weinoo

They're not - you can see the whole (pretty small) kitchen from where we sit at the bar, and they take 'em out of the low boy into a frying pan. When they're slammed, there's literally no room on the cooktop for a pot of boiling water. You don't think I'd complain, do you?

Worked pretty fine. I don't know how or what technique they used to keep it from turning into a sticky mess; I'll ask them next time I see them. It must be what they do regularly since I know they're not making spaetzle a la minute when it's ordered regularly.

https://www.lacucinaitaliana.com/italian-food/how-to-cook/pasta-risottata

Yes - he grew up in the biz (I think his mother owned a restaurant, if I'm remembering correctly), and waste was not something they believed in. I think he related about how his mom would go to the market at the end of a day and get the vegetables that no one else wanted or that were "left over." And soups were a good way to use them. They were the original Misfits and Imperfects!

That would make the most sense, I guess.

\ This is the Piri-Piri chicken I brought home from Cervo's and roasted per chef's instruction. Good. This is the spaetzle I brought home from Cafe Katja. Threw some of the kale from their kale caesar into it while sautéing in butter. Confit legs I did sous vide last week. Reheated and crisped up along with a few red bliss potatoes. Roasted pepper and roasted tomato soup.

Yesterday on IGTV, I came across this video, from one of my favorite cooks... https://jp.foundation/video/crepes And I got inspired to make something I've never made before. I remembered I had a crepe pan, purchased a long time ago at a flea market in Paris. Never used. It was a mess, so I scrubbed with steel wool and BKF, seasoned, and after an hour so so it looked like this: Jacques used a nonstick in that video, which certainly makes life easier, but this pan worked beautifully. Filled some with a yuzu marmalade, others just sugar and lemon (classic)... Not bad for a first go round. Want to do buckwheat flour next.

I get pretty good, even heating on a gas range. Using the smaller, square reversible baking steel I have...

I'm interested in knowing what kind of pasta you're cooking like this, how it doesn't turn out gummy, and what sauces you use on pasta cooked this way?

Not yet, but I'm willing to learn.

What's onion milk?

It's really a fascinating place to visit and they are excavating new (old) things all the time... Ancient Purebred Horse With Bronze-Plated Saddle Is Discovered in Pompeii Also not to be missed in my opinion, is the unearthed city of Ostia Antica - a much closer trip if visiting Rome. Not as wonderfully preserved or unearthed, but much less visited - we found it similarly fascinating - lots of food shops.

We all know Hoffa is in the midwest somewhere, not the NYC area. You've seen The Irishman.

All this talk of basements and south facing windows and LEDs...I'm happy to support farms which have greenhouses.

Now now... https://www.newsweek.com/city-bees-feed-flowers-not-junk-food-461600

@Okanagancook's technique looks practically foolproof, but doesn't mention the cracklings, which are all important! The duck confit on salad we're having for dinner might just have to have a few sprinkled on the greens!

Yeah, that was another point!

Actually, there is something like 2 minute pasta. It's called fresh pasta. Or really thin dried pasta.

That's my point - we know the ideas in food people and their disciples have. Pasta makers? Italians? Cookbook authors? Russ Parsons?

I mean, let's face it - soaking vs. not soaking beans is a discussion that has been had for a long time, amongst many knowledgable food writers, cookbook authors, bean growers, etc. I don't see that same level of interest in pre-soaking pasta. Because it's stupid.

My point was more that, while indeed soaking isn't necessary for beans, it can and does (in my experience) lead to more even, faster cooking. And while it's not impossible, I have never over-soaked beans. The LA times is paywalled.

Doesn't the WF in Gowanus have a big greenhouse setup on their roof? We (a friend and I) led a few tours for the IACP years ago (2012), when the conference was held here in NYC. We got to tour the infant greenhouses of what I believe was Gotham Greens, when they were pretty much in their infancy. As for me, my indoor gardening is limited to bean sprouts.

It's funny how one discussion which followed the genius's idea about soaking pasta, compared it to why we soak beans. NO!

Not only that, it involved two entirely different and separate processes.

These are all good reasons why we go out (well, we used to go out) for sushi as opposed to making it at home. Or - when I make sushi (i.e. chirashi) at home, I cook the fish, use various roes, or buy "sushi-grade" from a reputable supplier like Yama. https://www.yamaseafood.com/