SobaAddict70

I imagine you could probably sub chicken kidneys for the pork kidneys called for here: http://ediblyasian.info/recipes/szechuan-pork-kidneys I'm trying to recall exactly where I saw kidneys on a menu. That I can't suggests to me that it was some time ago. All I know is that it was some flavor of Chinese, but I can't remember when that was. Sorry to be of no help.

Try ordering them from Eataly. http://www.eataly.com/index.cfm?fuseaction=search.results&searchString=porcini ETA: I only saw Mitch's reply just now. Disregard this reply please.

Takeout Chinese (which is passable for what it is ... also given the neighborhood (midtown Manhattan)). No pic, sorry. Wonton soup Brown rice Spinach with garlic Sweet-and-sour fish Mango Snapple. Sometimes, I don't want to think about what I'm having. Today is one of those days.

http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html might help explain why.

Just getting around to posting pix from a dinner in mid-April. Chicken skin chicharrónes Daing na bangus ("crispy fried baby milkfish") ($9) At lower right is some kind of carrot salad -- carrots, in a sweet-sour vinegar sauce, to cut the richness. The dark green thing beneath the fish is a banana leaf, I think. Lumpiang barquillos ("crispy, tightly rolled rice paper cigars with beef, pork and aromatic vegetables") ($8), served with a sweet and sour sauce. This was the first time I had ever seen lumpia as long as these. Someone in the kitchen has mad frying skillz. These had a touch of greasiness but were otherwise perfect. At right are small dishes filled with a coconut-sugar cane vinegar sauce infused with minced chile peppers. The afore-mentioned stuffed squid ($23). I didn't manage to catch the description and very likely, the server pronounced it wrong. This was merely "fine". Nothing special or out of the ordinary. Garlic rice ($8). Basically sticky rice with fried garlic chips, into which was stirred a heavy dose of garlic oil. Quite possibly one of the best dishes from tonight. I must find out how to replicate it. It doesn't beat Mom's garlic fried rice, but it does come close. Pork adobo ($21). The restaurant bills this as "spare ribs braised in soy sauce, bay leaf, black peppercorn and sugarcane vinegar, with Idaho potatoes and preserved lemon". I thought this was an utter failure and a disappointment. Oh, it's okay for what it is, but to my palate, as someone who grew up eating Filipino food, it wasn't garlicky enough or vinegary enough to qualify as an adobo. If you added the vinegar condiment, it woke the dish up but why should you have to do that? I can appreciate that this isn't Filipino food as I know it, but since adobo is probably THE national dish of the Philippines, you'd think that a Filipino restaurant would get that right. Adobo is as regional as they come and maybe this assessment is my fault (because I was expecting something exciting instead of braised meat). Ginataang langka ("roasted head on prawns, seared jackfruit, hominy and long beans with bagoong alamang") (M/P). Bagoong alamang is Tagalog for fermented shrimp paste -- and while there might have been some in there, I didn't taste any. This was just "okay". Nicely flavored sauce, with a hint of coconut. Not a home run out of the ballpark though. I will be back in the near future so I can check out a few more things on the menu. I'm curious about the arroz caldo and the kare-kare. But, I think if I want Filipino food, I should just learn to make it myself or go to a turo-turo. I've heard there are a few places in Queens, like this one. Maharlika 111 First Avenue (East 7th Street) East Village http://maharlikany.com

This is a predecessor to the Time-Life FOTW series. This particular volume was published in 1958; B's parents recently gave him their copy. (The one you're looking at is from B's sister who lives in Pennsylvania. We were at her place for Thanksgiving last year. I meant to take more pix of the inside. It has a very "50's" feel to it.)

Was an experiment tonight -- my partner proclaimed it delicious which is all that really matters in the end. Garlic shrimp, with ramps and egg on toast We also had: Leftover soupe au pistou Cheese, fruit and honey

Managed to source the Caribbean volume this weekend.

you have to be careful if you use them, that they weren't sprayed with pesticides or herbicides. they're great as tempura, so I've heard.

Probably material for another thread (although I'm sure not news to folks who have been around for a while ... you have only to look elsewhere to see the debates/arguments that roil back and forth between those who think one way and those who feel differently ), but the U.S. is regrettably years behind such a state of affairs. Still, some things are better now than years ago, but we have miles to go before the phrase "factory farm" disappears from our vocabulary.

It's to differentiate them from eggs from factory farms. The eggs I buy are from USGM, from vendors like Quattro's Game Farm and Violet Hill Farm. They sell heritage meats (heritage beef, pork, lamb, chicken) and eggs that are antibiotic-free/free-range/organic. There are some folks who don't see a difference between farm eggs and non-farm eggs; it's a big planet, with room for them and people like me.

nice roast chicken, patrick. my roast chicken is the Thomas Keller recipe which shares one similarity with Marcella's in that they both advocate for trussing. tonight: Roasted asparagus and poached farm egg, with mullet bottarga and shaved Appalachian cheese Soupe au pistou (adapted from pages 92-93 of "My Paris Kitchen") This differs significantly from the recipe in the book. The pistou was scaled down to serve two people (so 1 cup loosely-packed basil leaves instead of 4 cups), and the method by which the soup was prepared is different (canned chickpeas for example, instead of soaked dried beans).

if you get anchovies in a can, you can preserve them by covering the unused portion in olive oil. just a tip. the flavor profile is different with fish sauce, and there are different types which have different uses depending on whatever it is you're cooking. well, you could be like some people on this board who are, mmmm, adventurous; fortunately, this planet is a big place. for myself, if it's FS we're talking about, I prefer patis which tends to go better with Filipino food than with something like say, Thai.

nice meals, folks. today, a leisurely brunch: One-egg omelette, stuffed with Greenmarket asparagus and parmigiano-reggiano cheese; red amaranth and arugula salad Scallops with garlic and arugula, and crispy heirloom potatoes served with glasses of mugicha (barley tea)

A friend reported on another board

that was the green olive romesco sauce, which I thought seemed a touch too much presentation wise. tasty though.

I can't believe we don't already have a thread on this place. B and I had dinner here last night with a couple of friends. Great place for tapas; we didn't have any of the paellas, but I might come back for those. It's located in a part of Manhattan I very rarely visit. For example, I've lived in this city for 20+ years, and yet last night was the first time I visited Chelsea Market. Shows you what I know. Some dishes didn't quite work, but most did, and in any event left me wanting to return. Toro NYC 85 10th Avenue (West 15th Street) Chelsea http://toro-nyc.com/ With a bottle of cava, the bill came out to $202 not including tip, or roughly $65 per person for a party of 4. Jamon served with bread Spicy shishito peppers with sea salt Galician octopus, crispy potatoes, charred onions The octopus was so tender, you could cut it with a spoon. Marinated quail, with sweet peas, green olives, almonds and Meyer lemon Wild mushrooms, farm egg, fiddlehead ferns Cauliflower and kohlrabi with pine nuts, golden raisins, anchovy and pimenton de la vera A tad salty, but otherwise very good. Cuttlefish and orzo risotto, with squid ink, goat cheese and jamon Smoked duck drumettes with apricot-mustard glaze We thought this was one of the weaker dishes last night. Quite average/nothing special. Seafood stew, with lobster, sea urchin and parsnips Meyer lemon pudding, citrus, almond crumble Strawberry shortcake, sherry whipped cream COMP DISCLOSURE: the duck drumettes

I think that vendor was selling them for $5 per pint. USGM is open Saturday, Monday, Wednesday and Friday.

Late lunch today.... French breakfast radishes, unsalted butter, sea salt. Red amaranth and spring lettuce salad, ramp and bacon vinaigrette. Spaghetti with scallops, garlic and parsley

today: ramps, herbs, broccoli rabe, green garlic, asparagus, spinach, amaranth, cheese.

Radish and butter sandwich. Sancerre, Pascal Jolivet 2013, France Arugula and chickweed salad, poached farm egg, bacon and ramp vinaigrette Poached arctic char, glazed carrots with mint

Here's one I've bookmarked for the future: http://foragerchef.com/ramp-jam/

Rillettes de sardines ("sardine spread"). The recipe for this is from pages 78-79 of "My Paris Kitchen". B remarked that it was quite delicious and addictive. It's also somewhat rich and best consumed over time, or at a dinner party. I halved the proportions David calls for in the original recipe, and subbed lemon juice for lime juice, but otherwise it's as written.

Rillettes de sardines ("sardine spread"). The recipe for this is from pages 78-79 of "My Paris Kitchen". B remarked that it was quite delicious and addictive. It's also somewhat rich and best consumed over time, or at a dinner party. I halved the proportions David calls for in the original recipe, and subbed lemon juice for lime juice, but otherwise it's as written. Salade parisienne, chive mayonnaise. Top pic Clockwise from top right -- cold roast chicken; Jerusalem artichokes; carrot sticks; French breakfast radishes; celery sticks. Not shown are boiled heirloom potatoes. I adore salade parisienne (better known as "leftovers"). It's perfect for a grazing dinner, and best of all, you can do this year-round. Basically, it's slightly warm or cold cooked meats and vegetables with dipping sauces. Although I had herb mayonnaise, the classic accompaniment is sauce moutarde. Other ideas include: roast beef, roast turkey, hard-cooked eggs with anchovy fillets; haricot verts or green beans; cherry tomatoes or tomato wedges; pickled pearl onion; steamed Japanese turnips; heirloom radishes.

LOL Definitely not a food-styling "moment"; I posted it to my Twitter feed, then deleted it 30 seconds later. Ha ha.