Diancecht Posted April 13 Share Posted April 13 spanish-style lamb stew; green salad with vinaigrette; fruit salad. this recipe features homemade chicken stock and some rioja. 1 Quote Link to comment Share on other sites More sharing options...
cinghiale Posted April 13 Share Posted April 13 On 3/19/2025 at 10:27 AM, StephanieL said: N synthesized a few recipes to come up with a Spanish-esque stew with cod, fresh chorizo, RG Christmas limas, cabbage, tomatoes, and green olives. Beronia Crianza 2023 Rueda verdejo to drink--I picked it up at The Spanish Table in Berkeley for a good price. I visited The Spanish Table today - it’s a terrific store. Thanks for mentioning it, Stephanie. The staff is very friendly and knowledgeable, especially the woman who runs the wine program, which takes up the back half of the shop. Extensive selection of Spanish and Portuguese wines, including a wide range of sherries, vintage Riojas and ports, as well as Spanish vermouth. The coolers were in the process of being restocked, but I did manage to snag some boquerones. Awesome array of tinned fish, jarred olives and Spanish spices. They also had a lot of paella pans on display. I also noticed 20 l olive oil “boxes” for like $350. Might be a good investment these days. Everything in the store is apparently available through their website: The Spanish Table 2 Quote Link to comment Share on other sites More sharing options...
voyager Posted April 13 Share Posted April 13 Note also their (Spanish Table) branch on inner Clement Street, San Francisco. My go-to for sherry vinegar. Quote Link to comment Share on other sites More sharing options...
small h Posted April 14 Author Share Posted April 14 Post-seder cleanse. Tuna salad in an avocado section and vegetarian caldo verde with ramps. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted April 14 Share Posted April 14 baked pork chops potato salad with spring onion and capers broccoli with garlic, lemon, and chilies 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted April 14 Share Posted April 14 Leftover Alubia Blancas with cod fillets en papillote and sauteed Swiss chard. Chocolate-covered macaroons and K for P rainbow cookies for dessert. 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted April 14 Share Posted April 14 My sister's eggplant parmigiana and purchased meatball (Costco). 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted April 15 Share Posted April 15 On 4/11/2025 at 11:02 PM, small h said: Guess I need to go down to USGM. I see ramp matzo brie with schmaltz in my future! 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted April 15 Share Posted April 15 (edited) Dupe post. Edited April 15 by bloviatrix Quote Link to comment Share on other sites More sharing options...
maison rustique Posted April 16 Share Posted April 16 Porotta topped with bacon, eggs, cheese and tomatoes. Quote Link to comment Share on other sites More sharing options...
small h Posted April 16 Author Share Posted April 16 Broiled swordfish (with thyme from my window garden), and potatoes, ramps and pot cheese. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted April 16 Share Posted April 16 Remembered I had this in my pantry, from Sonoko Sakai: So I made a full batch of curry roux bricks. Which allowed me to make: Pork curry rice. Pork shoulder, red bell peppers, onion, ginger, garlic, Korean sweet potato, carrots, house-made dashi, curry roux. Over koshihikari 100% milled white rice from TRF. 2 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted April 16 Share Posted April 16 Possibly it's the lighting, but your rice has a glowing translucence at the edges. (Rather like our attempts to photograph me for my online passport renewal. However we arranged the lighting, the top of my head had this glow. I submitted the least glowing pic, and they took it. You're not the only one to have reason to be cheerful on that count.) Quote Link to comment Share on other sites More sharing options...
MitchW Posted April 16 Share Posted April 16 49 minutes ago, relbbaddoof said: Possibly it's the lighting, but your rice has a glowing translucence at the edges. Have you tried the rice from The Rice Factory? It really is special. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted April 16 Share Posted April 16 7 minutes ago, MitchW said: Have you tried the rice from The Rice Factory? It really is special. Based on your strong previous endorsements, I'm pretty sure I have. I'm unable, though, to recover immediately from either memory or my records what I've had. Nevertheless, I've not achieved the glowing short-grain perfection you have. (I've misspent my youth perfecting my basmati.) Quote Link to comment Share on other sites More sharing options...
MitchW Posted April 16 Share Posted April 16 5 minutes ago, relbbaddoof said: Based on your strong previous endorsements, I'm pretty sure I have. I'm unable, though, to recover immediately from either memory or my records what I've had. Nevertheless, I've not achieved the glowing short-grain perfection you have. (I've misspent my youth perfecting my basmati.) Pretty easy with a Zojirushi rice cooker! And making sure the rice is well-rinsed. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted April 16 Share Posted April 16 55 minutes ago, MitchW said: And making sure the rice is well-rinsed. That I do. Were I religious, that would be mine. I totally understand the importance of the clarity of the rinsing water. I've no rice cooker, though. Neither of my galley kitchens -- NY or Cambridge -- have the space, and I always figured if generations before made rice well with pots on stoves, so can I. After 3 decades I have my basmati down, and hope in the next 3 to get my short-grain down as well. If I fail, I'll get a cooker. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted April 16 Share Posted April 16 While on the subject of rice cookers, it seems to ignorant me that so much depends on the rice itself that timings, etc., depend crucially on that. Sticking to what little I know, I gauge my basmati by the number of rinses it takes to get the rinsing water clear and slightly adjust cooking times accordingly. With rice, as with eggs, 30 seconds here or there can be unpleasant, and a minute deadly. A rice cooker seems to have preset timings, so how do those of you who use one adjust for the nature of the rice? Quote Link to comment Share on other sites More sharing options...
MitchW Posted April 16 Share Posted April 16 1 hour ago, relbbaddoof said: A rice cooker seems to have preset timings, so how do those of you who use one adjust for the nature of the rice? The rice cooker is smart, and so adjusts the timing. I believe it's called (or marketed as) fuzzy logic, or something along those lines...https://www.zojirushi.com/app/product/nszcc Quote The Neuro Fuzzy® Rice Cooker & Warmer features advanced Neuro Fuzzy® logic technology, which allows the rice cooker to 'think' for itself and make fine adjustments to temperature and heating time to cook perfect rice every time. And as AI might tell you: Fuzzy Logic: This technology uses sensors and algorithms to monitor the cooking process and adjust temperature and time based on the rice type and its moisture content. Quote Link to comment Share on other sites More sharing options...
MitchW Posted April 16 Share Posted April 16 (edited) I might add that I tend to be a tad anal when I make rice; that is, I weigh the ingredients - both the rice and then the amount of water necessary to cook said rice. Including adjusting for how much water is retained by the rice after its many rinses. Edited April 16 by MitchW Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted April 16 Share Posted April 16 I don't mind that you're smarter cook than I -- that's a given -- but I won't yield my mind to my rice-cooker's AI. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted April 17 Share Posted April 17 2 hours ago, MitchW said: I might add that I tend to be a tad anal when I make rice I might add -- and, heck, I will -- that you can't be too "anal" when it comes to rice (or, as I said above, eggs). Small carelessnesses at the start give huge differences at the end. I salute your anus (and I mean that in the best possible way -- your attention to detail). Quote Link to comment Share on other sites More sharing options...
MitchW Posted April 17 Share Posted April 17 4 hours ago, relbbaddoof said: I don't mind that you're smarter cook than I -- that's a given -- but I won't yield my mind to my rice-cooker's AI. Then you’re obviously not preparing for the future. Or maybe even the present! Quote Link to comment Share on other sites More sharing options...
maison rustique Posted April 17 Share Posted April 17 I subbed blue cheese for the Parm and used my own pecans and freeze-dried blueberries. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted April 19 Author Share Posted April 19 Ramp/scallion vichyssoise with slivered fava leaves. Seared scallops with jalapeno/red onion/soy relish. 1 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.