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weinoo

eGullet Society staff emeritus
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    http://tastytravails.blogspot.com/

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    NYC

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  1. weinoo

    Oysters: The Topic

    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'!
  2. weinoo

    Oysters: The Topic

    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.
  3. weinoo

    Le Bernardin

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

    Oysters: The Topic

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

    Oysters: The Topic

    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.
  6. weinoo

    Le Bernardin

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

    Le Bernardin

    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!
  8. weinoo

    Dinner 2023

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

    Dinner 2023

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

    Cleavers

    Yes - for this task, I'll often use a paring/petty knife. No need for hacking.
  11. 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.
  12. weinoo

    Dinner 2023

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

    Dinner 2023

    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.
  14. 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.
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