weinoo

How do you get them so nice and crispy - what temp/time/marinate/etc. are you using?

I think that one of the main problems is simply one person's absolutely perfect espresso is another person's absolute drek.

What???!!!

I had to make one of those in cooking school. In 1994. It was the only one I ever made.

You'd probably be wrong.

This butcher, Ends Meat, has beef aged from like 2 weeks to 4 months. Some of that stuff looks funky!

Just salt and pepper.

Ends Meat grass-fed porterhouse, about 1.75 lbs. Only aged 21 days as that's what I wanted, trying to break Significant Eater into the funk slowly. Reverse sear, oven at 225℉, till the steak reached about 115° internal temp. Then slammed in cast iron. Served with green beans and roasted baby potatoes. Cabernet Sauvignon from Stonestreet.

Yesterday at The Strand, and at least for now, in my possession... Ritz Carlton Boston, 1968

Calling Kramer.

Duck confit being re-crisped with 2 kinds of potatoes.

Porrusalda. This is a Basque homestyle dish, stew or soup - you be the judge, and one which I encountered at Ernesto's recently. Of course, it's basically a simple leek and potato soup, here supplemented by carrots, the leeks sweated in both duck fat and olive oil. In Basque Country, they might add soaked salt cod to the dish before serving, to make it more substantial. It's classically water based (as is the leek and potato soup I often make), but the cup or so of chicken stock I had sitting in the fridge, was added and certainly didn't detract from the dish - it added to it. Oh yeah, it's topped with a sprinkle of espelette, a la Ernesto's.

Assorted "tapas" to start (e.g. anchovies with piquillos, olives, piperras, mushrooms, etc.). Linguine with sugo di carne - pork and meat sauce, the meats sourced from Ends Meats. Petite boneless leg of lamb...sourced from Trader Joe's. Roasted with red bliss potatoes. And Brussels sprouts, also oven roasted. Cheeses. Dessert. Much wine.

We’ll all meet up with him one day for a big barbecue. RIP.

What about glass bottles/jars, which are returned to the store when you buy more milk, and are then sterilized and refilled.