A frequent problem, less so now that we live in Seattle.
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Rachel Gurjarās skirt steak with scallion thecha recipe in Bon Appetit is really fantastic. I prefer that spicy nutty thecha over a chimichurri or salsa verde, and itās even better with fried eggs added.
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Fried eggs make everything better! Great job!!
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a properly bolognese with essential browning at every step. so great
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Looks fantastic! How do you like that cascatelli pasta?
Do you use veal and beef in yours? Partner made some on Monday, and the grocery store closest to us was out of veal, so he used all-beef. Also added a tiny dash of nutmeg since he had seen that somewhere. It was very good, but it didnāt have the mellow depth of the one that also has veal. Not much of a pic:
And he also made some cookies over the weekend (using some variation on the Bon Appetit recipe for Levain-style cookies). Yeah, itās a bit underbaked in places, but so tasty. 
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Great looking cookie! Vicente Foods usually Carries ground veal btw & nice looking pasta too yum!
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Not within walking distance, like the Ralphs is. 
I think we got the pasta from Bristol Farms awhile back? Or was it Epicurus? They came in nests. I think we mightāve finished off the box, but Iāll look to see if I can find it.
And, yes, that bolognese is totally delicious. Weāre using the leftovers for sloppy joeās in the near future.
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Whatās the mixer there for?
Marcella Hazanās B-sauce actually calls for nutmeg. Now that we grind pork at home weāve switched to that. And I make a 4x or 5x portion so plenty for the freezer.
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iām pretty obsessed to be honestā¦ i got a case of it and itās confirmed every time i make itā¦ iāll be getting moreā¦ but none of the off brand ones.
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Yes, always veal, pork, beef. I saw some at Ralphs the other day. But basically I donāt make this until i know iāll have all 3. my partner goes to the Armenian store and gets me large hunks of veal, which iām now able to grind down with the other meat. Forgot the chicken livers this time but thatās pretty key for me. As was the msg.
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Itās a grinder, you can see onion coming through it in the photo.
Oh, I see now. You grind the onion. For me that would be too fine. I just chop all the vegetables.
the onion is for something elseā¦ i was clearing the meat with it.
Ah, I use a little bit of bread for that.
If you donāt have veal it sometimes help to add a little bit of powdered gelatin (as veal adds texture to the ragu by the gelatin) and also some powdered dry mushrooms to increase the umami levels (soy or fish sauce also help)
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Isnāt fish sauce amazing?!?!?
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in my case MSG
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