weinoo

Yeah, they have a good outdoor setup which was my main reason for suggesting them…fully open to the sidewalk side, and good heaters as well. very nice Austrian and German wines and beers, and within the budget mentioned, with some rather more unique dishes on the menu.

Cafe Katja.

Doesn’t the pressure cooker come with instructions? in any case, when I used to use a stove-top pressure cooker, all that is required is enough heat to maintain a very low hiss, no matter which if the two pressure settings is being used.

In lieu of disposable roasting pans, I imagine one or two hotel pans would last forever, be safer, accomplish the same tasks, end up saving money in the long run, and not be more stuff to get thrown away.

It’s not at all controversial; I just enjoy presenting other points of view. I don’t think any is more right than the other.

Yes. And you don’t!

Finally! Padma's making a turkey (but really, she isn't using a real roasting pan, just an aluminum disposable one?). Well, except for maybe this? And she knows (or knew) my butcher!! The only famous people I run into at Essex Market are guys like Michael Colameco. Imma keep looking! https://www.nytimes.com/2021/11/09/dining/padma-lakshmi-thanksgiving-turkey.html

Cook's Illustrated July/August 1995 published an article about sorbets. It has pretty much been my go-to for the last 26 years. Sorbets.pdf Would it fly at Le Bernardin? Probably not - but then again, my meal isn't costing $700+ for the two of us, when I cook at home (unless I've gone crazy with Regalis!) And really, I can get some pretty creamy sorbets w/o anything but the 4 or 5 ingredients I mentioned...

Simple. Home is home, and restaurants are restaurants.

Host's note: this was moved from the Midernist Pizza topic. Isn't everything made at home artisanal? Today's lunch for Significant Eater and me was one style of traditional New York dough, as I don't think there is only one style... From New Park pizza, on Cross Bay Boulevard in Ozone Park, Queens. They're too busy making pizzas to deal with a web site, evidently...http://newparkpizza.com/

Took a long drive through a few boroughs today, out into Brooklyn and then home via Queens. And stopped for pizza in Ozone Park, close to the home of the infamous (and dead) mob boss, John Gotti. It's considered classic by many; a little different than Joe's, different than Louie & Ernie's, etc. etc. Good nonetheless. And possibly in my top 10 slice places. It must be okay; look at how many boxes they go through - this is a day or twos worth...

It was often said that as long as the product remained icy, refreezing wouldn't be a product for many things. But with many fishes, I'm with the above 2 posters.

See - here's where I disagree... I think of sorbet and think fruit and its juice, maybe a little water, sugar, lemon, and maybe a tablespoon of alcohol to enhance the fruit (e.g. Kirsch, apricot liqueur, etc.)

I never use cream or milk in my (many) frittatas (nor in omelets, for that matter). Bits and pieces of fresh cooked or leftover veg, bacon, pancetta, guanciale are all fair game. As are certain cheeses. Your's looks quite the strata!

I think I’d call it Flammkuchen as well, @Duvel 🤨

That's when you turn to MC! I have no room for it myself, and haven't even seen it!

These I'd like to see!

Not as if those recipes are hard to find... https://www.epicurious.com/recipes/member/views/silver-palate-carrot-cake-50075298

Why get rid of the classics? I mean, Greens and the Silver Palate should be the ones on the chopping block!

Nice.

That is what I've been led to believe as well. Screw Collichio; I wanna know what Padma thinks!!

Fortunately for me, I can get one by simply walking down the block. Wu's has 2 or 3 styles of roast duck; there's always a honey basted one, a classic Cantonese one, and usually a pressed duck as well. I often bastardize Lebovitz's recipe for a faux confit, and simply season the legs with salt, pepper, and herbes de Provence, roast them for 2 to 2.5 hours, and they're very good. Of course braising them uncovered does yield a different texture I think, but it also leads to another question: is uncovered cooking really a braise?

If you don't really want to spend all your hard-earned dough on those MCP books, this can be yours, signed... For $35!!! And - it's everything you need to know! Also - I can say for a fact - Katie is way cuter than Nathan M.

The Fleuries (and various other Beaujolais) are simply some of our favorite wines.

Something like this, maybe? https://www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/