weinoo

I don't understand this; if you used a substitute for what's called for in a recipe, and the substitute didn't work, how can you surmise that the real thing doesn't work in recipes calling for the real thing?

Good question, but here's what is sold as silver queen... It's lack of sweetness to your taste maybe just mean it was harvested a day or two ago?

Ryan Sutton (he of the recently written EMP review) of Eater writes a long piece on the abandonment of stars for restaurant reviews. Obviously not the first to do so (See Wells, Rao, Ho, et al.), as many shifted their emphasis during the pandemic. I've never liked stars or numbers or whatever; I prefer reading reviews to help form an opinion. He does make some good points overall. We’re Getting Rid of Starred Restaurant Reviews at Eater

Fairly easy dinner to put together when easy to use assorted seafood is on hand. Like this... I usually make crab cakes with this type of crab. Easy to use and not a bad product. One small filet of sockeye from Alaska, low-heat steam cooked (after properly defrosting in cold water) for about 5 minutes. Slightly pickled cucumbers, red onion and small heirloom tomatoes. Chirashi. Rice was 50% milled Niigata Koshihikari from The Rice Factory (easily the best rice purchased locally). With that salmon, crab, ikura, avocado, pickled radish, pickled ginger, toasted nori, lemon, sesame and chives.

Trust me, the "levers" existing on the two crisper drawers in this Kitchen Aid fridge (which, by the way, is the same as an Amana, Whirlpool or Maytag fridge) do nothing. At least not for the last 18 years in which I've owned one of the above. I guess had this thread been titled "How often do you buy fresh herbs?", this might be relevant.

Paulie was shaving garlic in Goodfellas, and I have been for about as long. With longer cooks, I’ll braise or stew whole or half cloves. For good garlic flavor w/o the sometimes unpleasantness of too strong or too old garlic, I’ll steep chopped garlic in lemon juice and just use the juice (like for hummus). I use garlic powder or garlic salt when making old school stuff, like ranch dressing.

Basil is one of those herbs that really suffer in any refrigeration, so keeping it alive in your kitchen was a good move...if and when I bring home basil, it's pesto time...make batches without the cheese element, and then freeze in large cubes. Cheese gets added when using the pesto.

Sure, we've got some nice history with the CSO, and the Anova, and the Blumlein. But - has anyone checked lately and seen how many different countertop steam ovens are now on the market? Whynter makes one... Whynter TSO-488GB Grande 40 Quart Capacity Counter-Top Multi-Function Convection Steam Oven, Black Stainless Steel (eG-friendly Amazon.com link) Balmuda...https://us.balmuda.com/collections/toaster Tovala Gen 2 Smart Steam Large Countertop WiFi Oven (eG-friendly Amazon.com link) AUG Steam Oven with Convection and Grill, 8 Functions Combi, Black and Stainless Steel (eG-friendly Amazon.com link) There must be others, but does anyone have any experience with these lesser-known brands?

This is key - it's why dry paper towels are a must. But I've never had any better luck by storing any herb with its base in water. Be it on a counter or in the fridge.

Sometimes it even looks neater than this... Don't tell Mari Kondo or whatever that annoying person's name is.

I'm a fan of first removing a rubber band at the bottom if there is one. Working with one bundle of herbs at a time, I lay out a couple of sheets of DRY paper towels. Then I pick through the bundle of herbs I'm working with (mostly referring to parsley, chives, dill, cilantro, even scallions) to discard any which look obviously bad or on their way to bad. The bundle gets rolled within the dry paper towels; that roll then goes into a plastic bag and into the refrigerator, where I store the bags in a shelf on the door (which I think is the warmest place in the fridge). Different plastic bag for each herb. As I use the herbs, I may replace the paper towels if they get too damp/moist. I can get some herbs (parsley/dill) to last almost 2 weeks this way. Cilantro and chives about a week (though I haven't used Jacques' tip of freezing cilantro stems to use in cooking - it sounds like a good one). Heartier herbs with woodier stems last longer (thyme, rosemary). I actually do the same with lettuces after I've rinsed and spun them dry, though I use clean kitchen towels to wrap and enclose. They stay crisp and nice for up to a week this way. In this fridge, sometimes the crisper drawers get too cold and I've seen lettuce and other soft greens/herbs get a little frostbitten, so I really try to keep them in the door or on a top shelf. My fridge is not for the meek at heart.

I went to our local Trader Joe's yesterday for one specific item...an item I've purchased before, actually - a bag of shallots, from France. They were not in stock; just the rather absurdly large ones, loose, at $.69 per, so I passed on them. But...I spotted these and took home a bag... Not in the most wonderful condition upon opening the bag, but might be fun roasted on the Pazaar Közmatik.

Thanks - good ideas. I'll be looking forward to seeing your place when you decamp to Provincetown. We always stay at the far, far end (Red Inn, Land's End Inn, and once at the AWOL (nee Inn at the Moors - a little too hipster for me)) - away from the maddening crowds; though actually we only go when the crowds have, for the most part, disappeared.

That looks like lovely white corn. I've been getting the same from farms in Jersey and it's fabulous. Not too sweet, but crisp and juicy and here's the kicker - it tastes like corn!!

Do these tend to be airbnbs or people you know, friends of friends,etc. Cause they're pretty nice places. We've only stayed in 3 different places in Ptown, and they're all inns/hotels.

Wife loves tuna melts. And patty melts, for that matter. On rye.

My guess, though, is you're not buying a new one...more likely, it's one of those things where at one time, if you happened to see one in one of those second (or third, or fourth)-hand stores and you could pick it up for a few bucks (loons?), we'd be reading about it on your's and @Kerry Beal's blog about your trip to an island!

That's the problem with eGullet. Too many skeptics!

At least until...it's not!

Good stuff...and how surprising is this, really? I like this guy, but if I were him, I'd be looking over my shoulder for the bad guys a lot!!

You might even live closer (now) to Dual?? Certainly according to google maps. https://www.villagepreservation.org/2018/05/17/business-of-the-month-dual-specialty-store-91-1st-avenue/ Years and years ago I was told by a fairly well-known Indian chef, that he preferred the store next to Kalustyan's for many spices, as he felt they were fresher. Splitting hairs.

Nothing wrong with the few recipes I've made from Jeni's, though the ice cream tends to be a little "chewy." Dana Cree's methods are fine by me. Tapioca starch, nonfat dry milk powder, glucose are all as adult as I want to be. When I start getting complaints that I'm not using enough hydrocolloids in my pints of ice cream, I'll start to worry, and I'll have Dave come over to help! Ninja sounds as if it's become the new Ron Popeil - I only wish Dan Akyroyd was still making commercials on SNL.

Try here - https://www.hatch-green-chile.com/collections/fresh-hatch-green-chile I don't believe they are smoked; I think they get roasted.

More trouble brewing in the empire... One of Momofuku’s Top Chefs Is Leaving the Restaurant Group

Practically as good as getting them fresh. These were their "plain"noodles (their Kaedama), and I cooked them for maybe a few seconds longer than I would have had they been fresh.