weinoo

Is he (was he always?) doing the same at Keste? Cause I loved Keste (probably ate there at friends and family even) when it opened, but haven't been in forever. It was my first exposure to Neapolitan pizza as we knew it here.

I will, I will...Fresh Direct screwed me, so I'll head over to the butcher today or tomorrow.

It was my back!

Pan pizza? Foccacia? You be the judge... \ Forkish poolish dough (which he claims can be used for pizza and focaccia as well as the boule I made on day 1), proofed overnight. Had some leftover brussels so used them on this one, and made another with sauce and cheese. Both were worthy, if not quite pizza or focaccia.

I was rooting around in the trash for some previously masticated chicken bones, but couldn't find any. So some cleanly picked roasted, and some frozen raw chicken parts had to suffice. They made the stock, which made this... Chicken soup with matzo balls. In lieu of the grill above.

I tried something for a first time, after a friend mentioned how "easy" the recipe is. It's easy (and a little annoying)... But these buttermilk scones tasted great. I love how recipes give the prep time...this one was maybe 15 minutes prep. Shit, it takes me 15 minutes to find the bowls and ingredients in the cabinets! They could've gotten browner, had I left them in longer. Or maybe had I done some sort of wash with a little sugar? Or maybe not put the baking sheet on the steel, so the bottom would brown a little more slowly?

Dogs and cats aside, isn't that method similar to cooking a master stock, as in some Chinese cuisine? https://www.pressurecookrecipes.com/chinese-master-stock/

Oooh, that looks good too. Might've gotten lucky at both spots!

Yep - I really don't see the need with the scallops I get from either of the fishmongers at Union Square; they're quite perfect as they are.

Yes - the wild gulf shrimp I often cook get a 30-45 minute brine bath. The farmer's market scallops I haven't tried to brine; maybe next time. Salmon is the only fish I've cooked and had albumin; lowering the cooking temperature (and probably presalting) alleviated that issue.

I find it makes stuff taste sort of like deli ham.

Those look pretty good!

Don't give it away - it may yet come in handy if perhaps you want to boil a few lobsters or Dungeness! As we both know, there is often more than one way to get to a finished product; the only time there is only one way is when you're at work, and your boss tells you to do it her way! I'm looking at MC stock method (chicken) - so it's an hour and a half, once the pc comes up to pressure (20 - 30 minutes); then it should cool down naturally, which takes another 20 -30 minutes probably...we're up to 2 1/2 hours, which really isn't that time saving if you're simmering stock for 3 hours, as the recipes in practically all those books I've pictured instruct. And if you really want to save time, there's always ...

I'll get there...but on first few glances, many recipes will be familiar and similar to lots of Italian cookbook recipes. Actually, much "Italian food" theoretically could be kosher - once you leave out the pork stuff.

Ed Schoenfeld, aka eGullet member @eatingwitheddie, has passed away at the age of 72. I got this lousy news this morning. Eddie was a character with whom I had the pleasure of dining with quite a few times. Him cooking, me cooking, whatever. The NY Times obit links to this eGullet post of his... RIP, buddy.

Dry brine is, to my taste, better.

Great book and one of my favorite chef's!

Thanks - you should see my wife's reaction when he comes over to say hello! (Years ago, when we were dining at the late, lamented Mesa Grill, Bobby came over to say hi to the people we were dining with and introduced himself to us - she practically fell off the chair; I was like - can you get us another round of margaritas?)

Of course Steve's are good. But they still take a long time to cook; at least longer than his other beans except maybe the really gigantic ones! P. S. that skillet makes me think of my mother, who definitely used one of those; they were quite popular in the 50s and 60s, methinks.

And now, after looking at all those recipes, I'm going back to my no salt stock making...I only wish I could find where I read that minimal salting at the start is a good thing. Agreed - except it's the cat here.

So we now know the reason why a bunch of people reuse chicken bones.

Now I know that everyone (or most everyone) here is a pretty good cook. And I get that some people like to think, even while at home, that they're cooking in a fancy schmancy restaurant. But... Sadly... And just going on quick glances, all of these chefs and writers have the same problem as I do with their chicken stocks. And that is, they're letting volatile vapors escape! P.S. Le B was nice enough to "squeeze us in" for our anniversary next month!

What problem is that?

I like the way the apartment smells when making stove top stock.