I adjusted my brisket recipe after shifting away from sous vide (using a combo of instant pot and baking). They only have point cut at my Whole Foods, so next time for point cut will have to go to the Jewish supermarket near us.
The portrait, as part of the @pinkarmchairportraits . The exhibit may be shown again in the future, with the painting by @benfinepainting and more footage from the interview with @trismccall_nj . It is really an honor for someone to do your portrait. Its like a voodoo doll of empowerment.
Another day another restaurant asking me how I want my burger and after asking for it medium rare, it comes out basically well done. Why do restaurants continue on with this ridiculous fiction?
I bought the newly translated version of this book, and I think it is actually a bit of revisionist history? A few months ago I bought a 6th edition in Italian from 1939, and parts of it read more like a general cookbook (including Sauce Aleman) and also a tomato-less bolognese sauce. The bolognese in this version is featured prominently in the first section and has a teaspoon of tomato paste in it. They do say that they revised this version to remove some recipes not of Italian origin. But if the tomatoed version of bolognese came after 1939, and cooks back then were making Sauce Aleman in some regions, then doesn't that make Sauce Aleman part of Italian cooking? I bought this book mostly to just have a reference so I wouldn't have to open my 1939 edition, and I'll probably continue to do that. But, in a sense, a cookbook either should want to be a reference for new modern cooks OR be a reference to the past, and can't be both. (The original bolognese recipe in the 1939 edition, which is only attached to the tortellini bolognese recipe, also features lamb's brain and egg yolks! So, this new version which tries very hard to say it is taking from the original 1929 version (which has half has many recipes) is very much an instrument of the modern history-washing Italian viewpoint. I'd be interested if someone has a version of the 1929 version to see if it has Sauce Aleman and Hollandaise - or see if the bolognese recipe has even a teaspoon of tomato paste.
The first potato sprouts! I had almost given up on these guys. Because I didnt mark down which potatoes were which though I dont know which potatoes these are. Either French Fingerling, Pinto Gold, or Canela Russet. Hopefully the other two bins will start sprouting soon.
A friend asked me what constitutes good art. I have a real answer to the question, which I may post a bit later. But I wanted to highlight the first part of the answer I gave him, which is that people use relativism as a tool for class stratification, by robbing artists without means from being able to use even their artistic talents to pull themselves up by their bootstraps. I think it is a very timely observation given how the music industry operates in the age of social media. Something to think about when talking about relativism.
Made sopresine the other day. It was not a total victory, will give it another shot. I need to try giving the pasta time to dry, to see if it holds its shape better. But just trying to find dumpling style pasta shapes to make by hand.
