Food

[Henry Krinkle]

[Henry Krinkle]

Made a couple of quickie Italian style loaves.



While the oven was still hot I roasted some zuccini and heated some homemade passata. Sliced semi cured Iberian cheese, grated romano and a lot of fresh basil. Sort of a healthier, tastier version of an eggplant parm sandwich.

[Henry Krinkle]

[CanadianStraps]

I made 2 dozen jars of passata and have 2 left. It's going to be a long cold winter of eating canned tomatoes.

[geoffbot]

I made 2 dozen jars of passata and have 2 left. It's going to be a long cold winter of eating canned tomatoes.

What's your aim? To eat loks of tomatoes.

[Henry Krinkle]

I made 2 dozen jars of passata and have 2 left. It's going to be a long cold winter of eating canned tomatoes.

I've still got a few jars of passata, a bunch of "sauce starters" and some frozen puree as well as a few jars of canned tomatoes. I never make it through the winter.

[geoffbot]

Pimped packet pasta is my staple these days, especially when pimped with smoked garlic!!

[Henry Krinkle]

That's a good add.

[Henry Krinkle]

A couple of chicken carcasses, a handful of kelp, select seasonings and 10 hours in the oven at 185 F...a wonderful Asian broth. We used to make our own wontons, but Buddies are local and delicious.

[Raza]

I just remembered I never did that post on The French Laundry. I uploaded all the photos, I’ll post it tomorrow.