weinoo

This is my comfort zone, as it's a bottle I can get for under $20...actually, $17. (Probably worth twice that). Here's what Chambers has to say: Wine was a good match for what I made for dinner.

SL Pizza for lunch. SL = Super Lazy, as the dough balls were from Fresh Direct. They come frozen, 4 to a box; we had 2 pies for lunch. Surprisingly not bad. Fresh mozzarella, canned and fresh cherry tomatoes, parmesan were the topping.

Chenin is one of our favorites. I don't generally bring wine back from trips abroad, though I do generally buy 2 bottles of something (Campari, other spirits) in the duty free before boarding. I get most of the French wines we drink (Austrian, Spanish, German, Portuguese and Italian as well) from Chambers Street. 10% discount on all bottles when a case or more is ordered, and they deliver to my apartment for free. Crush, Parcelles, Astor and a few other shops handle all I could possibly want, when and if needed.

A beautiful, dry Chenin Blanc. Went really nicely with sushi.

In other words, it's not the cheese you're worried about.

Really one of the most beautiful places in this country.

You're probably more a fan of Ridge, I'm guessing. Great stuff, and definitely have a few bottles here in the apartment. Olives and wine - who' a thunk it? (Oh yeah. the Spanish).

It's fine, though I don't drink a ton of Zin. I really like the Porter Creek roses, which usually are in pretty limited quantities. Great summery wines. I belong to Porter Creek's wine club (or whatever it's called these days), and only ask for Pinot Noir's in my shipments.

This was the cost at our local Trader Joe's this morning. Only problem was...they didn't have any stock.

Two nights ago: This was a 2012, generally a little older than one likes with a Rosso di Montalcino (which are released for drinking after a year), but stored properly and still quite good if not as fruit forward, with the meatballs in meat ragu. Last night: Probably our favorite California winery (they've been growing organically for years), this is their lower end (weeknight ?) Pinot. Juicy but not jammy, delicious with roast chicken. If you're ever up in Healdsburg, it's a short drive out of town on Westside Road. If it's off-season, you'll be the only ones there.

I like the Technivorm Moccamaster KBT I inherited recently. However, the thermal carafe is no match for a good thermos from, say, Zogirushi.

i wouldn’t have it any other way!

You wouldn't actually use ground saffron, would you. Isn't it widely considered to be an inferior product? Or, put another way, isn't it widely considered to be easily "doctored" to actually not be saffron? I can't imagine someone going through the exercise of covering books in mylar to be the same person to use ground saffron.

Indeed…looks like one is the British edition, published about 10 years after the original.

His books are always good! Here's my "collection" of books, wth a good focus on Sicilian cooking: Obviously, you already have a different, award-winning book by Wanda Tornebene...this one (Sicilian Home Cooking) is good as well. And you have a different book by Simeti, so we like the same authors, and Mary's book is a pleasure to read. Katie's books are always good, and contain well-tested recipes. The Carlo Middione book is one of the older Italian cookbooks on my shelves, and even though it encompasses the food of Southern Italy, he was a Sicilian immigrant, and many of the recipes are what I would call Sicily-based. It was a cookbook I couldn't put down for a long time, as can be seen by how tattered the cover is. I might have a few more with a Sicilian focus, I just couldn't locate them at the present time! Na bella jurnata!

My order today (from Fresh Direct) included: Alderfer EggsCage-Free Grade A Large Brown Eggs, Dozen Qty: 1 $5.49

I don't understand why it's preferable if all I'm doing is, say, boiling a couple of lobsters. Restaurants use plenty of pans which are not cladded. The All-Clad stockpot does appear to have an aluminum base, making for good enough heat distribution for its usual purpose.

Does one generally need a clad pot to make stock, or perhaps boil/steam a couple of lobsters or crabs?

I quit the bean club "lite" maybe more than a year ago, and I still have beans from the last delivery! In any case, I shop at Formaggio Essex, and they basically carry all the RG beans (as does Union Market), so I'm in no fear of running out.

No, I have not, as I don't generally use chicken breast in this manner. I didn't think you wrote the recipe, I was just commenting on how that step I quoted above makes little to no sense to this reader.

Step 4 - sort of confusing, no?

I like high heat.

Toasted, buttered bagel. Iberico and cheddar cheese. Apple and Cara Cara orange.

Lat night's glou glou... with a pretty simple pasta dish, and some roasted acorn squash. Quite a low ABV (10.5%), this one goes down like...grape juice? Delicious.