weinoo

Oh - @Katie Meadow - you can't go wrong with Browne, super high-end stuff, but free shipping at $300: https://www.brownetrading.com/

You might try Sea 2 Table...https://sea2table.com/collections/our-kits/products/the-new-englander

Darwin calling!

And I think it can't hurt to brine them for 15-30 minutes or so. Sometimes, I'll even defrost in the bowl of cold, salted water in the fridge.

Yes - I even have done them that way at like 225. I think I first read about Jean Georges doing it this way.

I have all the same interests as you, and do none of them!

Even more succinctly, when in doubt...etc. etc.

They seriously cook fast. I'm thinking, based on my most recent experiment, that poaching (at around 170℉) is the way to go. Sous vide too.

Edible?

Yes - it's just that 10 minute or so preheating time which annoys me. I've also used carbon steel for a shorter preheat time, but I always figured I could do half a dozen at once in the oven. And no microwave here, so that's out. Anyone ever tried them in the steam oven, using steam but not wrapped in foil?

Pretty darn lazy dinner last night. Rancho Gordo pinto bean tacos. My tortilla reheating game totally sucks. I can't quite get them the way we want them, be it in the CSO, on a gas flame, wherever.

The New York Times is calling it More Than Just "Takeout," in a current article exploring the virtues of American-Chinese takeout food. One of the restaurants mentioned is even calling it its own regional cuisine (though don't tell some people!)... Nice article (remember, I think you get a number of free articles a month from the Times).

But you haven't addressed the question the topic poses. More likely, you've started one called "what's always done in my kitchen?"

While cilantro belongs in its own seasoning category, at least in my opinion, chives are better than parsley in most everything I cook.

That's a pretty good deal - if I only didn't have a Blendtec, I'd be all over it.

Yes. During the cooler months, weekly delivery meant lots of trimmings of veg. Those, added to the week's worth of saved miscellaneous ends, tips, unused stuff, etc. turned the delivery day into stock making day as well.

I certainly learned the "bump" technique. However, I don't know if it was fully related to caviar.

Since I've hunted, gathered, prepped, shopped, cooked, plated (and cleaned up) or did whatever it took to get something like 1300 meals on the table for the two of us (oh, the joys of working from home) since mid-March, 2020, I have certainly come to be fond of a few things more than I'd ever been (or at least noticed more than ever before). Shallots and chives are a necessity now. They will always be in the larder. They weren't necessarily before. Do you have any new, I can't be without this stuff now?

Yes - I wish I could find a purveyor of the French stuff of my dreams. Instead, I cobble that stuff together from a multitude of sources.

Dude...even if they're open on a Monday...you read Bourdain, right? Count your lucky stars.

Oh, you can source and make this. This is easy shit. You may even have some better fish!!

Fuck - all this talk, and I had to make... Chirashi! After all, I had that first shipment from Wild Alaska, and some various roes in the fridge, so why not? With 50% milled brown rice from The Rice Factory, chirashi mix from, ummmmmm, Amazon (eG-friendly Amazon.com link)... I decided to poach the just defrosted fish. So...from Wild Alaska...halibut and coho salmon, poached. Ikura. Kaluga. Avocado. Gari.

Here's my tip, @Shelby. For the next time you want to order from them, why not just order sashimi, and make your own, undoubtedly much better, sushi rice at home. Even if they insist on you buying their rice, with sashimi it should come separately. Bad rice pisses me off.

Oh yah - well known. It has been a while since we've dined there, but the price was always fair. And the turnover great. I was surprised at how nicely Nakaji's arrived -but they are close by. And they weren't exactly selling it as omakase. Smartly, the chirashi was served with the toppings separate from the rice.

Yeah - at Blue Ribbon Orchard, it wasn't the flavor so much as the texture - always overcooked and gummy. What's the new one? I have ordered in from a place on Bowery, Nakaji, that was really great, but expensive. And it doesn't look as if they are delivery any more.