Chimayo Joe

I've never had Colavita pasta. I buy quite a bit of Private Selection and De Cecco but haven't had De Cecco bucatini. Private Selection is what I usually get, but the supermarkets here carry some shapes in De Cecco that I like but haven't seen in Private Selection--rotelle and larger than typical rigatoni. I have some De Cecco cavatappi and penne rigate in my cupboard now, too(along with a lot of various Private Selection.) De Cecco might be a little firmer, but I can't really say that for sure, could just be cooking time variation. I'm generally happy with either brand. The other brand I buy most often is Barilla, but just their ditalini and mini penne for soups.

Kroger affiliates carry bucatini in their Private Selection store brand, at least my local stores do. Private Selection pasta is bronze cut and imported from Italy. It's my "go to" pasta brand.

Never made it, but Serious Eats is fairly reliable. https://www.seriouseats.com/spicy-spring-sicilian-pizza-recipe

ATK picked the Zyliss.

Yeah, that's the general style that I like. Round holes, square holes, rectangular holes--I doubt that would matter to me.

I don't know what's state of the art, but I like mashers that squeeze the potatoes through holes. OXO and Zyliss make that style in stainless steel. The one I have now is nylon/plastic from Pampered Chef (I don't think Pampered Chef sells it anymore.) Before that I had a cheapo masher of that style made out of metal with some coating that flaked off.

I happened upon this website while poking around the web. Seems there are many more names for vesuvio. And judging by playing around with the search function there, just about every pasta I've ever heard of has many names. http://pasta.lamantin.com/eindexd.php?pm=2n6913670323640

Yes, it looks very similar. I did run across a blog comment from someone in Italy saying that trottole may have more rings and a tighter spiral than vesuvio, but I'm not sure that's accurate. I like the general shape, and it's something I'll buy regularly, whatever the name or variation.

Trottole is the newest shape to me that I've found that I really like. Kroger affiliates sometimes have it in their Private Selection brand. https://www.kroger.com/p/private-selection-italian-trottole-macaroni-product/0001111009011

What book do you have that you don't like? I have several Indian cookbooks. Some are general (but not divided into regions), and some are books focusing on specific regions. Some are vegetarian, and one is vegan. A couple of large general ones I like are 660 Curries by Raghavan Iyer and 1000 Indian Recipes by Neelam Batra. Those cover a lot of territory and often(but not always) say what region the recipes are from. There are no photos in either of those books. Here's a link to a book divided into regions. I don't own this one and haven't cooked any of the recipes. Lots of photos and a wide range of recipes. Access to the complete book is at the link (and it's also available from Amazon.) I'm a little surprised that a publisher gives that much access to the content of their books, but most(maybe all) of their books are that way. http://www.annesspublishing.com/mint_pageturn/excite/preview/891846526

I got more at Walmart a couple of days ago. True, not much pecan in them. The other thing I notice is how fragile these cookies are. I don't think I've ever bought packages of cookies that had more broken than these.

Yep, i was at a couple of supermarkets today. Safeway didn't have them, but my Kroger affiliate did. I got the only package they had, and it is disappearing fast.

I had looked for those several times since the post about them. Finally found some today. They are very good. I can see myself buying those regularly.

I wasn't aware of that Prime feature. There are several more cookbooks(and thousands of other books) available. I got the Saveur book and 5 more cookbooks free. Nice.

It's okay. Not something i hate. I'm pretty finicky, and I can eat it. If you decide to try it, before you cook it, rinse it then rinse it some more and when you think you've rinsed it enough rinse it some more.

I buy Kroger pretzel & peanut butter nuggets occasionally. Not enough peanut butter in those to suit me, but I haven't gone searching for something better.

Just tried Kroger's Private Selection Chicken Tikka Masala Ripple-Cut Kettle Chips. The spices overpower the potato flavor but I don't care. These are good.

Here's a web archive link. https://web.archive.org/web/20201210062713if_/https://www.washingtonpost.com/food/2020/12/09/best-cookbooks-2020/

Yep, I've had Opals. They're good. I haven't had them enough to know how consistent they are, but what I've had were good. Fujis and Honeycrisps have been my "go to" apples for consistency, but they've been hit and miss for me recently.

In-N-Out fanaticism baffles me, too. It's a decent fast food burger, but it has no pull on me.

Never been a fan of farfalle, and more recently I've discovered I don't like trompetti. I like ridged tube shaped pastas, rigatoni probably being my favorite of those. Linguine is my long strand pasta of choice, but I like all of those pretty well including bucatini and angel hair.

You know what you're doing. That looks great. Here's another recipe with youtube video. No garlic salt. Similar to your ingredients except it used ground chile instead of pods. https://santafeschoolofcooking.com/Recipes/Archived_Recipes/Carne_Adovada/

This one? https://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html it looks like it would taste great but I wouldn't call that New Mexican carne adovada. Strange ingredients for New Mexican cooking which tends to be very simple. This recipe is what New Mexican carne adovada is: https://www.realfoodtraveler.com/carne-adovada-recipe-from-rancho-de-chimayo/

Been to Mary & Tito's many times. It's been several years since I've been to Albuquerque. Mary & Tito's would be my first stop when I get back there.

Carne adovada. That's my favorite New Mexican food of them all.