SobaAddict70

A spatula or a fork. Works for me.

Ann: lovely chicken. Kim: thanks. I adore those tomatoes. tonight -- Caramelized fennel, quick tomato confit Red snapper, pea potage, crispy bacon, peas.

*casts thread necromancy spell and revives this thread from the dead* I'll be making this soon, probably this upcoming weekend; new potatoes have recently come into USGM. Might pick up some preserved lemons while I'm at it.

The pic's fine, just needs better lighting.

Cockles, Japanese turnips, fiddlehead ferns, pickled ramps. Cockles: steamed in a bath of 1:1 white wine and water for 10 minutes. Turnips/ferns: simmered in lightly salted water, then blanched, then tossed in melted unsalted butter along with 2 tablespoons ramp greens; seasoned with sea salt, black pepper and minced chives. The ramps were pickled in kumquat vinegar (a jar of kumquats in the fridge that have been sitting in cardamom-infused white wine vinegar for a couple of months now). Chickpeas with cremini mushrooms and turnip greens Mushrooms: sliced cremini and shiitake mushrooms sautéed in unsalted butter with chopped garlic, seasoned with sea salt, black pepper and thyme Turnip greens: simmered in lightly salted water, then chopped coarsely and cooked in olive oil with chopped onion and canned chickpeas; seasoned with sea salt, black pepper, chopped parsley and lemon juice; added the mushrooms, then stirred in a tablespoon of tomato chutney.

Here's a pic of the afore-mentioned SV short ribs. These were cooked sous-vide for 36 hours, then deep-fried prior to being plated. Served with carrot, daikon radish, scallion, pickled mustard seeds and fried parsley. Not at all chewy; rather, meltingly tender, almost buttery iirc. The crust had a nice char to it. It was my fave dish of the evening. A pity that one has to jump through hoops just to eat at Ko, but that's another topic entirely.

I have had sous vide meats -- SV chicken at Blue Hill; SV short ribs at Momofuku Ko; and I'm sure other places -- but I don't think I have ever eaten an SV burger. It'll be a while before that happens, since SV is not something I'm much interested in, at home. Eating out though; who knows?

years ago, Bon Appétit and Gourmet. I don't subscribe these days, but if I had to choose, it would have to be Saveur.

olive oil. if we're talking about deep-frying, that would be pure olive oil. for everything else, extra-virgin olive oil. for instance, the broccoli rabe tonight was braised in 1/2 cup extra-virgin olive oil and 1/2 cup water. 2nd place is unsalted butter, and the rest of the fats I gave in the previous answer in further decreasing quantities by comparison.

great stuff, mm. tonight: Asparagus, salt-and-vinegar heirloom potato chips Japanese turnips, chorizo sausage, pistachio Penne with slow-cooked broccoli rabe and toasted breadcrumbs

Fried farm egg, crispy toast, Jersey tomato salad The egg was fried in olive oil, as José Andrés demonstrates here: http://www.nytimes.com/slideshow/2012/09/12/dining/20120912-SPANISH.html?_r=0 Rainbow chard, with Jersey tomato sauce

Looks awesome. Maybe I need to make that soon... Herb and mesclun salad, chive vinaigrette Salad: contains baby mesclun, nasturtium flowers, lovage leaves, minced chives, oregano leaves, mint leaves, French tarragon leaves and sage leaves Chive vinaigrette: 1 tablespoon white wine vinegar, 2 tablespoons white wine, 3 tablespoons extra-virgin olive oil, sea salt, black pepper and minced chives Duck gizzard confit, Japanese turnips, scallion Gizzard: sliced, then sautéed in bacon drippings, with onion; deglazed with port, seasoned with sea salt and black pepper Turnips: simmered in lightly salted water, then glazed in olive oil and seasoned with sea salt and black pepper Assembly: spooned atop a shallow bowl, then dressed with sesame oil and togarashi pepper Sea scallops, pan con tomate

today: Jersey tomatoes, lovage, herbs, scallops, asparagus, salad greens, rainbow chard, mushrooms

I don't think I stated I was using extra-virgin olive oil for deep frying.

That's your opinion. The world is large enough for opinions of all stripes, obvi.

Not something I would be interested in because I see it as joyless. BUT if someone wants it, more power to them.

One week in the fridge is probably the outer limit when it comes to pâté. It'll keep longer if frozen.

I usually use olive oil for deep-frying, on the rare occasions that occurs.

So, this happened. http://ny.eater.com/archives/2014/05/google_glass_1.php Do you think that asking someone to remove a Google Glass is "terrible service"? ETA that Feast, the restaurant in question, has pointed to this incident as an example of a flaw in Google's online rating system; hence why I've posted this here.

it depends on whim in descending order: olive oil for most applications unsalted butter bacon drippings schmaltz ghee for Indian food grapeseed oil or nut oils (hazelnut, walnut, almond) for some vinaigrettes that's about it

Re a tortilla: chorizo, tuna or peppers.

That's the thing with generalizations ... sometimes you miss by a mile. (I'm part Chinese myself, of Fujian ancestry.) Hm...I need to check out Noodletown's stuffs. Thanks for the reminder...haven't been there in a while.

My ramps were from my farmers' market. I think they were fairly early-season ramps. The garlicky/oniony notes were quite strong. Might make another batch later this week, come to think of it.

Is that addressed to me? The post was originated in 2009; I've since worked out the kinks of the problem....these days I blanch 50% of the time, typically for 1-2 minutes. Depends on whim.

Leftover greens from last night. I'm trying to resist scarfing up the last of the spinach...need to get a baguette if I want a sandwich. I think I might be just a teensy weensy obsessed.