weinoo

I’m wondering why they decided to put “everything” on top of the unit, as opposed to how the controls/electronics/whatever were on the. Side, in the 300? Does it make sense that to be directly above the heat source?

Let's not forget Judy Rogers, and her awesome roast chicken at Zuni Cafe... But even years before this, if my memory would only serve me correctly, was the technique I learned from (I think) Sunset - dry brining salmon, for instance, before smoking it on the Weber - which was pretty much all that was available back in the early 80s. It formed, I believe, the pellicle.

Oh, I didn't realize we were supposed to clean that glass!

Often, ice is called for in drinks specifically for dilution.

Definitely not available here.

The farmer's market is indeed in full swing: And when it is, I like to go crazy with tomatoes (and a few plums, in front). After tasting these, it's going to be hard to go back to Camparis or Kumatos. In any event: Jersey white corn, sautéed with zucchini, sweet onion, and a few of those tomatoes up top. Served with pasta marinara, which I've posted enough pictures of.

I actually do this now with most all chicken I cook. Salted lightly as well.

The menu, and the fromages, bring a touch of envy here.

Last night we walked (literally) down the block to Ernesto's (a very local Basque-inspired restaurant), sat at the bar, had cocktails, 2 pintxos (Croquetas de gallina and Tosta de gambas) and shared a main along with a beefsteak tomato salad for our dinner. Pluma Iberica con patatas fritas y piquillos. With wine. I kinda forgot how good this place can be, but last night it was just fine.

Those Boos islands are nice. One might be able to customize them as well: https://butcherblockco.com/product/cowota?product_id=120&gad_source=1&gad_campaignid=17347491098&gbraid=0AAAAADyvdXfTW1QIpvTZTAqRYm4idBKZ6&gclid=EAIaIQobChMIv8Wtt8vljgMVZDcIBR1MTgrVEAQYASABEgINcPD_BwE

They make a great sauce for pasta… https://www.pastagrammar.com/post/fettuccine-with-chicken-giblets-authentic-italian-pasta-recipe

And also realize that AI isn't the answer to everything!

When I got my large butcher block for part of my countertop, I literally spent weeks oiling both sides of it, prior to its installation.

My knives cut through paper plates. But - you do you.

On top of?

Reminds that I once cooked at someone's home - their cutting board was made of glass. Glad I didn't bring my own knives - not that I would have used them.

Another one of my plating semi-disasters. Pan-roasted pork rib chop, sliced off the bone (which is at lower left) and served with pan sauce made with shallots, mushrooms, white wine, chicken stock, mustard, horseradish and butter. Mustard greens and Jasmine rice round it out. Last night, I made dinner at a friend's apartment, a mere 9 floors below ours. Did all prep here, and brought it down to finish. Only took a picture of one plate: On top - fresh artichoke hearts, braised with olive oil, garlic, white wine, lemon, saffron and pimentón. Below, two versions of the exact same recipe for Maryland-style crab cakes. On the left, jumbo lump blue crab. On the right - Jonah crab. 3 out of 4 of us preferred the jumbo lump. Also on menu: Gildas to start, pasta al pesto with green beans, yellow beans and potatoes for the main. Blueberry/nectarine cobbler, served with vanilla ice cream for dessert. As a famous person once opined: "No complaints."

As Elaine used to say, a "big salad!" Lettuce, farmer's market tomatoes, cucumber, radish. H/B eggs, Ortiz tuna, Pickle Guys' pickled beets and pickled turnips.

A lovely Basque rose. (France's Basque country)...https://chambersstwines.com/products/ilarria-2024-irouleguy-rose

Pasta al pesto a couple nights ago. Out laSt night, fried white wild shrimp, meatballs, gravy and fried potatoes. Pan con tomate.

During the banking epidemic, which took place during the...well...pandemic, I purchased from this outfit: https://www.bakersauthority.com/ There's also webstaurant store...https://www.webstaurantstore.com/44035/wholesale-baking-ingredients.html In both the above cases, I think buying in bulk offers the greatest savings.

Stopped by the Union Square Greenmarket today, and picked up a few goodies. BLT, on Balthazar whole grain bread (lightly toasted). Assorted tomatoes (Beefsteak on the sandwich) and corn from Jersey. Duke's mayo.

It has to be toasted, if it starts out coming out of my freezer! https://www.freshdirect.com/bky/bak_bagel_knish/bak_bagels/sc/bak_bagels_plain/p/bak_pid_4651076

Bagel, Scottish smoked salmon, pickled herring, crudité. (Special plating for @rotuts and @gfweb).

I’m waiting for them to make an oven that will do everything above, plus clean up after cooking.