weinoo

I love this place, and have enjoyed oysters from Hog Island/Tomales Bay a number of times. Pristine. Also at the Marshall Store! I love it also because it was mid-August, and it was freakin' freezin'!

By some, maybe...

I had these last night... 4 East Coast varieties - I wish I could remember all the varieties, but the 2 large ones on the right were Duxbury, which were briny. But note the 4 on top - small and sweet. Probably Maine/Rhode Island. At Gage & Tollner.

Yes, they have a bar/lounge...https://www.le-bernardin.com/menus/lounge/lounge-menu

Gin, I would hope. Wet. Twist. Olives on the side.

Gimme a dozen or two Wellfleets (or similar) an hour out of the tide, properly shucked, maybe some mignonette and lemon, an icy Martini or crisp white, and I’m happy.

As Wells mentions, the sauces are textbook. Great chapter in the cookbook about them.

Wells recently re-reviewed Le B, and it once again retained its four stars... Eric Ripert and his team have emerged from the pandemic still carrying the flag for French technique, exquisitely handled seafood and pure pleasure. Birthday aperitifs, at the bar. Amuses, including the classic lobster bisque. Oyster/Uni with Nori Cracker Tuna/Foie. What makes a restaurant great? How about consistency? I've had this dish before; it's one of their classics, and it's always great. Shellfish medley in smoked pork dashi. Poached Lobster Tail; Foie Gras-Mushroom-Truffle “Cake”, Natural Jus Just a few desserts... And petit fours, which we took home...and ate last night! Our favorite restaurant in NYC - wish we could eat here more often!

Reverse-seared NY Strip. Cole slaw. Macaroni salad. Sautéed asparagus. Old-ish cabernet sauvignon.

A slightly different method, with quite similar results...https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Yes - for this task, I'll often use a paring/petty knife. No need for hacking.

I do!! But I don't do it that often, because then I'd have too many damn cookies to eat. A friend just asked me to bake up a batch of oatmeal cookies for her; I'm still debating.

David Lebovitz's les carottes rapees? https://www.davidlebovitz.com/carottes-rapee/

What happens when I try to get fancy... Things taste much better than they look. Mashed potato "cake," sour cream, Steelhead trout roe. Nantucket Bay scallops. Pasta "sauce" is olive oil, butter, garlic, touch of Calabrian pepper, white wine, lemon, shrimp/scallop stock, and pasta water. Scallops get barely cooked in tossing with the sauce and the pasta as the pasta finishes cooking. Bread crumbs, parsley, lemon zest to finish.

When baking with nuts for cookies, I often find (and possibly because I read it somewhere but don't remember when or where) the nuts toast enough for our liking while the cookie is baking. If they were toasted first, they might actually end up too toasted. For example, I baked this batch of chocolate chip/walnut cookies over the weekend... and the walnuts (Trader Joe's, halves, untoasted) were just fine.