weinoo

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I think that Zyliss style was originally made by the same company that makes the classic Mouli Julienne I own.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.

You could try the Hans Alpenz import product from the Alto Adige...https://alpenz.com/product-pear_williams.html Or the Clear Creek from Oregon...http://www.clearcreekdistillery.com/products/clear-brandies/ Or St. George...http://www.stgeorgespirits.com/spirits/st-george-fruit-brandies/ et al.

My guess is to fill it up with Poire William, if you want to be drinking Poire William. The gentleman in the shop was probably referring to the fact that it's nice bottle and can continue to be used, even once you've finished drinking its original contents.

These come from Fresh Direct. I have a standing Wednesday delivery slot, so there is no delivery charge per order - I think I pay once every 6 months.

I ordered two Cooks Venture whole chickens last week, as they were on sale at a very nice price. I think they are usually $4.49/lb. and they were at $2.99/lb. I spent an hour cutting and boning, ending up with 4 boneless thighs, 2 boneless breasts, 4 legs, 4 wings, wing tips, drumstick ends, backs, etc. The breasts and thighs got frozen, the usable parts of the legs and wings made scarpariello, and the bones, backs, tip, ends, etc. got me this:

I mean, do any of us need all the shit we have. Some of us possibly have more than one CSO even.

Or I suppose one might make it as the author of the second article does, on the stovetop. As a matter of fact, oodles of recipes for stovetop tahdig. Some even use a rice cooker and then continue by using that cooked rice in another pan.

One of our favorites, from the Italian-American canon... Not gorgeous chicken scarpariello. I didn't have a bell pepper on hand (I'm sure some here wouldn't miss it at all); I subbed celery. I did have those hot cherry peppers - and they are really HOT. The chicken parts I used were 4 legs and 4 wings, after cutting up two whole birds, stock making, portioning, etc.

A friend recently (okay, yesterday) gifted me (okay, she asked if i wanted them and I said yes) two of her mother's (okay, deceased (RIP) mother's) Descoware pans. Here are pictures of bottoms and insides... A couple of thoughts/questions. I'm wondering if these were made specifically for the American market, as they show measurements in inches. They are both pretty beat up; the larger one more so than the smaller one. The large one is crazy with crazing. Are they safe to use, or should they be repurposed? I read somewhere that crazing can cause chips to fall off into food. Maybe @andiesenji has a few ideas?

This doesn't really help, but what the hell...https://www.epicurious.com/expert-advice/persian-rice-cookers-make-tahdig-easy-article Oh what the hell...http://www.mypersiankitchen.com/persian-rice-cooking-method/

Marcella's Smothered Cabbage Soup. Consistency of risi e bisi. (Italian congee?) D'artagnan Berkshire porterhouse chop - I did it in a well-heated cast iron pan, in the oven, under the broiler. Might've gone a minute too long, but still quite luscious and juicy.

And when I feel comfortable shopping in person again - there are times of the year when DiPalo's has a number of different parmesan cheeses - spring milk, fall milk, etc. - it's fun tasting them side by side.

This establishment might be - where do you source yours?

I've been using my large box grater for parmesan and pecorino lately. I've used a small microplane, the French moulinex grater disc, etc. etc. The box grater (a good, sharp one) works better and is basically faster than any of the others. Certainly it's not like I'm grating pounds of this stuff at a time.