janeer

Actually, if you want "modern," I would go to Bobby Flay's books: Mesa Cookbook and Bold American. They are excellent. Bayless is OK, but I prefer Diana Kennedy for the real deal. There are some other "modern" books, like Dos Caminos (restaurant) street food book and Santibanez, also updated street food. Check out Mark Miller too.

I would want the 1/2" one. I had a 1/2" rectangular stone this size for over 20 yrs and think the thickness makes a difference.

I just received a surprise gift of Deborah Madison's new book, Vegetable Literacy. It looks lovely.

I teach innovation at U of A and we deal a lot with 3D printing, and have one in our office, so I am pretty comfortable with it...Currently, there is successful experimentation of printing of functioning organs, skin/tissue, guns, etc. Certainly kitchen tools can be printed easily (they can print whole houses). As for taste/texture, that is very advanced...but not impossible. There has been some experimentation with printing chocolate. As for SV: I was over it before it started. Who has the time??

Seriously.

That's lovely! And it looks like spring.

Here is the recipe to the famous Jordan Marsh Blueberry muffin; you might like this. I actually most make something else, with lard (which I consider to be the secret); let me know if you want it.

Of course you are a genius, Baron.

I just posted a chestnut soup recipe in the Soup Topic a few days ago. It's good.

I kinda like the idea of a cheese cookie, or mozzarella biscuit of some sort

This is my thought. AND get rid of the extract.

Where did you get that?? It's gorgeous. And I see it is a Glenwood--I used to have a Glenwood stove, and absolutely loved it.

fold in some beaten egg white? Scoop, bake/broil.

I never seem to get around to posting pix, so this is a little out of season (at least here in Tucson, where it is in the 80s), but this chestnut soup is one of my favorites. Vacuum packed chestnuts from Trader Joe's work well, as do canned chestnuts from France, if you don't prepare your own.

Funny, my first trip to Jaleo (like a decade ago now) was seriously underwhelming. Food mediocre, noise level insufferable. I never went back. But those pics looks great. I too was in DC over the weekend and thought about trying Jaleo again--probably should have. Had Easter brunch at Bibiana. Nice enough.

me too; I use it in my standard deep frying batter when I am out of beer or want a lighter taste. I don't buy cake mixes, but I know people who do and who use club soda to reduce the calories.

Yes, when I want my check, I want my check, and some waiters tend to forget about you once they've given you your food. But my real pet peeve is actually the opposite: wait staff who bring you your check and put it down while you are still eating in a "here's your hat, what's your hurry" way. Unless it's a diner, this drives me nuts. Sometimes they don't even ask if you want anything else. I've had this happen at high-end restaurants more times than you would believe.

As you say, little jam tarts. Cut into strips, twist, sprinkle with sugar. Cut into little shapes with cutters or free-form with a knife, freeze on a sheet pan, store i a ziplock bag for later use to decorate pies or to garnish fancy first courses. If you have enough and make pastry frequently enough, you can do the same thing with little tart or barquette pans and make shells for the freezer.

Lotsa mint, lotsa lemon, lotsa parsley (curly for this). I do use ripe summer tomato--just a little--and a little finely chopped sweet onion. I soak (boiling water) and drain/dry very well, sometimes overnight (mix with a little oil), then dress about 1/2 hr before serving, chill.

Brining is for sissies.

I actually love the question, and the spirit of it. Which brings me to--I've noticed a lot of restaurants organized around alcohol--beer, whiskey, etc.--as the lead. Along the same lines, I actually wish someone would move away from the ethinicity (and btw, there can never be enough GOOD Mexican restaurants, which are rare--none here in Tucson), and focus on, e.g., spice. I can imagine a restaurant that has dishes organized around different herbs and spices: the cinnamon section, the salt section, the thyme section, whatever. I could create an entire restaurant around Aleppo pepper. Seriously.

Thanks; the dish appealed to me. I will try the chard; I like chard when it's really (ridiculously) good.

Thanks Rafa! It's a good cocktail for sure. It's funny because I was just reading that the Americano was quite popular in France (one of the top ten most requested cocktails according to a survey I just read), but I don't think that they have been introduced to the Royale version yet. this I will have to try; I love a Negroni, and love champagne

Geez, minas, I love "jellies"

You have a very lucky friend. Gorgeous.