weinoo

It's not all fun and games and supporting our local businesses. Roasted green beans with dill, chives, olive oil, lemon. Greenmarket Long Island scallops over yellow grits with fresh corn (and possibly a lot of butter). Hastily chopped herbs.

Thursday nights may be our 2nd favorite night to go out for dinner; Tuesdays being our favorite. It was gonna be windy and pour Thursday night, which meant the whole outside setup wasn't happening, so we went early to make sure and get seats without waiting. It worked. White prawns a la plancha. Lots of bread to soak up the delicious juices. Green bean salad gifted from the kitchen. Significant Eater had the fried black bass, that prep not often found here, and it was stellar. My half chicken. Half of the half made it home, the fries didn't cuz they're just too good. Chocolate tarta for dessert. Started with cocktails, drank this weird one with dinner...

I use approx. 1.75 grams of coffee per fluid oz of water…an 8 oz. water boil gets 14 grams…

This happens before Significant Eater awakens, before breakfast... Because otherwise, how could breakfast happen?

Millennials (and Gen Z) need everything connected to some sort of device, with that device most likely connected to their hand or arm.

Thanks, @Kim Shook! There are way better tutors here than me, especially for fried rice! I think my mom kept and used the occasional can of Chun King in her pantry. Didn't they also make and sell cans of those crispy fried noodles? And your can of Kroger's green beans is interesting - the picture at the top of the can looks to me like Romano beans, while the cut-up beans in the bottom picture on the can look like good old green beans. And yes - they ARE green. (Other than salt and sugar, there's nothing else listed on the can, so I wonder how they stay so darn green?)

There's plenty more. Some even talked about here. Search steam ovens on Amazon too.

Love these, as I do all of her products.

Tomato (heirloom and Jersey beefsteak) and sweet onion salad. A few drops of good balsamic and olive oil drizzled at service. Baby lamb chops "scottadito." Saffron rice pilaf. Haricots verts (nah, just plain green beans), blanched and sautéed in butter and olive oil, a touch of garlic and chili pepper flakes. I'd bought a small New Zealand rack of lamb, cut it into individual chops, and marinated in olive oil, lemon, garlic, dried Italian herbs, salt and pepper. (As can be seen, my "butchering" skills are not exactly great). Cooked in a screaming hot cast iron pan - these were really delicious.

Can the spun ice cream be transferred to a regular pint container, freeing up the Ninja pint container? Seems like @mgaretz has made ice cream which remains scoopable the next day.

Do you use red pepper flakes in the sauerkraut or kimchi or AC/Pear vinegar or kombucha?

A near-perfect omelet, with cheese and herbs. Orawasher's real Jewish rye toasted. Le Beurre Bordier.

Kinda forgot to mention the restaurant name? There are a few worthy tapas places around.

Roast duck (leftover Wu's) fried rice. Stir fried cabbage and celery. The stir fried cabbage is one of our new favorites. Using regular cabbage that might be used for cole slaw.

This sucks. RIP, Dave.

I make my own red pepper flakes; I don't have the luxury of using freshly grown peppers, to dry and flake, but crush up a variety of dried red peppers I have into flake size. I did a little bit of research on the topic when I ran out of what are commonly referred to here as crushed red pepper, and are ubiquitous in pizza parlors. These tend to be pretty spicy, and usually are heavy on one particular pepper, the cayenne. https://www.bonappetit.com/story/what-are-red-pepper-flakes https://www.epicurious.com/expert-advice/whats-in-red-pepper-flakes-article https://www.pepperscale.com/crushed-red-pepper-recipe/ https://www.sandiaseed.com/blogs/news/how-to-make-red-pepper-flakes

Sounds good to me, though my daily scale use is mostly for coffee; whenever any baking or rice making happens, the scale is used. And I have two tiny scales for tiny amounts, when making ice cream. There's one thing, however, I never use a scale for - popcorn!

@rotuts - see the above

Doesn't the butter, oil, and flavacol screw up the coffee?

I thought the idea was to use a blender to puree everything before freezing?

Sometimes I'll even go for the "traditional" Genovese method of making a pasta with pesto...penne, green beans, potatoes all in pesto sauce! That'll fill you up.

While not the same offerings as ZEF, here's an actual barbecue place doing similar...https://www.instagram.com/queenscustombarbecue/

You know this how? Because they say? (And I think it's yellow 5 & 6, not 2). There are always bigger things to worry about...

You know, whatever is in the stuff doesn't really matter in my case. I prefer good butter, duck fat, and sea salt.

And the 2 yellow dyes used are good for you also?