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weinoo

eGullet Society staff emeritus
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Everything posted by weinoo

  1. Hello Rickbern. Where in Brooklyn are you? A long time ago, we had a nice dinner club, consisting of 4 couples...a few of us may have even blogged about it, including from Brooklyn.
  2. weinoo

    New Kitchen

    @rotuts, check it out... https://www.subzero-wolf.com/videos/the-conversational-chef/convection-steam-oven-amazing
  3. weinoo

    Dinner 2020

    Having just returned from a week in Paris, I wanted something to remind us of all the great bistro food there. So here are two classics, céleri rémoulade and les carottes rapées. And then we wanted a rice dish, so... Paella.
  4. weinoo

    New Kitchen

    Oh, I wish it were a combi or a dual--fuel Wolf. Don't have the juice for it.
  5. weinoo

    New Kitchen

    You know, a 27" or 30" depth of a counter would be wonderful. My kitchen is too narrow to do that; the code is like 40" between sides.
  6. weinoo

    New Kitchen

    In the right place, with good contractors, it doesn't appear to stick out at all. No more than my range, anyway.
  7. weinoo

    New Kitchen

    Oh - you'd be surprised how much more room there is in a standard size fridge vs. counter depth. A lot!
  8. weinoo

    New Kitchen

    I've had a Kitchen Aid/Whirlpool/Maytag/Amana bottom freezer for a long time. My first one (branded Amana) I had for 13 or so years before we did our reno, with never a problem. Our current one (branded Kitchen Aid) is 2+ years now, with nary a problem. I choose not to plumb them in, so water and ice are not automatic - I think that leads to less problems with leaks, etc. All are Whirlpool products. I'd probably spend less on the fridge, and more on the range, moving into a Wolf or similar. People love their Bosch dishwashers - I love my Miele dishwashers - no big diff there. Hood is probably as important as anything else - read up on them! Don't forget sinks and faucets - I'm very happy with our Franke and Hans Grohe stuff. And then there's your countertops and cabinets to think about! Have fun.
  9. Yeah, those Brits and their funny numbers.
  10. Anyone see this? Anyone have this? https://9barista.com/
  11. Hacked chicken. C'mon, it's easy with the right cleaver and a big, heavy cutting board.
  12. Who here cooks in the nude? In today's can you believe this stuff...evidently a whole shitload of people... https://www.nytimes.com/2020/02/04/dining/nudist-cooking-naked.html?searchResultPosition=2 (Confession - I don't, but I have been know to wear some revealing aprons).
  13. It's on there now...but only a couple of them evidently. Cuisinart CSO-300N1 Convection, Stainless Steel Steam & Convection Oven, 20x15 by Cuisinart 4.2 out of 5 stars 185 ratings | 210 answered questions Price: $343.99 Prime FREE Delivery & FREE Returns
  14. The black beans in this current shipment are beautiful to behold. My cupboard is ready for the apocalypse.
  15. While I am not a fan of eating from my old time All Clad saucier, I certainly enjoy and use Spanish pimentón.
  16. weinoo

    Dinner 2020

    Rosie would have other ideas! But, if you visit NYC, do give a shout...you never know.
  17. Soup making yesterday. On the left, mushroom and farro soup. On the right, RG's yellow Indian woman bean soup. Day before was chicken stock making day, so these are both "from scratch" soups. They will both undoubtedly be thinned out with more stock when reheating.
  18. weinoo

    Dinner 2020

    Pizza al taglio topped with all sorts of goodies, at Pizzarium by Bonci, in Rome. Pizza bianca stuffed with all sorts of goodies, at Antico Forno Roscioli, in Rome. Pizza Bianca, at my apartment, in NYC.
  19. I would certainly not have any problem experimenting with using less coffee than what seems to be the recent fascination. It's funny, because to me some of the best espresso I've ever had has been while standing at a counter in a little shop in Rome, where your espresso is in front of you in a minute or less (as is your cornetto), and costs a euro or less. As opposed to the fancy one which takes 10 minutes to make, comes out to you fairly tepid, and cost $4. Others would scoff at that, but location, location, location baby!
  20. weinoo

    Dinner 2020

    How do you get them so nice and crispy - what temp/time/marinate/etc. are you using?
  21. I think that one of the main problems is simply one person's absolutely perfect espresso is another person's absolute drek.
  22. weinoo

    Dinner 2020

    I had to make one of those in cooking school. In 1994. It was the only one I ever made.
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