Time for some testing but not sure which big boy to go with first
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La San Marzano.
I saw some Jared tomatoes from spain at Surfas -La Catedral de Navarra pretty pricy something like 9$ for 900g but i am curious how they taste
I love the La Fiammante and buy them by the case (the small cans though - only cooking for two).
We call them Romano beans.
Freeze it! Enjoyed cooking other one. It’s still simmering. I like the taste a lot
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As it is the height of summer tomatoes are so good right now. Made a capreze with a purple cherokee and another heirloom paired with buffalo mozzarella from Epicurus (I am so glad they aren’t that far from us) and basil from the garden. Dressed it with a simple vinaigrette; mashed garlic, good olive oil and Prosecco vinegar. Delicious!
The main was homemade pasta in a brown butter sage sauce and spicy Italian sausage. Delightful!
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This is considered home cooking no? Anyone tried cooking with the drain and steamed method?? I get that she was trying to rinse off excess starch so the grains wouldn’t stir together.
https://mobile.twitter.com/jennyyangtv/status/1286131803246350336
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My snack after swimming today…
A peach with feta, toasted pistachios and honey. There was also some fresh basil on this but I forgot to put it on for the photo 
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Romanos are stringless, at least the cultivars I’ve gotten are. I love those braised / stewed with tomatoes. I’ll have to go over to the farmers’ market Tuesday and see if they have any, checking my email I see I haven’t gotten them in a CSA box since 2012.
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Boiling rice and draining it like pasta is a standard technique in Italy. I learned it from Marcella Hazan’s first book: boil, drain, toss with butter, mozzarella, Reggiano, and basil.
She recommends Arborio, but in my experience Originario works much better. Unfortunately I haven’t found it in the US for a while. I wonder if Bomba might be a good substitute?
This has been the funniest sh8t all week
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It’s also standard procedure in large scale food service operations 
Rice for 800 required a 60 gal. steam jacketed kettle. Boil and drain was the most efficient way to do that.
Nice. What kind of rice?
Bomba rice from Valencia
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Can’t beat it. Which reminds me, I’ve got all the ingredients for arròs negre, just have to remember to make it.
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Humble veg. Romanesco season. Just a steamed and topped with a lot of olive oil where half a head of garlic slowly poached
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