Margaret Pilgrim

We were introduced to pain d'epices Fallot mustard at a chambre d'hote in Chalon where it was used in their vinaigrette. Superb!

BTW, weinoo, whatever method you used, your carrots and celeriac are beautifully "grated".

Good topic. We have gone on several mustard hunts. The Maille shop in Paris where crocks are filled with mustard on tap (classic Dijon, white wine, whole grain). The Fallot factory in Beaune, where we bought interesting safron infused mustard which combined with creme fraiche and butter makes a incredible sauce for scallops. But after many jars of both these and other premium brands, we now rely on Amora which is cheap and quintessential. What we've learned is that you need a good, strong classic mustard you can tweak yourself rather than proprietary seasoned blends, probably a good rule for most products..

Heh! Important to plan ahead. "Some years ago" I moved a lot of "stuff" to a row of cabinets that start at over 6feet. Nothing I frequently use, obviously, but quite annoying now that standing on a kitchen chair and from there onto the counter seems unwise. Would like to see my collection of Chemex coffee makers as well as tin lined charlotte and pudding molds if only to purge.

We have both a butler's pantry and a walk in closet pantry. Both are indispensable to us. Also mandatory, a big single sink, efficient hood/fan, natural ligh. Refrigerator WITHOUT water dispenser or ice maker in door. GAS stove. A DOOR that allows you to shut off kitchen and it sounds and smells. As described above, a pastry/pasta making work space several inches below counter height. in our case, a marble topped table in center of room works for me. Our kitchen is not new or chic but it works.

Love it! I often translate something into French and back to see if it still has close to intended meaning.

More info on these, please?

If only I could digitally print this bowl of soup I would be a happy camper.

Glorious! Cheesecake is my all time favorite breakfast food. At cheese chops in France, I always look for the cheesecake which they sell by the (generous) slice. Room service coffee and cheesecake = a perfect start to the day.

Yes, made them. Not in broth but served along side mugs of hot broth. 'This recipe, method, is foolproof although I needed to add more water to the dough.

+100

Flower rolls with hot chicken broth

@weinoo A belated happy birthday. Glad to see you celebrating well. Held up in town so arrived in country at dusk and rain. Had left keys in town. Aaaargh. No flashlight either; that was with keys, at mechanic's getting stolen catalytic converter replaced. Husband finally found stashed house keys and we were grateful for dry sanctuary and fireplace. But cooking beyond us -> jarred soup and grilled cheese sandwich. Grateful for small pleasures.

I go through at least 3 bunches of scallions a week. Grilled as a vegetable, in salsas, chopped over cooked dishes, certainly ranch-type dressings like Momofuku or as BD suggests upthread Howard's creamy dressing. I toss the julliened greens over lots of plates for color and flavor. ETA most favorite use = in stir fry of pork or beef tossed with Shanghai noodles.

You don't need any machine to make this dough. Hot water dough comes together easily, then given an hour rest rolls out beautifully. Especially for a small (household) batch. Maybe try half a recipe to get the feel of it.

Need for a fast, very early plate before skipping town. Calamarata pasta with fresh tomato/guanciale/red pepper/pecorino

I suppose it was his experience as a seller of roast meats at a back country street market. Perhaps his expat clientele had definite tastes. In a small village, a few voices can seem like a majority.

Big green salad followed by chicken marsala

I thought so at the time, but it made him so happy.

Lament: how I wish I lived in country Europe where I could buy rabbit parts since I am the only rabbit eater in the house. I remember with a smile buying a roasted leg at a street market in Haute Provence. The seller said, '"Ah, you are American!" "How do you know?" He answered with a big grin, "Because the English don't eat bunnies".

Shishitos Ravioli nudi, sage butter, guanciale

Nice portion size

@Duvel Please tell us about the dumplings.

It should be made with belly but I used on-hand shoulder.

While I love simple grilled rabbit, I have enjoyed two plates so memorable as to stay with me for several decades. One at San Francisco's Delfna during its early days, described by our waiter as the only one portion available, and before he could continue, I blurted out, "Mine!" The second was at Eric Frechon's eponimous restaurant in Paris, before he became a 3 star cheff. Again, the last portion. So these Italian and French braises were essentially "leftover" from the night before, and both benefited well from this stay. Altho I'm the only one in our house who eats bunny, I really need to git me a rabbit.