weinoo

Ben’s are still around. In Queens, in Bayside. A half dozen other locations. It’s quite average. Or bad.

Oh jeez - the mental image is now seared into my frontal cortex, and may never leave. Don't worry though - I have some lovely Hatch chilies for you, of every heat level.

He will?

Sometimes I only wear shoes. But...I always wear shoes in the kitchen. (If only Paris were here...) I have a friend who is kinda known for cooking barefoot, and we've taken bets on, not whether, but when, he will impale his foot into the floor. Can't wait!

Pecan chocolate chip cookies. Not perfectly round cause they're (I guess) drop cookies? So what's the story - the recipe made 4 dozen +. I don't want to eat 2 dozen of them over the next couple of days. Do they freeze well?

I'm pretty sure Boardsmith will make you any size you want.

I think you do, actually. https://wisesonsdeli.com/ As far as your deli experience here in Queens, which I'm sorry about - just because a place calls itself a deli, doesn't mean they have a clue.

Yep, good stuff.

Doesn't count if you have to get it yourself.

Mill Basin Kosher Deli From trip advisor: My only gripe with that idiot's post is - THEY DID ADD A PICKLE. IT WAS ON THE TABLE, LIKE YOU WROTE!

Yes - white jasmine - try to get stuff from Thailand - easily available. White Japanese. I have been also trying some partially milled Japanese rices; I really like them, but they're a little tougher to find, a bit more expensive, well worth it. This California Haiga is partially milled, so has the benefits of brown rice, without the annoying old hippie, health-food store aspect. I really an amazed at its texture and flavor, but I can't vouch for the IP methods; I use my rice cooker. Remember to wash, drain and not use too much water - very close to even amounts of rice and water. Available...here (eG-friendly Amazon.com link)

Really?! I've always seen both given. Maybe you just mistook the slaw for a pickle.

It can be. Try white rice, it's better.

Jasmine. Some short grain Japanese.

Poach them if not perfect. Per Julia.

It's really hard for me to say something like the handles aren't great. To paraphrase...to every handle, there is a hand...

We've certainly talked about old vs. new All Clad. Something about manufacturing in Canonsburg, PA...

Sometimes I long for the home I had in San Jose, if only (well, definitely only) for the backyard (and it was really close to a Mitsuwa), with its Meyer lemon trees and pretty-much year round vegetable garden. Then I watch a show like Night Stalker and realize - eh, California's not all that. But it does produce some really great stuff... Simply steamed. Served with a yogurt-y, garlic-y, lemon-y dipping sauce. Not great for the wine, but we ate it before the steak dinner.

OOOOOH look...https://uk.zwilling-shop.com/Kitchen-World/Cookware/Pans/Saucepans/20cm-3l-Stainless-Steel-Saucepan-With-Lid-DEMEYERE-40850-340-0.html DESCRIPTION DIMENSIONS ABOUT DEMEYERE Base Diameter: 20 cm Diameter: 20 cm Height: 15.5 cm Induction Compatibility: yes Length: 40.2 cm Volume: 3 l Width: 21.1 cm EAN: 5412191414217

I love my All-Clad, original Master Chef. Still going strong after 25 years of misuse. Product Dimensions 16.7 x 9.4 x 5.7 inches Please use your Hewlett-Packard calculator to convert to centimeters. I'm assuming the largest dimension listed is from handle to opposite side edge of pan. But are we allowed to speak of Demeyere on this thread? (Cause I have a piece or two, which are used quite rarely).

Hot diggity dog ramen. With Brooklyn Cured franks. Pickled cabbage with the leftovers of braised cukes and celery atop. As Jewish delis used to do in New York (and possibly elsewhere) with coleslaw and pickles, some Chinese restaurants would put out a small plate of pickled cabbage to nosh on, while perusing the menu and waiting for food to arrive. This is a version of that.

A friend of ours is a Ridge aficionado and has a nice stash of older stuff.

I was an early adopter too...even got interviewed asked by the NY Times about it. (i was even a wise guy back then!) Then, once the Anova came out, sold it on Craig's List - that sucker took up a lot of room!

Exactly what I learned from Nick Malgieri. However, cakes specifically based on (good) olive oil because of where they are made and whose recipe it is, can be good. Penelope Casas and Marcella Hazan are two I can think of.

Me too - and our next trip to Montreal can't come soon enough.