weinoo

I uses Spectrum for many of the oils I buy. Their organics are expeller pressed, or at least claim to be.

This guy claims to be an expert... https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/ just a bit more... http://www.centrafoods.com/blog/the-meaning-of-expeller-pressed-vs-cold-pressed

Nor would I! How do you cook green beans in 30 seconds? (that's the setup!).

Three (or four) tomato penne, with shallots, asparagus, chives and Parmigiano. Had 4 leftover shrimp from the night before. Put 2 on each plate and started pouring some of the leftover sauce (olive oil, garlic, sherry, paprika, lemon) (from the takeout container they were stored in in the fridge) over. And it was dropping into these nice droplets until those last few. I'm a pro! Something I didn't expect though - the shrimp were almost tastier than the night before after sitting in their cooking juices for a day. Should've called them something fancy, like shrimp escabèche.

That's the one. There are a lot of oils in this here kitchen. A few olive oils, avocado oil, sunflower and safflower, grapeseed, peanut, hazelnut and more (without getting up and looking). No canola though. A few fats too...pork, duck, bacon. Once most of these oils are opened, however, they need to get used; without refrigerating them, they go off pretty darn quickly,.

Both of those cooks would really tell us to “cook them till they’re done.”

But Supermarket Italy is so great...

As some/many French cooks have been doing and telling us about for a long time. Perfectly cooked being the operative phrase. As Jacques mentions...

Yeah, maybe.

The whole Spain vs. France thing? Aren't there canola oils which are quite high quality, compared to say, Wesson?

Adding the wine we drank with the above, since it's delicious. Natural, organic, yada...a juicy red from Spain, slightly chilled... Opened because...tomatoes? Actually was planning on making a pasta with tomatoes and shrimp. Then the wine got opened. Didn't want to make pasta any more. That's the story I'm sticking with.

Tomato, feta, roasted piquillo pepper, olive, and three-herb salad. Gambas al ajillo. Baguette.

If Sokolov can write "How to Cook," Eric can write "Vegetable Simple." I wonder if canola oil is the oil of choice at Le Bernardin the restaurant? It appears to be such a simple book, he may be making it as easy as possible for people easing into cooking vegetables. In the 1998 Le Bernardin Cookbook (eG-friendly Amazon.com link), for sautéing "thin pieces of fish," corn oil is used. Not butter nor olive oil. In 2010, however, Avec Eric (eG-friendly Amazon.com link) proposes the use of canola. In this video, he uses "vegetable" oil; once again, no butter nor olive oil.

I do believe you've been well-answered. I also keep a bunch of plastic stoppers and speed pourers on hand; often used on wonky bottles.

Good! As can be seen, real varietals, not just plonk.

When we were in Paris last year (right before the shutdown), I wanted to check out a wine bar I'd heard about...Bibovino, right on rue Charlot, in the 3rd. And this was one of the main reasons I wanted to see it... 2 Liter and 3 Liter boxes. And obviously makes it easy to taste anything before you buy it! I think 1 liter are probably superfluous. If I only need a glass of wine for cooking, a small airline bottle works. Or a glass from the wine we're drinking, unless that's a fancy-dancy wine.

Potato and leek soup. As Julia and Richard Olney prefer. Leeks, potatoes, water, salt, pepper, chives to garnish. Maybe some olive oil and butter? (Close to vegan). Steamed giant artichokes alongside with a nice dip of mayo, horseradish, Dijon, tarragon vinegar, olive oil, s & p.

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.