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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. Yeah, I prefer a paring knife to remove corn from the cob.
  2. Most likely Gustiamo is the importer; they're not cheap, but shipping does max out at around $20, no matter how much of whatever you buy, so it works out nicely if you put together a big order. I like many of their tomato products, and Faella pasta is one of the best. This is another one of my favorites:
  3. weinoo

    Lunch 2025

    Egg salad "a la minute" on Dave's Killer Bread. Crudités with house-made ranch dressing (mayo, sour cream, yogurt, lemon juice, buttermilk powder, garlic powder, onion powder, mustard powder, dried chives, fresh dill, fresh parsley, s & p). I like to keep some ranch dressing along with a classic French vinaigrette in the fridge for quick salad dressing, crudité, etc.
  4. weinoo

    Dinner 2025

    Penne al pesto. Baby artichokes and cremini mushrooms, roasted.
  5. weinoo

    Dinner 2025

    Always - the cook.
  6. Indeed - I'm pretty sure there was one at Otto as well.
  7. Joe Bastianich is a collector of vintage, manual slicers (mostly Berkels). Great for prosciutto, other charcuterie, and some cheeses.
  8. Yes, something like this maybe:
  9. weinoo

    Dinner 2025

    Chicken scarpariello. There's a wing and a leg on my plate (Significant Eater gets breast meat, carved because I'm such a nice husband), potatoes, Italian sausage, cherry peppers, onions, garlic, white wine, chicken stock, parsley.
  10. weinoo

    Fruit Ideas

    You have some weirdly shaped fruit down under.
  11. I'd definitely go out more. But really - how much better could they eat, if you're already cooking for them!?
  12. weinoo

    Mandolines

    I got the Super (I think there are 3 variants) for $43! And I believe, that just as is often with Japanese knives, the Benriner is probably the sharpest of the blades.
  13. weinoo

    Mandolines

    Are you interested?! In reality, I'm gifting it to a cook or two who I know!
  14. I've had this Matfer Bourgeat mandoline for 20+ years (and I can't believe how expensive they are now)... If I've used it more than twice a year in that time, I'd be overestimating. It's semi-annoying to set up, and more annoying to clean. So yesterday, this arrived... And I plan on using it a lot more. Host's note: an extended discussion about mandolines sprang from this fine post. That discussion begins here.
  15. But the Zojirushi is not sold as a slow cooker, is it?
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