OK confession I haven't finished reading yet but as soon as I saw Eric Wareheim's doofy face I had to run and grab my copy of this cookbook and remember what I've made. Andrea at Square in Madison paired this with her club wines for six months and I was mostly stuck at home.
As part of that I cooked: A pork tonkotsu sandwich, a fried fish sandwich, chicken parm, orange chicken, chicken schnitzel. There is SO. MUCH. FRYING in this book -- I literally bought a new pan-and-rack combo midway through.
I made the filet au poive and bought special green peppercorns off Amazon and then only used like 2 tablespoons and the rest sat in my fridge for months. I made the chicken tower with "herb overload" and LOVED IT. I made the ceviche and Patrick bought the wrong kind of fish and (trigger warning) I found a teeny worm in it so I got REAL NERVOUS but we did not die?
We made the negroni and corpse reviver no. 2, which so far as I can tell were both traditional and I liked them both because I like those cocktails. I made the garlicky lamb kebabs and opa salad and the tingle tagine. That was probably my other favorite, I am a sucker for a tagine. I made the quick pickles and the dill dip-sauce crudite thing and feel no real desire to return to them, though I thought the nonna sauce and garganelli with ragu were both pretty good.
OK. *takes breath* going back to the newsletter.
PS If I forget to say this I really want someone (it could be you!!) to professionally review the super-popular new Dylan Hollis cookbook. Everybody's interviewing him but no real "this is how good this book actually is" from a pro, that I can find yet? I find him entertaining and I like the concept, so I'm just curious to know.
Yeah, frying is prevalent - not that I noticed, because I am a big-time fry guy. Whenever my cooking club does a dinner with a fried element, I end up being the dude, at least in part because I have my own dedicated deep fryer I'm willing to drag around with me.
I too am a sucker for tagine. Whenever I make it, I'm happy, which reminds me that I need to make it more. Maybe there'll be a tagine cookbook in rotation sometime this winter, when this kind of food feeds both body and soul.
I would be pleased to tackle the new Dylan Hollis cookbook. Actually looks like a pretty good combo of vintage and new in a way that's a fun fit for the newsletter. I've got my next few books planned out but that makes sense for October.
Oh man, WI corn in season… 🤤 Thanks also for Tucci’s martini method! You’ve made it for me and it was delicious, but I failed to note the process at the time.
It seems fussy, and then you're like, "oh, the fact that it's fussy is why it works." I am 100% about de-fussing recipes… but only until just before they don't work as well!
OK confession I haven't finished reading yet but as soon as I saw Eric Wareheim's doofy face I had to run and grab my copy of this cookbook and remember what I've made. Andrea at Square in Madison paired this with her club wines for six months and I was mostly stuck at home.
As part of that I cooked: A pork tonkotsu sandwich, a fried fish sandwich, chicken parm, orange chicken, chicken schnitzel. There is SO. MUCH. FRYING in this book -- I literally bought a new pan-and-rack combo midway through.
I made the filet au poive and bought special green peppercorns off Amazon and then only used like 2 tablespoons and the rest sat in my fridge for months. I made the chicken tower with "herb overload" and LOVED IT. I made the ceviche and Patrick bought the wrong kind of fish and (trigger warning) I found a teeny worm in it so I got REAL NERVOUS but we did not die?
We made the negroni and corpse reviver no. 2, which so far as I can tell were both traditional and I liked them both because I like those cocktails. I made the garlicky lamb kebabs and opa salad and the tingle tagine. That was probably my other favorite, I am a sucker for a tagine. I made the quick pickles and the dill dip-sauce crudite thing and feel no real desire to return to them, though I thought the nonna sauce and garganelli with ragu were both pretty good.
OK. *takes breath* going back to the newsletter.
PS If I forget to say this I really want someone (it could be you!!) to professionally review the super-popular new Dylan Hollis cookbook. Everybody's interviewing him but no real "this is how good this book actually is" from a pro, that I can find yet? I find him entertaining and I like the concept, so I'm just curious to know.
Yeah, frying is prevalent - not that I noticed, because I am a big-time fry guy. Whenever my cooking club does a dinner with a fried element, I end up being the dude, at least in part because I have my own dedicated deep fryer I'm willing to drag around with me.
I too am a sucker for tagine. Whenever I make it, I'm happy, which reminds me that I need to make it more. Maybe there'll be a tagine cookbook in rotation sometime this winter, when this kind of food feeds both body and soul.
I would be pleased to tackle the new Dylan Hollis cookbook. Actually looks like a pretty good combo of vintage and new in a way that's a fun fit for the newsletter. I've got my next few books planned out but that makes sense for October.
Oh man, WI corn in season… 🤤 Thanks also for Tucci’s martini method! You’ve made it for me and it was delicious, but I failed to note the process at the time.
It seems fussy, and then you're like, "oh, the fact that it's fussy is why it works." I am 100% about de-fussing recipes… but only until just before they don't work as well!