weinoo

Aren't rolled oats, and similarly quick-cooking oats, steamed/dried and rolled? And isn't oat flour made directly from oat groats? So is it actually the same product?

Never done it - sounds disgusting.

Not a berry I see much - do you get them fresh?

Agree, @Kerry Beal! My sub is plain kefir, and I also keep buttermilk powder on hand - it thickens ranch dressing nicely!

Finally had dinner at a favorite restaurant last night, the one which had pivoted to being one of my main suppliers during the lockdown, Cervo's. They have built an impressive structure out on Canal St., as they won't be opening indoors for a while (indoors is tiny). Canal St. between Essex and Orchard is barricaded to traffic most evenings (I think it's not barricaded on Mondays). We were seated in the inner outer portion, and even though I'm generally not happy to eat outside, this was fine. It's a constant fashion show too, which is kinda fun and annoying at the same time. It's that time of year we call Manhattanhenge, so if people aren't crazy enough, this is just one more reason to be. The view from our table... That's the Jarmulowsky Bank Building (ca. 1912), which has been undergoing renovations for about forever. It's gorgeous, and allegedly going to be a hotel. We'll see. When you're eating Cervo's take on Spanish/Portuguese food, start with vermut, why not? Cervo's produces delicious food - it's not photogenic, however. Soft-shell crab, with asparagus in delicious saucy stuff. We also had stuffed piquillo peppers (with rice and clams), fried wild shrimp heads (the same shrimp I'd been buying over the preceding months), and split a lamb burger with fries. Good to be out for dinner.

They look nice and plump - any special bird?

Actually, they're not even great for cookies. At least not according to our friends at Cooks' Illustrated, who years ago published a recipe for "the greatest oatmeal cookies in the world;" at least not until their next recipe for the "then greatest oatmeal cookies in all the world." Truth be told - I've made their greatest oatmeal cookies in the world with their recommended rolled oats. And they're pretty great. Given away many as gifts, and always the question is - when can you make some more? (I like to sprinkle some fleur de sel atop prior to baking). cook’s illustrated thin and crispy oatmeal cookies ingredients: 1 cup (5 ounces) unbleached all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 14 tablespoons 1 3/4 sticks) unsalted butter, softened but still cool, about 65 degrees 1 cup (7 ounces) granulated sugar (I use baker’s sugar) 1/4 cup (1 3/4 ounces) packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats (must be old-fashioned, not quick-cooking) instructions: 1. adjust oven rack to middle position and heat oven to 350 degrees. line 3 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda and salt in a medium bowl. 2. in standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. scrape down bowl with rubber spatula. add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. scrape down bowl again. with mixer running at low speed, add flour mixture until just incorporated and smooth, 10 seconds. with mixer still running on low, gradually add oats and mix until well-incorporated, 20 seconds. give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. 3. divide dough into 24 equal portions, each about 2 tablespoons (or use a #30 cookie scoop), then roll between palms into balls. place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. ssing fingertips, gently press each dough ball to 3/4-inch thickness. 4. bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 – 16 minutes, rotating baking sheet halfway through. transfer baking sheet to wire rack; cool cookies completely on sheet. yield: 24 cookies.

I have problems with long ferment pizza doughs. I don't know if the amount of time the dough is on the counter will counter those problems, which tend to be with taste, and as you mention, gumminess. Or even the different chew/texture that a long ferment pizza dough attains. It certainly isn't the pizza I grew up with, or go out for when I go out for pizza.

Another question about one of my favorite fish (es?), and one which seems to be appearing more on restaurant menus around here. Do you ever house smoke the black cod? Last night was gonna be a go out to dinner night, but it was (and still is) quite miserable, weather-wise. So I sucked it up, and made a giant Salade Composée. Make that two of them... Little gems, carrots, radishes, cucumbers in the tossed with dressing part. Topped with tomatoes, Cerignola olives, house-roasted red pepper strips, avocado, house-made red pepper hummus, poached U20 wild gulf shrimp. Bigger than it looks, and served with warm baguette and crackers.

I bought one of Korin's (damn you, KORIN!!) Tenryo Hi-Soft cutting boards, and now it's the one I use most often (my love of the Boardsmith board notwithstanding). It just cleans up so easily, appears to be very gentle on my knives, etc. etc.

I'll watch it gladly, just like I'll still watch a Robin Williams' movie or stand-up bit, just like I'll still watch a Philip Seymour Hoffman movie, listen to a Nirvana or Joy Division song, and on and on. I mean, if his best friend (with whom he evidently couldn't confide in and was with him) can discuss AB and fondly remember him, I think I can manage. (I do miss Les Halles for sure, and it was quite the place way back when). And of course, I'll fondly treasure this...

The problem with Raniers is that if they are ready for the picking, they're not getting to Montana or New Jersey without becoming cherry mush.

They might work okay in a clafouti, with a fair amount of sugar. I miss the Bings I used to get in Sunnyvale, from Olson's.

Is the oven basically either on or off?

I don't know how well these fall into the potato chip flavor category, yep each one tastes like the potato it is... I was at the farmer's market today, and at 3 bags for $10, couldn't resist...

Great lookin' stuff, @Shelby!

Egg salad wraps. House-pickled carrots and celery. Reheated Gabilla's knishes. Cheated on the pickles - all I did was julienne some celery and carrots, and put them into the leftover brine from some Pickle Guys' turnip pickles we'd finished...worked fine.

I've been jonesing for ravioli (for some reason), and since I don't really make fresh pasta (for some reason), my trip to Formaggio Essex yesterday was quite successful, as they started carrying a very good product... Wild mushroom and ricotta ravioli, with a butter/olive oil/parmesan cream sauce. A side of sautéed corn off the cob, which was quite sweet. The ravioli is made by an NYC institution; for well over 100 years, Raffetto's has been selling pasta, in all it's iterations, on W. Houston St. in Greenwich Village. And it's good. And at well under $10 for 48 pieces, the price can't be beat. Next up - classic meat or cheese in red sauce.

You seem to be bending over backwards to say how wonderful it is that there is this methodology for getting people interested in cooking. I am simply saying that if this is the outlet, and not just related to cooking, we're doomed.

I hope you do try some of those scallops raw..

How @cteavin - if you can condense that 7 minutes and 7 seconds down to 30 seconds, you could be a tiktok star! Probably forget all about us...

So everyone should be making macaroni and cheese like that kid? My interest in cooking developed because I wanted to feed myself decent food, not because I saw some yutz on TV making horrible food.

Hot dogs. Corn.

That is what I call well-seasoned; has that pan always been yours, or did it come from some restaurant where you might have picked it up at auction?

I always thought the aim of vodka was to get people loaded, without worrying about what it will taste like, since it's basically as you said. If one were to drink gin, rum, any of the brown liquors, etc. etc. then its taste comes into play.