Ruhlman
type: channel
description: Translating the chef’s craft.
date: 2025-03-09T18:07:38Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
generator agent: https://wordpress.org/
items: Ruhlman's Pea Soup
items: Protected: Open-Faced Croque Madames
items: The Book of Cocktail Ratios Is Out!
items: Cacio Pepe
items: Ann's Thai-Style Chicken Curry
items: Moussaka
items: Braised Curried Lamb Shanks
items: East Carolina Barbecue
items: Laurie Colwin's Tomato Pie
items: Dalton-Ruhlman Products& Rush Order Tees

Ruhlman's Pea Soup
type: item
creator: Michael Ruhlman
date: 2025-01-09T19:28:26Z
subject: General
description: This is a fabulous, cold-weather soup, and easy too. Cook bacon, carrot and onion, add peas and water and simmer for 45 minutes. That's basically it. The post Ruhlman's Pea Soup appeared first on Ruhlman.
encoded: <img fetchpriority="high" decoding="async" width="720" height="733" src="https://ruhlman.com/wp-content/uploads/2025/01/finished-dish-720x733.jpeg" alt="" class="wp-image-36972" srcset="https://ruhlman.com/wp-content/uploads/2025/01/finished-dish-720x733.jpeg 720w, https://ruhlman.com/wp-content/uploads/2025/01/finished-dish-360x367.jpeg 360w, https://ruhlman.com/wp-content/uploads/2025/01/finished-dish-768x782.jpeg 768w, https://ruhlman.com/wp-content/uploads/2025/01/finished-dish-1509x1536.jpeg 1509w, https://ruhlman.com/wp-content/uploads/2025/01/finished-dish-2011x2048.jpeg 2011w, https://ruhlman.com/wp-content/uploads/2025/01/finished-dish-180x183.jpeg 180w" sizes="(max-width: 720px) 100vw, 720px" /> This is a fabulous, cold-weather soup, and easy too. Cook bacon, carrot and onion, add peas and water and simmer for 45 minutes. That's basically it. <g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g> Print Ruhlman's Split Pea Soup Classic soup using 3 different onions. Course Soup Prep Time 30 minutes minutes Cook Time 45 minutes minutes Servings 4 Ingredients ½ lb bacon, cut into thin strips 1 large onion, medium dice 1 leek, well cleaned and cut into thin half moons 1 large shallot, diced kosher salt to taste 2 carrots, small to medium dice 1 lb green split peas, rinsed 6 lemon wedges Instructions Sauté the bacon until it's crisp. Pour off all but a couple tablespoons of the fat, then return the pan to a medium burner and add the onion, leek, and shallot, and cook until they're softened, 5 minutes or so, adding two healthy four-finger pinches of salt as you go. Add the carrots and continue to cook until till they're bright orange and heated through, 3 t…

Protected: Open-Faced Croque Madames
type: item
creator: Michael Ruhlman
date: 2023-06-29T14:53:39Z
subject: General
description: There is no excerpt because this is a protected post. The post Protected: Open-Faced Croque Madames appeared first on Ruhlman.
encoded: This content is password-protected. To view it, please enter the password below. Password: The post Protected: Open-Faced Croque Madames appeared first on Ruhlman.

The Book of Cocktail Ratios Is Out!
type: item
creator: Michael Ruhlman
date: 2023-05-23T19:16:30Z
subject: General
description: "Like much of what Michael has written, [this book] makes other books on the subject redundant. Filled with history information and great recipes, it will definitely improve your parties." —Ruth Reichl, in her substack newsletter, La Briffe I'm so excited to announce the publication of my new book, The Book of Cocktail Ratios: The Surprising... Read More The post The Book of Cocktail Ratios Is Out! appeared first on Ruhlman.
encoded: "Like much of what Michael has written, [this book] makes other books on the subject redundant. Filled with history information and great recipes, it will definitely improve your parties." —Ruth Reichl, in her substack newsletter, La Briffe <img decoding="async" width="720" height="1118" src="https://ruhlman.com/wp-content/uploads/2023/05/Cocktail-Ratios-3D-cover-720x1118.png" alt="" class="wp-image-36644" srcset="https://ruhlman.com/wp-content/uploads/2023/05/Cocktail-Ratios-3D-cover-720x1118.png 720w, https://ruhlman.com/wp-content/uploads/2023/05/Cocktail-Ratios-3D-cover-360x559.png 360w, https://ruhlman.com/wp-content/uploads/2023/05/Cocktail-Ratios-3D-cover-768x1192.png 768w, https://ruhlman.com/wp-content/uploads/2023/05/Cocktail-Ratios-3D-cover-989x1536.png 989w, https://ruhlman.com/wp-content/uploads/2023/05/Cocktail-Ratios-3D-cover-180x279.png 180w, https://ruhlman.com/wp-content/uploads/2023/05/Cocktail-Ratios-3D-cover.png 1254w" sizes="(max-width: 720px) 100vw, 720px" /> I'm so excited to announce the publication of my new book, The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails. It's based on the idea that if you know a few simple ratios, and some basic techniques, you not only know scores of recipes, but you can also have confidence in improvising your own. The bulk of the book is devoted to isolating five primary cocktails and their many variations: The Manhattan, The Negroni, The Daiquiri, The Margarita, and The Martini, along with forays into highballs and some worthy cocktails outside ratio-based cocktails. The book was illustrated by DC- and Oregon-based artist, Marcella Kriebel, and they are exquisite! <img decoding="async" width="720" height="662" src="https://ruhlman.com/wp-content/uploads/2023/05/Negroni-720x662.jpeg" alt="" class="wp-image-36645" srcset="https://ruhlman.com/wp-content/uploads/2023/05/Negroni-720x662.jpeg 720w, https://ruhlman.com/wp-content/uploads/2023/05/Negroni-360x331.jpeg 360w, https://ruhlman.com…

Cacio Pepe
type: item
creator: Michael Ruhlman
date: 2023-03-10T17:22:09Z
subject: General
description: As I'll note in tomorrow's newsletter, Ann and I tried somewhat carelessly, two times, to make this simple-seeming pasta dish, with recipes we found on line. Both were the same: heavy, clumpy, barely edible caccio pepe, the cheese knotted into chunks, separated fat, insipid pasta. This time, we did some research and found two invaluable... Read More The post Cacio Pepe appeared first on Ruhlman.
encoded: <img loading="lazy" decoding="async" width="720" height="900" src="https://ruhlman.com/wp-content/uploads/2023/03/finished-pasta-720x900.jpg" alt="" class="wp-image-36616" srcset="https://ruhlman.com/wp-content/uploads/2023/03/finished-pasta-720x900.jpg 720w, https://ruhlman.com/wp-content/uploads/2023/03/finished-pasta-360x450.jpg 360w, https://ruhlman.com/wp-content/uploads/2023/03/finished-pasta-768x960.jpg 768w, https://ruhlman.com/wp-content/uploads/2023/03/finished-pasta-1229x1536.jpg 1229w, https://ruhlman.com/wp-content/uploads/2023/03/finished-pasta-180x225.jpg 180w, https://ruhlman.com/wp-content/uploads/2023/03/finished-pasta.jpg 1440w" sizes="auto, (max-width: 720px) 100vw, 720px" /> As I'll note in tomorrow's newsletter, Ann and I tried somewhat carelessly, two times, to make this simple-seeming pasta dish, with recipes we found on line. Both were the same: heavy, clumpy, barely edible caccio pepe, the cheese knotted into chunks, separated fat, insipid pasta. This time, we did some research and found two invaluable sources that followed similar tacks. Lydia Bastianich’s recipe, and Kenji’s serious eats description of what makes it work. We did a version closer to Kenji’s in that we finished the pasta in a Dutch oven rather than a bowl, cooking the pasta in a small amount of water (to increase the starchyness of the water which will be part of the sauce). First we bloomed the pepper in some olive oil in the Dutch oven, added a ladle of the pasta water into it, then transferred the pasta to the Dutch oven using tongs so that plenty of water came with it. <img loading="lazy" decoding="async" width="720" height="718" src="https://ruhlman.com/wp-content/uploads/2023/03/stovetop-720x718.jpg" alt="" class="wp-image-36622" srcset="https://ruhlman.com/wp-content/uploads/2023/03/stovetop-720x718.jpg 720w, https://ruhlman.com/wp-content/uploads/2023/03/stovetop-360x359.jpg 360w, https://ruhlman.com/wp-content/uploads/2023/03/stovetop-180x179.jpg 180w, https://ruhl…

Ann's Thai-Style Chicken Curry
type: item
creator: Michael Ruhlman
date: 2023-02-24T17:23:07Z
subject: General
subject: chicken curry
subject: one-pot meal
subject: thai
description: A few weeks ago, my wife Ann decided to do something extremely rare. As some know, I have a hard time following a recipe exactly. Ann is the opposite—she’s a devout recipe follower. If I ask her “why” about anything she’s cooking in the kitchen, the answer is invariably, “Because that’s what the recipe says... Read More The post Ann's Thai-Style Chicken Curry appeared first on Ruhlman.
encoded: <img loading="lazy" decoding="async" width="720" height="960" src="https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-720x960.jpeg" alt="" class="wp-image-36601" srcset="https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-720x960.jpeg 720w, https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-360x480.jpeg 360w, https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-768x1024.jpeg 768w, https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-1152x1536.jpeg 1152w, https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-1536x2048.jpeg 1536w, https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-180x240.jpeg 180w, https://ruhlman.com/wp-content/uploads/2023/02/thai-finished-scaled.jpeg 1920w" sizes="auto, (max-width: 720px) 100vw, 720px" /> A few weeks ago, my wife Ann decided to do something extremely rare. As some know, I have a hard time following a recipe exactly. Ann is the opposite—she’s a devout recipe follower. If I ask her “why” about anything she’s cooking in the kitchen, the answer is invariably, “Because that’s what the recipe says to do.” So when she said she would be making a Thai-style curry for dinner, I asked her which recipe would she be using? She replied, “I’m not using one. I’m making my own.” I felt the ground of West 12th Street tremble. “What?” I asked. She directed a you-heard-me look my way. And so she did. The result was delicious and so wonderfully simple I asked her if she would recreate it. Below, see her cooking it again and keeping track of the ingredients and amounts on her phone on her phone. <img loading="lazy" decoding="async" width="720" height="738" src="https://ruhlman.com/wp-content/uploads/2023/02/IMG_6222-720x738.jpeg" alt="" class="wp-image-36603" srcset="https://ruhlman.com/wp-content/uploads/2023/02/IMG_6222-720x738.jpeg 720w, https://ruhlman.com/wp-content/uploads/2023/02/IMG_6222-360x369.jpeg 360w, https://ruhlman.com/wp-content/uploads/2023/02/IMG_6222-768x788.jpeg 768w, htt…

Moussaka
type: item
creator: Michael Ruhlman
date: 2022-05-06T17:11:24Z
subject: General
description: Mouassaka! I gave it a shot. Layers of roasted potato, fragrant meat sauce, eggplant and thick cheesy béchamel. Mouassaka! I gave it a shot. Layers of roasted potato, fragrant meat sauce, eggplant and thick, cheesy béchamel. I thought it was excellent. It’s a project, but worth it. And it’s especially easy if you break the... Read More The post Moussaka appeared first on Ruhlman.
encoded: <img loading="lazy" decoding="async" width="720" height="479" src="https://ruhlman.com/wp-content/uploads/2022/05/IMG_2408-720x479.jpeg" alt="" class="wp-image-36564" srcset="https://ruhlman.com/wp-content/uploads/2022/05/IMG_2408-720x479.jpeg 720w, https://ruhlman.com/wp-content/uploads/2022/05/IMG_2408-360x239.jpeg 360w, https://ruhlman.com/wp-content/uploads/2022/05/IMG_2408-768x511.jpeg 768w, https://ruhlman.com/wp-content/uploads/2022/05/IMG_2408-1536x1022.jpeg 1536w, https://ruhlman.com/wp-content/uploads/2022/05/IMG_2408-2048x1362.jpeg 2048w, https://ruhlman.com/wp-content/uploads/2022/05/IMG_2408-180x120.jpeg 180w" sizes="auto, (max-width: 720px) 100vw, 720px" /> Mouassaka! I gave it a shot. Layers of roasted potato, fragrant meat sauce, eggplant and thick cheesy béchamel. Mouassaka! I gave it a shot. Layers of roasted potato, fragrant meat sauce, eggplant and thick, cheesy béchamel. I thought it was excellent. It’s a project, but worth it. And it’s especially easy if you break the recipe into parts. (Full printable recipe here.) Making a bechamel takes five minutes. The meat sauce is a basic meat sauce, season cooked ground meat, season it, deglaze with wine. These can both be made as many as three or four days ahead. Day you want to serve, slice and roast the potato and eggplant (an hour). Then you’re good to go. I fried the eggplant, but I felt they were overly oily. I recommend baking them at the same time you bake the potato slices. <g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g> Print Moussaka Greek dish of potatoes meat sauce, eggplant and bechamel Course Main Course Cuisine Greek Keyword eggplant, potatoes Prep Time 1 hour hour 30 minutes…

Braised Curried Lamb Shanks
type: item
creator: Michael Ruhlman
date: 2022-03-25T20:02:31Z
subject: Main Courses
description: A recipe for braised lamb shanks. The post Braised Curried Lamb Shanks appeared first on Ruhlman.
encoded: <img loading="lazy" decoding="async" width="720" height="664" src="https://ruhlman.com/wp-content/uploads/2022/03/IMG_2508-720x664.jpeg" alt="" class="wp-image-36527" srcset="https://ruhlman.com/wp-content/uploads/2022/03/IMG_2508-720x664.jpeg 720w, https://ruhlman.com/wp-content/uploads/2022/03/IMG_2508-360x332.jpeg 360w, https://ruhlman.com/wp-content/uploads/2022/03/IMG_2508-768x709.jpeg 768w, https://ruhlman.com/wp-content/uploads/2022/03/IMG_2508-1536x1417.jpeg 1536w, https://ruhlman.com/wp-content/uploads/2022/03/IMG_2508-2048x1889.jpeg 2048w, https://ruhlman.com/wp-content/uploads/2022/03/IMG_2508-180x166.jpeg 180w" sizes="auto, (max-width: 720px) 100vw, 720px" /> Let’s start with one of the best dishes we’ve made this winter, a curried tomato-braised lamb shank (recipe below). It came about because Ann and I were tired of the same-olds, it was winter, and winter is the time to braise. I had a look at a couple of my own books to see what we had, How To Braise, and Ruhlman’s Twenty, which has a chapter devoted to braising. Therein lay the the lamb shanks. These are meltingly tender, cooked in a tomato base with heavy seasonings of curry and cumin. Ras-el-hanout, the Arabic seasoning mixture, is great but a good curry powder will do the trick. <g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g> Print Braised Curried Lamb Shanks slow cooked lamb shanks in a curried tomato sauce Course Main Course Cuisine American Keyword braise, curry, lamb, shanks Prep Time 30 minutes minutes Cook Time 3 hours hours Servings 4 Author Michael Ruhlman Ingredients 4 lamb shanks kosher salt as needed all-purpose flour as needed 1 large onion large dice 2 large carrots large…

East Carolina Barbecue
type: item
creator: Michael Ruhlman
date: 2021-08-20T14:37:34Z
subject: Main Courses
subject: Ariane Daguin
subject: college tour
subject: D'Artagnan
subject: ICAP Awards
subject: NYC
subject: Palm Beach
subject: trips
subject: twenty
description: With these last few posts on cooking for groups, it occurred to me that I should post one of my go-to, fabulously easy, always-gets-raves main course that serves a lot of people. East Carolina barbecue, called pulled pork here up north. When I arrived at Duke University in Durham, North Carolina, from Cleveland, Ohio, in... Read More The post East Carolina Barbecue appeared first on Ruhlman.
encoded: With these last few posts on cooking for groups, it occurred to me that I should post one of my go-to, fabulously easy, always-gets-raves main course that serves a lot of people. East Carolina barbecue, called pulled pork here up north. When I arrived at Duke University in Durham, North Carolina, from Cleveland, Ohio, in the 1980s I knew the word barbecue to be a verb. You did it on a grill. As a noun, it meant a gathering to eat food cooked on a grill—it was something you invited neighbors to. But on the drive back from a place called Jugtown (to get there we’d gone through a town called Whynot, with a church named after the town; loved that), we stopped at what looked like an actual shack in the woods, billowing smoke, and had the most amazing true-blue unbelievable Carolina barbecue. I remember asking, “It’s just called barbecue?” I’d never had anything like it. It marked my introduction to the glories of the pig. I’d grown up with pork chops, pork roast (with Lipton dried onion soup on top), and spareribs, but barbecue was a revelation. Sweet, sour, porky, smoky, giving a pleasure that made my spine hum. It wasn’t till years later when friends made a version of it that I thought to develop my own, or really just read a few traditional recipes and create a version that is as close to what I ate and still eat when I return to North Carolina. (Not many traditional recipes call for fish sauce.) But it’s true to East Carolina barbecue traditional: vinegar, sugar, red chilli flakes, mixed with pork that’s cooked low and slow till it pulls apart between two forks. (Go west, go south and barbecue morphs into a whole other dish). The following recipe should be enough sauce for a 5-pound bone-in skin-on pork shoulder. How you cook it is your business. Ideally, sear it hard over coals in the Weber, covered for 20 to 30 minutes, then put it in a Dutch oven, covered, for 6 hours at 250 degrees (or 4 hours at 300˚F). I think smoke is critical, but if you want to make it super…

Laurie Colwin's Tomato Pie
type: item
creator: Michael Ruhlman
date: 2021-08-06T15:39:15Z
subject: Main Courses
description: It is that time in summer when the basil starts taking over my yard and local tomatoes are finally ripe, red and misshapen and so juicy that after I cut into one I need to wipe down the counter. In other words, it’s the perfect confluence of ingredients for tomato pie. And not just any... Read More The post Laurie Colwin's Tomato Pie appeared first on Ruhlman.
encoded: <img loading="lazy" decoding="async" width="720" height="960" src="https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-720x960.jpeg" alt="" class="wp-image-36489" srcset="https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-720x960.jpeg 720w, https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-360x480.jpeg 360w, https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-768x1024.jpeg 768w, https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-1152x1536.jpeg 1152w, https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-1536x2048.jpeg 1536w, https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-180x240.jpeg 180w, https://ruhlman.com/wp-content/uploads/2021/08/finished-pie-scaled.jpeg 1920w" sizes="auto, (max-width: 720px) 100vw, 720px" /> It is that time in summer when the basil starts taking over my yard and local tomatoes are finally ripe, red and misshapen and so juicy that after I cut into one I need to wipe down the counter. In other words, it’s the perfect confluence of ingredients for tomato pie. And not just any tomato pie, but Laurie Colwin’s tomato pie, a feast of tomatoes and cheese and basil baked into a double-biscuit crust. So begin’s Ann Hood’s essay on tomato pie, collected in her Kitchen Yarns: Notes on Life, Love, and Food as well as Best Food Writing 2014. This is a remarkable essay, which I often use in classes on food writing, because it accomplishes so much, a whole life, in just 2,500 words—her entire family, her becoming a flight attendant, how she became a writer, the death of her brother, the death of her father, an ode to the writer Laurie Colwin, the death of an aunt from a wisdom tooth extraction, her job waitressing during college, her three children, one of whom dies, and, obviously, tomato pie. Of course, the essay is not about tomato pie, it’s about loss, lost family, lost time, and yet reconciling it, through the this gift of a summer, that we can and do go on. I am smiling now, at Colwin, wher…

Dalton-Ruhlman Products& Rush Order Tees
type: item
creator: Michael Ruhlman
date: 2021-07-14T21:43:52Z
subject: Tools
description: Just as Mac and Emilia and I were trying to decide how best to relaunch our line of spoons and kitchen tools, a young woman named Stacey, from a company called Rush Order Tees, wrote to me asking if I wanted a T-shirt customized for me. I thought this was a splendid idea! A while... Read More The post Dalton-Ruhlman Products & Rush Order Tees appeared first on Ruhlman.
encoded: <img loading="lazy" decoding="async" width="720" height="720" src="https://ruhlman.com/wp-content/uploads/2021/07/BFBB5F96-09F7-4CEB-B920-9688201BDF9F-720x720.jpg" alt="" class="wp-image-36477" srcset="https://ruhlman.com/wp-content/uploads/2021/07/BFBB5F96-09F7-4CEB-B920-9688201BDF9F-720x720.jpg 720w, https://ruhlman.com/wp-content/uploads/2021/07/BFBB5F96-09F7-4CEB-B920-9688201BDF9F-360x360.jpg 360w, https://ruhlman.com/wp-content/uploads/2021/07/BFBB5F96-09F7-4CEB-B920-9688201BDF9F-180x180.jpg 180w, https://ruhlman.com/wp-content/uploads/2021/07/BFBB5F96-09F7-4CEB-B920-9688201BDF9F-768x768.jpg 768w, https://ruhlman.com/wp-content/uploads/2021/07/BFBB5F96-09F7-4CEB-B920-9688201BDF9F-500x500.jpg 500w, https://ruhlman.com/wp-content/uploads/2021/07/BFBB5F96-09F7-4CEB-B920-9688201BDF9F.jpg 1367w" sizes="auto, (max-width: 720px) 100vw, 720px" /> Just as Mac and Emilia and I were trying to decide how best to relaunch our line of spoons and kitchen tools, a young woman named Stacey, from a company called Rush Order Tees, wrote to me asking if I wanted a T-shirt customized for me. I thought this was a splendid idea! A while back, I asked Joleen and David Hughes, of Level Design in Calistoga, to create a logo for my site. They came up with the very clever knife-and-quill logo that tops this page. I love it. And so I put it on a Rush Order Tees T-shirt. I'm really impressed by the quality of the shirt itself and the quality of the design on the shirt. The question is, is it too self-serving to give them as gifts?! As for the Dalton-Ruhlman products, they are currently found at JBPrince (just put my name into the search box to see what they carry). If you're in Providence, RI, though, the excellent Stock Culinary Goods has started carrying them as well. <img loading="lazy" decoding="async" width="399" height="707" src="https://ruhlman.com/wp-content/uploads/2021/07/Image-7-14-21-at-5.49-PM.jpg" alt="" class="wp-image-36484" srcset="https://ruhlman.com/wp-content/uploads/202…