weinoo

It's hard to see why, unless one is doing production amounts of risotto, it isn't easier to cook it classically on the stovetop. It doesn't need to be stirred constantly nor hovered over, yet it can be tasted during cooking for salt, and then hovered over and stirred towards the end, and brought to one's exacting taste and texture. No two rices are the same, each rice absorbs a different amount of liquid, etc. etc. It just seems (in my opinion) so much more complicated to do it via sous vide. Sort of a solution seeking a problem. Or maybe I'm not seeing the problem.

Decadent tasting - so delish.

Love my under cabinet and under shelf lighting, These cool LED strips, which our contractor did a wonderful job installing so you barely know they're there until they are on. The transformers are hidden away in the back of cabinets (one of those cabinets is over the fridge!). And they are all on dimmers. Bad picture warning... On the side with the long wooden shelf above the counter, they cut a groove out of the bottom of the shelf, the LED strip is installed there, and then covered. On the opposite wall with the open metal shelving, the LED strips are behind the lip of the shelf. When those lights are on, they reflect off the white tile. Great counter top lighting, and no shadows.

You're referring to the potato pancakes??? (or my use of Google translate from English to French is really bad!!) They were previously baked potatoes, shredded on a grater, minced a little shallot, seasoned up, and fried in olive oil.

Valentine's Eve dinner... Keep stirring - never stop. When the eggs reach the perfect consistency, they get hit with a dash of heavy cream, which stops the cooking. Cool plate so as not to cook the eggs any more. A few slices of Perigord truffle atop. With some toasts and crêpes de pommes de terre. Salad too.

What about this picture leads you to think it should've come up to my apartment when it was delivered? Of course this is the place to complain, @Shelby! Even if it all turns out well. Oh - you set your standards too high. Lower the bar.

Sadly, it has not been added to in a year. We're not exactly big spenders on souvenirs; magnets work for us, as they're available in every museum's shop and every tchotchke place we stop at.

Calling Mr. Kim! I often have my wife come and spot me if I'm going to be digging around up on the step ladder. Better to be safe...

I'm sure it would've frozen without the ice pack in there, sitting on a truck overnight or more in sub zero temp. I don't know if that makes you feel better..., but really - not that big a deal; better than meat defrosting and sitting in a hot truck in July. (You know me, always looking on the bright side!) I was gonna suggest it's a perfect use for the stuff that froze and gets defrosted. Mushrooms, potatoes, whatevs - purée that sucker, and no one is any the wiser.

I don't wanna jinx anything, but what happens if you meet that perfect person and become partners? I can only suggest to do this quickly before that happens, so you don't have to make any compromises! You don't know the arm-twisting I had to do to convince about the wine fridge. Significant Eater thought it was too bougie; of course, that would be her jewish guilt. I told her if she thought that was bougie, what about the wolf? I have no guilt.

I happen to like my over-the-fridge cabinet. It's big (33" wide and full 24" depth). I store a lot of stuff in there. Some that's rarely used way in the back, RG bean surplus, back up flours,. I simply pull out the step ladder located right next to the fridge...

Well when you ask "us" what we'd look for in an ideal kitchen, you're probably gonna get some expensive ideas. If you're making improvements, what is your budget for "improvements?" and do you mean structural, upgrading electric/plumbing, buying some nice appliances to replace what might already be in the kitchen, kitchen layout, etc. etc. for the kitchen you haven't bought yet? I'd want a big sink, a good layout, a working stove, a working fridge, a working hood, a working d/w. And a good 15 - 20 feet or so of potential counter top space. Take an inventory of the stuff you're gonna be taking with you, and make sure there's cabinet space for the stuff in cabinets, whcih can often be upgrade nicely by painting the fronts and changing the hardware.

If you're looking for the ideal kitchen, perhaps worry about the overall house and then turn the kitchen that exists into your ideal one?

I don't think that is just for the camera. There is a rail there which accepts hooks - whether or not pans are always there may be open to question; but that rail is there for a reason. Similar to the one I have, except mine is not over the stove... The range in Ina's well-organized kitchen is a La Cornue. French, expensive, but probably "gifted" to Ina because it certainly is a nice way to advertise, having it on her show.

Right...for instance, here is an image of a good working kitchen... Although she renovated, and I have no clue why anyone would want to hang stuff right over the stove... Here is an image of what might not work...

I've decided @rotuts is like the Tom Sawyer of eGullet. He gets everyone else to do the dirty work; keeping diaries, taking pictures, posting our meals - while he sits at home roasting coffee and eating the good part of the apple!

I post the stuff I cook here. And try to remember if I've posted.

My steel does get moved to the top rack for pizza making (though my top oven shelf is actually the second rack down). The broiler is quite intense in my oven, so I turn on the broiler for a few minutes before launching the pizza, and then switch it back to bake when the pie goes in. Then back to broil for a final minute. It's all a trial and error thing for me - I'm sitting at around 5 to 5.5 minutes. I did notice the other day (I don't look too hard) that the thermometers I have in the oven were showing around 550F - I haven't checked the steel with a laser recently. As I say to my lovely co-eater, the pizza I'm making at home may not be as great as Anthony's at Una Pizza, or the NY style pie at Louie & Ernie's or Patsy's et al. But it's probably better, and for sure using better ingredients, than 95% of what's out there. That works for us. Of course, once summer rolls around and I refuse to turn on the oven - nothing will work!

That must be quite a blast of steam!

Also - these were pretty big, so I sliced them in half. If smaller, you can always leave them whole.

yes, either way is great. I also like various veg à la Grecque; slightly different, but also classic.

Eat 2 and call me in the morning? 🤣 I brown 'em in some butter, salt and pepper, then add liquid (water or stock - I used water + some stock I had), bring to a boil, braise (covered) for a while till nice and tender - then I uncover, put back on the stove and reduce till the liquid is basically gone. This is pretty classic per Olney, Lulu, Julia, et al. Some add a dash of sugar to aid browing.

Back to the drudgery of cooking, yet keeping it simple... Braised endive. Love this prep. Spaghetti with black truffles and parmesan. So good. So easy. Now of this dish, Significant Eater mentioned how she could get used to truffles (and me preparing them, evidently). So I'm like - "Hey - these things are expensive. Get a job!" Then I'm like: - "Oh, you're the one with the job." The last of the truffles will be used in a brouillade.

This one came from Amazon, which unsurprisingly has a ton of peels.

I both touted Nordic Ware (on eG) and bought Nordic Ware recently!