NY-14 Rep. Alexandria Ocasio-Cortez had a virtual townhall on Friday and had this to day about President Biden and the administration: [USA Today]
“One thing that I will say is that I do think that the Biden administration and President Biden have exceeded expectations that progressives had,” Ocasio-Cortez said during a virtual town hall. “I’ll be frank, I think a lot of us expected a lot more conservative administration.”
Ocasio-Cortez, a vocal member of the progressive wing of the Democratic Party, also said Biden’s willingness to collaborate with more progressive members “really impressed” her, and despite areas of disagreements, the administration’s conduct has been “not just in good faith but active incorporation of progressive legislation,” Ocasio-Cortez added.
“Biden announced that he plans to cut emissions by half by 2030,” Ocasio-Cortez said. “I don’t think it’s an exaggeration to say that two years ago it was almost unthinkable to think that Joe Biden would be making an announcement like that.”
During the campaign, Biden set a goal of zero emissions by 2050, so the half by 2030 target isn’t an “unthinkable” acceleration of the stated timetable, IMO. But it’s true the needle has moved on party consensus for seriously addressing climate change. Good!
In personal news, I got stung by something on Friday. I think it was a horsefly; one was allegedly seen leaving the scene of the crime. Had a nasty reaction to it, as I often do when bitten by venomous insects or arachnids. I probably should not live in a swamp, but here I am.
Yesterday, I did a shopping run and then loafed around, keeping the affected arm elevated and taking Benadryl to address the symptoms. I watched two bad movies on Netflix: “Stowaway” and “Crimson Peak.” Neither is recommended. “Stowaway” in particular was a pity because the actors are really good and deserved better material.
Recommended viewing on YouTube for those who enjoy cooking shows: “Buon-A-Petitti,” which features an Italian grandma living in New Jersey who cooks traditional Italian meals for her apparently very large family. Also, “Pasta Grannies,” which is a series about grandmas (and a few grandpas) making pasta from scratch and a variety of sauces, mostly in Italy.
I find these shows comforting in a similar way that the Great British Bake-Off episodes are comforting, or at least were in the old days before Mel, Sue and Mary Berry decamped, then Sandi left, and then they brought in the weird, awkward, vaguely creepy guy.
It’s a rainy morning in Camp Swampy. I’m making a blueberry pie since blueberries are in season and I picked up a vast quantity of them yesterday at a produce market. I’ll update the post with a photo of the pie when it comes out of the oven.
I believe this will be my first blueberry pie. I’ve made blueberry cobbler many times but never a pie, at least not that I recall, and wouldn’t that be something a person would remember? The mister does most of the baking around here.
Anyhoo, the recipe I’m using advises bakers to let the pie cool for a full three hours before slicing to give it time to firm up. We’ll see how that goes. How’s your Sunday going?
Open thread!
ETA: Ta-da!
Ken
If the problem with the pie is that cooling time equals waiting time, you could make a smaller blueberry tart just to tide you over until the main pie is ready.
Icedfire
You mean you don’t enjoy watching a paler version of Uncle Fester say vaguely uncomfortable things to the bakers?
Betty Cracker
@Icedfire: LOL! Perfect description!
Fair Economist
I don’t think I’ve ever had a dessert survive untouched for a multihour cooling time. I’ve made very few that were supposed to get it, but still
The most recent was a store-bought apple pie that was supposed to cool two hours. It made it 45 minutes before my mom cut in. It did indeed slump, but as my mother said ‘it tasted just fine!’
WereBear
RE: pies, both cobbler and a lattice crust creates thicking pie filling. You want to vent that steam as much as you can. Plus, this prevents boilover and a sticky mess on the bottom of the stove.
Betty Cracker
@WereBear: I did a lattice crust. Should be done soon!
NotMax
Blueberry applesauce, anyone?
Dorothy A. Winsor
It’s amazing how comforting even predictable shows about food can be. I confess to watching Hell’s Kitchen–or really listening to it while I play spider solitaire. It’s mindless and soothing.
I hope everyone has watched Stanley Tucci’s “In Search of Italy.” That was a food show, but connected the food to culture in interesting ways. Also it’s set in Italy so that was gorgeous to watch.
SiubhanDuinne
In the olden days, there was a trope that housewives put their freshly-baked pies on the windowsill to cool; some passing hobo or small child or husband would smell it, see it, and swipe it; and the housewife would have a conniption fit. If you did that, it would probably get stolen by a gator or an egret or something.
I hope your arm heals fully and fast.
TaMara (HFG)
@Dorothy A. Winsor: Loved In Search of Italy, happy there will be a season 2
@WereBear: I’m big on crumble tops. So much so, I make more crisps than pies.
debbie
@Dorothy A. Winsor:
I still watch GBBO reruns on PBS, even though I’ve seen them tens of times. I may know the outcome, but I still enjoy the journey.
tom
One of my favorite YouTube cooking channels is Kenji Lopez-Alt’s. He’s very personable, and very undogmatic.
SiubhanDuinne
@Dorothy A. Winsor:
I’d play spider all day long if I weren’t afraid of losing what remains of my self-respect.
debbie
@TaMara (HFG):
Me too. I often make just a ramekin’s worth and bake it in the toaster oven. Crisp on demand!
Betty Cracker
Post updated with pie photo. Looks a little clumsy, but it smells amazing!
TaMara (HFG)
@Betty Cracker: You didn’t ask, but full strength Tea Tree Oil is my go-to for stinging critters. It takes the itch/reaction out almost immediately. Except for bee stings – then I use the baking soda poltice.
Tea Tree Oil
TaMara (HFG)
@Betty Cracker: Looks amazing!
tom
@Betty Cracker: looks delish!
MagdaInBlack
@Betty Cracker: It looks beautiful ?
Eta: Got ice cream?
Dorothy A. Winsor
Wow, that pie looks delish.
Betty Cracker
@TaMara (HFG): Thanks! I’ll get some. I get bitten a lot, so it’ll come in handy. :)
@MagdaInBlack: Yes — vanilla bean.
NotMax
@SiubhanDuinne
Or … Satan?
;)
NeenerNeener
“Stowaway” is an unnecessary and not very well done remake of “The Cold Equations”. There’s nothing original on Netflix right now.
eclare
Agree with you 100% about GBBS, that guy is creepy, and Mary Berry was irreplaceable. I may start Bridgerton today, I’ve heard that there is a lot of eye candy!
MattF
My mom was a lousy cook, so farmer’s markets were my introduction to how various fruits (and vegetables) are supposed to taste, as in ‘not from a can’. Blueberries, peaches, blackberries, strawberries…
MagdaInBlack
@Betty Cracker: Perfect ?
Jeffro
to my amateur pundit eyes, Biden sure looks like he’s been putting forth about as much of the Warren/AOC/’Green New Deal’ agenda as possible (and in doing so, keeps redefining what’s possible on a weekly basis). Go Uncle Joe!
On a foodie note: had a great Cuban sandwich from a relatively new local BBQ place last night…how long should I wait before I circle back for another one? 1 week seems desperate, 1 month is far too long.
germy
I don’t know much about birds. Is this really so impossible?
Amir Khalid
@Betty Cracker:
It’s night over here, so I can drool over the pie photo to my heart’s content.
zhena gogolia
Stowaway (1936) with Shirley Temple, Robert Young, and Alice Faye, is one of my favorite movies.
https://en.wikipedia.org/wiki/Stowaway_(1936_film)
Betty Cracker
@eclare: I adore Mary Berry, but I think Prue is pretty good too. Matt Lucas was a bridge too far. I still watch new episodes, but it’s just not the same. Re: Bridgerton — you heard correctly about the eye-candy. The show gets downright porny sometimes! I don’t mind it, but it’s not something I’d watch with my mother-in-law. Just saying…
Dorothy A. Winsor
@MattF: My mother was a bad cook too. My brother and I started college the same year and neither of us could understand why people were complaining about the dorm food. It tasted fine to us.
@Jeffro: One week. Why not? Eat, drink, and be merry
Ken
@NeenerNeener: I liked “The Cold Equations” on the new Twilight Zone in the 1980s. They didn’t stray from the story, though from something I read later, some of the writers wanted to give it a happy ending. I don’t think I’ve seen any other adaptations.
Amir Khalid
@Jeffro:
If you go back tonight, I’m sure they’ll be more than happy to make you another one.
There are those who call me...tim... (Still posh)
@Dorothy A. Winsor: The Frugal Gourmet was the Mr. Rogers of tv chefs. “I bid you peace.”
SiubhanDuinne
That pie looks amazing. It can’t possibly last three hours before first slice.
germy
I remember watching the Galloping Gourmet’s TV show. He was wild and funny. At the end of each show he’d bring an audience member onstage to enjoy what he’d cooked.
eclare
@Betty Cracker: Sounds like a solid recommendation! Also, great looking pie.
MagdaInBlack
When I was a child, we picked wild blueberry along the Churchill River, in northern Saskatchewan. There were no pies, because there was no oven, but OH! the blueberry pancakes made over a camp stove ?
SiubhanDuinne
@NotMax:
Ha! I haven’t seen The Devil and Daniel Webster in decades.
Curious coincidence: Not half an hour ago, I was watching (for some compelling reason I now forget) a scene from Damn Yankees.
Betty Cracker
@Dorothy A. Winsor: LMAO about the dorm food!
My mom was not the least bit interested in cooking until she retired, and her mom was a lousy cook too. Jenny-O turkey rolls with instant gravy packets, canned beans, Campbell’s cream of whatever — undiluted — as a casserole base. Jars of Ragu spaghetti sauce and “shaky cheese” in a green cannister that required no refrigeration. When I got interested in cooking, I learned from Julia Child and other PBS chefs, then Food Network.
NotMax
Idly wondering how many of the mask and vaccine denial dum-dums would rush to denounce George Washington unAmerican and anti-freedom?
SiubhanDuinne
@germy:
He was also known for taking regular nips from the cooking sherry. ISTR that eventually he gave up drinking and found god. Probably better for his health and his immortal soul, but I doubt that decision improved the show.
Gravenstone
@germy: Just a brother helpin’ a brother out…
patrick II
My daughter was walking her dog when she got stung by a wasp or a bee — she doesn’t know which — in the eyeball. She took the puppy home and then took the subway to the emergency room. The stinger was still in her eye. The doctors were pretty alarmed and removed it. She said it hurt like hell, but fortunately was in the white of the eye and her vision seems unaffected. She also pointed out that with long sleeves and a mask an angry insect only had a small target area.
Anyhow, she is still in pain, but recovering, and most importantly her vision seems O.K. It scares me just to think about it. Just a few millimeters over and it could have been much worse.
kindness
Hope the swelling goes down soon Betty. The swamp has it’s enticements though, right? Your pics say so. I like to think I’m enlightened, but if I had all the stones Thanos had I’d probably get rid of ticks, and assorted other parasites & biting things which shows right there, I’m not as enlightened as I’d like to think I am.
eclare
@patrick II: OMG that makes me wince just reading about it. I’m glad her vision was not affected.
Ksmiami
@Fair Economist: I know this is a cheat but when I was responsible for desserts at a hotel including a blueberry cobbler to order, my go to fix was to pre cook my fillings, cool them and then put them into the tart pans etc.. if there was extra liquid, it got made into a sauce or syrup. But I highly recommend this tip at home. Also bake your pies etc on a lined sheet pan for easier clean up
debbie
@patrick II:
Good god. Who would ever think of this? So glad she’s recovering.
p.a.
Pasta Grammar is a good utube show. The American husband is a video/cinematographer so the quality is good. The wife is Calabrese (Calabresa?) and has the typical Italian “Italian-American food: WTF is that!!??” attitude, but with good humor. Not the first show, but start with Pasta Grammar Rules of Pasta in the utube search for a laugh.
Betty Cracker
@patrick II: Good lord, that’s awful! Glad her vision is unaffected. How scary. I’m famous for being bug bait in any gathering, but I’ve never been bitten in the eyeball! (Knocks wood.) Being bespectacled probably helps…
@kindness: I hear you. I tell myself everything has its place in the ecosystem, but damn. I wish some tech genius would come up with a device that would repel all biting creatures. I’d throw all kinds of money at that!
cope
@tom: Whenever I go searching for a recipe online, I usually start with his recipes on Serious Eats. I’ve not been disappointed yet.
Jeffro
@Amir Khalid: noooooooooooooo get thee behind me, Amir!
Ok, maybe Wednesday…
Jeffro
OMG can relate here…I had no idea that brussels sprouts, broccoli, spinach, and more were actually delicious when done right.
I’m careful not to bring this up in any way at family get-togethers or on FB. She did her best, but whew, canned asparagus is somethin’ awful.
Dorothy A. Winsor
@patrick II: Holy crap. That’s terrifying. I’m glad she’s recovering
WaterGirl
@patrick II: My eyes got really big when i read that. Literally. Yikes. So glad it turned out well, vision-wise.
Low Key Swagger
Horsefly bites really hurt. Worse tho, are yellow jackets. Got caught over a nest once, received over 90 stings, they were pulling stingers out of my eyes at the local clinic for over an hour. Hurt like hell. Don’t recommend.
Gravenstone
@Low Key Swagger: Yeesh that sounds horrid.
If anyone needs me, I’ll be over here in the corner in a fetal curl, whimpering…
RandomMonster
Dang that pie looks good enough to eat!
Geminid
One thing that has moved the needle on combating climate change is the Biden administration’s emphasis on creating good jobs. U. Mass. economist Robert Pollin* estimates that in the clean energy transition three jobs are created for every job lost. And with the cost of wind and solar power reaching parity with that of natural gas, converting electrical generation to renewable energy is an investment that will pay for itself. We may need natural gas backup through the next decade, but less and less as various storage systems are added.
Pollin estimates that we could cut almost half our fossil fuel use through greater efficiency: weatherization of structures, energy saving appliances, lights, etc., and more efficient transport and industrial processes.
An electric school bus costs more up front than a diesel bus, but lifetime costs are less. So converting the nation’s urban and suburban school bus fleet is a matter of financing, with the additional benefit of cleaner air for kids riding buses.
Last Monday, Vice President Harris made a point of visiting an electric school bus factory in High Point, North Carolina: a positive economic story in a purple state. All the electric buses don’t have to be made new; Cummings Engines has developed an electric powertrain package to retrofit buses and medium trucks.
*Robert Pollin’s “We need a Better Green New Deal,” The Bulletin of the Atomic Scientists, March 2019, provides a good overview of the clean energy transition.
steppy
@Betty Cracker: And a properly woven lattice at that. Well done!
mrmoshpotato
@MagdaInBlack:
Saskatoon! Hehehe
WereBear
@TaMara (HFG): I likewise prefer crumble tops! So much easier.
pluky
@Ksmiami:
be not ashamed! The absolute best blueberry cobbler I ever had was at Atria on Martha’s Vineyard. According to the waiter the secret was, that it being the peak of the season, the pastry chef took half the glut of berries and slowly reduced them down to a sauce then used to build nthe cobblers a la minute. The flavor was INTENSE!
mrmoshpotato
@NotMax:
Did they finish yelling at NPR about the Declaration of independence, or will they be multitasking?
Helen
In our mother’s defense, when many of us were children, grocery stores didn’t have the selection they have now. Most fruits and vegetables were only available in season (other than bananas). And frozen foods were awful. In the summer, there were some farm stands but nothing like the farmers markets today. Maybe where you grew up was different.
mrmoshpotato
@patrick II: Holy hell! I hope she recovers quickly.
UncleEbeneezer
Some good, short YT cooking shows for those who want some Asian flair:
Maangchi (Korean)
Mrs. Nguyen (Vietnamese),
Liziqi (Chinese, also builds stuff)
Dinxi Xioge- (Chinese, features the most adorable dog assistant, Dawung!)
Ohio Mom
patrick II:
This may be because I have complicated eyes and must see the ophthalmologist twice a year — I have an inkling of how complicated and vulnerable eyes can be and am a little paranoid about my eyes — I would urge your daughter to have a follow-up with an ophthalmologist.
Just for reassurance’s sake. ER doctors are generalists who stabilize patients, they don’t do longer term follow-along.
I have to say, your daughter’s presence of mind is impressive — to finish taking care of her dog, then matter-of-factly take the subway to the emergency room — she is the person I’d want on my side in an emergency. Talk about cool and collected!
Dorothy A. Winsor
@Helen: That’s true. And my mother operated on a tight budget.
UncleEbeneezer
For anyone who loves Bake Off, try the Great Pottery Throwdown on HBOMax. It has a very similar vibe, and everyone who participates is delightful. It’s also truly AMAZING what people can do with pottery (and how DIFFICULT it is).
Suzanne
As for food, eating has been easier during this pandemic due to more WFH. Prep a crockpot at lunch and then dinner is ready at 6. Just amazing.
So Mr. Suzanne just had his second pandemic birthday. He got shafted last year, since we were moving just three weeks later and didn’t want to have anything else to pack. So this year, I got him a bigger gift: one of those Big Green Egg Kamado grills. He was going to take it on its maiden voyage yesterday, but then it rained. So: TONIGHT!
Suzanne
@UncleEbeneezer: I have been a hobbyist potter for decades. I compare it to playing an instrument in terms of the skill and discipline and sensitivity it takes to get good.
Suzanne
@UncleEbeneezer: I will also note that I look at people like Frances Palmer, who sells stuff for over a grand that is roughly equivalent to my skill and design level, and I often think that I could totally make it my side hustle if I didn’t give most of my work away.
Jim, Foolish Literalist
@Helen: interesting point, my mother was a good cook, except for vegetables. I think that may have stemmed from her whole notion of vegetables, other than potatoes, being formed by what was available in the Food’n’Stuff freezers in the 60s and 70s
dexwood
Agree about Stowaway, we shut it down half way through last night.
Ohio Mom
Dorothy A. Windsor:
Yes, my mother cooked like the child of the Great Depression and the rationing of the War Years she was.
Much of her menus centered around stretching protein with starches: salmon cakes (canned salmon and bread crumbs), stuffed peppers and stuffed cabbage, creamed chipped beef on toast…we hardly ever saw a whole piece of red meat, and never, ever a whole fish. She did roast a mean chicken though.
I think it becomes a vicious cycle. Fish is expensive so you don’t buy it, you never learn how to cook it, then you don’t buy it because you don’t know how to cook it.
patrick II
@Ohio Mom:
Thanks for the advice about the ophthalmologist. You are absolutely right. As for her being cool under pressure, I too was amazed — tougher than her father that is for sure.
debbie
@Gravenstone:
I see nightmares in my immediate future. ?
Jeffro
@Helen:
@Dorothy A. Winsor:
fair points on seasonal availability, and price/budgets.
Cameron
I was also disappointed by Crimson Peak – bigly Guillermo del Toro fan, but this didn’t do it.
mrmoshpotato
@Suzanne:
Isn’t the cost and risk of a cruise ship a bit much now?
Falling Diphthong
I got through radiation on GBBO reruns, and they have become my “wiped out, need to lie on couch and relax muscles and possibly let drugs kick in” thing. And I stick to the early seasons.
The heart of the show is the bakers baking, and that’s still there–but with each new dive I more appreciate Mel and Sue. Neil I find very off-putting, as he dances in the bakers’ faces and asks if it’s annoying when he does this. I’m not in the tent–maybe in person it lands as a good way to break the tension. But on screen, it just sends me back to previous seasons when the humor felt gentler and more organic.
Betty Cracker
@Ohio Mom: My dad was and is an avid saltwater fisherman, so we always had fish, which was the one exception to the mostly mass produced and/or frozen, cheap crap we ate. I remember when we’d ask mom what was for dinner and groan aloud when she said “fried grouper.” My husband was amazed when I told him that! People pay top dollar for fresh grouper!
Betty Cracker
@Falling Diphthong: Exactly so. Well said.
Ken
@germy: It’ll probably turn out that’s the usual mating dance for that species. I gave up on calling any animal behavior impossible when I learned how Emperor penguins nest. And, of course, tardigrades.
karen marie
@Jeffro: A week is fine. “Desperate” is less than 24 hours but the potential delight your enthusiasm will bring to the employees at the new place is its own reward.
karen marie
@Betty Cracker: Have you watched Great British Menu? The real fun is the judges judging episodes.
trollhattan
Saturday revolved around driving 3+ hours to greater suburban Fresno (Nunes Country and yes, they have gated McMansion housing like you’d figure), watch the kid run for 4.something minutes, drive home 3+ hours. In sum, about ten hours of sitting and yet I feel like a kickboxing dummy today.
When did we decide our highways were to be turned over to pickup trucks? I don’t remember signing the petition and I’d like to rescind my vote.
Falling Diphthong
@Ken: I read a short story in which the pilot cut off both their legs and tossed those out. As someone working in space, she’d be able to continue working. So a new twist, but not what I would call a happy ending.
Watching the trailer for Stowaway I thought that it hit right in that spot of “On paper I should like this, but in practice it’s going to be bad.”
Jeffery
@Cameron: It had everything going for it except a solid script. It plodded along.
laura
I’m thinking about making a croque monsieur today- it’s cold and rain is on the way and so perfect for a crispy gooey cheesey ham sammich.
Don K
I love “Buon-A-Petitti”! I also enjoy “Food Wishes”, with Chef John, and “Great Depression Cooking”, in which an old Italian-American woman (sadly deceased now), makes the sorts of foods her family lived on when she was a child in the Depression. I enjoy seeing how families with not much money made do. I’ve made recipes from “Buon-A-Petitti” and “Food Wishes”. “Great Depression Cooking”, not so much. That one’s more interesting as a window into a different time.
Betty Cracker
@karen marie: Yes, that’s a good one too. :)
satby
@patrick II: Glad she’s ok, but sclera (the whites of your eyes) are actually pretty tough. From wikipedia: “a low-velocity injury which does not puncture and penetrate the sclera requires only superficial treatment and the removal of the object. Sufficiently small objects which become embedded and which are subsequently left untreated may eventually become surrounded by a benign cyst, causing no other damage or discomfort.[10]
At the doctor’s office, she frequently has to remove metal or wood shavings that people (ok, men) get in their eyes because they don’t wear safety glasses “for just this one thing”.
xjmuellerlurks
My wife and I watch “Buon-A-Petitti” quite a bit. Gina, the star of the show, has a very thick accent, so we turned on captioning – the self generating type. Because of her accent the captioning capture software often garbles what she is actually saying. The first time we did this my sides hurt from laughing too much. The translation presented was absolutely hysterical. We stopped using captions because we couldn’t follow what she was actually saying. This is not meant to disparage Gina, who is a pretty good cook and a lovely person. It’s meant to point out how silly the captioning can be.
cain
@tom:
oh man, me too. He’s very chill and he does most of his cooking live without a lot of edits. I just enjoy how he does things. He got me seriously thinking about getting one of those outdoor pizza ovens
Don K
@MattF: I was lucky growing up. My dad was the county agricultural agent for our county, and got all sorts of free vegetables and fruits. He also had a garden in the back yard that produced copious quantities of vegetables. He and Mom would can and freeze non-stop during the season, and I learned to hate shelling peas with a white-hot passion, but we had vegetables (not canned!) all winter. About the only vegetables I couldn’t stand as a kid were carrots and beets, but the carrots could be fixed with a little butter and brown sugar, and beets could be made edible with sugar and vinegar.
WereBear
@Jeffro: Depends. Are you working on a deficit?
WereBear
@Ken: WUT?
You CAN’T. The title isn’t “The Warm and Fuzzy Equations.”
zhena gogolia
@germy:
I loved him.
zhena gogolia
@Betty Cracker:
What the hell is “shaky cheese”? That’s a new one on me.
My mother could be a superb cook (fried chicken, apple pie, pot roast — all unbelievably good), but fried spam was also in her repertoire when she wasn’t feeling energetic. But I have not encountered “shaky cheese.”
zhena gogolia
@Betty Cracker: Oh, I guess you mean that dried-up parmesan powder. Yeah, we had that. We never called it “shaky cheese.” I was picturing something gelatinous like aspic or jello.
patrick II
@satby: Thanks satby. That is reassuring. However, the sclera was punctured by the stinger, so that is a little different.
tybee
i once swallowed a yellow jacket by accident (it had flown down into an almost empty beer bottle) and it stung me on the way down my throat.
Hungry Joe
Netflix: Third season of “Shtisel” now streaming. One of my fave series ever. It could NOT be more different, but I’d put it up there with “The Sopranos,” “Deadwood,” and “The Wire.” (“Breaking Bad” stands alone.) Violence? A couple of shocking face-slaps and a short, pitiful wrestling fight between two heartbroken old men. The show is intensely realistic, relentlessly brilliant, spotlighting a very strange cult populated by very ordinary people.
Jim, Foolish Literalist
@Betty Cracker: @zhena gogolia: LOL at shaky cheese! we didn’t call it that, but I don’t think I saw any other kind of parmesan, except in the glass shakers at pizza places, till the 80s when Italian restaurants became trendy and you had those little bowls with the funky lids and little spoons
Ksmiami
@pluky: time is your friend when it comes to developing flavors- in a weird way despite the pressures etc, cooking in a professional kitchen is easier than at home- better equipment, organized tasks etc
Rob
Mmmm… pie!
StringOnAStick
Shakey cheese was all I’d ever known until I went to the home region of parmesan in 1995. The small rural restaurants served chunks of it as an antipasto and I was hooked, snuck home a couple of kilos. Costco started selling the real thing in the early 2000’s I think, but the stuff I had in Italy will always taste best in my mind and memory.
JimV
That pie looks great. Making me hungry.
James E Powell
@Hungry Joe:
That’s a bold statement. I will have to check that out. I’ve been looking for something that’s a respite from Italian gangster & nordic noir.
RedDirtGirl
When I was a kid I was allergic to bees. We figured it out when, that night I had a high fever and crazy dreams. One was of police officers playing tennis while eating PBJ sandwiches.
Ended up going through the lengthy de-sensitization process; weekly, then monthly shots of increasing strengths of bee venom.
The doctor was a German guy with a thick accent. The first time I came in, as he was readying the jab, he said “Do you want me to say a ‘shot’ prayer?” { JAB! } “There isn’t time for a long one”.
mario
just want to put in a plug for another Italian based youtube cooking channel – Pasta Grammar
eta: ah, I see it’s already been mentioned, so I’ll just second it.
J R in WV
@Amir Khalid:
Surely drooling isn’t limited by your Ramadan fast? ;~)
Hope it is being easy for you this year!!
J R in WV
@Suzanne:
So after reading this comment, I googled up the web site — OMG $1,900 for what looks like a cast vase done in a shop ceramics class. Not interested at all.
Sad. I guess once you’ve convinced enough people that you are really successfully creative, that’s all you need to have done.
Another Scott
Horse files are horrible. Gator-like jaws on those nasty things. :-(
Great looking pie!!
Cheers,
Scott.
The Lodger
@Jeffro: If it’s a relatively new place, they could use the business. Deprive yourself once they’re established.
JoyceH
Late to the thread, but does anyone else remember pie safes? They were free-standing cabinets – we had an old one at our farm that we used to store the dishes in, but their original purpose was to put pies in them to cool. They have those pierced tin panels on the doors to allow the air to circulate.
RedDirtGirl
@JoyceH: we had one. We called it a pie chest.