weinoo

Is that some chorizo smack dab in the center?

I hope she doesn't go to France and order frisée aux lardons!

My sister (pain in the that she is 😉 ) won't let it go... Beet Juice Was Better Than a Drug for Lowering Blood Pressure

Yes, this is what I meant by "deli style."

It'a more precisely a sauce Rémoulade. Remember, I said this: I really like tongue, especially deli style, like the stuff I grew up with. WITH MUSTARD.

What's on that sandwich, @Shelby ? You're not gonna tell me mayo, are you? I really like tongue, especially deli style, like the stuff I grew up with. WITH MUSTARD. Then there was this plate... Of rare langue de veau, at Amarante in Paris, the last time we were there in February, 2020. Possibly the most tongue ever eaten in one sitting.

I often find "remedies" which don't offer pharmaceuticals, cause the medical professionals to roll their eyes. With good reason, I suppose. I'm a week into adding beet powder to daily smoothies; other than the fact the beet flavor is detectable (but not detestable), I'm interested to see if beets, in any form, actually do something to help with blood pressure.

Leave him alone; nothing wrong with 140 F lamb.

I love your post, @teonzo; obviously, I have nowhere near your level of knowledge nor the ability to explain as you did, but I never doubted that once there was money made, why not continue? And yes, @chefmd - the lunch at Le B is quite wonderful, and could even be called a bargain.

Who knew this about beets (my sister let me know, as I'm having a few issues with my bp meds)... https://www.medicalnewstoday.com/articles/288229

You probably HAVE castles where you live.

And also the main goal of most restaurant head chefs, vis-a-vis what comes out of their kitchens. As far as naming what one likes "best," - no, I can't name what style of pizza I might like best at any given time, though I can certainly try. Living in NYC, obviously a good "New York" style pie is easily obtainable (if one knows where to go). And great neo-Neapolitan isn't that hard to get either. Sicilian style, "grandma" style - yep, they're around too. Lotsa cheese - it's here. No cheese - it's here. Crappy toppings on shitty crusts - step right up. But, and this is just in my case and YMM (certainly) V, I have come to philosophically accept that what I produce in my 100 square foot NYC apartment kitchen is often good enough. Certainly good enough for the people I'm feeding. Also, and not for nothing, I think it's a matter of age, wisdom (hah!), and just not wanting to bust my balls to make what someone else (I'm looking at you, NathanM) might think is the be all and end all of pizza - cause it really ain't, and that's just one person's, or one team's, opinion. Every once in a while, a pie might come out of my oven which is really great. After all, I'm using Italian 00 flour, really good fresh mozzarella, great parmesan, fine canned tomatoes, NYC water, etc. etc. A baking steel, a broiler, (stuff he already said helps to make the best pizza) etc. etc. And the magic happens... So, by all means, buy the books. Work on your pies. Get that consistency - what all great cooks strive for. Me? Well, I'm working on other stuff. I may even go to Le Bernardin with the $500 I'm saving!

I haunt Amazon.

I use my doctors for my blood pressure and my shitty back. if I had this problem with a Kitchen Aid stick blender, I’d throw it in the garbage and buy a Breville. (If I were @liuzhou, I’d buy a Bamix, I guess).

Evidently, not much?

Yes - I really like the ME stuff in general, and often feel like the general "Sonoma coast" pinots are perhaps more to my liking than some of the single vineyard wines. A little bit "thinner" if you know what I mean.

Only in that I mean I prefer a plug vs. cordless.

I really like the one purchased during lockdown; the Breville Control Grip. Nice power, well thought out design of grip. Good enough attachments. A PLUG!

What I've aerated is a rather personal question, no 😉 ? But - (and not trying to be snide) in your case, why not simply aerate until it's aerated to your liking? It's sort of like a question of how long should something be cooked, and the standard cooking school answer is: "until it's done."

I like plugs.

3rd grade plating. Cured and slow-roasted Rohan duck legs. Not crispy enough (but good enough for lazy person) potatoes. Asparagus. A Burgundian-leaning California Pinot Noir to drink.

You better spend $500 to figure that out!! Aaarrrrrrgggghhhhhh. Oh god... Whew... Ahhhhhhhhhh...

Read them...yes, sure. Spend $500 on them - not so sure. As @Duvel mentioned.

Correct on the Nova (called novie by some).

I find DAWN to be the best grease cutting soap and gentle too.