weinoo

Timely, as this is in today's NY Times... 25 Essential Dishes to Eat in Los Angeles

As I said, the technique for making a classic stock is basically no salt.

Tonight: A big-ass pork chop (carved and plated), over a pan sauce made of fond, onion, mushroom, white wine, chicken stock, mustard, butter. Boiled new potatoes sautéed with olive oil, garlic, pimentón, chives. Salad on the side. Chef gets the bone. Also, don't be buying a Cadillac or a mink coat right after you get paid off.

Oh yes - cut them into chops, marinate them in some olive oil and lemon and rosemary, and throw them on a hot fire...heaven! This is one of the better products, at a great price, that Trader Joe's carries! I think you can get a rack (8 chops or so) for under $25.

Anyone remember Nathan Myhrvold? Here's how quick, Instant Pot stock may be made, according to Modernist Cuisine At Home (eG-friendly Amazon.com link). And I doubt it's more expensive (to a smart shopper, like, say, @rotuts) than a garbage Costco chicken: By the way, no salt. And my guess is he isn't talking about carcasses from costco (you still need the raw thigh meat).

Here's the thing - I'm surprised. With all the shit that a Costco chicken is dunked in and infused with, making stock with that chicken is the perfect way to make sure you get all that crap into the stock. As much as everyone (allegedly) cares about their health, the environment, corporate malfeasance, why anyone continues to buy this manufactured food product is beyond me.

Exactly.

The classic French (cooking school) method of making stock (and how I learned it), from Robuchon to Keller to Bourdain, is no salt or the barest minimum of salt when making stock.

I do the straight dough, and yeah it's a big batch. When I divide it into 5 balls (about 340 grams each), those go into the fridge in reusable containers that I brush with a little oil or spray with PAM. I find they're good and even better for at least 3 days (developing more flavor), so they end up all getting used. I'll make focaccia, pan pizza, etc. over the course of the next few days. This is another good source...https://www.seriouseats.com/the-pizza-lab-three-doughs-to-know

Check this out, @rotuts...

I think it's really round bone chops and blade chops. Here are both kinds of shoulder chops... https://goodfoodbaddie.com/garlic-herb-lamb-shoulder-chops/#google_vignette

Exactly. Even the cat won't eat the chicken after making stock.

I love lamb shoulder and shoulder chops (both round bone and arm bone). I'd really love them slammed on a super hot grill - as they often do in Italy for lamb scottadito (though in theory they use rib chops, but I've had it with shoulder chops on the plate). Last night, for dinner: Paella, halfway cooked.

I can't imagine making chicken stock with a Costco roast chicken. Why not just have a salt lick?

Walk into any deli in NYC and ask for a chicken salad sandwich, and what you're getting is chicken (either diced, minced, shredded) mixed with mayo, minced onion, minced celery, maybe some parsley, maybe a little acid, on whatever you've asked for it on (e.g.: rye, Kaiser roll, white bread, wheat bread, etc.). Personally, I like to add mustard and either lemon juice or red or white wine vinegar to my chicken salad. Mise: Chicken salad sandwich: Chicken salad on salad: When you start talking about dubious add-ins, such as dried cranberries, raisins, grapes, etc., you've moved to California.

I simply snip them off with kitchen scissors.

Have you called and explained that it is a birthday? (They always manage to fit us in for a birthday dinner). I don't think you can have a standard dinner before the show at 7 (not enough time), it would have to be after the show. Lounge is nice, but it's certainly not the same experience.

This topic might help a little... As might this one:

No - you're spot on,.

Last night there were a couple of Austrian winemakers pouring and discussing their wines at Cafe Katja. I enjoyed. The Furmint was sparkling and delicious. And the "Strange Traminer" was ostensibly orange, but not crazily so. Enjoyed all 5.

Back to the pan: Per Ken Forkish, and his overnight pizza dough. Sure is easier, and way less frustrating (for me), than dealing with a pizza peel. Nice crust, both crisp yet tender where you want it to be.

This is from Katie Parla's current book, ROME: (eG-friendly Amazon.com link)

As simple as this sauce is to make, I think it matters greatly what tomatoes are used.

What are the favorite knife shops in Tokyo? @Duvel - have you any insight?

The Rice Factory just got in a shipment from the 2025 rice harvest. So I had to indulge. 5 lbs. of Hokkaido Yumepirika - 50% milled 5 lbs. of Minamiuonuma Koshihikari - as white rice (100% milled) - this is the classic sushi rice Some pickling mixture to push the total above the free shipping level.