weinoo

A classic, seminal cookbook. Kalustyan's always had a small cafe upstairs; one of the dishes they made every day - mujaddara.

Sounds reasonable.

So Samuels delivers to retail customers, or did you pick up?

A little history but no link. Here are the concession prices at Shea Stadium, in 1967... The fact that they sold cigarettes AND cigars is quite interesting. Obviously, one could smoke while watching a game...ahhhh, those were the days. I'm thinking a cheap cigar and an egg salad sandwich - what could possibly be bad?

I'm a fan of a classic French lentil salad - but I think they're best made with Le Puy lentils, or the black caviar lentils, as they both hold their shape quite well. Might work if you cook those lentils just so. Lebovitz's take on it here... https://www.seriouseats.com/recipes/2014/04/french-lentil-salad-with-goat-cheese-and-walnuts-from-my-paris-kitchen.html

Yes!! On the menu, it's... FRITTATENSUPPE chicken consomme', crepe noodles Awesome - thanks!

Amazing, right? I curse like a sailor (well, I always curse like a sailor; my father was a sailor after all) every time I drive anywhere near your old apartment. The construction is insane when replacing water mains and god knows what else under these streets. (yay, water tunnel #3). And it's never ending, which is NYC in a nutshell. People don't have any idea what a pothole is! But yeah, our water comes from a pretty great, clean source.

All true. You know the Falks have the lip.

Been on a bit of a take-out binge lately. Maybe all this cooking is finally getting to me. But - and this is huge - I got Significant Eater to come out and have dinner (properly distanced, outside, etc. etc.) on Saturday night after our passeggiata. So for the first time in well over a year, dinner at Cafe Katja. The standard pretzel with butter and liptauer. Our other app is the new chicken soup, with noodles made from a crepe batter, which I need to find out a bit more about (@Duvel?). Followed by a burger for my wife (that's what she was jonesing for) and fried chicken, mashed potatoes and slaw for me. Accompanied by the above.

Really beautiful cook on the duck there, @paul o' vendange. Not too rare on the breast, the way it should be. How'd the legs come out with the breast at that temp? Now you're just teasing. What I would give for a cassoulet from St. John.

Correct and exactly what I started to do. Though probably at the end of my copper cookware acquisition phase. (Unless...) Interesting thing about the tin-lined pans; when used correctly, they are as non stick as any nonstick pans might hope to be.

With the caveat being that equipment here, using NYC water filtered via a Brita, never needs descaling. Or at least never appears to need descaling. That's the CSO (first one 5 years) and the Silvia (over 10 years), as well as the inside of the kettle water gets boiled in for pour over coffee, which remain deposit free.

Probably. Can't imagine the cook being able to spend time frying and flipping them in a pan. In a pot of oil or a commercial deep fryer, much easier.

They probably don't want to tell you what's in it so you don't make it at home for a few cents. https://www.bobvila.com/articles/how-to-descale-a-keurig/

We've actually had this discussion (Montreal bagels) once before... I was gonna say Schwartz's, but no luck on the shipping thing. How about...

This is the sauté pan in stainless, from East Coast - I certainly didn't pay anywhere near this. https://eastcoasttinning.com/copper-cookware-for-sale-2/saute-pans/j-db-10-copper-saute

Had no problem with the tin-lined pans. With proper care, the tin lasts - just no high heat and pretty much it's okay. Of course, it's not being used every day or in a restaurant type setting. And that big saucepan is for soups. As a matter of fact, once I took that particular tin lined pan into Bridge because maybe it would be nice to re-tin it. They told me I was nuts, as no copper was showing through. A couple of places do re-tinning: https://eastcoasttinning.com/ https://rockymountainretinning.com/ https://brooklyncoppercookware.com/ Be aware that if you're afraid of spending money on new or vintage copper, these sites may be your downfall.

Mauviel has the 150 and 250 lines; they claim the 150 is for home cooks as it's lighter at only 1.5 mm thick. while the 250 is for pro and the copper 2.5 mm thick.

@JoNorvelleWalker - have you tried or been able to transfer pix to your desktop using WiFi? I tried today, and basically it's not supported any more - at least not on my A6000 with Sony software (play memories). Once I upgraded to OS 11.whatever (Big Sur), that was all she wrote. Still can transfer to my iOtherstuff though (mobile works).

Absolutely - it's great stuff. As did @rotuts (??), brought back a bunch of pieces on different trips to Paris (1 piece at a time - stuff is heavy!). The first 2 pieces I got from them are old-school tin lined - a 3-liter saucepan and a "rondeau" 3-liter sized one but with one handle (called a sauté pan). I have one or two others. FWIW, Falk might be even more to some people's taste. Here's the Mauviel stuff... Front left is the tin lined sauté pan with one handle. Right is the low-sided stainless-lined frying pan. Hammered 3 or 4 liter sauce pan. Tin lined. Splayed sauce pans. Tin lined on left (1 liter) and stainless lined on right (2.5 or 3 liter). Except for one, all purchased at DeHellerin. I don't even know if these tin lined hammered can be had any more. Mauviel now has about 10 different lines of copper (to say nothing of stainless and other stuff); when the first of those coppers above were bought, it was probably one of two lines then being made.

Not easily available for you, @Objective Foodie, but for here, a favorite is George Howell. I did have a subscription to Tim Wendelboe out of Oslo, but international shipping, delays and customs all made for unmanageable inventory control (i.e. running out of coffee at inopportune times). Another subscription, which is on hold, is via Counter Culture in North Carolina. Good beans, also roasted the day before or day of shipment, but not absolute fave and variety sometimes lacking. Ordered online, Howell ships within a day or two (some may even be roasted to order, otherwise within the past day or two). Coffee ordered Thursday and package arrived yesterday... Free shipping at $50; 3 bags last about 10 - 12 days. It's possible that a few 120 gram packages will get vacuum sealed, which depends on laziness factor. The medium roasts can actually be played around with to use in the Silvia, which will shorten the lifespan of these 3 bags.

yeah, totally tempermental.

You're quite welcome. And don't know if it's the same exact fruit, but pixie tangerines this year are also amazingly sweet, if....hmmm...pixiesh. From Ojai, CA. http://www.ojaipixies.com/ Helpful? What’s The Difference Between Oranges, Mandarins, Satsumas, Clementines, Tangerines?

I saw a nice tip from Jacques. He takes bunches of the stems, washed, dried, and wrapped in cling film, and freezes them. He then uses them, still frozen, in stews and soups which are heading in that Mexican/southwest direction.

I think this is one of the reasons I dislike the handles of the MC2... The angle change. MC2 on the left, MC on the right.