weinoo

I know some posters here you might ask. Depends what else you were doing, methinks. 🤔

This would only work if I didn't want my kitchen prepared for business upon turning the lights on in the morning. Without having to clean anything. But yes, for thsoe who can deal with that, Dawn is great. Even cold water, which I use for starches so as not to set them further.

Price on vanilla has definitely dropped; significantly since the shortage of just a few years ago. I've used saffron.com, vanilla products.com, and villa vanilla for Mexican beans. And various other places for saffron.

Do you use a different Amazon, or are you referring to Amazon at Whole Foods? https://www.amazon.com/s?k=duke's+mayonnaise&crid=1D2KIBCHOYDP5&sprefix=duke's%2Caps%2C166&ref=nb_sb_ss_ts-a-p_1_6

Indeed - I worry about some of the warnings on that sodium percarbonate I looked at; but then again, I probably shouldn't ingest oxyclean or laundry detergent either. I always have trouble with getting my nonstick pans as clean as I'd like, but yesterday I soaked one in hot water and Dawn for a few hours, and it actually got cleaner than when I stand there and scrub away right after using it. So there is something to leaving it soak.

I haven't thrown away a cutting board in decades. I've given away one or two, which were essentially too large for my space (they were gorgeous though). And the only non-wood cutting board I have is one that I think @btbyrdrecommended many moons ago. I'll use that one occasionally - it can go in the dishwasher.

So I imagine we'll be hearing from the two of you, when you're at your mining camps?!

But they'll also deliver Duke's.

Significant Eater was feeling a bit under the weather, so congee it was. Thai congee - aka jok. Pork "meatballs," scallions, etc. etc. With a swirl of chili oil and a sprinkled of crushed Thai chilies.

Does he climb into the mine? What kind of mine is it? I guess it's better that he took this job than becoming a photographer anyway.

It's not really hard in NYC. I mean, I think Korin will have you very well covered as far as Japanese knives go, in all price ranges.

What's the over/under? I don't want to have to start using it for blender ice cream!

I only use alternatives to silpat - I mean, I'm not doing any pro baking, so I guess it doesn't matter much. But I have silpats and I just don't like the way they feel. I actually put a small one through the dishwasher the other day just to check it out, and it came out cleaner than I can ever get it. Less greasy feeling, if you get my drift. For me, it's parchment all the way.

Korin. Just One Cookbook Toiro Kitchen Happy Donabe Life

I was in a rush to get some breakfast on the table this morning. I had made crepe batter yesterday and refrigerated it, but didn't get around to using it. So... The two rolled crepes are filled with scrambled eggs and ham. The folded one has some yuzu and Meyer lemon marmalade from June Taylor spread around.

I don't think I've ever seen cusk in the markets I shop. Come to think of it, I don't recall seeing it in markets on the cape, but don't really remember looking for it.

I guess everyone here realizes that much of the cooking you're all doing (except, of course, one or two posters here with advanced degrees, and THEY BAKE!) doesn't require much precision. What it does require, however, is the ability to adjust on the fly, to get a little creative in your kitchen, to understand YOUR equipment, and to express your love for whomever you're cooking for with the food you're making. Most of all - don't burn your fucking cookies!

Fusion dinner - penne all'Amatriciana. Two French salads. Paella - chicken/chorizo. Broccoli/mushroom sauté on the side.

Asked and answered... I do use various herbs with carrots; in this version, dill, chives and parsley (cleaning the herb storage out for tomorrow's delivery). In the celeriac, only parsley. The carrots' dressing is almost a classic vinaigrette, if mustard heavy, and with lemon juice as the acid component. For the celeriac - this version, as I am constantly tweaking David's, is equal parts crème fraîche and mayo (Duke's), 2 kinds of mustard, lemon juice. Sometimes I'll sub for the creamy stuff with full-fat yogurt. And interestingly, his recipe for the celery root salad - totally different on his web site vs. in his book. I go by what I find tastes as close to that which I've eaten in Paris.

Sometimes my corner guy has very large limes, bigger than the lemons he's selling right next to them!

I'm fucking baking cookies for my wife and me - not for the Bocuse d'Or. And they seem to come out just fine. Though what do I know - my pastry teacher was Nick Malgieri, and I've been eating cookies for some 60 homina homina years. It's obvious that some here are a bit anal about things; others like to proselytize, maybe about, I dunno, pizza? Aluminum? But I will get out my infra red thermometer, my laSer thermometer, my clock set to Greenwich Mean time, check the position of the sun and moon and the stars, scream at Nathan Myhrvold, and cook my no precision chicken thighs, which hopefully will be from Joyce Farms. And I'll keep my fingers crossed that they'll be "okay." In the meantime, I'll also keep my fingers crossed that the world doesn't implode.

I think there are a few things one can do to make the cookies into a chewier cookie. One might be shortening the baking time; another would be not letting them cool on the sheet. But really, the article/recipe points out the many ways the author worked on to get a crispy cookie vs. a chewy one. Seek out Cooks Illustrated, January/February 2008! And here's what the cookie blogger has to sway about them! http://www.thecookieblogger.com/cooks-illustrated-thin-crispy-oatmeal-cookies/

But...not to sound like a broken record, some of us have, and like, our steels. I am looking forward to flipping this sucker, slamming it under broiler, and cooking a steak on it... https://www.seriouseats.com/2014/04/the-food-lab-the-new-reversible-baking-steelg.html I have no problem with the preheat, and so far no problem with baking directly on it. Nope - not tempted in the least. Without futzing, where would eGullet be? And when I really, really, really want the near-perfect pizza...I go out.

Of course, I learned about cooking the sprouts like this from one of my heroes, Mr. P... https://www.facebook.com/watch/?v=374394013829550

Yes. I always preheat the oven for 45 minutes to an hour - I even do when there is no steel/brick/aluminum in there, because I think it takes almost that long for the temp to become nice and stable. These cookies are given a baking time of 13 - 16 minutes in the recipe. (You know the old saying mentioned before - in school, the chefs always say cook something until it's done - every oven is different). I checked often, and they probably cooked like 1 - 1.5 minutes faster than when baked in the past; in the past meaning just baked on the racks. However, I also use a pretty thick cookie sheet (with no sides), as opposed to a thin, flimsy one, or a sheet pan.