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http://tastytravails.blogspot.com/
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I don’t understand what you mean by early season? Unless you’re getting these from the southern hemisphere, apple season in North America is autumn, I think.
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The hot dogs have been a thing for a while. This one on Ludlow Street opened a few years ago; it drew big crowds for a while; don't know if it still does. https://www.ohkdog.com/ With Katz's around the corner, I find very little reason to ever try a Korean hot dog.
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I'm pretty sure that most of the apples currently being sold at any Trader Joe's were harvested last fall. Certainly, their peak texture and flavor has passed. And I would venture a guess that the same has happened to the apples being sold at Monterey Market...and most anywhere else.
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Couldn't agree more. Our (now) 6+ year old Wolf gas range (only 30", 4-burner) has had nary a problem. Keeps perfect temp in the oven. I would buy one again in a NY minute.
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Go ahead and splurge - they're IQF, so you can take out 1/4 lb. for a meal and seal up the rest as good as new. These were salt and peppered, then cooked 2 minutes on side 1, another minute on side 2, in a frying pan, with butter and olive oil. Removed to a warm plate, pan deglazed with white wine, then lemon juice and butter added to the pan, with a touch of stock. Unless you can get fresh abalone, in my opinion, there's no point.
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A couple of days ago, I received an email from The Rice Factory, letting me know that they had restocked many of their rices with a shipment of the 2023 rice harvest; so I jumped. And last night, along with my new favorite item from Trader Joe's, I rice cookered a couple of cups of this: Akita Akitakomachi Japan Organic -無農薬 秋田 あきたこまち- 2023 Crop It's so good. Japanese scallops, with a lemon/butter/white wine sauce, over Akitakomachi organic white rice.
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I may have found my favorite Treader Joe's "product." Well, it's not a Trader Joe's product per se, but a product sold via Trader Joe's. And I hadn't seen it before, but when perusing the frozen seafood section a couple weeks ago, i came across these: Referring, of course, to the Japanese sea scallops. Allegedly from Hokkaido, where some of the best scallops in the world come from, I was pleasantly surprised when I opened the bag and it had that faint, sweet sea smell of scallops. They are actually quite good. And at about $18/lb., very reasonable.
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Exactly. I'm pretty sure there was a time, not too long ago, where scales were not readily available to most home cooks. Probably a reason why most cook books, especially baking, described how to measure flour. Now that a decent scale can be had for much less than the price of a cook book, showing weight equivalents has become much more prevalent.
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What @rotuts said. I think weights are important for pastry and baking; for other types of cooking (braises, stews, soups, etc.), not so much.
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So what you're saying is that ferrets are: כשר לפסח?
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That's because I took that picture when it was brand new!!!
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The exhaust here is also recirculating, and at high speed 600 CFM. What's nice about it is the first level of filtration can be put in the dishwasher; I do this like every 2 weeks. Inside there's a high-quality charcoal filter, which really works well on keeping the odors down (I change that one like every 6 months). But I haven't cleaned my top open shelves in a few years, and I can pretty much guarantee they're covered with crud. And just being here in NYC, there's a lot of other stuff the comes in through the windows, and ends up everywhere (to say nothing of the cat hair).