weinoo

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/

Isn't a quarter or half or full-sized sheet pan good for al taglio, which in essence means by the slice (or weight)? I'm sure that when all is said and done, you'll be making great pizza (and I'm sure the Ooni will be part of the reason for that, just as the steel and how best to use it helped up many peoples' games). But - when all is said and done, my guess is your focus will be on the crust recipes that work best for you, as well as a sauce or two...your toppings will end up being the topping YOU like best, not some Silicon Valley Washington State geek. Oh, trust me, I'm not judging the books based on your pizze or your pizza making skills - they appear fine to me! I'm judging it based on the fact the authors think they fucking know everything.

Basil.

While your pizza (and @Chris Hennes's) look good, many of the recipes appear (or sound to) work better when both of you have played around with them. With such an expensive set of books, well-researched and documented, that is a bit disappointing, in my opinion. It also (to me, at least) means they're full of baloney about what pizza is good and what pizza isn't, on their taste tour of America.

Let's call this a faux-llabaisse. Base of 3 slices bacon, leeks, onions, celery, carrots, garlic, tomato paste. White wine, house-made fish/shrimp stock, bottled clam juice, tomatoes, saffron, espelette, bouquet garni, and potatoes. Right before serving, added cut up halibut, Pacific cod, Pacific rockfish (all 3 fish from Wild Alaska). This was delicious, and to my taste a perfect way to use that fish to its best advantage. ETA: I forgot the bacon!

Might be why I'm losing weight...I'm only eating the stickers!

Urbani uses more than just real truffle pieces in their oils.

NYC REOPENING DECEMBER 2021

I agree with everything you wrote. The "worked with Stephen Hawking" thing you mentioned...a bit more like staged at NOMA - I had no idea thousands of "chefs" have actually done that!

https://www.oregontruffleoil.com/s/order

Drink the good stuff. Braise in something else…wine and stock, maybe?

And why should you be? It’s awful stuff.

So like a long time in the bath, confit style?

Nice story...First Gentleman

Years ago, Significant Eater and I took the auto train up from Florida to Virginia. We did the whole deal - dining car, overnight "stateroom" or whatever they called it. Kinda fun, and yes we were seated at our appointed time with another couple. Who, if I recall correctly, looked at us as if we were crazy people from NYC (so they got that right). The food was pretty ordinary (I think the choices were probably salmon, chicken, or filet mignon - the stuff you get at poorly catered affairs), but the experience was worth doing once. And I didn't have to drive all the way from Florida.

Where you getting those (hopefully wild) shrimp? What brand of noodles do you use?

We had an interesting pasta dish, with a new (to me) shape last night... It's a shape Faella calls Tofe...https://www.gustiamo.com/tofe-by-faella/ With a creamy (ish) fresh mushroom and tomato sauce, and lots of cheese. They took way longer than the package directions say, but I think all their pastas just say the same thing for cooking times. These are thick and meaty almost. Steamed artichokes alongside.

do you use a fair amount of oil or non stick, because I find them pretty sticky otherwise? Or maybe they're cooked in more liquid?

Do you blanch or do anything special to the ho fun; or is it simply stir-fried?

Really is a wonderful way to cook the bird; to my mind, once you get this technique down, everything else falls into place.