weinoo

Right - that's exactly what "reality" cooking shows are as well - they don't teach anyone how to cook, which is what the OP is referring to. As for "shows" on TikTok or Instagram, they're for a totally different audience with a much shorter attention span. And fewer brain cells.

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.