patrickamory

Chipotle shrimp looks excellent Bruce.

What about Gold's brand horseradish? Any good?

Kim - I'm going to try those long cooked beans. That sounds excellent. Do you think salt pork would work well for the meat? [Edit: I see you recommended salt pork! Excellent because I have tons in the freezer.] Shane - OMG that dessert looks insanely decadent, and I'm not even a dessert guy.

Those look delicious.

I'm certain these are Thai bird chiles, as Ashen says.

huiray - no photos of the carved duck unfortunately! I guess it just got eaten too fast! Tasty looking short ribs btw. Kim, rro - long-cooked green beans, hmm, I suddenly have a hankering too. What's the process? Just boil or steam them much longer than usual?

rotuts - yes, but smaller, more concentrated and more sour than cranberries. They are called zereshk in Farsi. If you are in the Boston area (is that correct?), then try Super Heroes or Eastern Lamejun in Watertown.

rotuts that's exactly right.

A Persian interpretation of the Four Seasons crispy farmhouse duck. The marinade consisted of pomegranate molasses, grape molasses and saffron rosewater. Tahdig: Zereshk polo:

Returning to this subject, I realized it's not Olney but John Thorne who had a big anti-stock chapter. It's worth reading.

I'm not sure, but the stovetop plus simmer works for me. It's probably a timing thing. However I have since moved to the pressure cooker method. It's not a substitute, just a different approach.

Frying, then steaming, cheeseburgers, is the classic old-school slider method: http://aht.seriouseats.com/archives/2009/09/classic-sliders-white-rose-system-linden-nj-new-jersey.html

Embogoné, from Marcella Hazan:

Hi gfweb, They cost about half of a Wolf and maybe two thirds of a DCS, delivered, installed and old range taken away (the latter is a huge issue for Manhattanites). I hope that helps...

Soba - No, I didn't make the bread salad unfortunately. I have to say, as good as the Zuni chicken was, I think I prefer the Marcella Hazan version that we usually make!

Zuni chicken, roasted in our new NXR gas range.

After years of vacillation we finally bought a new range to replace the ageing Caloric that came with the apartment. The oven door was lacking one hinge and needed to opened with a knee against the left side. The burners heated unevenly, especially on low. The thing was setting off the carbon monoxide detector almost every day. So we got an NXR, a semi-pro 30" gas range that I don't think has been discussed on eGullet before. It's comparable to the big names in performance and repair record, with a nice finish (though not quite as nice as a Wolf or a Blue Star or a Viking), has minimal electronics and well-made parts from Germany and America, assembled in China. The repair record appears to be good, from what I've read on Chowhound, Gardenweb and the other usual sources. We've only had it since Thursday and used it to make Zuni chicken with rice and green beans, plus boiling water for coffee and tea. It will be put through its paces in the coming weeks! But I have to say we're delighted with the 15K burners (all four identical, all four capable of excellent simmer mode), the beautiful blue enamel oven, the sleek look and feel (it slid exactly into the space, despite not technnically being a slide-in range), and of course the performance. Oven calibration at 475 for the Zuni measured pretty much perfect with my oven thermometer. The door is heavy and solid and lets no heat out. The knobs feel pretty great and the click and ignition for each of the burners is a joy. The oven is not self-cleaning, but has a convection feature as well as an excellent internal light. It was a revelation actually to be able to read the oven thermometer through the glass door while the chicken was cooking. Here are some photos. We're very happy! (note: there is a center grate for it which is on back order.)

MMM that spaghetti with sausage looks wonderful Kim.

liuzhou - yum, that sounds delicious. What cut of pork did you use? I'm a beginner but after making the chicken with sichuan peppercorns from Grace Young twice tonight (12 oz of meat each time), I felt brave enough to improvise with some asparagus. Heated the wok until water vaporized in a second, added oil till just smoking, added dried evenly diced asparagus, stir-fried for about a minute, and removed to a bowl. Let the wok heat for a bit and added thinly sliced garlic, ginger and scallions. Stir-fried for about 15 seconds, then re-added the asparagus, plus some light soy sauce and Shaoxing wine - the sauce reduced and coated the vegetables almost instantly, decanted to bowl, and served. No photos, but it was a success! I feel inordinately pleased with myself, since I'm not a great improviser in any cuisine.

Thanks for the braising summary Mjx - I plan to try your MO next time out.

In the absence of Martin's, I think perhaps Pepperidge Farm burger rolls might work? And James Beard always extolled the virtues of a buttered English muffin... works surprisingly well, if not exactly the same effect! It certainly does not fall to pieces

It could be an East Coast thing

mskerr, re: no. 3: Martin's potato flour hamburger rolls:

I use bamboo! Echo all of Panaderia Canadiense's comments. (And yes, I find myself using my knife steel a lot.)

rotuts, I wasn't happy with it. I think I used a bit too much liquid in the PC and didn't get as concentrated a broth as in the past. And I think I should have skinned the chickpeas - I've read this is the key to a truly creamy hummus. And finally I wish I'd used less tahini. In fact next time I may dispense with tahini entirely.