weinoo

It's so interesting that I decided today was the day I should bake the frozen pies in my freezer from one of my favorites, Louie & Ernie's. Two reasons including making space in the freezer, and we wanted pizza without going out! And it's a place that I'd like to see @Chris Hennes get to some day, for another research point into NY pizza. Crust is a bit thinner on their frozen pies as opposed to having it in person. And so it's crisper when cooked on my Modernist Steel after a modest preheat of 30 minutes.

Very nice - it certainly led me to believe that their omakase might be worth a try. The fish was well cared for, and the rice was very good! Might an omakase be in order at some point? Like you, i sometimes worry about Sig Eater's response to certain items, as she tends to be a little less adventurous than me in what food she likes. As well as how she likes it prepared. In any event, I think Kanoyama might move into a regular rotation for our sushi fix! (Good sakes, too).

I generally find Bings to be my favorites for their flavor and crispness.

Have you not taught your family the joys of sucking meat off of a bone?

That's YOU, bro!!

One of my favorites!

That's lovely - I'm old school, and still bring water up to temp on my range.

It sounds to me as if your cellar is just fine. I don't think you're seeing large swings in temperature that will affect your wine. I mean, I store stuff in a closet that is a lot warmer than that, not for decades, but to little ill effect over a year or two or three. If you've got some somewhat valuable stuff that you want to hold onto for a decade or more, then maybe think about a dedicated storage situation. Otherwise, drink up.

Last night, we went out to a place @KennethT reminded me still existed and looked pretty good from his pix...Kanoyama. In season, we usually like to share one of these as a starter... Soft shell crab, nicely fried, served with a ponzu dipping sauce. And another favorite of mine, which our waiter said he thought they were 86ed, but there was one left for me - a big one... Like @Duvel, I like collars, be they pork, lamb, or as in this case, hamachi. Simply grilled or slammed in a salamander. Followed by various sushi offerings.

Also - this! (which I probably have stated on this site any number of times).

I kind of have the same opinion vis-a-vis paying for subscriptions to read blogs, or be educated by Chef Steps. I already pay some $70/month for internet service, some $65/month for TV, some $50/month for the NY Times, etc. etc. I've bought all of David's books - they're fine. Now, if I could pay what I used to pay to subscribe to magazines (e.g. $1/month for Bon Appétit or Gourmet or Saveur), it might be a different story. But if it's $5/month and I subscribe to even half a dozen of these "services," I'm into it for $360/year. That's almost enough for Modernist Coffee!!

I do...and I love taking the temperature of the water when I make my pour overs every morning. However, I'm fully loaded on thermometers.

You could come to NYC and go here...https://www.amoryamargo.com/

Now this makes sense!

Probably Cali, and probably not Bings yet - here's a good calendar of varieties and their seasons in Cali... https://www.pickyourown.org/CAcherryharvestcalendar.htm

That's the one I have and love. I think it even fits into the CSO.

Thank you. I think there were 2 Yukons and 1 Russet, but don't quote me. My confession is that I read the Kenji article about them, and man, is it long winded. But it's essentially what I did... https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe I used duck fat and didn't do any garlic, just salt and pepper, so after I parboiled the potatoes, I drained them, let them dry in the same pan for a minute or two, then added the duck fat and seasonings to the same pan and tossed them in that. (It's a nonstick 3 quart saucepan, so easy cleanup). To roast, I used the pan that comes with the steam girl, sprayed it with Pam (?), and didn't have any sticking problem at all. 425℉ for 17 minutes, tossed, another 20 minutes, and 5 more minutes or so to finish after stirring. Thank you - see the article I linked above.

All Falk 15% off through Memorial Day. Some even works on induction. Copper lovers now is your chance. https://www.copperpans.com/

I confess to using the parboiling with baking soda method for this batch of roasted potatoes: which came out nice and crispy (they got a few more CSO minutes after the picture was snapped). And then served with: Pan-roasted round bone shoulder lamb chops, pan sauce, and sautéed asparagus.

Both Orawahser's and Greenberg's are surprisingly worthy.

This is what I do with a strip, which I try to get about 1 1/2 inches thick. We share it and still have leftovers, which are great on a salad or in fried rice.

Another good place for the Black & White is William Greenberg, on Madison Avenue, not far from the Metropolitan Museum. So after some art, some sweets... These two made it home. A third one, sadly, didn't!

One of my favorite places...I don't remember if Viet Foods was where I had fantastic fried quail (like 3 for $10!!), but I know it was a place in Eden Center. In addition to all the food shops/restaurants, some of the other businesses are just way out there!

Sichuan stir-fried chicken (thighs) with asparagus, mushrooms, and carrots. Stir-fried cucumbers with Sichuan peppercorns and chili pepper. (Fuchsia).

I'm kinda glad we don't still have our apartment there; it was just up the block from The Green Zone. It was bad enough to be so close to Bourbon and The Jack Rose.