"More elaborate anchovy taste test forthcoming with part two of kitchen essentials (that is an inside joke to paid subscribers!)" this had me cracking up !
It seems that there may be different anchovies available on the East Coast than there are on the West. While I agree that Ortiz are delicious, they are a little pricey. For reasonably priced anchovies out west, I recommend Agostino Recca. Look around; not every grocer carries them, but many do. They're only slightly more expensive than brands like Roland. Inexpensive brands like Roland are why a lot of people think they don't like anchovies.
As for making a baked potato, I agree that you should rub them in vegetable oil (I use olive) and prick them with a fork, but then I salt the outside and wrap them in aluminum foil for the first 45-50 minutes. I unwrap them for the last part of the hour to crisp up. This method infuses the skin with the salt, making it just that much tastier. Cooking temperature can be from 450-500.
Also, wrap them with the shiny side facing into the potato.
This made me feel all sweet and emotional about the happy memories of the past year - book groups on the porch under blankets, family dinner on the couch watching Brooklyn 99 with the kids, baking baking baking and having tea and cookies every day. It’s been a quite year, and while overall crappy, it had its moments.
I ,too remember those first weeks of this ordeal with with sweet nostalgia. This was my favourite newsletter yet tho I love them all. I usually get a good idea and always get a laugh. Never would have thought of fermenting ramps without you in my life. Let us know if you have any tips. Best..
Wow, I've also been having a lot of Saltie nostalgia. A truly perfect NYC establishment. Made way too much anchovy vinaigrette in their honor recently and have decided it goes on everything now. Saltie forever.
This year, I’ve decided to ferment everything. I make kimchi, preserved lemons and my sourdough hobby has become a religious weekly experience. We sprung for a coffee subscription and a milk frother to replace coffee shop visits. Our days are filled with nothing, but so much more appreciating the little things and the rituals we find here at home. For me, this also includes finding structure and joy in, “what should we make for dinner?”
"More elaborate anchovy taste test forthcoming with part two of kitchen essentials (that is an inside joke to paid subscribers!)" this had me cracking up !
Image:not found????
Very serious question: I eat my baked potato’s the same way as Amiel the friend. How else do you eat/top a baked potato??
It seems that there may be different anchovies available on the East Coast than there are on the West. While I agree that Ortiz are delicious, they are a little pricey. For reasonably priced anchovies out west, I recommend Agostino Recca. Look around; not every grocer carries them, but many do. They're only slightly more expensive than brands like Roland. Inexpensive brands like Roland are why a lot of people think they don't like anchovies.
As for making a baked potato, I agree that you should rub them in vegetable oil (I use olive) and prick them with a fork, but then I salt the outside and wrap them in aluminum foil for the first 45-50 minutes. I unwrap them for the last part of the hour to crisp up. This method infuses the skin with the salt, making it just that much tastier. Cooking temperature can be from 450-500.
Also, wrap them with the shiny side facing into the potato.
OMG peel me off the floor!
This made me feel all sweet and emotional about the happy memories of the past year - book groups on the porch under blankets, family dinner on the couch watching Brooklyn 99 with the kids, baking baking baking and having tea and cookies every day. It’s been a quite year, and while overall crappy, it had its moments.
This is one of my favorite newsletter posts! Thank you!
I ,too remember those first weeks of this ordeal with with sweet nostalgia. This was my favourite newsletter yet tho I love them all. I usually get a good idea and always get a laugh. Never would have thought of fermenting ramps without you in my life. Let us know if you have any tips. Best..
Wow, I've also been having a lot of Saltie nostalgia. A truly perfect NYC establishment. Made way too much anchovy vinaigrette in their honor recently and have decided it goes on everything now. Saltie forever.
Mmmmmmm...radish kimchi!!! I need that in my life! Recipe please! 🥢
This year, I’ve decided to ferment everything. I make kimchi, preserved lemons and my sourdough hobby has become a religious weekly experience. We sprung for a coffee subscription and a milk frother to replace coffee shop visits. Our days are filled with nothing, but so much more appreciating the little things and the rituals we find here at home. For me, this also includes finding structure and joy in, “what should we make for dinner?”
Oh yeah... I make yogurt and cultured butter now too because fermenting is a great pastime.
@Alison Your website www.alisoneroman.com has been "down" for a long time. What's the deal? It shows a lock and asks for a password.
Yup! Just doing some construction. Will be back up soon!