weinoo
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Posts posted by weinoo
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The hot dogs have been a thing for a while.
This one on Ludlow Street opened a few years ago; it drew big crowds for a while; don't know if it still does.
With Katz's around the corner, I find very little reason to ever try a Korean hot dog.
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I'm pretty sure that most of the apples currently being sold at any Trader Joe's were harvested last fall. Certainly, their peak texture and flavor has passed. And I would venture a guess that the same has happened to the apples being sold at Monterey Market...and most anywhere else.
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This year's one matzo brei, savory style.
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8 hours ago, Recoil Rob said:
All the other stuff, starting my oven from my phone, smart ovens, Wifi enabled is, in my opinion, nonsense and things to break down the line.
Couldn't agree more.
Our (now) 6+ year old Wolf gas range (only 30", 4-burner) has had nary a problem. Keeps perfect temp in the oven. I would buy one again in a NY minute.
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2 hours ago, rotuts said:
how did you cook this scallops ?
I may have to splurge @ my local TJ's
scallops are my second most favorite seafood
the first would be abalone
Go ahead and splurge - they're IQF, so you can take out 1/4 lb. for a meal and seal up the rest as good as new.
These were salt and peppered, then cooked 2 minutes on side 1, another minute on side 2, in a frying pan, with butter and olive oil. Removed to a warm plate, pan deglazed with white wine, then lemon juice and butter added to the pan, with a touch of stock.
Unless you can get fresh abalone, in my opinion, there's no point.
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A couple of days ago, I received an email from The Rice Factory, letting me know that they had restocked many of their rices with a shipment of the 2023 rice harvest; so I jumped.
And last night, along with my new favorite item from Trader Joe's, I rice cookered a couple of cups of this:
Akita Akitakomachi Japan Organic -無農薬 秋田 あきたこまち- 2023 Crop
It's so good.
Japanese scallops, with a lemon/butter/white wine sauce, over Akitakomachi organic white rice.
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I may have found my favorite Treader Joe's "product." Well, it's not a Trader Joe's product per se, but a product sold via Trader Joe's. And I hadn't seen it before, but when perusing the frozen seafood section a couple weeks ago, i came across these:
Referring, of course, to the Japanese sea scallops. Allegedly from Hokkaido, where some of the best scallops in the world come from, I was pleasantly surprised when I opened the bag and it had that faint, sweet sea smell of scallops. They are actually quite good. And at about $18/lb., very reasonable.
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10 hours ago, Steve Irby said:
Not that I've been to Spain but I have aspirations!
I think you'd love it!
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7 hours ago, Katie Meadow said:
That book by Alice Medrich came out a long time ago. I think more recently published books, especially baking books, are aware now that it's important to give weights along with quantities
Exactly. I'm pretty sure there was a time, not too long ago, where scales were not readily available to most home cooks. Probably a reason why most cook books, especially baking, described how to measure flour. Now that a decent scale can be had for much less than the price of a cook book, showing weight equivalents has become much more prevalent.
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What @rotuts said. I think weights are important for pastry and baking; for other types of cooking (braises, stews, soups, etc.), not so much.
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So what you're saying is that ferrets are:
כשר לפסח?
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5 hours ago, lindag said:
Your range looks brand-new!
That's because I took that picture when it was brand new!!!
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The exhaust here is also recirculating, and at high speed 600 CFM. What's nice about it is the first level of filtration can be put in the dishwasher; I do this like every 2 weeks. Inside there's a high-quality charcoal filter, which really works well on keeping the odors down (I change that one like every 6 months). But I haven't cleaned my top open shelves in a few years, and I can pretty much guarantee they're covered with crud. And just being here in NYC, there's a lot of other stuff the comes in through the windows, and ends up everywhere (to say nothing of the cat hair).
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5 hours ago, Slim W said:
Chris Young has some interesting videos about this subject and others. I have used lower temperatures now successfully on steaks, crispy skinned fish etc. I haven't tried it with burgers, but don't see why the theory would be any different?
1 hour ago, btbyrd said:Get a butane burner and go outside. That’s what I do. The problem isn’t with you or your technique but with the inadequate ventilation in almost all home kitchens.
I don't know that that's necessary. I think ripping hot is really great - if I'm on the line in a restaurant; I don't see the need for it as a home cook. Unless, of course, I'm pretending I'm in a restaurant.
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Often, I'll cover the pan almost fully, and I find this helps. Nothin wrong with medium heat, and leaving it a minute longer on a side.
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A pretty tasty sushi dinner the other night out...
Kanoyama. This is what they call their sushi special. The big roll is toro, hotate next to it, and uni/ikura.
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I immediately thought that maybe it had something to do with the Key Bridge collapse in Baltimore, but when I looked, turns out most of the bananas arrive at the Port of Wilmington, in Delaware.
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10 hours ago, Senior Sea Kayaker said:
After doing a bit of research I found that Clark died in 1998 at the age of 42 and the cookbook was put together by the late Charlie Trotter and other collaborators.
The first half is composed of Clark's recipes and the second half of recipes submitted by other chefs (around 50) including Pepin, Keller, Trotter, Van Aiken, Samuelsson, Lagasse, Ducasse and Silverton among others.
One of my best finds.
I don't have any personal experience with or knowledge of the NY restaurant scene and its history so any comments welcome.
Looking at you @weinoo and @KennethT.
I think I ate at Tavern on the Green once, and I'm pretty sure it was post Patrick's tenure there. He was a highly regarded chef, whose food I sadly never got to taste.
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9 hours ago, Shel_B said:
I usually make my own peanut sauce based on Shorty Tang's version. He was the chef/owner of Hwa Yuan Szechuan Inn, one of NYC Chinatown’s first Szechuan restaurants, back in the 1960s.
And the grandkids are much taller...http://www.shortytang.com/
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2 hours ago, NadyaDuke said:
Looks great! Do you roast the chicken neck? That’s new to me.
I do - it's the cook's treat!
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For @rotuts - last night's roast chicken (Marcella style) dinner (with cole slaw). Might be the last time the big oven gets used until later this year.
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Don't be too surprised, if one day...
New Vegetable Greenhouse in New York Will Be Largest in U.S.
And...
How the cold Hudson Valley became home to the hottest peppers and sauces
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Isn't the whole point of Trader Joe's is that there is a cohort of people who still enjoy shopping in person, finding the unexpected, escaping with a bargain (like those less than bargain priced bananas), discovering a new product, fondling the products, tasting samples (they're baaaack), etc. etc.?
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Apple Cultivars, New And Old
in Kitchen Consumer
Posted
I don’t understand what you mean by early season? Unless you’re getting these from the southern hemisphere, apple season in North America is autumn, I think.