weinoo
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Posts posted by weinoo
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Katja would be good. Their space is open, not behind closed doors?
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.
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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.
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I'm looking at Forsythia's sample dinner menu. Do they serve only prix fixes?
Appears as if...I can't remember, but I think it was always prix fixe.
Hearth?
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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).
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You’re shocked!?!?
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Hence much of the local farmer’s market stuff.
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When I think of the term "coffee cake" what immediately comes to mind is my childhood in the early 80s in New York - specifically, Drake's coffee cake...
Indeed. And Entenman’s was the first one I thought of…https://www.entenmanns.com/en/products/crumb-coffee-cakeEbinger’s (RIP) too…https://www.tfrecipes.com/ebingers-crumb-cake/
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I'd like to hear something about the place
It's pretty good. We enjoyed our dinner there a few months ago.
Expandthe lifting of the restrictions is a threat
well, once the restrictions are lifted (this week, here, I believe) ain't much you can do except wear a mask when you feel it's necessary and take your own precautions. Or never go anywhere or do anything. I've taken bp meds for a long time - I think the bigger problem is for people who have high blood pressure which is uncontrolled.
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In November, Barney Greengrass had the same kind of excellent outdoor dining structure, totally open on one side, that Dudley’s used to have and Huertas still has, but I haven’t been up there since then.
Well, most of their dining structure is under scaffolding, and half of it protrudes into the bus stop area just south of the restaurant facade.
I think you're going to find, as restrictions are being lifted, that many restaurants are not using their outdoor spaces as much.
Have you tried Forsythia?
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Those are nice, but what about the crumb!!
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having seen pictures of weinoo’s steel. He got the half one, as opposed to mine, that may be a better way to go.
I do have the half one, and also the larger Modernist Cuisine baking steel (double sided), which lives in the oven. At 25 lbs., I found it annoyingly heavy to move in and out of the oven when needed for use as a griddle/plancha, so I invested in the smaller one as well.
FWIQ, I also have the giant Lodge cast iron, two burner reversible griddle/grill. As @paulraphael mentions, when it's used, whatever seasoning might've been present tends to get burned off on the side facing the fire. It resides somewhere in a closet, as even giving it away became a problem. I think its best use is as a plancha, outside on a real grill.
AND, I have the Cuisinart griddler, which really works nicely for pancakes and panini, but also a pain in the ass to store.
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Simple supper...
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Rancho Gordo's King City Pink bean and vegetable soup, sprinkled with Parmesan. Some rinds were used in the making of soup. Side salad. Good bread, butter.
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I would not get a nonstick griddle. The surface is too short-lived (I don't care if it has a lifetime warrantee or if you baby it ... if you cook at griddle temperatures, it will lose its stick resistance over time).
Yeah, but at the price point, and with its ability to be easily stored, it's easy enough to replace when it hits that point. I've had that square non-stick All-Clad griddle for years, and it's still fine.
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I've tried using my baking steel for pancakes and it's the same issue with getting even heat.
Not a big problem with the smaller square one.
I also have one of these (but it's all-clad), and it works fine...
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The cat food aisles in all our stores here look just like that. Dry food is pretty readily available, canned has been a real struggle to find for the last two years.
Chewy looks pretty loaded with food.
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Tried my hand at scones (again) this morning...
With some good French confiture, they were tasty. The ones in the back (first batch) were not to my liking.
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I like my baking steel griddle. It weighs a lot, however.
https://bakingsteel.com/collections/griddles/products/baking-steel-mini-griddle
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What's amazing to me is that people were able to peel garlic before the home microwave oven ended up in so many home kitchens. Though they were probably more concerned with help washing dishes.
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Pork (collar) stew Sichuan-style, adapted from a Fuchsia Dunlop recipe; my adaptation was basically using less chicken stock than she calls for. Simple stir-fried celery, a house favorite.
Served with Jasmine rice, and an absolutely incorrect wine.
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banning gas stoves in new construction. It's viewed as a culprit in global warming and also is considered bad for your indoor air quality.
I'm wondering if this is because it's just easier than making the real changes (congestion pricing, better mass transit, etc. etc.) that might actually make a difference.
As both @dcarch and @paulraphael have noted, every change to be made has a related cost - be it environmental, affordability for the masses, etc. etc. I believe there are no free lunches.
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Frittata all'Amatriciana.
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Lunch 2022
in Cooking
Posted
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.