weinoo

This doctor makes some of the quacks I've seen over the years seem positively brilliant. Just eat less, and get off your asses.

Boy is that a solution looking for a problem. (Kenji lives in Seattle (now)). I wonder how much the "unprofessional" model is?

Some fruits get more intense and less watery when cooked, which makes them better for ice cream. I did that with my last batch of strawberries.

You? Or the fish?

In or out of the packaging?

How far south is the delivery range, @Kerry Beal?

The legs that keep on giving! I almost bought a pair yesterday, but I do have 6 in the freezer! A couple of dinners out this week. One was at a restaurant which might become a new favorite place, even though it's in Brooklyn; but if I can feel like I'm in Paris for a few hours just by taking the "F" and "C" trains, why not? Dessert at Fradei. .. Our other dining out experience was at a restaurant at the Seaport, by a chef whose food was once highly admired by us. Food's still OK, but it's a one and done experience. Carne Mare, by Andrew Carmellini. Arancini with California uni. Does uni now have to be everywhere, including places it doesn't belong? I hope we're eating the invasive species. Alaskan king crab cups. 1.5 pound lobster pasta. Oh, this 17 (ish) layer chocolate cake was good. Also recommended by our favorite employee of the evening, the busboy. Most everyone else was annoying. Last night, after a foray to the farmer's market and a close-by friend to pick up some amazing fruit, I browned and braised a couple of "heritage" pork chops, in sauerkraut purchased at the market. Wow - really great. Along with the first really good south Jersey corn and tomatoes. Summer!

@David Ross I had dinner out at a fabulous, newish restaurant in Brooklyn last night. Only two cooks, no dedicated pastry person (who probably couldn't fit into the kitchen if they tried). Here's how the dessert was served... I hope that's not a finger indent on the bottom right!!

I have enough Lidia books, but I've always like Pati and have none of hers!

https://www.wokshop.com/newstore/product/unique-pickling-jar/ Though they are nowhere even close to what you might be looking for, I've heard that both Korean and Japanese people make pickles too. Perhaps H Mart or Mitsuwa might be of help.

Lindsay Olives - quite Proustian.

I'm much rather (and do only) buy wild caught, properly frozen and then properly defrosted shrimp/prawns, then any alive from a farm. I was surprised to see live lobster available at the Union Square market last week. I'd like to see prices come down before buying any though.

Like Kenneth, rarely seen in Hong Kong/Cantonese style places here, but every Sichuan and Hunanese place offers. And there was a Shanghai place we used to frequent on the upper east side; it also had various pickles. Joe's Shanghai, for example, has the pretty standard spicy pickled cabbage on their menu.

Oh yes - and it's one of my favorite things to do...some things are classic just because...

I think the fact is, borne out by numerous web sites and our own home defrosters, that there is more than one way to skin a cat defrost a frozen fish product. Yama Seafood has a link to the video I posted above on their website. They also have other, different instructions for defrosting bluefin...see pdf on this page...https://www.yamaseafood.com/tuna Great-Alaska-Seafood, another supplier I've been happy with (and you really get to pick and choose, it's not a subscription service) during lockdown, says this: So I guess the bottom line is: whatever works best for you at home, and gives you the best eating, is the way for you to go. Defrost-torobluefin.pdf

I'm pretty sure @gfweb is on the east coast?

Good timing.

I was doing this pseudo-remembering kind of consistently, pre pandemic, but when my freezer became inundated, I figured labeling stuff might be a good idea. It's really hard to tell which stock is which when frozen inside quart containers, that's for sure.

I like Bugialli's (from The Fine Art...) meat sauce - though caution that he suggests snipping beef with a pair of scissors. Easily portioned and frozen once cooked. Meatballs freeze nicely.

Agreed - except when taking one for a test. Agreed. This is a bit interesting... https://civileats.com/2018/06/06/who-gets-to-define-heritage-chickens/

Yes - and with the realization that he's defrosting "super frozen" bluefin. Though I'm pretty sure that some of that fish from Alaska is super frozen as well.

The other day a second venture into our local Trader Joe's happened. Taking my time, enjoying the uncrowded, heavily air-conditioned store, I stumbled upon these (which evidently have been available for quite some time)... Somewhat intrigued, and at $2.99/lb. a relative bargain compared to some other "heirloom" birds, I took one home and gave it the Cook's Illustrated from a long time ago poule au pot treatment... It's quite simply not much better (if better at all) than most battery birds. I find the best chickens to be the Sasso, freshly slaughtered ones purchased at a place in Brooklyn, D'artagnan's free-range poussins, and when they appear, a true favorite, Joyce Farms Poulet Rouge. Others tried include D'artagnan's Green Circle, Cooks Venture's heirloom chickens, Snowdance Farm's heritage, and others surely forgotten. Heritage and heirloom sure seem to be words thrown around willy-nilly, from chickens, to turkeys, to apples and pears, and on and on. What's your experience, if any, with these words and how they relate to what we put in our mouths?

It's interesting to see how one of the top fish suppliers to sushi restaurants thaws high-end tuna...

Actually, the Kitchen Aid with the freezer bowl set up that @paulraphael prefers, has variable speeds to spin ice cream. Here you're talking about commercial ice creams, not home made stuff. The Whynter I have now (probably similar to yours) spins much faster than the Lello Gelato previously in my kitchen (for like 15 years). While I think it makes ice cream at least as good, or better than the Lello, it seems that the ice cream is looser when it's finished. A little more quirky than the Lello, but I suppose the more ice cream made in it, the better it will become.

Actually, the first question is: what happened to the label?