weinoo

Not really. All my evidence is circumstantial; that is, others who use the various blends love them. I think he was kinda well-respected amongst a lot of chefs for his early adoption of upping the spice/dried herb game here. And being able to sell/tell more of the story about the stuff.

This all came today, from that CSA-ish thing I joined. Monthly delivery, quite customizable. Walden Local It all looks lovely, and I can't wait to try some. It'll have to wait a bit as I have both a Berkeshire pork chop (D'artagnan) on the counter ready to cook, and a whole, salted Bobo chicken in the fridge, to be cooked tomorrow.

The spice mixes from this place are wonderful, and will set one back a fair amount... La Boite NY and Lior's most recent book. (eG-friendly Amazon.com link)

So even after the discussion about presalting salmon and cooking it at a low temp to alleviate any potential albumin, on these pieces there was a bit; they were simply roasted in the steam oven at low temp. And then jailhouse plated... Chirashi. Sockeye and Coho salmons. ikura. Pickles. The new crop rice essentially the star of the dish.

One of these days, I'll (try and) get fancy. For now, it's all boules... Sorta Forkish White Bread with Poolish, but with 10% whole wheat flour. Tastier.

The problem, of course, is if made with shrimp it might actually taste good.

Onion skins. Previously chewed chicken bones. What's next? Don't answer that!

If they're U8 scallops, why are there 9 of them?

I am so lazy, I used some of this and additional black pepper...

Soup, soup - we all love soup when it's cold outside... Leftover chicken soup, with ramen noodles and additional peas and corn.

It was so much easier just going to the restaurant!

Nothing tastes like what dad would do.

Maybe the bigger birds' lives consisted of trying to run away, every day, from the grim reaper? What's really a better life, philosophically?

As we used to say: "Welcome to New York City...Now go home!"

I forgot...that's amoré!

Agreed!

Absolutely no other way. And in an NYC restaurant, they want your fucking seat!

That's a big-a, pizza-pie-a!

Pretty true here. The wings above, about 5 wings, weighed over 2 lbs. At $5.99/lb., they were about $14. I also bought a whole BoBo chicken, $3.99 a pound, for $14.50. It would take wings from like 6 of those BoBo birds to equal the weight of the butchered wings (i.e. 12 wings). Quite obviously, when they cut chickens into parts, they use the big birds!

Exactly what I did - some Rancho Gordo stuff, and some pepper...

Interesting - I have bought celery at the farmer's market - it was definitely different than the standard commercial stuff from Ocean Mist - and definitely a bit more bitter.

Surprisingly not horrible; actually tasty.

What kind of rub are you using? I was thinking some sort of paprika/pepper thing?

I should've put some pancetta on it, like the once classic at Motorino...

Actually, was Motorino v.1.0 open before Keste? I'm so confused.