weinoo

But even for water, soda, beer, et al. I find that I have trouble holding stemless wine glasses...they're just clunky in my hands. Sometimes the wine glasses (with stems) go in the dishwasher; other times no. That all depends on what else is in there and if they'll fit into the load. I miss Schiller's greatly, especially its early days. They had a fantastic host, like the best host in the whole city; he could fit seven models at a 4 top. Gorgeous crowd (early days, once again), gorgeous girls and boys working as well. Just about perfect, as you mention, for its time and place. Keith was nothing if not groundbreaking.

Right. Exactly. (No, you don't need more practice - the stemless wine glass sucks). Right - exactly. Bistros in Paris have been using stemless glasses for their plonk wines for a long time. But plain old Duralex (the classic Picardie style) water glasses - not fancy stemless "wine glasses." When McNally opened the late-lamented Schiller's down here in the early aughts, it was a practically a scandal that he served the 3 "house wines" from carafes (listed on the menu as cheap, decent, and good) in stemless wine glasses: aka - Duralex juice glasses. But when a decent-er bottle was ordered, it came with real wine glasses. And at home, when I don't want to wash 2 wine glasses, out come the Duralex; easy to hold onto, and into the dishwasher they go.

As I wrote, maybe it's just me? I find they slip out of my hand much more easily than when I pick up a wine glass by its stem. They have that sort of bulge down towards the bottom, which is where I reach when reaching for a wine glass. Two additional reasons why the preferred wine glass here is one with a stem: Wine gets warmed up from the hand and I find it harder to check out the wine's color/clarity etc. YMMV of course.

Apology (not needed) yet accepted. A lot of people like them; I just can't abide by them since I find them so clumsy. Maybe it's just me who is clumsy?

What does the chicken every day do to you?

He hit the nail on the head for me about what we miss most. Whether or not I can cook the same food (usually better) at home, and now get the same ingredients (usually better), it is the restaurant as a night's entertainment. (When not doing something pre or post the restaurant, that is). Or pull up a stool to a bar, which is often our preferred method of restaurant dining. The last "concert" we saw before lockdown and everything stopped: Jay Rayner, shilling his book in a one-man show.

Have you tried Tim Wendelboe?

Probably why I said it looks similar.

Semi-homemade. I had chef at Cervo's prepare a Piri Piri chicken for me (and sadly for me, today is the last day of Cervo's market; they will be transitioning back to being a real restaurant very shortly). It was always on their take home menu, but I hadn't pre-ordered; fortunately he still had a few chickens left. So, Cervo's Piri Piri chicken. Tater tots from I don't remember where, but "organic." And Brussels sprouts, sautéed and briefly braised.

That shad looks great; a sort of a sturgeony look actually.

Is that a "shrimp" knife, because I seem to have replaced misplaced my nice one (with a wooden handle like yours); I replaced it with an OXO and it sucks.

I might start with reading a few articles/posts by people like Kenji, Greenspan, et al. So, something along these lines...https://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html Or this, from NPR...Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat Or some Cook's Illustrated stuff...but I don't think they let you read much for free. Often in an article, the writer points you to a good book. And there's always the library to investigate when you have suggestions. I have a soft spot for Nick Malgieri, so...(eG-friendly Amazon.com link)

@KennethT - do you want to store countertop, hidden, or on a wall? At least for the knives you use fairly regularly?

I did, and look what happened...

Indeed a great writer. I was looking at my giant stack of Saveur - maybe almost every issue. But I can't/shant keep them much longer; not like they're used for reference. And besides, every recipe is findable online (??). But there was a time when their articles were very good, nice photography, etc.etc.

By the way, Thanks! I picked up one of the Hasegawa’s within a bigger order from Korin. Love it (not as much as I love wood board, but) and it has become primary since it’s so easy to wash off.

Feh. Had one and then didn’t.

Might be a nice thickener for some soups?

Back to the doc yesterday for the 2-day post torture check up. Yes, I had another bagel. So the bandage came off, wound looks okay (though he did mutter something about maybe needing another lancing, probably just to get on my nerves), infection getting better (though he did mutter that I need to keep my hand elevated as much as possible and also asked me if I wanted to trade places since I question everything he says). I'll go back Monday for another check (though it looks really good this morning). Cleared to do stuff if I'm careful (I'm always careful). Made a nice dinner last night.

Since I got clearance from the doc, and I had this in the fridge... Hamachi collar, salted and steam broiled in the steam girl. Part of a multi-course (though quite easy) dinner... That collar. Pickles from the guys. Simple chirashi with avocado and a shrimp salad made with poached wild gulf shrimp (this was really great). Asparagus sautéed with mirin, soy, sesame, vinegar.

Asparagus - not the easiest wine pairing. But the egg sure likes bubbly. Every year around this time, the spargel rolls in and Cafe Katja does a special spargel menu. Erwin recommends a wine every year as well. This year (and I know it's white asparagus) the wine recommended is... Zierfandler 2016 Zierfandler Muschelkalk | Gebeshuber

What a great topic! Of course, what if a recent acquisition is a book published in 2021...imagine the neuroses? I've only bought used stuff this year, and will probably continue down that path. I figure something has to be pretty great and groundbreakingly new to be worthy. Of course there's this one... And I also picked this up, for a song... And this one, for a hoot and a holler... And @paul o' vendange better stop posting pix of all those neat French books! I'm looking at you, Georges Blanc...

I know this was mentioned in another topic, and you did opine that now sushi is actually becoming popular. But what's the reason for the deep-seated aversion to raw foods? Is it due to worry about germs, parasites, etc.? Which makes sense in any culture, especially if it's even harder to clean stuff properly.

Awesome. Would littlenecks like the blast chiller?

Let's say her job involves protecting the American consumer. By animate objects, I mean anything living - or anything not sharp.