weinoo

I remember seeing those in plenty of restaurants here; now, not so much, if at all. I had one (or two) for many years. But really, they take up a lot of room and get disgusting, so a scrubbie seems so much easier, cleaner, and more practical.

Yes - the larger groceries (Hong Kong Supermarket, NY Mart, et al.) have tanks, as do the seafood specialty stores such as Aqua Best.

My guess is it's not an H-Mart. We have stores like that in Chinatown that are totally gross. H-Marts and Mitsuwa (the two chain stores I have experience with) are in my experience quite well maintained. I mean, you could eat off the floor in Mitsuwa.

Caveat emptor. But whole body fish, wild, never frozen, should be okay if you know what you're looking for in a fish.

Indeed - used a bag of Black caviar lentils to make almost soup. Served with chicken salad. Need room.

Ligaya takes a deep dive... The Lure of H Mart This was the first H Mart, in Woodside, Queens And remembering the first time I shopped at Mitsuwa, in San Jose, in the early 90s...it was astounding. And fantastic. And great. And samples galore!!

Last night decided to try the hand shredded route... Which is, at least in this kitchen, more time consuming than the diced. With celery, house-roasted red pepper, chives, scallion, parsley, mayo, lemon, mustard, s & p. I like this version (shredded) more than the diced versions. In addition to many of the reasons mentioned above, I think the chicken gets better integrated with the dressing, if that's possible.

I generally use no oil, except the way you used it - just a smidge in a lightly oiled container; those go into the fridge for overnight proofing. Has anyone ever gone down the rabbit hole into the Patsy's pizza world? Reverse engineered like so...http://varasanos.com/PizzaRecipe.htm

Anyone seen the episode of Chef (on Netflix) with Christina? Kinda fun, but all I can think about is eating the original soft serves at Noodle Bar 1.0 (which I think were $4).

@teonzo has made a few of the same points I may have made previously. Again, I won’t be worrying about EMP’s viability in this city, based on the way I’ve seen people spend money on wine and liquor.

Certainly a good-enough reason to get Buffalo-ed in Buffalo. But the pizza "sauce" I'm talking about is pretty much opening a jar, or can, of good tomatoes. Maybe a touch of salt and a glug of olive oil, but you have those out already, right?

Oh Kerry - I know you can make your own...better than any you can buy. Might be the easiest thing you’ll ever make!

Last night, a method of cooking I rarely do at home, I guess for any number of reasons. But a hankering was had (which is what happens when I happened to be channel surfing and stopped briefly on America's Test Kitchen while one of them was making this), so... I heated a quart of oil (peanut and sunflower mixed) and... made Japanese fried chicken thighs. Marinated first in soy, sake, ginger, garlic, mirin. The coating was cornstarch. Karaage and Japanese-style shrimp salad. Not shown but eaten - cucumber salad and rice. The chicken, as Bridget promised, was super crispy outside and moist and lovely within. Mistake was probably cutting the chicken pieces too small. Also, the chicken had been dry brined, which when all is said and done, probably not necessary with that marinade.

Sure - lots can happen to stainless steel. And I guess it depends on the stainless steel.

If I was able to get the strawberries you get, that probably would become mine.

I'm working on it... I think it depends on the age and /or size of that bird!

I hope @gfron1 doesn't decide to go vegan before then.

This makes sense. A two-hour braise, a la a beef bourguignon, does not. The question then becomes, is that really a braise?

I'm just gonna submit that, let's say a two-hour braise of beef with tomatoes and red wine, will not be good for the seasoning of either cast iron or carbon steel. But please provide me with alternative facts, other than anecdotal.

And I can understand why people do, especially if it's the main vessel used for cooking. I like a Dutch oven or a rondeau for braising...that way, I can do a braised dish and use the wok for stir-frying a side veg.

I don't braise in the wok for just those reasons.

It did not take me long, as a 40-year old intern, to recognize that my skills were not suited to being "on the line."

Those I wouldn't be afraid to use Bar Keeper's friend on... rubbing with the grain.

I have pretty much the exact same lid. But I remember my first wok's lid was solid (aluminum I'm sure, with a wooden knob handle atop); it had no window into what was going on. Are these a fairly recent innovation?

Two totally different clienteles for these 2 restaurants. In two totally different spaces. Don't confuse or mistake this... For this... Nor the parks across the street from said restaurants. My guess is people who go to Dirt Candy - that's their big night, they maybe don't have the money left to spend on good booze. People going to EMP have too much money to start with. So while Amanda's clients aren't big drinkers, Humm's are..