ahr
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Posts posted by ahr
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"I'm also not giving up on finding a straight rack that fits."
Have you had any luck with this?
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Those are my own observations on the construction and size of the pan. It might be worth ordering one, if you're confident that they'll send the newer pan, as the part number and picture look unchanged.
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On 3/4/2016 at 10:01 PM, ahr said:
BTW, the tray accompanying the new model isn't especially flimsy
I believe that it's also a bit larger, at 10-11/16 x 10-11/16 x 1-1/16".
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Thanks, Mitch.
BTW, the tray accompanying the new model isn't especially flimsy.
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11 hours ago, rotuts said:
there is a model " N " that only seems to have a function via the knob for steam cleaning, which the oven does on a steam cycle anyway
Thanks. That's why I said "yet another new model." I was wondering whether the "N" had become scarce because it was being replaced or simply discontinued.
I had placed a CSO-300N in my Amazon shopping cart last night from the primary vendor (Golda's Kitchen), but when I checked just now, Golda's was no longer listed, and the price had risen by $30. The best current price is from a seller named End of Season Clearance.
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This thing sounds almost too good to be true. I'm nearly persuaded to install a new 20-amp circuit to handle one.
However, does anyone know why it's no longer sold in any of the major retails stores--BB&B, W-S, SLT, HD, Kohl's--or even online directly by Amazon, despite the pretty much uniformly excellent reviews here and elsewhere? Is yet another new model on the horizon, or has it just not proved popular?
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Try Tocqueville, an excellent French-New American restaurant just off Union Square, a couple of subway stops or a short cab ride from midtown. They're seasonally oriented, with the city's major Greenmarket just down the block, so the vegetarian shouldn't be a problem. I'm pretty sure that there's a private dining room about the right size, if it's available that night.
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I'm with you, though I might have said "leathery." Have you tried Madeleine, on W. 23rd Street? Macarons seem to be their specialty, though they're displayed in a refrigerated case.Bouchon's flavors are interesting, and they are quite tasty, but they are far too dense/chewy for my tastes.Edited to correct typo.
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The melt characteristics are not nearly as luxurious as, say, Wagyu or foie gras, but as the fat melts slowly you get more of the rich nuttiness. And compared to other hams, I think this fat is much more subtle and silky in texture.
My reference is other uncooked hams, and I'm afraid that this was greasy, not silky. How about the rancidity of the first few slices? Should that be part of the package? My guess is that my portion was cut from a newly prepared leg that wasn't properly trimmed.
To be fair, I just forwarded my original post to D&D via their web site. I shall report back any response.
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After a lifetime of Parma, Serrano, Bayonne, and Boar’s Head, I found my first taste of Ibérico, pata negra—putatively bellota, courtesy of D&D—a bit disappointing. Hand-sliced from a relatively fresh leg, one about 5% down, the meat itself was sweet enough, but the surrounding fat melted with neither the expected rapidity nor delicacy, and the first few slices, consumed last, left a rancid greasiness on the tongue and palate that lingers still, hours later.
I assume that this is not typical, but be warned. Had I invested in more than a quarter of a pound, I might have marched back and complained.
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The news is even better than that. Of the 11 grams, 3 grams are fiber, which passes IN-N-OUT undigested, the remainder being in the onions and sauce.The double double protein style is from what I can figure 11 grams of carbs.ETA: Keep up the good work!
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When I went in last, we tipped about 20% and felt a little strange about it. We were actually worried that the meatcutters weren't going get what they deserved, especially since one had spent some time consulting with us on how much meat to get. Had there been a separate tips cup at that counter, we would have tipped there.
According to a management type whom I recently asked, all tips go to the cocktail waiters and bussers. The meat countermen and slicers do not participate in the tip pool.
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David, many thanks. I'll give a call Tuesday morning.If you are still interested in a huckleberry pie, you should call them at 509-927-8850 on Tuesday morning. -
White Box Pies had a web site until this past April, but seems to no longer. Alas, they delivered only to local businesses and discouraged the freezing of their pies. Despite the fact that it has apparently been featured on the Food Network, I'm tempted to order a "huckleberry pie in a jar" -- or I may just resume my low-carb diet, content with memories of Ebinger's, whatever in fact were those tiny berries in Ebinger's huckleberry crumb pie.
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Folks that think Entemans is the same as Ebingers never had Ebingers.
Word.
The recent brief incarnation was also but a pale imitation of the original.
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Thanks, guys. I haven't seen any berries or pies at the Union Square Greenmarket, nor am I even certain that they're a local crop; the esteemed Ms. Sheraton speculated that those in the Vento pie were "probably from Oregon or maybe Michigan." My own fascination with huckeberry pie, however, began with a long-defunct local bakery chain, Ebinger's, suggesting that at least twenty-plus years ago someone in Brooklyn had a reliable source of huckleberries on a commercial scale.
Edited to add: the berries I remember were purple.
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About three years ago, Mimi Sheraton mentioned finding huckleberry pie for dessert at Vento in early September. Does anyone know of a restaurant currently serving -- or better still, a bakery currently selling -- huckleberry pie?
Thanks to all.
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Mr. Brown demonstrates that wit, wisdom, integrity, discernment, good taste, and elegance of thought and prose, not to mention menschkeit, are not necessarily incompatible with residence on the Upper East Side. (It must be that house in Nice.)
Best wishes always, Robert.
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Radar? Speed camera?
Do you sense that these databases are comprehensive? Are they built in, or added-cost downloads? How frequently are they updated? Have you tried this yet in NYC?
How complete is Tum's database of domestic restaurants? For example, will it locate -- accurately -- obscure little land's-end New England lobster pounds?
I've been using Microsoft Streets & Trips (née Automap) and AutoRoute for years for itinerary planning, but hesitate to schlep my laptop along in the car, so I've never purchased a GPS puck for it.
Edit: Typo expunged.
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I've had several excellent dinners at the bar at Tocqueville. There's a small bar menu, but the full restaurant menu and wine list are also available both at the bar itself and a few small banquette tables in the bar area.
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I was in Gloucester last week...It's Lee's.
Thanks.
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Is there some manner of dim-sum tasting available, or must one assemble a large party in order to sample widely in a single visit?
To answer my own question and bring the thread back on topic: No, there isn't, but it makes small matter for parties numbering more than one. A leisurely mid-afternoon dum-sum lunch for two was most enjoyable, with very good food and service. Nice touches: the different dipping sauces served with different types of dumpling; the cast-iron tea pots; our being seated in a comfortable semicircular booth that would normally seat six. $63 for two, with tax but prior to tip, for seven small plates and tea. I might have ordered one or two more, but was overruled by a stuffed tablemate.
Cuisinart Combo Steam/Convection Oven (Part 3)
in Kitchen Consumer
Posted
So what's this about a CSO-300N1?