I_call_the_duck

Yeah, but will it still cut a tomato? Daniel, I'm with Katie...go down to Chinatown and buy yourself a cleaver.

She kind of did... I think that was partly why she took the plates away! I wanted it to roll off her fork and across the room so bad! ← And have Lorelai start a rousing rendition of "On Top of Spaghetti?" I was surprised that Emily actually served it in the first place.

Agreed. Jarred tomato sauces have come a long way since the Ragu days. And while we're talking about fresh vs. jarred sauces, what about fresh vs. dried pasta? Yes, I do have jarred (usually Barilla) sauces at home, and I have a stock of DeCecco pasta as well. Would I rather make it fresh? Does it taste better? Yes to both. But do I always have the time or inclination after work to do so? No. Jarred sauce is what it is—convenient, and not meant to be a gourmet meal.

Aw, Fresser, I'm so sorry it didn't work out. But I agree with those above. If she can't appreciate a--32 (one), 33 (two), 34 (three), 35 (four), 36 (five)...new hand...37 (six), 38 (seven), 39 (EIGHT!!)--eight year age difference, then she ain't worth it. I've always liked older men myself.

Same here. I saw "Kobe Beef" on a menu once, and I asked the waiter, "is that really Kobe Beef?" Waiter, with a trapped look on his face: "actually it's from a ranch in Texas, but they make it the same way that they make Kobe Beef, but they feed it beer instead of sake, and I think it tastes better." "Then it's actually (making exaggerated airquotes) Kobe-style Beef then?" "Uh, yeah." edited for clarity.

Klary, thanks so much for sharing your life with us for a week. I missed the latter part of your week, but I enjoyed the beginning of your blog, and look forward to catching up. I love reading about your meals--as well as seeing them--and this week has been a real treat. P.S. While quickly scrolling through the pages, I noticed your ice cream book--I had (emphasis HAD) the same one, but it mysteriously disappeared. I suspect someone in my family stole it, but nobody is 'fessing up.

Char siu.

Where did you pick it up? I wasn't aware that any of the PLCBs '97 Nardi had come in yet. The site still shows early May arrival... ← No, I mentioned upthread that I was mistaken, and it was the '98. Sorry. My bad.

So what time should we come over for dinner?

If that's the ugliest street in Amsterdam, then you are truly blessed. ← Yeah, what he said.

OK, my bad. I think we actually had the '98 Brunello. I remember reading now that '98 was not as good as the '97. Which means I have to pick up some of the '97 when it its the stores.

Thanks, Katie. We actually picked up a bottle of the Silvio Nardi Brunello di Montalcino 1997 a week or two ago. This needs A LOT of decanting time. We thought an hour would suffice but I'd give it two, maybe more. (Not only are we novice wine drinkers, we're also impatient ones to boot.)

This may be a silly question, but if that's the case, how does one eat the water ice that your tongue can't reach? ETA: I may have been able to pull it off when I was much younger, but I think my face is now a little too big to get inside that cup. ← you squeeze the cup. by the time you're down to the very bottom it's mostly melted anyway and you can kinda drink it. ← Thanks. Makes sense. But like Sandy, I don't get brain freeze, but chest freeze--most uncomfortable--if I eat it too fast. Such the hazards of a great dessert. Getting back on topic, thanks for sharing the day, Sandy. Looks like I missed another great outing.

Happy Birthday, Klary! I'm having a hard time keeping up with all the posts, but I look forward to reading your blog and learn more about your life and your city. You make such beautiful meals that I can't wait to see the obligitory fridge shot amongst other things.

This may be a silly question, but if that's the case, how does one eat the water ice that your tongue can't reach? ETA: I may have been able to pull it off when I was much younger, but I think my face is now a little too big to get inside that cup.

I didn't want to be so presumptuous as to suggest that, but since you did…

Mercifully, my satellite is out, so I won't be even tempted to continue watching this train wreck. Is this the third or fourth straight day it's on? Either people must be really stupid or NBC must be really desperate for this show to be still on.

OK, back to the original topic. I LOVE that cleaver. And the chopping block. I'm going to have to convince my husband that I need (yet another) chopping block, but maybe I should do that once I get over my fear of chopping off a finger or two when attacking poultry, as I mentioned in a previous post. When I buy BBQ products, I have the experts do it, and by some miracle, it actually makes it home without me sneaking a piece or two (especially if it's duck). Actually, I just ask the guy to chop chicken or duck-- I'd rather do the roast pork myself but last time I forgot to ask to leave it whole. Oh well. I digress again. I also love that colander. It looks big enough to lift an entire fish. Ah Leung, have you decided which dish you are going to cook first to christen the new wok?

Really? That number should work! Your statement is double-negative. [English teacher Dejah Dai Ga Jeah hat on] No, no... No, no! ← Good try, Ah Leung, but THAT statement is grammatically correct even tho' it has "not" in it twice. ← Whew! I realized that it was a double negative, but that is what I meant. Thanks, Dejah!

I've tried inverting my wok rim, but it wobbles just as much as if I weren't using it, so I have to take the middle grate (really unnecessary) off my stove if the wok is to rest properly. I tried not using it, but I'm too uncoordinated to cook without it.

I do too, but I use a wok brush instead of a plastic scrubbie. Ah Leung, I tried “1-866 436 5701” (bake), but it didn’t work. So I think you should bake. I inherited my wok from my sister, so it was already somewhat seasoned, but when I got new cast iron skillet, I read that baking is better for the reasons stated previously. As for animal fat, I don’t usually have it around the house, but just out of curiosity, won’t lard leave a little residual flavor? Not that it’s a bad thing. I'll have to also get Grace Wong's book so I can learn more. edited to add: P.S. Not that I'm not learning anything here.

Hope you make it to Cheryl's for lunch. Third (or fourth) the request for DiBruno's. A must, I think. Both the South Philly one (which I seldom go), as well as the new one in Center City. On an unrelated note, my satellite is out, so I missed the Gilmore Girls. I'm seriously bummed and in withdrawal.

Oh, Jason, that looks great! I see your grilled corn, butter, lime juice, and raise you a dash of paprika and cayenne. ← Go to a Mexican grocery store and buy a jar of Picon seasoning. It's citrusy and spicy and the same time and what they sprinkle on elotes. It's also good for rimming a Bloody Mary glass... ← There are so many butter variations you can do. I'll have to experiment more myself this summer, using my favorite seasonings. I'll also have to pick up some Picon seasoning. OK, for off-the grill cooking. We have a small-ish grill too, so we usually eat in installments, which probably isn’t very good if you’re entertaining. So, onward. How about a tomato-chickpea-feta salad with lots of garlic. Nice and summery, and you can make it ahead of time so the flavors blend. (If you don't want to use tomatoes, a garlicky three-bean salad will do.) Speaking of Bloody Marys, what a perfect cocktail for a grilled steak!

I did that once with a steak knife and a little piece of undercooked steak. I figured that the wooden handle would stay cool, but I forgot about the metal part.

Oh...I remember that weekend well. We got there too late Saturday to get any food, and by the time we got there on Sunday, the lines were too friggin' long that I really did not want to stand there for over an hour waiting for 'cue, no matter how good. I'll do a nice weather dance for Mr. Meyer's sake.