weinoo

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.

As I said almost 8 years ago...

Nice to have that vintage stuff - much heavier duty. That gets "hard wired" in to the house's gas supply? (forgive me, I've lived in an apartment for a long time!)

Significant Eater has little need to do much in the kitchen; she can certainly make a cup of tea or coffee, hell even ramen or a sandwich, but that's pretty much as far as it goes.

Here is some horseradish I took a picture of this morning while at Essex Market...

Far be it for me to stick up for J. Kenji Alt whomever. But probably everyone has at one time or another cursed at this bread; either for it sticking to something, or getting caught on a handle when unloading, or burning one's self somewhere along the process. So while this is far from revolutionary, I kind of like the idea of the flip. And @Anna N - I think the oven is super preheated, but not anything else. I'll give this a try - next winter, when I start baking again. (I CAN'T WAIT FOR PIZZA!) And like @Duvel, I've been using parchment as a sling for bread for a long time.

Bunch of complainers.

J. Kenji López-Alt takes a (nother) fresh look at the Lahey recipe which democratized (Reinhart's term) bread making for the home cook. No-Knead Bread, Revisited

But - are they really leftovers, or do you make duck legs for just this (and maybe some other) purpose?

You're the perfect customer for EMP.

Many customers of Eleven Madison Park go once. They are food tourists. It really isn't for locals, although I've had many a splendid dish - at the bar!

Some of the brands I've seen here have, yeah. Might've been a while ago.

@liuzhou How do you and your neighbors store a jar or can of hoisin sauce, once it has been opened? Fridge or not is what I'm wondering.

I would expect the use of a fair amount of "plant-based" expensive stuff, for sure. God knows what he's doing to ramps right now - but there weren't any left when I stopped at the Union Square green market this morning.

I think they're charging the same.

What kind of shrimp are those? Fresh or frozen? River or sea?

Your noodles look OK; maybe it's the sauce which isn't perfect for those fresh noodles? Perhaps try something a bit creamy/buttery?

Peking Duck House?

We're having these for dinner tonight...

This is great. Nice spread of food. Where's it all sourced from?