weinoo

Romano bean? I used to grow KY Wonders as well. They were great.

Love what you've done with your chef's whites, @paul o' vendange!

Interesting. As I may have mentioned previously, I would have had to run electric up 15 floors to power up my apartment for 240V (in case I wanted Dual Fuel or induction), and it was prohibitively expensive. At the same time, we're submetered for electric but gas/heat/hot water included in the maintenance, so it was also cost effective in more ways than one. Are you a condo or coop in the new place?

Me too...the only problem is the only one watching is the cat. She's duly impressed.

Oh yeah, of course. I was referring to the ladle usage in a professional kitchen in a Chinese restaurant. Such as: In your new building, you're able to use 240V stuff?

I've always seen the ladle used, especially as it's great for dipping into various mise en place concoctions, used for sauces, gravies, thickening, etc.

Paella, with chorizo, chicken, and wild gulf shrimp. When the paella is finished (that is, when I turn off the heat), I put the raw shrimp on top of the rice and cover the whole thing for around 5 minutes. Shrimp steams in the residual heat and is super tender, moist and delicious that way. Peas and carrots on the side. Oh - the shells were used to make a stock, which was the liquid for this paella.

Yes, definitely. That is also stamped on the sled/shovel...Made In Hong Kong.

I've had these wok tools ever since purchasing my first wok some 40 + years ago: 14" long, maybe they are cast iron or carbon steel. The wooden handles came loose 39+ years ago, but surprisingly have never been lost. Now that I've resuscitated a wok (not my first one) and am using it frequently, I really like the sound these tools make when stir frying. I wish I could decipher the hieroglyphics inside the bowl of the ladle... Anyone still using these tools? And Grace Young (amongst others) has her opinions about the shovel...

My condolences to you and your brother.

I think the heat is too high for the second part of that recipe.

At the start, when mixing the liquid into the dry ingredients, until they come together and form a cohesive mass. Then it can continue to be no-knead from that point, gently kneaded, etc. etc. Works amazingly well.

I was thinking if they're going to EMP vegan or not, it doesn't matter what the tariff is. My question about Masa/Per Se was sorta rhetorical...I knew the answer!

I use this stuff... I would avoid Bar Keeper's friend, however.

This one?

I use my cat.

They're not necessarily smaller, but they're definitely smooth. And Faella's penne is ridged.

I wasn't so much thinking the affluent vegan life style; I was more thinking the people who eat at EMP most likely enjoy drinking high-end wines.

Oh shit - I lied (by mistake)! It's... Ziti! Their penne is the shape you describe; I pulled down the bag without looking before I threw it into the boiling water!!

I don't really see what the big deal is, other than the usual breathless coverage. How much does Per Se charge? Masa? And as @Eatmywords mentions, once you start adding wine in to many meals at "fancy" places in NYC, your bill is getting there anyway.

Three-mushroom (button, dried porcini, and fresh shitake) penne, with chives and parmesan.

If you ever find one of these, @CentralMA....I wasn't kidding: If it has this attachment, you'll really be in business... I loved that thing. Was great cooking for parties. And it looked good right next to a classic, black 22" Weber kettle.

You need to see what people pay for high-end sushi in this city; much of which is undoubtedly less sustainable than a beet.

You would’ve loved my vintage Char Broil 940 (I think). Heavy duty all around, cast iron grills, rotisserie...that thing was the bomb. Orchard Supply Hardware about 1990. I still have the manual somewhere.. 100% wood/charcoal.

You'd be surprised.