weinoo

Oh come now; makes great stock.

I believe bottarga is allowed, as are most (if not all) salty cured and or canned fish. No meat. Many cheese are allowed, and I always get them vacuum packed. Roscioli is my favorite place in Rome, right on the Campo for that. I like bringing back super high-quality anchovies in tins, tuna in tins, etc. etc. and exploring one or two groceries' canned and packaged food aisles. I always try to find a half pound of high quality dried porcini at like 1/4 of the price here. Explore the Testaccio Market for some goodies for your suitcase. But - may I ask where you're located? Cause everything on your list is pretty much available here in the US. This page may be helpful to you...Customs and Border Protection And I'll add - No fruits or vegetables. No live chickens. If you drink, stop in duty free on your way out and pick up a bottle of Campari cheap. If you smoke cigars, the Cubans at the duty free are generally considered to be real.

I think it's a...pan pizza!

Are you in Spain...again?!

Round bone shoulder lamb chop - pan fried. Racho Gordo Alubia blanca beans, vegetarian. Frozen white and yellow corn.

I think this is key...I tried it on a carbon-steel pan that had lost its coating, letting the thin layer of oil heat past smoking, before another thin layer of oil got added and wiped out and doing that again. Helps to have a hood, even a recirculating one with charcoal filters.

So...if we were to disregard my total not knowing what I was doing when I stuck the pan in the oven (these times are very distracting)... Note the creases... \ When I wasn't paying attention and I caught the top of the product on the shelf above while putting the pan into the oven. It's not pizza bianca, it's not focaccia, it's not NY pizza, it's not NY Square. But sliced in half with a piece of jamón serrano stuck in the middle, it's not half bad. Much more studying is needed.

Considering I pay around $4 each, that's a very good price.

So I'm about to bake my first something or other, after time with the books. Of course I have a few problems with the books (not the least of which is I think being a mathematician or holding a PhD in library sciences would probably go a long way), but I love the pictures, and the amount of info is staggering (even if some of that info is bullshit). My first attempt will be this... However, not made with the focaccia dough, because I surely didn't have a levain, which their dough recipe calls for. I also don't think it's the New York Square dough recipe, since I didn't follow those instructions perfectly either. Obviously, my problem is that I don't follow instructions or directions that well. At all! However, in Book 2, they do give substitutes, so like a NY pizza can be made with their focaccia dough, and vice-versa. I think. The problem I see is that even after giving you their recommended substitution doughs, when you make one of the substitute doughs, they don't tell you how exactly it should be prepared for use as a substitute. See - I told you it was confusing! Great pictures, though! Maybe this will come out to be as great a pizza bianca (no recipe for that - boo!) as I've ever made? Oh, that 1/4 sheet pan is really great, as it comes with a lid... To be continued.

I was wondering if you were also using the induction burner.

Another Happy Birthday to JP - 86!!

I was gonna call this the "don't ask" meal, but then I realized I had recreated a specialty of my youth. \ For some strange reason (boredom, maybe?) I had purchased a turkey tenderloin, possibly the most boring piece of protein on the planet. Oh sure, I know people who will sous vide the breast for sandwiches, but that wasn't my intent. Nor was slicing it thinly, and using it like faux veal cutlets, schnitzel, or something along those lines. Instead, I dry-brined it for a few hours, and roasted it in a fairly slow oven, to an internal temp of 150℉, on a Thermoworks probe. Which, as can be seen, at least kept it moist. I'd baked a potato and mushed it up with butter and topped with sour cream (okay, full fat yogurt). And I made peas and carrots, with onions. Then thinking about it all, we're eating a fancified version of a Swanson frozen turkey TV dinner. Which actually made it all ok - though it was missing the molten lava apple/cranberry thing that (as well as the "gravy.") And I doubt the Swanson of my youth was accompanied by a nice, dry Chenin Blanc, but this one was!

Then there are these, which more often than not, suck. However, if you go to one of the few places which still make good ones, they can be delightful... Yes, the Black & White (and trust me, a mini is plenty). I've had a few arguments with allegedly smart people who claim they are never great, but I digress. In my opinion, a good one is the perfect marriage between cake and cookie, and these are good. Bad ones - well, they suck. Orawasher's original location, on E. 78th St.

Leftover asparagus = 4-egg country omelet, with herbs and Parmigiano-Reggiano.

Don't show the bagel stores here all your cream cheese! And is that a caper or two?

Of course...you could not cook noodles until the wok really develops a good seasoning. And you could use a lot more oil (both of which are probably taking place when you watch the pros). Though often too much oil is used in the original attempt at seasoning.

Quite close - 14th St. right near 3rd (for next time!). Of course I just saw that Ken posted its location!

I wonder if she's ever made bigoli, which is also (originally) a buckwheat pasta, but extruded and requires a specific type of press. It's probably a major pain to make, but is classic with a ragu made from duck.

Let me know when you're going !!

These are awesome. And c fold paper towels fit them so nicely.

I had lunch (and brought home 4 slices for Significant Eater) yesterday, at a place in Brooklyn not visited by the Modernist crew, while on their well-documented pizza travels. I don't know that I'd call this classic New York City style (maybe @scott123 can further define it?), but I like it just fine. Especially the sauce/cheese combo, it just tastes like the pizza I remember as a kid. These are the two slices I ate while at their outdoor seating, on 5th Avenue and 20th St., in Park Slope. Only a slightly raised rim. You can see how flat the pie is above, before baking. Where does this fit in with your experience, both @Chris Hennes and @scott123?

Jacques always uses a similar contraption. I tend to use a spider or the lid or a colander. And try to avoid burning myself.

Rösti. The potatoes, served with pan roasted chicken thighs. i then quickly sautéed a bunch and a half of cress in the pan the chicken was cooked in, as a take on this idea. So - thanks for that!

Fresh Direct has shucked oysters... https://www.freshdirect.com/pdp.jsp?productId=soys_shkd&catId=sea_oysters

The upper left is indeed enoki, wrapped with a little bit of, let's say pig fat. The pork skewers tend to lean, ummm, towards fat. Lamb is more meaty, and I've never tried any of the beef things. Chicken hearts, tips, and gizzards are great, @scott123 will be happy to learn. I couldn't believe it when the woman told me it was $23 - then I realized I'd ordered 2 of most everything!! Everything is seasoned aggressively, with cumin, salt, and spicy if you want it that way...and who doesn't? The wings and everything else I devoured for lunch today were all fantastic. I still have to try the fish ball, the fish tofu, the chives, the sausage, and the hot dog. Note the exhaust fan...which exhausts directly at every single passing car, bicyclist, idiot on an electric scooter, moron on a segway, and pedestrian - if they're stupid enough to walk that way.