weinoo

Next step: Losing the need for tenderloin!

During the Great Depression, ‘Penny Restaurants’ Fed the Unemployed

Rose Levy Beranbaum's The Cake Bible?

I'd go a step further and venture that restaurant chefs started using these cuts (though I believe in "ethnic" restaurants, they'd always used these cuts), making them scarcer and scarcer for the consumer, thus driving the price for "off cuts" through the roof, even pre pandemic.

And note when she wants to cook them in the pan, it's with both butter and olive oil, which both she and Jacques are quite fond of.

You could throw on a frock, speak with a high-pitched, funny sort of accent, and even pretend you're Julia!

oh, if that were the only problem…

I like it - drops mike! Not a great pic, but two slices of Prince St. pizza. Let's say - well reheated!

Not the DTs!!

The above dinner means I could plate nicer and take better pictures. But the shrimp fried rice and sautéed spinach were fine. Yesterday, I took out the Mouli to play... The céleri rémoulade and carrotes râpées were served alongside (but on a different plate) slices of a small pork roast and mashed potatoes, which fortunately I failed to take a picture of.

Those almost look frankfurter-ish...is that what they are?

I used my new (old) Foley fork for the first time last night... Did an admirable job, and cleanup is certainly a lot easier than using ricer and another bowl or two.

You had to mention this; maybe I can find some here in NYC, where they'll probably be even more expensive than up by you!

Nice looking slab of pecorino; not too aged and dry - would make a really nice cacio e pepe as well as your shrimp pasta. DiPalo's? Somewhere closer to you?

This is for @Anna N and my contributory, curmudgeonly thought... Kimball and Chang ought to get together and write a cookbook on how to fleece people out of their money, while laughing all the way to the bank. 5 ingredients!! Marcella's recipes were all pretty much low on ingredients and big on flavor.

So my nephew and his girlfriend just pulled a first few shots with their recently gifted Silvia (looks like they bought a Rocky to go along)... And damned if they're not already making nicer lattes than I ever did (or could)... It's why youth is so annoying.

Bacon, eggs, and good ole NY Jewish-style rye (keeps the bacon in line).

What I really want to know is how your physical and spiritual renewals are going?

I wonder if anyone has ever seen a cook, in a professional kitchen setting, using anything other than dry side towels?

I'm kinda (but not too) surprised at the build quality (better than I expected, even with all the plastic involved); what's really cool is some of the uniquely engineered features, like the little compartment that hides behind the drip tray and the pretty damn large, and easy to see water reservoir.

Avert thine eyes, Mr. @rotuts. We gifted ole Miss Silvia to my nephew, as part of our trip to North Carolina over Thanksgiving. She served well, but she was lonely and being left alone; now I hear she's having a party! In her stead... The Breville Infuser (arrived last evening). And the first shots I pulled were not bad. My decision was based on a few factors, not the least of which is you can literally turn the machine on and be playing with shots in 5 minutes. And, if if it becomes necessary, Significant Eater can probably pull a shot with one of the pressurized baskets.

I've never used anything but DRY side towels, as we learned in (cooking) school. Folded over a few times, I find they give me the necessary control. I noticed that I'd been having trouble with opening certain jars - age and trigger finger related I'm sure. So I bought one of these (eG-friendly Amazon.com link) - the thing is awesome! Just don't get a scarf or tie or something caught in it, or you might end up strangling yourself.

I haven't had great right arm usage for the last decade or so - first tearing the rotator cuff and biceps, and then dealing with cervical spine surgery. So - I married someone 10 years my junior almost 25 years ago - that helps.

I had the same idea as @Duvel yesterday, except ours was for dinner, and since I was low on wild boar meat, it didn't have wild boar meatballs in it either. It was, however, made with @rancho_gordo's beans. I was vacillating about whether or not to add tomatoes once the beans had softened sufficiently. Was it going to turn into pasta e fagioli or more of a minestrone type soup? In the end, I decided to go with the tomatoes. And a baguette I brought home from Balthazar was the side dish.

As I was walking home after a Soho excursion, I decided to stop into a favorite take-out bakery, at a favorite restaurant (which was slammed, with people lined up waiting for tables)... Brought home a chicken salad on ciabatta, as well as a Caesar salad with poached salmon, both shared. Do you know that if you're a solo diner at Balthazar, they bring you a glass of Champagne on the house. Been their policy forever.