davidkeay

I do the same, and am consistently happy with the results! I also like chopping the tips of the legs off (the stems, as Jacques Pepin calls them), which helps eliminate that tough extended tendon that shows up in the drumsticks.

I couldn't agree more - these peanuts are fantastic. I also use them as an ingredient in some dishes, when I want some crunch from peanuts and a little sichuan flavor.

Not to derail the thread, but it just makes me think of how annoying it is when a great cookbook becomes way too expensive because it's out of print... Case in point for me is Please to the Table... starts at $50, and tops out around $200! The situation is even worse on ebay for that one. I managed to pick up a used library copy for $2 a few years ago, perhaps my greatest cookbook find.

Oh, but half the fun is that you have to open each one! And it's a nice limiting factor... if they became even more mindless to eat, they'd be gone even faster. It's sad, since (here, at least), it's more economical to get them shelled... I weighed some unshelled pistachios recently, and then weighed the shells after, and found the shells were ~45% of the weight!

Amazon finally has it back in stock - 18 of them. Here's an eGullet referral link. Mine arrives tomorrow, I think I'm going to pick up a cambro container and copy Chris Hennes setup!

Sounds and looks like a great burger. I'd think you could use stock in a pinch, or use stock-like methods to make a larger batch of 'burger juice'... it just seems like the burger + citrus juicer system would not be ultra efficient!

I'm in the "different kinds of pizza are just different foods" camp... Di Faras is one thing, and neopolitan is another. My ideal neopolitan pie really shows off the way that pizza is fresh baked bread in ways that most pizzas don't. I don't find that keste moves me the way it moves some people though - my first neopolitan pie was at UPN in New York and it was an eye opening experience... everything since then has blurred together a bit. Keste didn't feel like it was anything above paulie gee's, forcella, or via tribunali (to name a few offhand I remember).

Pretty much sums up my experience as well - an oversmashed steamed burger with too much bun! I'm with SylviaLovegren RE: their ingredients being good, but not loving the cooked food. I got a rotisserie chicken from the bowery whole foods a few days ago and it's been a slog to get through- not well seasoned, and plenty dry.

Ended up trying this, and don't think I'd go back for the burger. At first they said they'd cook it medium rare, but then explained that they can't really go past medium well because of health regulations. They cook the burger on a griddle without smashing (and actually covered with a lid for a while), so you end up with a burger with far less crust than shake shack that's still mostly grey throughout. It reminded me of five guys, though I haven't had one there in a long time so I can't be quoted on that. The lettuce and tomato were both good- I remember thinking the tomato actually stood out. The roll was a little hard... toasted, but too think and hard for the patty. They get credit for it being just $4, but I doubt I'll be back. It did squarely have the feel of food cooked by a grocery store rather than a specialist!

I went there last weekend and had the roast cauliflower, salt and pepper eggplant, giblets, and a tofu stir fry special (which felt out of place, but my friend got it). I was happy with everything- but especially enjoyed the eggplant. Nice and soft half inch slices of a narrow eggplant, lightly battered and perfectly fried. The tofu was also expertly fried, so after the experience with eggplant and weinoos experience with the fries, I'd say you can't go wrong with something fried here.

I talked to them on Monday about a reservation, and they were booked until may 21st! Sounds like it may be being discovered... I'll report back on may 22nd.

Pretty interesting. I'll try to get one this weekend and report back! Is there actually anywhere to sit there? I don't remember seeing any space there, but I haven't spent much time in that end of the store (assuming it's near the buffet/prepared food area).

At least as a published recipe, Dorie Greenspan beat him to it. Around My French Table, Potato Chip Tortilla, p. 141. Going back even a little further, Jose Andres had a recipe for a potato chip torilla in his Tapas book, ~2005 I think! Count me in as another person looking forward to seeing people actually cook from The Family Meal.

If you can consistently get the 62.2 eggs from their shells, perhaps try something more like poaching for the second stage of cooking. Since the white is already somewhat set, I imagine it would hold its shape more than a standard poached egg.

I assumed Fishy meant pre-cooking, in which case why would it matter if you chill it thoroughly? If you're deciding between stuffing, chilling overnight, then baking vs just stuffing and baking right away, the latter seems like it would always be better from a food safety perspective. I've always just assumed it was to help hold the shape, but I'm also curious to hear if there are other reasons.

If anythings hot from the oven, I'll just get that untoasted. If nothing's that fresh, then I'll go for toasted! New Yorker here, partial to absolute bagels at 108 and broadway, who will toast for an extra 10 cents. I'm always annoyed by the H&H refusal to toast.

Like TheTInCook and Kerry, this has me thinking about Jamaican beef patties! One of the earliest recipes I remember working with was the Jeff Smith Jamaican beef patty recipe when I was in elementary school (I think it was in his book 'Our Immigrant Ancestors'). I'll have to see if I can dig up a copy to participate in the thread! I wonder if he made sacrifices for ingredient availability... I don't remember scotch bonnets/habaneros being part of the recipe, but maybe we were also just working with what we had!

Yep, 5 & diamond, bier international, and questans are all on Frederick Douglass. It sounds like 5 & Diamond had a lot of trouble pinning down a chef/menu, and I'm not sure what the current state is there. Have you tried Red Rooster? It's a little further north on lenox, and supposed to be worth a visit. I'm in manhattan valley, and have been far too lazy about exploring what new stuff harlem has to offer... I'm looking forward to hearing about peoples experiences. I got drinks at the speakeasy-styled place across from bier international a while back... the cocktails were just ok, I wasn't moved the way I am at a place like death & co. They were out of the infused tequila that was supposed to be in my first drink, and forgot the herbsaint in the sazerac my friend got (though the bartender did realize and come back to replace it).

They're definitely around in normal grocery stores - I've gotten them at fairway up in harlem and the UWS west side market. As a last resort, swing out to crown heights and you're guaranteed to find them in the produce stores on every block!

I actually added about a tsp of it to the brine already, so it's been sitting in it for a week.

I could use some quick advice about the pastrami! I don't have any way to smoke it, so my plan was to skip that step. I failed to notice the fact that you're supposed to vacuum seal it with 1kg of the reserved brine. Since I'm not letting the meat smoke/cook with the spice rub on it, I'm afraid if I bag it with the brine it'll just fall off into the liquid. Right now, I'm leaning toward cooking it for a day without brine, then opening it up, adding some brine and letting it go for 2 more. Thoughts?

Very interesting to see! I just built my first last week, and it a bit of a mess of wires since I opted not to try to fit it all together in a frame. I'm not happy with how well it works, so I'm going to look into upgrading soon!

My new go-to method for toast (and as such for the bread that goes into my fried egg sandwiches) is to toast on one side! I just put two slices of bread in the same slot in the toaster. It started because I was making two toasted sandwiches at the same time, and didn't want to wait for two toast cycles! Of course, the difference is that I like to keep the tender side on the outside.

That's all great stuff, thanks for the info! If there's one thing I'll take away from this, it's that I should remember to crack open Modernist Cuisine no matter what I want to know. Wikipedia is so 2009.

Does anyone have experiences actually eating fish + worms? I just cooked some salmon sous vide at a pretty low temperature, and right after eating the last bite of fish found a work on my fork. Closer inspection of my plate revealed another worm there. They are short, maybe half an inch, thinner than a strand of angel hair pasta, and clear-ish. Now, I'm trying to figure out what I should do!