gfweb

As far as I know AllClad is still made outside of Pittsburgh.

Dan Barber can get a little preachy about local sourcing. Dan, its a pretty philosophy, but not a way to feed a big hungry city.

Same price for me. On this one Amazon seems to have the lowest price. Perhaps another item would be revealing

Only issue I can see is a very top-heavy set-up. I'd consider bracing the chimney with bricks...and maybe the grate too

It's so much easier to eat well over there. Love your posts.

JD has funny bits in it sometimes. And its ground too fine for my taste. Spicing is OK. Can't get Jones near me. So I make batches of my own and freeze it.

As mentioned eslewhere I have a small hotplate I put in my gas grill. On it, I roast foil wrapped dry sticks which smoke like crazy. Works well. temp in the chamber is around the ambient temp. Cost is about $10.

Why not take a little bit and salt it...bake it up and see what you have?

Maltose Ribs?

You in Pittsburgh?

I love everything about this except the metal chopsticks. Just a thing I have about them. Reminds me of dental tools. Doesn't matter that its irrational.

I strongly favor dry wood. A steamy smoke is acrid. I don't get all of the BBQ mavens who rec soaking chips. Simply excluding air will keep sticks smoking even if bone dry...hence the foil that I use.

I have a primitive but effective cold smoker. I put a $10 hotplate in my gas grill and set it to low-medium. Dry fruitwood sticks are wrapped tightly in foil with maybe 1 small hole for smoke to escape. Each packet lasts about 20 minutes. Temp stays close to the ambient.

Exactly. Me too. So I only make 1/2 grilled cheese sandwiches and improve them with a slice of ham and a bit of mustard. A few bites and a bit left for the wonderdog to finish.

Road apples?

Home now. I could easily have that breakfast daily...well on weekends anyway.

Me too. Maybe I'll have to go over to NYC and have Weinoo make me one.

Could be I've had substandard Rioja in the US when better is available. This was a very nice bottle indeed.

Last night. ..another group dinner. I think I'd have preferred to fend for myself, but it was very nice anyway and with a congenial group of people. It started with tapas passed around in a garden...goat cheese croquettes...foie with spanish ham on toast, and two others I forget. Then indoors to feed some more. Watermelony gaspacho with sherbet Sirloin with truffled potato puree. The real fungus is so much nicer than truffle oil. Apple tart Nuts to me from American Airlines The Roosevelts on the media thing Appetizer Filet Cheese Pre-landing snack a not-exactly Croque Monsieur, but it was tasty

A fine restaurant at the top of a cable car pylon. Lots of cigarette smoke. Not too obnoxious. Kind of smelled good Cabbage puree Foie risotto Hake After dinner stuff

I was shocked/amazed. It wasn't a cheap restaurant either.

Group dinner. Good tapas/apps Sardines with tapenade Squid again Ham croquettes (microscopic chips of ham in fried mashed potato balls) A bread thing "fried little fish" basically uses teeny fish as a scaffold for batter. Nice. Nice Rioja. I'm thinking that the good stuff never makes it out of Spain. Two paellas. One with squid ink. Both horrible. No crust, underseasoned. If I wasn't in a group I'd have sent them back. The grilled octopus was my favorite. Naturally no pic of that. Cheesecake. Good.

Beautiful evening. Lots of people out walking around. And riding scooters. And eating. Great fast food. A convenience store has charcuterie ~4 Euros each And a real advance in potato chips...Ham and Cheese! And tasty looking premade sandwiches

The squid was crispy indeed. Esp the tentacles. Great with just lemon. The SO was in little bricks. Good, I guess for serving on a buffet. More to come...

It is a non-toasted bread rubbed with tomato. Underwhelming until eaten with salumi. With toasting and a little salt and garlic it could stand on its own.