but damn.

I only eat pumpkin under financial duress. I remember them being 25 cents apiece 25 years ago when I was a graduate student. Admittedly, this was before "organic" anything, at least on the east coast; it was an regular ole' Farmstand. Anyway, my point is, that is the only thing I truly enjoy about pumpkin: it's cheap. However. I am still cheap, although no longer so broke, so this factor actually goes a long way!

Oh my goodness, I need that schupfnudeln so bad. Obviously a trip to Austria is in order . . . .

Rancho Gordos are outstanding! There are other good beans too, tho: Baer's Beans (It's easiest to get these if you live in Maine); Elegant Beans (fully set up for online ordering); and Purcell Mountain Farms (same). I also find the regular ole' mass-produced beans to be plenty fresh if you get them from grocers in neighborhoods where people eat a lot of beans. Mass-produced beans aren't going to taste as good as heirloom beans, but I just season them differently. The CI recommendation for canned . . . well, other than chickpeas, I can't really get behind that. I mean, I guess they're alright in a pinch (well, not the Green Giant ones. Those are terrible!). Admittedly, it's been several years since I used canned beans; but backalong they were definitely not notably superior to a dried mass-produced bean. Meanwhile, lindag -- there's a gigantic, wonderful bean thread of many years' wisdom: https://forums.egullet.org/topic/36312-cooking-dried-beans/?page=12

I will never again ignite some rum, or any other flammable liquid, in a small metal container that is not actually a pan and, most importantly, does not have a handle. Also, I will never again light anything on fire without closing the kitchen window, nice breeze be damned. I may never again light anything on fire at all, actually. I may stick to reducing to get the alcohol out. Let's just say, I made sure to say grace before that meal, when it finally happened . . . .

I use a paper clip.

I just ordered it from the library, it sounds like what I need this summer.

"Where's the beef from?" This might be limited to foodies under 40 . . . .

It sounds like it was a great trip!

Possibly this is another problem, but the gaskets on my daily-use pot get to where they're kind of melted in or something, at which point they don't pull out so easily. It's hard to imagine cleaning the gasket and filter every single day. Especially since I don't really clean it at all. And I agree with ranchogordo on the kettle-hot water. I just can't do all that before I have coffee.

Fascinating. DiggingDogFarm, do you take the filter and gasket out and clean them too??? My everyday moka is the tiny one and it tastes great. It is rinsed daily, but under no theory could it be considered clean. My larger aluminum moka pot is used infrequently -- less than 100 times in the 20+ years I've owned it -- and the coffee it produces has only ever been half-drinkable. It's kept much cleaner since I'm not going to put away the pot with coffee residue in every crevice. I totally thought the taste problem was that it was too clean! Hence my query about the stainless option -- I'm considering getting one because I thought it could manage to taste good clean, since I thought the point with the seasoning on the aluminum pot had something to do with the metal.

Thanks for the info. The specific advantage I'm interested in is whether it can make good coffee without having to be used every day. With the Bialetti aluminum ones, I've found that the taste is not great if it's used infrequently.

Resurrecting this thread for a quick q: I've only owned an aluminum Bialetti moka pot, and am considering investing in a larger stainless steel moka pot. Do the stainless ones need to be used frequently in order to produce a good flavor? I get why this is true for the aluminum pots, but I think of stainless steel as totally inert and thus not subject to improvement over time. Any thoughts on this?

I wouldn't mind, either, shew. My bean this week is RG bayo chocolate. I made the first half of the bag some time ago,and didn't love them, and I'm not totally loving these either. Kinda bland. But I've been curing that problem with some pickled onions added in as served. Which certainly works.

Yes, I mean to, but was kind of swamped yesterday. Will do. It's insane.

Yes. There are some on the other truck, also. .

Just yesterday I observed some seriously incompetent delivery dudes doing a horrible job with something like a thousand boxes, which I guess were scheduled for delivery to addresses near my office building. One hand-truck was piled high with amazon and Blue Ribbon (meal-kit) deliveries. mean piled and re-piled because everything kept falling over onto the ground until they finally took the job seriously of stacking strategically. The boxes were piled so foolishly, and fell over so frequently, I figured that everybody was overly stoned. It was ridiculous. But the real problem? Those boxes sat in the sunshine for at least 90 minutes while the delivery dudes figured out what they were going to do to get their actual job done. I kid you not, they were all over the ground when I arrived at my office at high noon, and I just kept staring at the catastrophe for the next hour and a half. In the photos, the Blue-Ribbon boxes have cooking tools as decoration on them. A poor novice-cook is gonna think s/he got sick from something they did.

I'm not worried about offspring either, but I don't have a lot of neurons to spare; all my surplus neuro-functioning has been allocated to alcohol. I'm not too sure about this lupini experiment. In fact, I think I might violate the first rule of my upbringing, and throw these things away. Which is a whole different thread, I know, I know . . . .

Folks, I bought some lupini beans some time back without realizing what I was getting myself into. What drew me to them was the reported high-protein content. I only accidentally looked at the strange directions on the package, which indicate five days of soaking with regular water changes. Then I googled, only to discover the lethal risk of not going through alla that. Sigh. So, given that I'm about to begin a multi-day prep for some dang beans; does anybody have a delicious lupini recipe that will make feel rewarded??? Also, any tried and true shortcuts on the prep would be totally appreciated.

Oh, I didn't even think of that (foolishly); I thought it was some twee thing. Perhaps this Fairway has a particular market need it's meeting, which of course I've got no problem with. I do wish the prices were more reasonable.

The goose prices are wild, but at least it seems like an adventure (of a sort). Admitting that I do not purchase food in this format ever, this photo (taken in good ole NYC Fairway) is the kind of food-form that makes me think the apocalypse is upon us: I mean. It's not like I haven't made a meal out of stir-fried onions and mushrooms. But. But. I mean . . . for five bucks???