gfweb

I had a nice dinner at Luma the other day, which is right where you will be... but looking at the online menu, I see nothing that was on Friday's menu. So....

If we are lamenting, how about lamenting the loss of the classic Horn and Hardart crumb buns. Philly and perhaps NYC classics

What you said.

I think sous vide is finally pretty mainstream. I was at a business dinner the other night. The culotte steak many of us got (from a mini menu designed for the group of about 25) was perfectly MR right to the edge. Two guys at the table said that it had to be sous vided. Two more agreed. So at a table of about 15, at least 5 of us were using it. How 'bout that!

Big ingredient list. I wonder how many are there to prolong shelf life.

I use them mostly in pan sauces for chicken veal and fish. The vinegar ones.

Beautiful meal. I love capers. Your kitchen looks fabulous. Probably more counter space than we have. That big fireplace of ours steals a lot of space...but that's OK it is a lot of fun.

@Okanagancook Yup.Terriers present their own set of problems...but I love the beasts. Henry's predecessor, the sainted Tucker, once ate a bag of uncooked rice off of the counter. Very unhappy few days for the boy. But he was cleansed by the end of it. Two weeks later a whole butternut squash. That one didn't faze him. Henry is more interested in chewing than eating which is a mixed blessing. First thing to cook? Hmmm. That requires a lot of thought.

@Porthos It was an add-on. A Broan product bought on Amazon. Different manufacturer but a really good match. First one came dented, Amazon had a new one out in 2 days!

If that's all the salt you have then sure. But Appleman specifying kosher salt implies that it makes a difference over table salt when dissolved. I did say I was quibbling ;-)

I'd quibble about using kosher salt if you are going to dissolve it. I think it was Am.Test Kitchen that did a salt tasting and found that all the plain salts (ie not smoked or harvested from the fins of mermaids or whatever) tasted the same when dissolved. When used to finish a piece of meat, granule size mattered such that kosher > table salt. Batali says as salty as the Adriatic is how it should be.

@Okanagancook That's a leap! Thank goodness Henry doesn't know how high he can jump.

@Okanagancook LOL. Yes cleaning that SS backsplash was an issue in the planning discussions (over like three years). We shall see. There will be tile on either side of it. Yes eating bar by the door (and also out of reach of Henry who is an incorrigible counter-surfer). Yup. An electric one for the one who bakes stuff. But I may start with bread again now that there's a decent oven. CSO will be lateral to DW. Soapstone counters. Yes, a little sink that I'm not sure is needed, but there were strong feelings about it. Pot rack on the stone wall is coming Its taking for-frigging-ever, but we are happy with the work that the guys are doing.

I live on the border and I can tell you that State Stores are a few bucks more expensive per bottle than right over the line. The big new stores do have a nice selection. The average one does not really have a good wine selection.Lots of crap wine too. And there aren't enough of them out in the country. Little towns might as well be dry. They can support two supermarkets but apparently not a state store.

Still no water and counter but it is progress. Paint needed too.

These are the giant ones..like 4 ft long. Which raises questions of course.

Good tray. The small soil volume makes over and under watering easy to do. But if one is careful its great. Liking Shari Lewis may have been gender-related. None of my little buddies could stand her.

Henry the Airedale, is addicted to "bully sticks" which are grass fed, humanely raised, dried and cured bull shlongs. He'll chew through a bull's manhood in a few hours. It gives me pause.

Indeed you are. As a little kid I was embarrassed by Shari Lewis. Sooooooo lame. Change channel...try to find The Stooges or at least a Warner Bros cartoon. Which, come to think of it, would be a step up for a lot of shows today.

Is shellfish ever kosher?

Isn't bacala often cooked in milk? And burre blanc, a classical sauce for fish, involves a ton of butter. As does scampi. Having said that, cheese and fish is a mis-step, I think. Conant is a bully and FOS half the time.

They look like buttocks

I put them in a covered quart deli cup and shake the hell out of them. Skin comes right off.

In fact unless you have a business of any kind, you have no idea.

There are a zillion regs. I would say that rather than being under-regulated, the regs we have are under-enforced.