weinoo

These are great. I always ask for a smaller bag (usually they're like 3+ pounds), as I can't use it all at once. And I don't know, but my guess is they're best on the day you buy them. (They're not happy making me a smaller bag).

And - it continues... Breville to Acquire Italian Espresso Machine Maker Lelit for $124 Million By my count, Breville now has PolySci, Chef Steps, Baratza, Lelit and who knows what else. They must have a lot of cash reserves.

Oh, we're just big, fluffy lovers.

I do the same, except from Chewy or Amazon. Cat foods too.

Imagine if I could plate!

These are the fresh ones, Ken; it was $3 for a bag of about 1.5 lbs. I'm pretty sure it's called Grand Food Corporation - 212 Grand Street. They've got various fresh rice noodles (some with dried shrimp, etc.) and lots of tofu in various states (smoked, fried, skin).

Beef chow fun. Yu choy with oyster sauce.

I guess most of this stuff is just dropped off, from wherever it comes, in NYC; I've seen no shortages; not cream cheese, not pasta, not olives, not buttermilk, not tp, etc.

I have a meat cleaver in the kitchen. Rarely used. Also, there are the heavier Chinese cleavers, often seen and used in the front window of Chinese-American restaurants here, where the roasted meats and poultry are hacked on a giant (what looks like) tree trunk slice.

P. S. I was out of pineapple. P. P. S.

As I've said before, I bow before the pizza gods in this thread. But it doesn't mean I'll stop trying! This is Modernist Pizza's Artisan Dough, no-knead variation...almost followed the recipe to the letter with a 14 hour bulk ferment, and then an overnight proof in the fridge. Dough then came out of fridge for about an hour and a half (while the oven is preheating) before shaping, and it's almost round! However, note that I have a problem with the cornicione. And note that I have a lot of bubbles, which I'm wondering if it's because convection fan was on in the oven? Oh well, not that important - it was good pizza and made Significant Eater quite happy (which is all that counts, right?).

He does talk about removing bones from smaller chicken parts; e.g. the wings.

I had received a grass-fed NY Strip steak with my first delivery from Walden. Or should I say 2 NY Strips, each nice and thick. I pan cooked one up the other night and it was as good a home cooked steak as we've had in quite some time. Made a horseradish/mustard pan sauce too.

I've always found the disc bases, on the few pieces of Sitram I own, to leave the food at the very edges of the bottom of the pan susceptible to scorching. That said, I think it's important to know one or two things about @hotsaucerman and what @hotsaucerman is truly looking for. Because maybe buying a pan (like a Falk or similar), even though it will cost more upfront, is the prudent thing to do; certainly if one is going to be cooking and putting together a batterie de cuisine to last for decades. Spend more upfront for a great pan - it will make your cooking easier, and make you a happier cook in the kitchen.

It's the end of the world as we know it...and I feel fine!

I'm looking through the book, and don't see the recipe for necks?

Similar to the Jewish dish helzel? The necks can be fried, boiled, or roasted along with the chicken itself. Or pehaps, as in Jack's case, the Tuscan dish known as collo di pollo...

Pizza bianca. Broccoli and parmesan frittata. Salad. Salumi.

Linguini with (canned) clam sauce. Canned clams from Donostia Foods. I wanted a red clam sauce, so just added a bit of a simple, homemade marinara to the clam juice as it was all reducing. Braised green beans alongside.

He became an instructor at the school I went to... I'm glad there are still a few old school places left, and some new, younger people doing a good job as well.

Get a Falk saucier, and never look back.

Well, if it's a date, they're going all out, cause...SKITTLES!!! (The classic use of trash can notwithstanding).

I was kinda hoping for only the seeds.

But they're really good on bagels, so when Nathan does his tome on the bagel bialy kingdom, watch out!

I hear the Chowhound cookbook is gonna be a hot item...