weinoo

Seriously, i don't use bones once they've been gnawed upon.

One has to do what one has to do...

Thick cut pork rib chop. Well-cooked green beans. House-made corn muffin. Rancho Gordo's King City pinks. Broiling the pork chop, I thought I smelled smoke. I did, I did. That broiler is friggin' hot, and the fat had gone up in flames. Fortunately extinguished quickly with no further damage, except to the smoke detector. Made the bones taste almost barbecued!

That's some fact checking right there!

Oh wait - is that at home?????

In real glasses and on real plates????!!!!!

I understand, and to my taste nothing like a heavily cooked green bean, which somehow retains it green bean-ness.

To me, the problem of braising with a vegetable like zucchini, is that it basically dissolves and creates too much liquid of its own.

I hadn't been inside the original store in two years... Ahhhh...

Oh, it's coming...

I am starting to worry, @Duvel...

I have an edition first first edition; it appears if as as if the numbered are pages pages are numbered correctly.

The above post would've been better in the Dinner topic, but what the heck.

Crab cakes, barely held together with little filler. Two of them were dredged in panko, and two were not. And for all the kindergarteners... With baked potato and peas (frozen) and carrots (fresh) - the peas & carrots braised in butter and olive oil, as per my new usual method. I tried to use a little caviar butter on the potato, but it got lost in the mix.

I bow to the pizza machers in this thread, who make such beautiful pizza. I doubt I'll ever get close to some of the pies pictured, but I'll keep plugging away, at least as long as the temperature remains cool enough to turn on the oven for an extended pre heat. Two nights ago I started the master recipe for Artisan Pizza Dough (K.M. p 54). Never content with following a recipe exactly, when I divided the dough I wanted enough for a pizza bianca/focaccia and 2 pies. So instead of 360g dough balls, one was 540 grams, and two were approximately half of that. Last night, I used the doughs. The pizza bianca was really good - I did spread a little sauce on half of it, to make pizza rosa; as can be seen, it practically disappears into the dough. After the focaccia had baked, it was time for pizza. Oy. I have never seen my dough stretch to such thinness (like immediately), basically because I kind of have no idea what I'm doing... Oh, it was tasty...I just have no idea what the hell happened to the cornicione! This pizza was practically Roman in its thinness.

That looks great, @Shelby! (Especially the raw broccoli 😇 !)

The heat usually brings out some sweetness, even in carrots.

You know, if you're gonna walk by Osteria Morini, you'll also find yourself on the same block as Jack's Wife Freda. While not Italian per se, they have something to make everyone happy, and if I recall from my last walk by, a nice outdoor setup. As @Steve R. noted, it worked quite well for him.

NOOOOOOOOOOOO. Back "in the day," that is when I was a dyed in the wool Californian through the 70s into the 90s, the crudité platter was a staple at various get-togethers. And after my experience with raw cauliflower and broccoli, I vowed never to put anyone through that nightmare. Any subsequent crudité platters made by me included broccoli and cauliflower - but only when blanched. Even carrots benefit from a quick dip in boiling water, but not as necessary as it is for the brassica family.

Their outdoor space (at least now, when it's cold) is pretty much enclosed, with heaters. They'll probably open it up more once the weather turns warmer. You could always get Korean rice dogs and just eat them on Ludlow Street.

Mr. Kim eats raw broccoli?????!!!!! Chicken salad sandwiches (on Pain d'Avignon brioche), with a side salad.

Katja has a great outdoor space. We may be going to hearth for my wife’s birthday, as I am having trouble getting a res for any of my first 10 choices. I went to 3 pretty packed shows last week, and often unmasked. No covid.

Appears as if...I can't remember, but I think it was always prix fixe. Hearth?

When I don't really want to cook (yet I still have to cut up a whole bird)... Was really quite good once cooked. Stuff is tossed in duck fat, s & p, herbes de Provence, and sprinkled with pimentón. One of the frozen vegetables I tend to keep in the freezer (the other being "baby" peas). These I "braise" on the stovetop, in a little butter, olive oil, and stock. They're quite a good product. (Considering the other night when out to dinner, there were undercooked green beans on my plate. Or shall I say green beans cooked in the California style, meaning not cooked enough).

You’re shocked!?!?