weinoo

Cook's Illustrated, many years ago, showed another way to use the tenderloins, which is kinda fun...wish I could find it. This is close, but I don't think the original recipe used the reverse sear... https://www.pbssocal.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-perfect-pan-seared-pork-tenderloin-steaks

It's nice to use a scale, I suppose, when first starting out with your ( @JoNorvelleWalker ) new coffee adventures...you know, to set some parameters. ( I always use it to weight the beans, however). For me, I figure that after 40 or 50 years of making pour over coffees, I can do without. And I don't need a timer, either. And no one is any the wiser.

Or...Nathan's!!

It varies, and also depends on the pricing. I like their Ethiopian and Kenyan coffees a lot. And moving out of Africa... Currently, I have the Mexican Miramar, El Salvador Montecarlos Gesha, and the small farmer lots from Guatemala (all the Guatemalans are good). They do have some crazy expensive coffees, but the most I'll go for is one of the Peruvian special roasts, which currently clocks in at a silly $58/lb.!. I also buy the Alchemy for espresso...it works great I always order enough to qualify for free shipping; as the coffee has gotten much more expensive, that's easy. Generally, my order is in the 1.5 - 2 lb. range. Almost enough for 2 weeks, and if I time it right, I get a shipment as soon as coffee is running out. If they roast and ship on a Monday, it arrives no later than Wednesday. Pretty sure I have the 1 lb. canisters, and they'll hold a 12 oz. bag emptied in, and an 8 oz. bag atop, smushed down a bit.

I've said it before, and let me say it again: George Howell. Intellegentsia is owned by Peet's, which in turn is owned by a giant holding company. Blue Bottle is owned by Nestle, in turn owned by Black Rock, et al. Not that there is anything wrong with giant, multinational organizations, but I prefer to spend my money, when I can, elsewhere.

If stuff is used for non-culinary purposes (like, let's say a Netti Pot), isn't it safer to first bring the water to a boil and let it cool down?

I thought I might never start cooking again, after a few weeks away. Also we both came down with what apparently are bad colds, since every other asshole on our flight was either coughing or sneezing. And me, being an asshole, didn't wear a mask. I've tested yesterday and today, both negative, so keeping my fingers crossed while hydrating greatly. Anyway, last night I was back in my kitchen. Not to make anything beautiful, but... Pan roasted chicken thighs, red beans, rice, peas and carrots. (Night before was a simple pasta marinara with roasted Brussels sprouts).

We just returned from a lovely 2-week jaunt to Europe. Our final few nights were spent in Madrid. We went to both the Museo del Prado and the Reina Sofia, as we wanted/needed to (re)see certain works of art, and there were also a few specific exhibitions that made those choices a no-brainer. We also ate. Since we were in Madrid for only 3 nights, we weren't about to just toss the dice on where to eat, so we took two recommendations from a good friend: La Buena Vida and Saddle. As we were staying in the Cheuca district (or is it called Justicia?), that meant we could walk both to and from our dinner reservations, perhaps even stopping off for a preprandial cocktail each night. Perhaps. As mentioned, on our way to dinner: A stop off at Del Diego Cocktail Bar. For a Martini and a Manhattan. Obligatory crisps and crackers, in this case. Then on to dinner. Sig Eater started with the classic Iberian ham croquettes, while her partner wanted 'shrooms... And got 'em. Our main courses don't appear on the menu above, as they were both specials. Chef came out to chat about what he was cooking, and that made the decision easier. Fantastic red mullet served atop its bisque. This was great. As was my knockout wild duck dish, with some creamy potatoes. I had asked chef about the broad beans on the menu, and he was nice enough to send out a small ramekin for us to taste - tasting straight out of Florence, meaning delicious. Fine meal - lovely service...I think we ended with a couple of sherries, because I don't see dessert on our bill. La Buena Vida. On our way to dinner at Saddle the following night, it just so happens that Saddle is located across the street from the Ministerio del Interior, and some other important stuff on the block, as there were policia et al. everywhere, toting their machine guns. Which either makes you feel safe...or maybe not. But it also means there is generally a divey bar nearby, because those public servants don't make a lot of dough. At least, not legit dough... I kid, I kid. But it works out just great for the two of us - we love the dive bars. On to Saddle (menu here). Yes, we were an early res at 9 PM, but that's how it goes, after a light lunch and a couple of hours walking around in a museum, a nap, and hunger. The food here was great, and the service was...omnipresent. From the Martini cart at the start (we demurred), to the bread, oil, and butter service: Lotta butter. Olio. Great bread. Amuse me... Re amuse - fantastic brodo. Fabulous paté en croute... Full portion, split tableside for us. It's great that Saddle also offers "1/2" portions on many of their dishes, which enabled us to try more. And more... Boletus w/grilled, wild rabbit, whitefish and paprika crumbs "El Sequero." Holy shit, this was good. Wood Pigeon Tortellini - Game consommé, chestnut infusion and wild eel. Also quite good. Those were the starters! For my main course... Mont Royal Pigeon - Potato gnocchi and inside meatballs (inside here meaning the innards). Another fucking winner. Here's where things got interesting. Significant Eater did not like her main...at all. From the first bite. But...they noticed, came right over, and basically forced her to choose something else. She did, and was quite happy with the wild sea bass (which was on every menu around, from San Sebastian on down), done fairly simply. Kudos to the staff for that. Another tidbit..I spilled some wine drops onto our tablecloth... They came over with dots to cover it up! Then this came... And we'd almost had enough. But No - we didn't, so queso was consumed. Nice petit fours to send us on our way. Oh - one more interesting tidbit. Saddle was the first place, after two weeks in France and Spain, where my Cap One card would not go through. Sig Eater's Cap One card would not go through either. So they said let's go outside, maybe the connection will be better. It wasn't. But there were like 6 people there with us, watching the credit card transaction...I felt like Anna Sorokin. A different card was proffered, and off we stumbled into the night. We had an early flight Saturday, and wanted to stay close. And eat early. That's easy, in Chueca,. Our apartment was directly above: Which our airbnb host practically insisted we try. Scoff if you must, but... The wings were fucking great. And on a Friday night, around 7:30 PM, they were turning people away. We'd reserved. As should you...https://celsoymanolo.es/ The Madrid portion of our trip was way too short; gotta do a week next time...this city is great.

You can blame me, but they won't be bad. We just returned from two weeks in Europe; I brought one of my pourover units with me, and it's the perfect size for single bev... Kalitta Wave. (eG-friendly Amazon.com link) AT home, I usually use a V60 as well. A few other thoughts... 1. I tore my rotator cuff on a trip to Italy 10 years ago, using a hand grinder and making coffee for 4 people. 2. I've been brewing at 205℉ with Howell light roasted beans. 3. I don't think that's enough coffee for that much water, but that's personal preference. I go for around a 1:15 ratio of coffee to water. YMMV. 4. For storage, I like these...from tightvac.com 2 weeks is probably optimal for storage, pushing it to 3 is fine, I'm sure. With Howell, I always aim for free shipping, and with the price of coffee these days, that's easy enough. Don't refrigerate or put in freezer to use on a daily basis. Condensation will fuck up the beans. However, I sometimes take 1/4 lb. of beans, vacuum seal them and freeze that for emergency use, in case my inventory control doesn't work out perfectly. If you find the light roast is not to your liking, they do a medium roast on any number of their beans as well.

I'm enjoying using it; holds temp perfectly and water boils fast!

Nothing wrong with a hit of nitrous.

You flew away from the game?

The last thing I did to get these kind of kudos from my wife was to replenish her supply of cough drops...from Amazon!

Blame the dog!!

Penne w/ mushroom tomato "ragu." Endive and arugula salad. Red.

Using the plating skills I learned in cooking school grade school: Chicken roasted and somewhat picked off the bone (though I now see I did put a whole thigh on my plate. Peas and carrots, twice baked potato, with a bit too much sour cream and pan jus. Rib pork chop, sautéed, sliced off the bone. Pan gravy with drippings, stock, mustard, vermouth, butter. @rancho_gordo's white beans, cooked on stove top, and then baked in oven with olive oil, parmesan, herbs, bread crumbs. And now, a thrice-baked potato. Had to get back to Katja while they still had the Octoberfest menu. So I could try the sauerbraten. Which was quite good, over red cabbage with Semmelknödel (and I think I see a piece of roasted winter squash as well).

Silly question, but doesn’t the splatter come from the food being cooked, and not from the appliance being used? And y’all know Martha fries her chicken in a covered pan, right?

Yeah, you do you.

Here's a good web site you might enjoy...Hunt Gather Cook pheasant recipes.

I always find that putting the liquid components in first helps things (tahini, lemon juice, olive oil)? I recently made some hummus with RG’s garbanzo beans and used my high powered blender…in this case, a Blendtec. Best hummus I’ve made and no need to skin the ceci.

They're not migratory: https://www.bassmaster.com/conservation-news/news/understanding-bass-forage-shad/

Thanks! The one-fish limit, the size limit, all instituted so that every last fish (hopefully) isn't fished out of the ocean. I just imagine what it must have been like when the lands and waters of Long Island were inhabited by Native Americans. There were so many different groups:

As mentioned in this post, I went out fishing for striped bass earlier in the week...successfully, I might add. And last night, I took two of the filets I hadn't vacuum packed and frozen... And cooked 'em a little Spanish style. First, I par baked some thinly sliced Yukon gold potatoes, doused in olive oil, for about 20 minutes. Then, I took the seasoned filets, put them on top, and threw some cherry tomatoes and Spanish olives all around. Back into the oven for another, oh 12 minutes, and done. A little more olive oil, some lemon wedges, and one of the best meals you can imagine was had. Oh, I also ought to mention, that when we butchered the fish a couple of hours after they were landed, I took the collars, salted and peppered, and grilled them; they were amazing.

Went out fishing for striped bass this week, with a friend who has a house (and a boat) out in Mastic Beach, which is a bit west (and a bit less fancy than) of Westhampton. At first, during the early afternoon, he wanted to play around (i.e. fish) on the jetties which line the Moriches Inlet... Moriches Inlet Now, I enjoy fishing; it's relaxing, it's fun, it allows me to commune with nature, etc. etc. You see people enjoying it, sitting on a dock or on a boat, perhaps smoking a corncob pipe or chewing on a blade of grass. Like this: This was nothing like that. My first task was putting on waders. I've never put on waders; had it not been for the fishing part, this was one of the hardest things I've ever done. LL Bean Waders These keep you dry, even while standing on the shoreline and casting into the surf, praying that you're not gonna get pulled out by the undertow, which is, let's just say, stronger than you think. (Being told to stand on one leg when you think the undertow is going to pull you down was not necessarily a comfort.) While surf casting on the beach is fun (and driving on the beach is even more fun, though sometimes it feels like driving might be like on the surface of the moon), getting onto the jetties in order to cast into the inlet, is a whole different story. For that, you have to put on boots with spikes on the bottom. Like these: LL Bean Fishing Boots Because the jetty is rocks, which are wet, uneven, slippery and dangerous. Let's also just say I didn't last too long on the jetty; my first cast get caught on the rocks, I lost the lure, and that was that. Here's a Google maps screenshot of the beach we drove along, from Smith Point to the Moriches Inlet on the right-hand side. When the beach is impassable (high tide, dunes, whatever), there's a "road" just behind the beach which gets used; it makes 2nd Avenue look like the smoothest road you've ever been on. Okay, so that was fun, and after an hour or two we drove back to the house to relax a bit, and then went over to the boat to fish again, an hour or two before sunset. First, I had to put back on the damn waders, and we had to gas up the boat on the way out... Gassing up in one of the marinas near the inlet, look how beautiful it is! Also, this is one of the few pictures I could take, as it was one of the few times I wasn't holding on for dear life. Actually...I kid...a little - it was mostly pretty smooth. Getting in and out of the inlet to the ocean, not quite as smooth. One of the little pieces of advice given to me by the captain: always have one hand for the boat; meaning, if we hit a wake or a wave and start bouncing around a bit (trust me, you bounce), you want to be able to grab a rail and hold on. Out of the marina, out of the inlet, and into the ocean we went. My friend is a fisherman; i.e. he knows how to find fish. Every minute or two he would say: "Did you see that?!" My answer: "What?" You're basically looking for birds diving for bait fish, and you're looking for the ocean to boil - or what's called a blitz. While we never hit a true blitz, there were birds, there was bait, and we ended up with these beauties, caught in full view of the multi-million dollar houses on Westhampton Beach. Recreational striped bass fishing is highly regulated. One fish per day per person may be kept - we each caught one. And the size must be between 28" and 31" (used to be 35"), which these are. Successfully we fished the sun going down; coming back in the dark is interesting as well, but my buddy, in addition to being an experienced fisherman, is also an experienced boater. Radar helps! We went out again the next morning (or, as they like to say, at first light (I learned so much on this short trip)), but no fish were around. All was not lost however, as there were plenty of dolphins all around, either playing or chasing food. After a leisurely breakfast, I drove back into the city (as any experienced cab driver might do) with my gorgeous striped bass fillets. He went out again that afternoon, and caught and released a bunch of fish caught surfcasting. I'd do it again in a NY minute! Oh - here's what a real blitz, off Montauk, looks like:

Of course, Sietsema's stock in trade is not necessarily the Foxfaces of the world; in any event, just a hit piece by Eater, which won't make one bit of difference to Foxface or its clientele.