weinoo

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/

This is my point with duck exactly...to those who say you can't have a roast duck and properly cooked breast and leg meat, it all depends on how you both cook your duck and like your duck. When I (too often) see chefs and home cooks alike serving blood rare duck breast, I want to tell them that fire was invented for a reason. I don't know if you did, but next time start the skin and excess fat in a pot of water and let it cook really slow. You should be able to get there before it burns.

All I can see with this method is that it leaves one more chance for the soaker and then the cook to fuck up the pasta. Every pasta is different - who knows how long it should soak for, since you're not tasting the soaked pasta? Once it has soaked too long (and once again, how long is too long?), it's mushy - per the linked discussion... However, if you're a good cook, you're tasting your pasta as it cooks, to find it's perfect doneness.

These look practically like my grandmother's - though she probably didn't have any nonstick.

Whose? Wu's? Peking Duck House?

Oh yeah. But Jeremiah didn't with his fantastic oyster shooters at Stars! We need more Ronnies - the suckers are everywhere.

Dude...(funny you ask, I asked Andrew and they didn't have brats, which I would've taken. I stopped there). Yes - this is one of the great dishes at Cafe Katja - only for 2 or more. And here's a little known secret - you can actually "curate" your own platter, as opposed to taking what the kitchen sends out as the standard platter. Not that they don't send out practically everything. This is for you, @KennethT - Merry Christmas!

If it was the best, why is there a need to try new and ridiculous things?

Two of our favorite local restaurants offered meals to take home for the holiday. Both Cervo's and Cafe Katja had full meals if you so chose, as well as much of their standard (well, standard pandemic) take home fare. At Cervo's, I bought another chicken to be roasted, shrimp cocktail made from those gorgeous, fresh, wild North Carolina shrimp, and: When I went to pick up, the chef told me that they had sent him these really large rib eye steaks in addition to the smaller ones he had ordered, and asked me if I wanted them instead. I said: "Sure!" They're big. And then I just asked them to pick me 3 fun wines, which they happily did. Here's the Cafe Katja stuff: 4 pretzels with liptauer and butter, 2 fried chicken thighs, spaetzle with its sauce, Austrian meatballs, Jaeger schnitzel, roasted root vegetables, pickled vegetables, aufschnitt teller, red cabbage and apple salad, kale caesar (feh), strudel, and schlag. Oy. 4 bottles of Austrian wine accompanied. The aufschnitt teller, only using some of product. Their house-made liverwurst happens to be great. And my poor fridge... Merry Christmas, everyone.

I wish, for 2021, we all just cook pasta like good old fashioned Italian nonnas.

The La Tur is a favorite of ours.

Maybe had I known prior to purchase, I would've gotten aluminum. But... The steels I have both do double duty, with the smooth side functioning as a plancha/griddle. I think when Kenji wrote about the reversible steel/griddle product, that's what he was really excited about...https://www.seriouseats.com/2014/04/the-food-lab-the-new-reversible-baking-steelg.html

I think it’s all about the sound of the name. Just imagine a Modernist Baking Aluminum. Doesn’t sound half as cool as a Modernist Baking Steel, does it?