weinoo

While undoubtedly a nice, tasty sandwich, what's with that bagel? Looks like some weird unboiled croissant-y dough.

Pretty simple - hand tear or cut up cabbage - I used half a head of regular (organically grown) cabbage. About a pound+. Garlic, ginger, scallions into the hot wok/pan. Seasonings were about 2 T chicken stock, 1.5 tsp. soy, 1.5 tsps. black vinegar, 1/2 tsp. sugar. Couple shakes of some Szechuan chili pepper. Add cabbage, add seasonings, cover for about 2 minutes. Taste. I like to uncover and let the liquid reduce and I don't thicken for this. Barring any of that, I imagine you could just sauté the cabbage and finish it with a few teaspoons of everyone's favorite chili crisp stuff. Mala Market is my favorite for many of the ingredients. I find their stuff to be nice, fresh, and of high quality. Albeit expensiver.

I usually buy a nice sized piece of guanciale, then cut it into 60 or 120 gram portions, and freeze it. Defrosts very quickly for that quick carbonara, all'Amatriciana, or alla gricia. I do the same with pancetta, as I like having them both available.

Sous vide, in a bath or in the oven, will probably give you the most useful finished product. Which then might be good, sliced thinly, as for a sandwich. Just don't do anesthesia before you turn the oven on.

I like those transparent slices; they tend to practically melt. But yes, I also treat cloves of garlic like tiny onions, with the classic technique.

I don't know what I'd call it; I've never made that.

Why people think they can use bacon in a dish calling for guanciale, without changing what the finished product is supposed to taste like, is beyond me. Pancetta will get you closer, but still not the same funk as good guanciale provides.

You and Paulie... In the same general idea, I have begun using one of my microplanes.

Additionally, and not for nothing, they're some of the few people in the industry who remember what hospitality is all about.

Only since the late, great Schiller's, in its heyday!

I believe it couldn't happen to a nicer couple, and one of the smartest guys in the biz... https://ny.eater.com/2022/2/18/22938965/permanent-outdoor-dining-nyc-city-council-committee-approval

Is it like a feta?

I have a feeling different potatoes work differently for that technique, and the choice of potato may be somewhat important? Aren't these usually made by hollowing out a potato after it has been cooked?

I generally make a small batch of the Japanese roux, and keep it in a glass OXO thing in the fridge. I just spoon out what I need when I make some of that curry. I think if I froze it in portions, it might get lost in my freezer!

Gilroy is a lot closer than China for me too. But I'll also buy locally grown stuff, when available at farmer's market. We had friends who lived in Morgan Hill, and when it when it was harvest time, and we visited them, the air was perfumed!

When I make the Japanese curry roux, the directions certainly say that it can be portioned and frozen, or kept in the fridge.

What's a microwave? I'm old skool...smash with a knife. Gently or forcefully, depending.

Digging through the freezer, I'd found a package of Wagyu beef short ribs (from Regalis). Marinated for a few hours in soy, dark soy, sesame oil, garlic, vinegar, scallions, etc. Cranked up the broiler, which actually works well in our range... 3 minutes a side and done. Served with rice and stir-fried Szechuan style (hot & sour) cabbage. Damn - these were good.

I have not found them here.

Another boule and focaccia, from Forkish with poolish. 100% white A/P King Arthur flour. I gave myself a good burn with these two!

Crepes, confiture, cafe lungo. The confiture from a favorite place, and so delicious. I recently ordered way too much of the stuff, but when you see all the varieties, it's hard to stop...https://lachambreauxconfitures.com/en/

Tried a new-ish sushi place last night. It's a few minutes walk away. Significant Eater enjoyed this chirashi, while I opted for a few a la carte items, including a very good black cod roll. And a fair bit of sake.

Great, and troubled, chef!

No, I haven't. Should I?

I like the Arcimboldo on the wall behind you.