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Yasmin’s birthday, probably have 18 Salmon rilletes on crostini White bean spread too Mustard pickles Chitarra with mussels in red sauce Roast chicken Sous vide beets Cabbage Thoran French lentils with mustard from Ghent

Just like sweating vegetables..bring them up to heat delicately and let them cook a bit without taking on any color

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Hey, if anyone’s local I have a scrim here in Brooklyn that you can have. Not interested in shipping it though https://www.adorama.com/glrpsc3962k.html

Stropazetti with neonata Spare ribs with herb sauce Red beans with pork confit and white rice Peppers and onions Cole slaw

I managed a private placement; those pots will live to fight another day!

Well, I’m downsizing/moving overseas. I’m getting a small pied a terre in nyc attached to a pretty well equipped kitchen so I want to try to find a new home for some redundant kitchen equipment that’s pretty large format. Everything is well over twenty years old and good shape inside the pans...

Haven’t had white port in an awfully long time; thanks for the reminder!

Apps Chopped liver Charoset Horseradish Primi Green soup Secondi Roast chicken Mollys kugel Crisp tender asparagus and carrots Braised leeks

Worth posting a link to Proust methinks! https://www.dailygood.org/story/2136/the-madeleine-excerpt-from-remembrance-of-things-past-marcel-proust/ Here’s an excerpt, the whole thing doesn’t take that long to read No sooner had the warm liquid, and the crumbs with it, touched my palate, a...

Try these guys https://www.catskillcraftsmen.com/store/p112/Perfect_Pastry_Boards_%2813991%2C_13901%2C_3265%29.html

I can’t tell you how many edits I’ve made to menus I post here. That’s kind of the point, it’s like a scratch pad you can edit at will

Jovidah, just read a review of this book, gonna buy it https://www.amazon.com/Misunderstood-Vegetables-Sunchokes-Rutabaga-Eggplant/dp/1682688038

Ahh, I have an older one

In American English Swedes are called rutabagas. @volta87 don’t be afraid of using even the thinnest gyuto on hard vegetables. Bones are a different story but turnips and squash won’t damage these knives as long as you don’t twist the blade. And despite the snarky comment, like lots of...

These mizuno tanrenjo are classic Japanese blue steel knives. I don’t think they get mentioned as often as they should. You can upgrade the handle if that’s your preference...

@M1k3 Strop on a dish towel? That’s a new one for me. You cover a hard flat surface with it? I’m gonna try it out

Tomato and mustard tart Mushroom risotto Moulard Duck breasts served simply Toor dal with tamarind Brussels sprouts Orange and black olive salad

Next time you’re in a restaurant with French fries in front of you, douse them in worcestershire sauce. Old time nyc Irish bar staple.

I have an anova steam oven and love the recipes in their app. So, yes, I have!