weinoo

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!

It was very good! Of course not! Nakaji. It was. Wow, happy birthday to your daughter. Amazing that I turned 34 yesterday!

Birthday dinner last night... First delivery of ready-to-eat food since pandemic began. The place I wanted to order from wouldn't deliver to us...too far. Yes, they are more than 2 miles away. So I took a chance and ordered from a fairly new place we'd never tried, but which had good feedback. They had actually opened 2 weeks before everything shut down here. We were not disappointed. The chirashi platter (on the left) was for Significant Eater, and I had the sushi sashimi combo. They use partially milled rice, which is new to me for high-end sushi!! Don't worry, they didn't forget the uni - it was just hidden under the green stuff. There were 2 of these, just brimming... Only disappointment is that I had no idea what some of the fish is.

Thanks for jinxing me!! You know, I haven't used it enough yet to have that happen...;i think the idea is that all the holes reduce any friction? But I have no idea - it seems like a lot of the Neapolitan pizza places here use a peel like this. Keste, NYC

I have this one down in storage - with the really thick power cord, and weighs a goodly amount. Much heavier duty than the one I bought to replace it - maybe I should rescue it from storage - it needs a whole new bowl contraption. And my answer to which to use is the processor over the Kitchen Aid. I use a lot of scallions making the classic ginger/scallion sauce...https://www.splendidtable.org/story/2016/04/22/francis-lam-s-ginger-scallion-sauce

My guess is yes!

Thank you! Seriously?! Same day??!! Happy Anniversary to you two too! I actually did get some caviar (they had an offer free a free tin of their Kaluga with a minimum purchase), and I'll make blini - but as I said, too full for a big dinner yesterday. RE: Next year - it'll have to be a different date, as we plan on being far away at this time next year!

don't show him!

Bought myself a present, which arrived this week... Made these for lunch yesterday, which explains why dinner didn't go exactly as planned... I sure seem to end up with flour everywhere!

Well, it was our anniversary yesterday (23 years!), and normally we'd be somewhere not here. So, considering the not insignificant savings garnered from staying home, I ordered from Regalis! Caviar, steaks, truffles, you name it, it got delivered. Only problem is that I made pizza for lunch, so my wife of 23 years (aka Significant Eater) wasn't too hungry for dinner - hence quashing the plans I'd made for a super supper. This'll be good, I'm sure, whenever we eat it... Well, she was a little hungry. I'd made some paté (no picture as it looked like Kranmar's mystery appetizer) and also these: Parmesan crackers, which are really good. And this: Fresh black truffle risotto. It hit the not-too-hungry spot.

Yeah, this is my go-to. But he's so ready to write the prescription with his pen he no doubt got from the statin company.

And this is why cooking for others is a pain in the ass. Even though it wasn't always so.

I would just make regular pie crusts, and give up something else. How much pie does one eat...constantly? Or start taking a statin.

But what about the spareribs?! Loved the mustard with those too. And as mentioned above, always a little dollop mixed into the wonton soup. Irene Kuo may have lived the life of luxury; but at or about the same time as her book came out, and from authors who may not have been as lucky as she, these were also being released. Since I was taking cooking classes about Chinese food... I bought many books. A few much earlier books also made their way into the collection... Here are two recipes incorporating mustard. The first is from the Long-Life Chinese Cookbook, above: And this one, from a not-pictured book by Bruce Cost (eG-friendly Amazon.com link): Who claims mustard and sesame paste combo is a Beijing specialty.