weinoo

Well, if the shoe fits…in the Breville, that is. i have a great Staub that fits perfectly into my steam girl.

This is basically how it is always done here. In the Asian markets, it may already have been cut up; in the Latin markets, it's whole, cut to order.

That might be too easy! In any event, for braising, I quite enjoy using (depending on how much or what I'm braising), either my 3 or 4 quart Staub Dutch ovens. Or a great Falk copper rondeau. All bought on sale at great prices, which I believe are offered annually. Sometimes, on occasion, I'll use a large Le Creuset. I even have, in my batterie de cusine, some real old school Danish and Belgian stuff. To me, stuff sold as specialized braisers, is just marketing. Don't get me started on broasting!

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.

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.

Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means. Such as my Japanese gin donabe. This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh). I happen to like the sockeye moreso than the king; it's just more to my taste. But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.