weinoo

Fresh, wild king salmon slow-roasted in the CSO, after a full day of salting, basmati rice pilaf, sauté of corn, zucchini, onion, tomato. The spice I sprinkled on top of the salmon prior to roasting is from La Boîte: Lula (seaweed, fennel, and coriander).  

Semi-classic tuna nicoise salad. Spanish tuna and anchovies, lettuce, tomatoes, potatoes, green beans, avocado (the no-no), radish, olives, vinaigrette. There was also hard-boiled egg, though I forgot to add it to the plate prior to photographing.

This is why I use Dashi “tea bags” from Okume…https://share.google/phT0AtP6y4CE04xZo

I was gonna say - if you do - please bring about 4 or 6 of those CSO-500s as well!

No, I don't seek it out. But since i chop chicken thru bones when I make certain braised dishes and stocks, I'm pretty sure I've ingested it to no ill effects.

Yeah, I've never been a fan of the global knives because they just don't feel great in my hand. But they could be paying who knows what to those entities to be listed as a top knife.

My favorite source for everything Roman has a new book coming out, which I preordered today. Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City

Old school Robutussin was pretty good!

I don't know if I can - but maybe this topic will help? Or this...https://www.seriouseats.com/kitchen-towels Side towels are what are used in basically every restaurant kitchen, not oven mitts, not gloves, not pliers. You just want to make sure you're using a dry one when grabbing anything hot.

Dolin dry is a go-to here, but I also have a stash of good old Martini & Rossi dry, just in case. I have quite a few different sweet vermouths, depending on the cocktail or purpose. Dolin is darn good (and lighter/drier) than Antica, Cocchi, et al. (I like Antica for our Manhattans). In the Death & Co. cocktail book, they put together their own house version of a sweet, which is equal parts Dolin and Punt e Mes.

Dry side towels all day...

The English Breakfast tea bags make for a very nice (cold brewed) iced tea.

As I do with herbs and a bunch of other produce stuff (scallions, leeks, greens), I remove them from original packaging, dry them off, wrap them individually in paper towels, and they go into a zip lock bag that way.

There's a Hopper Museum and study center in Nyack, NY...https://www.edwardhopperhouse.org/hours-tours-admission.html, and there have been tours of his studio on Washington Square Park in NYC. But I don't see anything about the Hopper home in Truro.

We actually tried to drive up to where the Hoppers had their home and studio in S. Truro (on Stephens Way), but couldn't get close. Most of the roads close to it are private. https://www.capecodtimes.com/story/news/2013/07/28/a-look-at-hopper-s/44406145007/