Rickbern

Came across this, a musical homage to the ubiquitous matzo pizza

My vote is the lack of rain that’s plaguing the Panama Canal is affecting the banana crop this year. Pure speculation though.

I’ll chirp in with a lunch idea… I always made sausage and broccoli rabe sandwiches on baguettes for my kids when large groups were involved, always a hit even with kids who were new to bitter flavors another one that was popular was swordfish salad with onions capers celery and mayonnaise. Could obviously substitute tuna in cans instead also did pate with gherkins and mustard or thin sliced tenderloin with arugula and pickled onions, sometimes three together. Always on baguettes. I never shied away from trying to introduce teenagers to more sophisticated food. Upside is they kept coming back for dinner as they got older

I’m not the only one who breaks out a clay pot on Valentine’s Day? Here’s clay pot braised mushrooms and tofu with a side of pork tenderloin. If my beloved hadn’t have broken her elbow (surgery is today) it would have been a little more festive, but she appreciated it all the same!

I put Dill in a plastic container with some water and plastic bag too, but the shelf life is more like cilantro I started storing used scallions over by the window in a glass with an inch of water to cover the roots, and dag gonnit, it started growing. Amazing!

I have no direct experience with them but there are stones on that truck. I bet he has a tormek too though https://ny.eater.com/2024/1/23/23565696/green-point-knives-knife-sharpening-truck

This guys in Lisbon. I got the sense most of his customers were restaurants

Bruce aidells wrote a book called the great meat cookbook that is not exclusively about stews, but there’s a fair number of stews in there. He’s got a fairly comprehensive introduction James Peterson has two books, one is called “cooking “ and the better one is “essentials of cooking” that are general but they have information about stews that is kinda valuable. Ditto Jacques Pepin. my sentimental favorite is to recommend Paula wolferts clay pot cooking, but that’s a bit of complexity not everyone will relish. it’s funny, there must be 47 books written about soup for every one about stews. my simple advice? Focus way more on the initial browning step than you think you need to. When they say don’t crowd the meat, listen! I always brown in a carbon steel skillet or two and then transfer to a pot (often clay) to do the slow cooking part of the recipe. oh, and make your own stock. Don’t ever buy stock.

Around here (nyc) pork CHOP Milanese is a pork chop that is butterflied open like a book and pounded thin. That’s probably what you’re getting. It’s always just breaded and fried like this. https://recipesorreservations.com/2012/03/05/veal-milanese-old-school-italian-recipe-still-makes-the-grade/

Can’t decide which of those recipes sounds better, but I’m gonna try one this week. Maybe the vindaloo. Or perhaps the chicken. //sigh, maybe I’ll make both. Thanks for the inspiration!

Artichokes peas and potatoes. There’s a related recipe where you use red meat instead of the potatoes something like this https://www.mymoroccanfood.com/home/artichoke-tagine-with-peas-and-preserved-lemon-vegan

I think the only advantage of unglazed is that it makes the food taste better! but on a serious note, that Japanese tagine seems sort of shallow compared to the Moroccan style. There’s a fair bit of liquid to enclose in a lot of tagine recipes.

I’ve found this one pretty good. It’s 4 bucks on kindle and the recipe for kamama chicken is banging. It’s really written with a home cook in mind. She’s not quite the purist that Paula Wolfert was, but lots of the recipes are interesting. There’s also a Monkfish tagine with apricots, dates & fennel that I’ve made repeatedly Casablanca: my Moroccan food by Nargisse Benkabbou https://www.amazon.com/gp/product/B078W64Q4J/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I have that Prune book too. Never cooked a ton out of it but the recipe for canned sardines, gherkins and hot mustard on triscuits was a real keeper, worth the price of the book. I’ve made a ton of variations on it but the mustard and the pickles never vary i was friendly with lots of NYC French restaurant people, used to celebrate Christmas with them every year. Nobody in that crowd would have ever served foie gras on anything other than Pepperidge farm white bread, and I thought they were right.

I made this once and thought it was delicious, but then again, I think that about lots of monkfish recipes. Iirc, I used yellow pepper instead of red, much prettier https://www.foodandwine.com/recipes/spanish-braised-monkfish