weinoo

Hmmmm - called a "Stir-Fry" pan, these are not that easy to find (model 412 -- 12" across). Maybe we should keep them?

Wonder if we have the same one. This is an original All-Clad Master Chef, made in good old Canonsburg, PA. Maybe some poor sap wants two, and we can double up? Otherwise, it's getting donated along with those crazed Descoware pans.

A few nights ago: Scallops, duck-fat and chicken stock "broasted" creamer potatoes, Belgian endive in the style of puntarelle, with anchovies and vinaigrette. My food stylist sucks. I jogged walked over to Chinatown (wait, I live in Chinatown, I walked west on Grand Street to Ken Hing (by the way @KennethT - they don't have that refrigerated curry paste you mentioned)), to buy some stuff for dinner. Though this stuff was in inventory, and pickled the day before: Cucumber pickle, Szechuan style. Cabbage and carrot sweet and sour pickle (Cantonese style?). In the freshly cleaned and seasoned wok... Shanghai bok choy. Simple stir-fry. Lo mein, with chicken, shitake, cabbage, snow peas, scallions, etc. Very good.

At this point, pandemic confinement is bringing out all sorts of weirdness (in me, the cat, et al.), I decided this needed to be used... Since I'm cooking a fair amount of Asian cuisine, why not? It was on a top shelf, kinda filthy as it hasn't been used in years, a nice scrubbing and re-seasoning did it proud. It's a Joyce Chen carbon-steel (eG-friendly Amazon.com link), probably heavier than I remember, cause when I went to do some flipping, I almost broke my wrist. I moved a phony All=Clad wok to where this one was...I'm going for authenticity!

Perfect amount of soup for one - maybe they know? I seriously have not encountered a single problem with Fresh Direct quantities. Other quantity problems, and they've been fewer and farther between as I migrate away from various platforms, have been attributable to user (me) error (mine).

I do buy mine from Mala Market...they're quite good... https://themalamarket.com/collections/sichuan-spices-dry-goods/products/red-sichuan-pepper-hua-jiao

I was hoping, but not on him. What about, @CantCookStillTry him bringing some fresh fruit (e.g. apples, oranges), trail mix, nuts, stuff like that?

I blame @Eatmywords and this post... Monday night (the fish monger I got this from gets deliveries a few times a week, Monday being the first): Black sea bass simply roasted, with lemon, olive oil, scallions. Another pan had cauliflower and sweet potatoes. Now yesterday was a whole other story. Starting with those 2 lbs. of baby artichokes mentioned elsewhere... Quartered or halved, braised in stock, olive oil, white wine, garlic, lemon, herbs and a touch of saffron. A favorite. Some fancy bean club beans, and Significant Eater said that black bean soup is a favorite of hers... I live to serve. She really likes this soup as she remembers it from New Mexico, with avocado and sour cream. These are Rancho Gordo's Oxacan Frijol Negro Santanero beans. They're fucking delicious. Much smaller than any black beans I've used before, and they hold their shape quite well. Just great. And... My go-to: chicken thigh and chorizo paella. since I'd made all that stock, why not?

It does? What model?

Have you explained to the plants that they're going to be moving? Thank you. The funny thing is - our first apartment together was half the size of this place! And 4 flights up. Oy - those were the days..."I was so much younger then, I'm older than that now!" Indeed, NYC for a food person, is quite good - I mean, it ain't France (Or Spain, or Italy (or Sonoma or Napa, for that matter)), but it'll do. And believe me, you put with a lot of shit to live here, and not only 5 foot ceilings.

Well, I leave the pinching to Significant Eater. I don't do much different than a lot of my circle of friends and food people do...it's not like stuff magically appears, as I do make an effort, be it going to the farmer's market, getting product from local restaurants which have pivoted to providing raw materials, ordering boatloads of stuff online, etc. etc. However, I also realize that we're lucky to be in the position we're in, as well as to live where we do, which makes access a hell of a lot easier than for many. And I do try my best to give back; I'm certified both with City Harvest and our local NORC to do food realated work; once the pandemic subsides, I will be back at that.

For instance @KennethT, two different styles of choke, both from FD... And thees came in recently (and I'm still figuring out how to best utilize, probably something tapas-ish)... Though I used to make a cream of artichoke soup similar to the one at Duarte's, in Pescadero.

Believe me, I was thinking of that... But they're quite shallow.

No doubt, and if my friend's mom was anything like my mom, she may have let them boil dry a few times!

Exactly - I didn't have any! This was made with Thai Kitchen's. I also have on hand the Maesri brand, which I'll try next. I try and punch them up with lots of garlic/ginger, and more heat to taste. (I haven't been to Ken Hing in a few weeks to resupply; I need to get over there).

Being John Malkovich? Actually, and I hope you're all sitting, the ceilings are normal height for many apartments in the city. It's the floors that are too high. I'm still hoping to hear from @andiesenji - to see if these were perhaps a cheaper version of the good stuff, meant for the US market. The only way they're getting repurposed is if someone else buys them after I donate them to Housing Works or somewhere similar.

Yes - in their first few weeks, I oil new boards (and my butcher block counter top) almost daily. Then I progress to weekly, or when it looks to want it. They're alive!

Leftover pork chop (which did not get eaten the night I made it, due to two pizzas) turned into a quick Thai red curry. Actually - practically as good as any Thai takeout.

Maybe it's what I order, maybe it's the sun and the moon and the stars, but the produce I've been getting is just fine. I buy the local organic stuff from Lancaster Farms, Hepworth Farms, et al. And their california product is no different than what I might buy anywhere else; sometimes it's better. I've had quite good luck with artichokes lately. The herbs are great - my standing order for chives, organic parsley, dill, thyme - all fine and big bunches. I don't get much, if any, fruit from them, as I prefer to fondle that stuff myself. Same with avos, which I get at Essex Market.

Oh stop - make it in your blast chiller on your Phillips grill on top of the stove.

No way - they get better looking with use! Sorta like us old guys.

Exactly - especially a nice, sharp one. And I've even figured out how to hold things so my fingers are not at risk!

I think that Zyliss style was originally made by the same company that makes the classic Mouli Julienne I own. I have one that barely works any more...

It's winter; pretty much everything comes from far away, or has been in storage locally.

And a Durand, the purpose we know.