weinoo

Think this is key, as we learned (didn't we?) with steaks and getting them evenly cooked throughout.

Sometimes, I get a little careless with measuring...

Whynter. Works great. And I don’t even have to take the base’s temperature nor freeze it overnight.

I'm waiting for 2.0, and to hear about its sturdiness. I had my Lello for like 15 years and then gifted it to a friend.

I’m not over thinking; I’m not even buying.

Same here and I like those dense, blue foam ones. They work well. I do have a nice pair of noise cancelling headphones, Jabra, which are great but I just don't want to be wearing them in the kitchen! I only wish I'd started earplugs a long time ago, as my hearing isn't what it once was - and this noisy city is certainly no great help!

https://www.thespruceeats.com/top-sirloin-cap-or-picanha-p2-4119892

good post, and certainly the reason to soak / season both glazed and unglazed cazuelas. I don’t wash mine in the dishwasher either, since the once time I did, I felt like it picked up a funky smell maybe from the d/w soap. It cleans so easily after a simple soak I. Plain water for 1/2 an hour.

if only most chefs “out” actually cooked duck properly..

Indeed (SV is easy), certainly as far as clean up! But you still have to remember to do them, they take 8 - 10 hours in the bath - and what if you don't have any ready in the fridge and want duck legs! P.S. I might've done them on steam - I don't really remember what I do.

This is the result when I use those. I might not have mentioned that they do spend at least overnight in the fridge, salted and seasoned, before being cooked. I do them sous vide when I want a more confit-like end product.

As I mentioned, followed the recipe exactly; according to the recipe writer, the evaporated milk helps with the melting of cheese and smoothness. I have no doubt it does, and kinda doubt that was the reason for not enjoying it.

Found some pork shoulder trimmings in the freezer and after defrosting and salting, sautéed them with a little bit of roasted Hatch and roasted yellow bell peppers. The pork was so good and tender. Plate served along with Rancho Gordo's Mayocoba beans, guacamole, tomato salad, Jersey corn and tortillas, which made Significant Eater very happy.

Here's Lebovitz's method: https://www.npr.org/sections/thesalt/2015/08/02/428134024/counterfeit-duck-confit-all-of-the-flavor-without-the-labor What kind of legs were they?

Perfect!

The least exciting rice of the 10 varieties I have on hand - Carolina long grain! (the artichoke hearts were frozen).

The past week we had our first meals out in just over a month, as recuperation from back surgery has kept us home. Stayed in the 'hood, walking distance; Thursday night as we passed Cervo's on our way for a drink elsewhere, on a whim I asked if they could squeeze 3 of us in for dinner; they managed. Started with these... The crispiest, most wonderful fried fresh wild shrimp heads. Also had Wellfleets, cured yellowfin, soupy rice with scallops, fried romano beans with bottarga, Basque cheesecake, and a couple of things the kitchen sent out as "gifts." (Clams in vinho verde and one other?) We drank an orange wine from Extremadura, and this Portuguese Alvarinho rounded it out nicely. The next night found us at Cafe Katja (going on 15 years in the neighborhood) and I wanted this... The wiener schnitzel, with parsleyed potatoes and lingonberries. Quite good. Sig Eater had her favorite burger with gruyere and fried fingerlings. Probably not the greatest wine for the food, but we're fans of all the gruners on the list - had this one... Then I cooked on Saturday. Chicken persillade (after seeing Jacques make it) over artichoke saffron rice pilaf... And drank this Pittnauer - an Austrian orange, which was purchased at a friend's new wine shop called Orange Glou. Only wine shop in the country selling only orange wines from around the world.

It keeps the unglazed ceramic from the potential of blowing up or cracking in the stove or on the stove top. I'd say you got lucky - so far. https://www.foodandwine.com/lifestyle/kitchen/clay-pot-cook-season-clean-basics

I’d certainly heat it up slowly and with a little something in it like oil or fat.

I sure hope when we go in October (and mostly midweek) it's not crowded.

I use Fresh Direct almost weekly...I did have a standing reservation, but now I don't find the need for one; paid in advance, there are no extra delivery charges for deliveries Tue - Thurs. I think it was like $30 or $35 for a 6-month delivery pass, but don't quote me, and I always choose the earliest delivery time (7 - 9 AM). As far as seafood goes, I find better quality during the winter months for the stuff I order. I just think handling can be a little tricky when it's 80 or 90 degrees out. I've gotten very good scallops, and not so good scallops. I've gotten great wild gulf shrimp, and not so great wild gulf shrimp. I don't remember ordering any finfish, and I have not ordered any live clams, mussels, oysters from them. Last year I did get some great live lobsters when they were running a sale. Anything I don't like, credit is issued no questions asked. During its handling, everything is kept in a very cold environment, which isn't the best thing for stuff like tomatoes, avos, peaches, etc. but it's what they have to do. I've had good luck with meat, pork, chicken - ordering heritage, local stuff. They work with a number of Hudson Valley and Pennsylvania farms for some of the produce and proteins. They also carry my favorite pasta brand and certain jarred tomatoes I like. Knishes, bialys, bagels from a favorite bagel place (all frozen) arrive in perfect condition. Baldor is, well, Baldor. As you say, it's a restaurant distributor, so they know what they're doing - but it's not as if they are going to the farmer's market and picking stuff out for you. Have you tried Chef Collective or Natoora or Fellow Farmer? I'm a big fan of Chef Collective - their cheeses and dairy are great; Natoora is also excellent for what they do - but expensive. I was using Fellow Farmer a lot during the early lockdown stage...at this point, I'm doing more in-person shopping.

Isn't it much more mellow down by the breakwater? And plenty of parking too?

Had 3 extremely ripe bananas, so... The Nick Malgieri (eG-friendly Amazon.com link) banana bread done in the steam girl.

Yesterday I tried an "experiment." Well actually the experiment was already done by Kenji, so I went about copying it... Using the above ingredients, and this recipe...https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe Followed to a "T," this will be the one and only time I'll make it. Oh yeah, Significant Eater loved it (but she's a junkfood junkie and probably ate lots of boxes of Kraft while away at college); I was not as impressed. I don't make macaroni and cheese that often (give me spaghetti cacio e pepe any day), but when I have, it's been light years better than this was.

Yes, these tend to be a farmer's market thing, since they're so perishable. There are a couple of newer hybrid varieties I do see in stores, but nowhere near as good as a good Concord.