weinoo

French fries cooked on a train! Gets me every time.

Hmmmmm - giving me some ideas, @Pam R. Do you use A/P...I know you Canadians have some fancy flour up there?

Possibly on this train? (Don't believe everything you read). Like this: This (above) actually seems to be the consensus.

You and George Burns!

Man, I was so close to this option last night as well. I ended up making donabe rice with ginger, hijiki, Alaskan salmon and halibut (both taken out of the freezer).

Miele.

You'd think (nah) the food might get better as the cook becomes more seasoned. Then you'd think wrong.

Including booze???!!!?!

Did they really?! A Newly Digitized Menu Collection Shows Off America’s Lost Railroad Cuisine

I've seen the first two, and for some reason they don't move me. How do you do Rome without some of its classic street food, like the famous fried baccala, pizza (either al taglio or blanca), suppli, gelato? Too much eating of pasta standing up. I was happy they gave Santo Palato a shout out (Not surprising with Katie P.) - it's a great restaurant. I've had that tripe and the frittata and both are so good. It's a bustling, friendly place -even way before starting to get attention. Maybe I just miss Tony for this kind of stuff...does anyone really do it as he did?

Yes - same as cazuelas, same as donabes, etc. etc. How big is that herbal "brewer" approximately? I like the spout (if it's a spout).

There's a wine bar in the East Village (Ruffian) that focuses on wines from lesser known places...I've sipped some rather interesting wines here. Here's a wine which we just had (at home) the other night... Not orange, but aged in vats, and quite tasty if you like minerals, apricots, and a bit of funk.

So funny, because in the biography of Beard I just finished, it tells of how he could never figure out the microwave, and didn't use it at all!

Back to basics - good, solid cooking and only a bit fancy at times. Not a circulator, anova, paco jet, anti-griddle, etc. in the lot of 'em! How the fuck did they manage?! Though if Jim were still alive, he'd probably be all over it. As he was with this... He actually loved the toys.

Awesome...I have (had) a few sand pots (over the years); some came with delivery, as mentioned above (NOT IN CHINA, IN NYC). Some I purchased - maybe even a fancier one at one time. This one is real basic, like the first one shown up above; often here, they are enclosed with some wire. A different one (I wonder what the hell happens to these?): This one is a bit nicer - bought in 2012: But still with the wire. And I just realized, this is the one from my first picture! Looks like sand pot rice with sausage and mushrooms, and stir-fried shrimp and cabbage. Dated Feb. 3, 2009!! Wow. In China, are they ever called Clay Pots? Because that seems to be the preferred term here... Clay Pot Pork.pdf

That's great!

Funny, I didn't see a lot of that being done in Olney, Pepin, Child... But yes, agreed...I often do just stir fried celery. A totally different taste and texture of the same veg.

I used some chipotle powder making the soup. Added to the pan just as the vegetables were softened but before the beans and liquid went in. Water mostly, some vegetable stock. A few hot sauces on the table, from RG to locally made by some favorite restaurants.

I don't remember the name of these RG black beans (not the standard ones and currently not shown on the site), but they're quite small and hold their shape even after a couple of hours of cooking/reheating. Significant Eater's possibly favorite soup. House made crème fraîche and avocado to garnish.

Reading a lot of Olney lately. Beard, Child, Pepin too. Which is why I seem to be braising a lot of vegetables lately. For side dishes or appetizers. Like this celery, which when really cooked through, is so delicious.

I knew they had a name!

Well, my cake isn't falling, but this morning I made something I rarely do... Taking the muffin pan out of the oven, I started to feel my fingers burning, the pan slipped out of my hand, and I dropped the whole thing on the floor. I'm an idiot. But they still taste good! Banana blueberry muffins.

I see it now! We bring the median way down. I worked my way down, but all I got to was the subway.

It's interesting what different definitions of small exist. And how much one can do in a wholly owned house as opposed to living within the confines of an apartment building.

Well, anything not used for a week or more would have to be rinsed anyway, in the world in which I live. The stuff I use daily - not so much.