weinoo

Lots of people won't eat lox. What about smoked salmon? Sable? Sturgeon? Herring? Whitefish?

All the hardware used in our renovation (door glides, hinges, etc.) (not handles) was Blum. Good stuff.

I put them in chicken salad, often in tuna as well.

Are you two from California? What next, slivered almonds??? (Oh shit,I see you said that!)

I think it's horseradish. I like to grate it and use it just like that. for small amounts, you don't need to go outside. If you do it as outlined above (blender style with other stuff), that's prepared!

Your second statement I sure understand, but it's certainly not as if Le B is using it because it's inexpensive and comes in big jugs. Only reason would be because chef prefers it. When I staged after cooking school, I think I remember chef using (when it wasn't all olive oil or butter) a 50/50 mix of olive oil and canola.

More fun watching a true pro (at least for the technique)...

Way more - I thought that was only redeeming part of that drink!

Interesting. When I bought the white asparagus from Cafe Katja, Erwin gave me a quart of poaching liquid, which I took home with the spargel. I peeled the asparagus and poached it in that liquid with the peels. Then I tasted it and tasted the sugar! When I asked Erwin about it, he said that's the way it's done with the sugar - I had no idea!! So I continued on and made soup with the leftovers and a potato. I thought it was a bit on the sweet side - ham would've helped for sure!

Do you get your local asparagus peeled, or do you do that home? And then poach them?

Saved a little bit of the chicken breast and 2 or 3 shrimp from the other dishes they were going into. And made this shrimp and chicken fried rice for lunch yesterday. With peas, scallions and chives.

A friend of mine (a fairly well-known mix person) posted this video as how NOT to make a mint julep. Ever. It does look so awful.

Some beans I've purchased at the farmer's market (practically fresh from the garden when in season) have strings; I think they call them heirlooms.

Embarrassed by the plating, but enjoyed the taste of the spargel, green asparagus and Mangalica. Drizzled with melted butter and olive oil. Served prior to... Fusilli with U-15 shrimp, garlic, chives, lemon zest. Made 5 salads yesterday. Shrimp, classic macaroni, chicken, cucumber, and céleri rémoulade. For dinner... Three salads. Shrimp, classic macaroni, and céleri rémoulade. Shrimp salad was on toasted... Almost as good as a lobster salad with those fine wild gulf shrimp.

Yesterday, this happened (again). With a breast set aside (specifically for this use) from a whole bird, and poached in some stock... \ \ Used both in the salad, along with celery, onion, dill, scallion, parsley, lemon, mayo and s & p.

You drink bad bourbon the rest of the time? If so, why?

@Shelby Have you found what you need? Jim and Jacques... https://www.npr.org/2011/12/13/143674720/james-beards-onion-sandwiches https://www.facebook.com/ChefJacquesPepin/videos/598811444171130

Are your questions existential, or about food, cooking, restaurants, etc.?

Wow - the gray, huh? A lot of money in that Weber family - and she's a bit of a big deal at the Metropolitan Museum! How about some sweet onion sandwiches, a favorite for Derby Day of a friend of mine.

Yesterday, on my way home from Rusk, decided cooking dinner was not going to be in the cards, so I stopped on the walk from the bus stop to the apartment. And bought 2 bags of frozen dumplings from a place called King Dumplings, a true mom & pop dumpling shop. That's 50 pork and chive dumplings, and 50 chicken and stuff dumplings - 25 cents each. Now, are mine necessarily better? Yeah, I think so, because I probably use a better quality pork in the filling, but I do use purchased wrappers from Twin Marquis (fresh); they're a little thinner than these hand-made wrappers, to be sure. For dinner, made a big salad. And... . Gussied these up, by serving them in a bit of homemade brodo and freshly made ginger/scallion/chili/sesame stuff. Quite satisfying.

Maybe some people will now hear about epicurious for the first time. While they google the other 10,000,000 or so beef recipes on the web.

I really shouldn't make this, and maybe it does qualify as a guilty pleasure (yet I feel no guilt), but since I was cutting up a whole bird (larger than I usually buy) I figured what the heck... Gribenes. It would certainly be healthier snacking on carrot and celery sticks while cooking, but damn, these are so good; also got a couple of ounces of schmaltz, so there's that. And the cut up chicken, first chopped through the bones, then braised... With fermented black beans, garlic, ginger, dark soy, Shaoxing wine, sugar. Smashed cucumber salad and steamed Jasmine rice alongside.

You really do get the most beautiful halibut!

Welcome. Do tell us your restaurant.

I wonder if that's great for the oil?