weinoo

No- defrosted in fridge overnight.

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.

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.

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.

I think you'd love it!

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.

What @rotuts said. I think weights are important for pastry and baking; for other types of cooking (braises, stews, soups, etc.), not so much.

So what you're saying is that ferrets are: כשר לפסח?

That's because I took that picture when it was brand new!!!

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).

I don't know that that's necessary. I think ripping hot is really great - if I'm on the line in a restaurant; I don't see the need for it as a home cook. Unless, of course, I'm pretending I'm in a restaurant.

Often, I'll cover the pan almost fully, and I find this helps. Nothin wrong with medium heat, and leaving it a minute longer on a side.

A pretty tasty sushi dinner the other night out... Kanoyama. This is what they call their sushi special. The big roll is toro, hotate next to it, and uni/ikura.

I immediately thought that maybe it had something to do with the Key Bridge collapse in Baltimore, but when I looked, turns out most of the bananas arrive at the Port of Wilmington, in Delaware.

I think I ate at Tavern on the Green once, and I'm pretty sure it was post Patrick's tenure there. He was a highly regarded chef, whose food I sadly never got to taste.