weinoo

Every store I go to, if they stock beans, has tons of beans. That's just bull.

I might've actually read this thread about pork stock to see what people do for that, and then combine it with the deep knowledge of chicken stock that the op must have. My guess is that there is also a lot of info contained in various Instant Pot topics.

It just has to be boiling hot when you pour it onto your body parts that you want sterilized.

I'd venture a guess that one's hands are more bacteria laden than one's room temperature tea.

I think what's actually happening is "younger people" (old Gen Zs and young Gen Ys) are trending to cocktails, especially Martinis (or, god forbid, espresso martinis). One or two of those, with an order of fries, becomes dinner. Or as a restaurant owner recently told me: Four kids come in, order Martinis and share an order of fries. No need for wine. Look at this "Happy Meal" from the restaurant Cecchi's: NEW YORK HAPPY MEAL MARTINI & FRIES | $25 Every day 5-6pm & one hour before close And then there's this, from Grub Street:

Did you make furikake after infusing the dashi?

I like the idea of rice and various accompaniments, as well as dashi. As a matter of fact, there's a great source for dashi of all types, here in Brooklyn. I love this shop... https://okume.us/ Where they will custom blend any dashi ingredients of your choice, and bag them for you.

I certainly like Nueske’s, but Schaller & Weber make good stuff too… https://schallerweber.com/collections/bacon

Duck and string bean fried rice. Roasted broccolini and carrots.

Let's go.

I think it’s almost impossible to clean Silpats totally. I got rid of mine, and just use parchment at this point.

Another: Rack of lamb, coated with mustard, olive oil, herbs, salt and pepper. Served with green beans with shallots and twice baked russet potatoes.

This is cool…the Minnow products come from the restaurant group I really like, and often dine at.

The Trader Joe's I shop at put these out last week. Italian chestnuts. They are surprisingly good.

Yes - this was the first of the 2024 crop they received, I think. There's still some 2023 harvest left on the site, but very little. Stuff comes by boat and possibly takes a long time to get here. Their rices are all most likely going to be way different than any Basmati, as they're short or medium grain rices.

This came yesterday... 2024 crop, milled the day before it's shipped. Also got some rice bran oil and some fancy rice vinegar in order to push the total to where it's free shipping.

We went to a small holiday party last night at a friend's home. The group included a couple of well-known food/drink people. That's author/spirits writer Robert Simonson on the left and Brooklyn Brewery's brewmaster Garrett Oliver on the right. Couple of batches of home made egg nog; one is this year's, the other is year-old aged. In the thermoses, various ice-cold Manhattans and Martinis. Robert brought a bottle of Old-Fashioneds, made in the style of Pittsburgh bar Warren Bar and Burrow. Garrett brought along a few cans of his limited edition collab with Guinness: And a little cheese: Over which was shaved a bit of white truffle. At that point, host had to open some Krug.

Your picture above reminds me of a picture I took quite a few years ago. It was right around the same time of year, but from a different vantage point:

And the changes being made in Paris, just like here in NYC, aren't all hunky-dory. To whit: Death of Cyclist in Paris Lays Bare Divide in Mayor’s War Against Cars

Today, on his substack account "Out of the Oven," Jeremiah Tower was kind enough to share with us all a few of his classic New Year's Eve menus from the 80s and 90s. I'm not talking Chez Panisse; I'm talking Santa Fe Bar and Grill and Stars (perhaps my favorite restaurant in the US...like...ever). Just a great chef, who tapped into the food zeitgeist of the times better than anyone, in my opinion. But it wasn't just the food; it was the mood, the service, the sexiness of the places, that really proved his ability to look ahead and see what we'd really want from a fun night out at a cool restaurant. Keith McNally thanks Jeremiah for what he begat...literally. Enjoy the menus... NEW YEARS SHOW STOPPERS

This was a "use everything you can in the fridge already" dinner. So that can turn into carbo laden stodge. Of the best kind: Soup. Ham, potatoes, mushrooms, carrots, celery, leeks, onions, shallots, tomatoes, green chili. Salad. Little gems, cucumbers, almost decent winter tiny tomatoes.. House-made blue cheese dressing. Jamón serrano (Formaggio Essex) on focaccia (Pain d'Avignon). Happy spouse. Jacques would be proud (of the soup).

My take is that the recipe you're looking at has components which go very well with lamb. Since you can't cook with lamb, I imagine those components will taste good with chicken, and maybe not so great with beef.

Starter: Braised giant artichokes. Dipping sauce of mayo, yogurt, mustard, olive oil, lemon juice, garlic, s&p. Chicken scarpariello, oven-braised in lieu of stove-top cooking. Got a little crispy skin this way. Served on a bed of Anson Mills coarse, rustic polenta integrale.

Boy, you really like to take your chances! We'll be back in February. If you're there on Sunday, the organic market on Blvd. Raspail is awesome...https://parisjetaime.com/eng/shopping/marche-raspail-p2262

Indeed - it's super popular; your best bet for L'Industrie might be like 4 PM. Or one of the others mentioned! I often forget, but McNulty's (which opened in 1895!) was probably one of, if not the first, tea and coffee shops in the city to offer beans for sale. My cousin worked there like 50 years ago! One more Chinese food mention, certainly for a lunch and with a group, is Great NY Noodletown, for their soups and roasted meats.