weinoo

True that. I used to get beautiful beef ribs; simply salted and grilled just great.

Yes - they kinda used it as a sort of wrapper, which I liked. And which I'm pretty sure I had seen done before, maybe in California, but using super thin sliced kohlrabi or something similar (maybe jicama?).

Yes...and it has a little fan. I often do what you do, and try to open the door when the cycle is finished. The only stuff which isn't fully dry is the plastic, so after I unload the rest of the dishwasher (bottom up!), that comes out onto a towel on the counter. Works fine for me.

As I'm starting to get more tired of cooking (and the accompanying shopping, prepping, cleaning, etc.), we are starting to venture out more to various restaurants., which are opening (and reopening) apace. Trying to visit a new place every week, with certain old standbys thrown in. Last week, our new place of choice was Little Mäd. A few people who had worked at Le Coucou, bring French influence to Korean food. Or perhaps Korean influence to French food...who knows? This is an amuse, and quite amusing... Pancakes with a seaweed butter. Head cheese torchon. Yellowtail with Asian pear. Softshell, sabayon, pea tendrils. Lobster, peaches, scapes, bisque. (Talk about a Le Coucou influence right here). Rice, mushrooms, marrow. We were probably already sated, so a lot of this came home. American wagyu, confit garlic. Not shown: Ssam party. Also half came home. (Both were good last night for dinner). Earl grey ice with lots of berries. A very good meal; maybe our best one out yet. Actually looking forward to a return.

This sucks - I saw an IG post from our niece that they weren't opening yesterday. One of their employees (all of whom are vaxxed) tested positive in a breakthrough case, so they're all gonna get tested for a few days before they reopen for takeout again, perhaps on Wednesday. One or more of the "bears" might have been an idiot, I guess.

NCIS is scripted?! Now you've ruined my Sunday!!

Looking at Forkish's book right now, the only thing "modern" about his pizzas are some of the weird topping combos he's invented. Like how about "Golden Beet and Duck Breast Prosciutto Pizza?" If you tried to serve this to someone in Naples, you better make sure you're always facing the door when you sit down to eat.

But it seems to me that modernist here is often referring to that Neapolitan style of pizza, which all things considered, isn't really modern? So is Anthony at Una Pizza creating modernist pizza, when he's making his dough sans yeast, they way it might've been made before commercial yeast was even invented?

Hey, they have to cover all their bases! There is never a time I serve fish (to my wife, basically) without saying: "there might be some bones in there!"

Good question - I don't even know where the heating elements are! Here's the manual page on temps... I'd say 99% of the time, I'm running it on normal cycle.

Helen Rosner weighs in...The Ethics of a Deepfake Anthony Bourdain Voice

Thanks - didn't even think about the detergent/rinse stuff that goes on during a wash. When I see "top shelf" dishwasher safe, I have to assume they're referring to heat vs. chemical reaction; the chemical reaction I assume takes place no matter where the item is located during the wash. I guess many dishwashers have their heating elements on the bottom; I remember my mom's crappy dishwasher did, and it probably got pretty hot in order to dry stuff. Whereas the Miele here dries stuff in a totally different way...from residual heat?

Shelby - you really got hooked oh shishitos, huh?!

I don't know where he went, but the 50 year old NY pizza places I know and go to are pretty good. All making NY style pizza, of course. Lombardi's (I haven't been in years) Totonno's Patsy's (the OG) Louie & Ernie's Arturo's (coal oven - they like to "char") No - they're not Neapolitan pies, they're not Ken Forkish, but...they're all good NY style pies.

Right - a restaurant which has been in biz for 50 years really ought to worry about what a billionaire has to say.

Don't give him any ideas!! That article linked to by @rotuts is annoying enough; of course $1 pizza here sucks - that's a fairly well-known thing.

Indeed from that link. But if you scroll further down on that page, you'll see where it says they are microwave safe. It even says dishwasher safe, without mentioning top rack - it's lower on the page. Key Features Designed to be leak-proof and airtight Stain- and odor-resistant Modular, stackable, portable Crystal clear BPA-free Microwave-, freezer-, and dishwasher-safe I think if something is microwave safe, these home dishwashers can't really damage them.

No - they are totally microwave safe...

After both of these, Myhrvold will next help you part with your money with his six volume tome on how to brew the best coffee and tea. But it will include both hot and iced.

Only storage - I have no way of reheating in a microwave either here or at work here. This line does not appear to do that - I guess if I were to put it into a blast freezer, and then into an Anova, after which I placed it on my indoor grill and used it to smash burgers, there might be a problem 😇 . I do have more of a problem with the great OXO glass storage containers I bought; while they're wonderful, who knew that glass breaks?

I find this Rubbermaid stuff works just great... I have many sizes, no staining ever...(eG-friendly Amazon.com link).

Heh...

I'm surprised Joel didn't just say - make mashed potatoes!

What about salade composée?

Of course, this is utterly ridiculous, as Richard Olney, Jeremiah Tower, et al. have pointed out in the section of The Good Cook referenced above.