weinoo

I've only used the internet search for a helper once; it wasn't Angie's List, and now I forget, but I needed an electrician to change a light bulb switch, as well as replace and hang a new ceiling fixture. The person who came had a bunch of references; $75 was paid thru the website (I forget), and I tipped $20 on top.

When we started thinking about our kitchen/bath renovation, asking around, the same 3 contractors' names came up. And when our architect had our plans ready to be quoted, the same 3 contractors' names came up. They built themselves a nice, steady business, and there's no way they're about to screw that up by hiring people who ought not be in the buildings. And watching over the subs and who they hire like the hawks flying over the park outside.

I don't know how I've survived for years decades without one, though we did put one in the DC pied-à-terre, so Significant Eater could use it for various purposes (like preparing her amy's frozen burritos or whatever). Oh, now I remember - kitchen real estate, and the fact I can melt butter as well as bring water to a boil in a small saucepan on the stove.

In progress, using fresh littlenecks and a can of Spanish cockles. Started out similar to making paella, and then added clam juice and stock (a cup at a time) made from shrimp shells, stirring occasionally. Clam soupy rice with chorizo, shallots, garlic, tomato, peppers, espelette, saffron, stock. I don't use my broiler much - sucker gets hot! These wings could've probably been moved down a shelf, but I rescued them in time.

Here in these apartments in NYC (there are close to 1,700 apartments in our complex), only like 3 or 4 contractors are used. They know the buildings, what’s inside the walls, how to get permits, etc. etc. so you see the same workers over and over - which doesn’t mean they always do a great job - but it does lead to a sense of security in that these contractors want this work, and they’re not going to hire screw ups if they can avoid it. Someone is always watching, be it security, management, neighbors, whomever.

Indeed.

I wish they could leave well enough alone. Those labels are iconic.

Enjoy those labels while you can.

Fucking contractors...that's just lame - someone could actually get a bad injury from that work. One day I went to check on work in the apartment in DC we were gut renovating. On the floor, and strewn about, a bucket of water, wet rags, etc. etc. On the floor that had been just installed. Without anything protecting it.

Oh that sounds nice! Which one?

I keep trying to tell some friends who are interested in one that yeah, it's an oven. And not a great one, at that.

All this talk of cabbage and whaddya know? A head of cabbage in the fridge met its demise via coleslaw and the above stir fry which was lunch today. Beef, red pepper, jalapeño, celery, carrot, CABBAGE, ginger, garlic, scallions, chili paste, soy, Shaoxing, chicken stock, vinegar, Szechuan pepper.

Oh, now I remember what I forgot... This thread got me thinking about the head of cabbage in the fridge. So, cole slaw was made. Hand shredded (with a knife). And lunch, too. In the post above the cabbage is hand and knife torn.

I think that's close to the recipe I recently used for (while cutting the sugar back 1/2 to 2/3, and using good vinegar): Still a big fan of Marcella's smothered cabbage, as well as her next-day smothered cabbage and rice soup.

I wish I could say I made it with x seaweed, but this is stuff I buy, made in Brittany... https://www.lebeurrebordier.com/en/collection/beurres/le-beurre-aux-algues/

I figured I'd spend some time cursing in the kitchen yesterday... So I played around with corn tortillas, the 3-ingredient aggravator. As I was making them, I was texting with a friend who spends a fair amount of time in Mexico. She advised me to use more water than I think, or what appears to be, necessary. These were from dried masa harina (Bob's). Another bread that I imagine gets easier to do if one were to make them daily. I had a bit of a trouble with the griddle and getting the temp perfect.Significant Eater enjoyed them - along with huevos rancheros for breakfast; both Hatch red chili and Hatch green chili were involved.

Another Almost All-American dinner - Southern style. Salad (big) with crab cake and house-pickled shrimp (a first!). Mel Bakery's baguette with 3 flavors of beurre Bordier...espelette, seaweed (seemed apropos), and lightly salted.

What happened to the missing 10%?!

I can only opine on Sony cameras in general; it's my most recent digital camera purchase (their iconic A6000) and absolutely the best digital camera I've owned over the years. Don't judge it based on my food photos, by the way; I don't really put care into taking them. Be it splatters, lighting, positioning, framing, etc. etc., I just wanna eat by that point. Coupled with the fact that it will accept your optics (that's huge), I think it's a no-brainer, and you won't be disappointed.

Don't be dissing the celeriac!

Do you believe that in all the years of cable TV in this apt.(18), there has not been one single program DVRd. I don't even know if we had a DVR within our cable service, but now that we've "cut the cord," it appears that we can save whatever we want, somewhere in the clouds.

The All-American dinner. Grass-fed, local rib eye (sous vide to 133℉, then seared), RG Buckeye beans with Hatch red chili sauce, organic "spud puppies" (oy). Rounding it out... One of our favorite wineries in Sonoma.

I think I gave up probably about season 10. I just couldn't take it any more. Maybe too many commercials, maybe too many tatts. I dunno. However, JT has always been a favorite of mine, and if I could watch it without commercials...

That seems pretty low, and while it's what he uses in his bakery, that's in his bakery. And it's a specific flour, which might have other attributes you're not aware of. Try something a little higher in protein - like closer to 12% maybe? Or drop the water a percentage or two, and maybe see how that works.

I am jealous of all your salmon!