weinoo

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/

Love the Highland Light: As did Hopper:

As I checked today, it has gone up from $5.39/lb. to $5.99/lb. for whole birds (which run around 4 lbs.). I often buy only thighs - and they are currently $6.99/lb. Another high quality chicken they offer, Snowdance Farms, run $7.49/lb. for whole birds. All of the above products are greatly enhanced by pre-salting - I usually try for somewhere between 24 - 48 hours, and leave the bird or parts partially uncovered at the bottom of my refrigerator.

My guess is in the $8/lb. Range. Trader’s was selling a heritage bird for a while. It was good, not great. I’m quite enjoying the La Belle Patromoine I currently order via Fresh Direct.

Well, as long as you’re not ordering an espresso martini.

At home for cooking, I never buy any farmed fish - though I may partake of some - when at a sushi bar, for instance (or if I shop at Russ & Daughters for varieties of smoked salmon). As I mentioned, both salmon varieties I cooked were delivered fresh, as opposed to how we get them from Wild Alaska or Great Alaska Seafood. For this smoke, I used Japanese (Sakura) cherry blossom wood chips.