weinoo

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.

Striped bass season (local, NY at least) opened yesterday. I was hoping to go fishing with a friend out on Long Island (and he's hoping for bluefish to be running as well), but I'm gonna wait for the finger to heal.

Yeah - totally what I'm doing with the food thing...Szechuan works! I also have the problem spacing them out evenly - 4 doses means once every 6 hours...a bit of a pain in the ass to get the 4th dose in with food.

The finger looks good; each time I've changed the dressing (per doc's order) it looks better. I go today at 1 for the first follow-up. I'm bummed because the antibiotics are bugging my stomach more than usual, so I'll be whining to him about that. Yes, I eat yogurt and those other fermented products, but I'm wondering if I should invest in some probiotics (I've always felt those, along with vitamins, are your basic 21st century snake oil stuff). At one time maybe 15 years ago, there were 3 or 4 Malaysian restaurants down here, all within a 5-minute walk of one another. They were all inexpensive and decent. I don't know why they didn't survive; it was nice to have those options. We'll have to do some more exploring once we're all protected.

Ahhh, makes senses. Bourdain must've been to the OG a long time ago.

Here's something weird - I feel the exact same way about Kopitiam. Meanwhile, everyone was raving about it. I never got it, even though because I disliked it, I only got food there twice. Had you ever tried the late Overseas Asian on Canal. Ostensibly Malay, and quite good. There was also the Mouse Tail noodle place. Now, re: Public Village... Now...let's talk about bagels... And the slicing thereof. That article, while lovely, is for idiots. Mind you, @Anna N, I'm not saying YOU are. But seriously - who tries to slice a frozen bagel? Also, who makes a bagel that looks like this?????? (From that article). To continue... Really?? No shit. I've been slicing bagels the same way for over half a century, with nary an injury. Holding it in my left hand, and being careful. Once in a while, if I think I have a recalcitrant bagel, I'll start it by holding it on the cutting board horizontally, with my flat hand on top (as one might slight a genoise), and then turning it on its side to finish. There's generally a small flat spot to keep it from rolling, when doing it this way. So, no bagel guillotine for me, no fancy devices, just careful slicing with the proper knife! AND NO RAINBOW BAGELS. EVER. On to Hannah - well, I'll be nice and say the less said about Hannah's reviews, the better.

It really ought to stop.

Wasn't the first Xi'an (in Manhattan) in a little spot under-ish at the Manhattan Bridge? Or across the street from the bridge? I remember going there a long time ago, and having my face almost explode. I think it was before Bourdain?

Here's an interesting (only to me) little known fact. I recently bought a left-handed bread knife. From Amazon (eG-friendly Amazon.com link). It's a great knife, especially at that price. Anyway, when slicing bread, it appears I'm left-handed. But when slicing a bagel, I hold the bagel in my left hand and slice with my right.