weinoo

Proving that plating is overrated: Especially at 7 AM. Balthazar Pain de Seigle avocado toast. Cara Cara orange. Apple. 24-month aged Comté from Formaggio Essex.

I believe this belongs in the shit cooking thread…

Sorry, but there is still plenty of bad and weird food being served - in restaurants - mostly because the cook still doesn't know how to cook or season food.

before you buy stuff like this at markets like this, do you buy one to try or ask for a sample?

Of course, at almost 300 mg. sodium PER TABLESPOON, it must taste good.

I've taken to really enjoying the method Jacques uses. https://www.pbs.org/wnet/americanmasters/jacques-pepin-makes-sauteed-brussels-sprouts/19365/

Wow - I didn't see "waitlist" beans...but that's always been a part of Rancho Gordo's supply issue. I don't believe it has to do with a shortage of beans. In any event, here's what Steve has to say about that...

Just a quick check of Rancho Gordo…he’s not out of a single bean he offers: https://www.ranchogordo.com/collections/heirloom-beans?page=1

Every store I go to, if they stock beans, has tons of beans. That's just bull.

I might've actually read this thread about pork stock to see what people do for that, and then combine it with the deep knowledge of chicken stock that the op must have. My guess is that there is also a lot of info contained in various Instant Pot topics.

It just has to be boiling hot when you pour it onto your body parts that you want sterilized.

I'd venture a guess that one's hands are more bacteria laden than one's room temperature tea.

I think what's actually happening is "younger people" (old Gen Zs and young Gen Ys) are trending to cocktails, especially Martinis (or, god forbid, espresso martinis). One or two of those, with an order of fries, becomes dinner. Or as a restaurant owner recently told me: Four kids come in, order Martinis and share an order of fries. No need for wine. Look at this "Happy Meal" from the restaurant Cecchi's: NEW YORK HAPPY MEAL MARTINI & FRIES | $25 Every day 5-6pm & one hour before close And then there's this, from Grub Street:

Did you make furikake after infusing the dashi?

I like the idea of rice and various accompaniments, as well as dashi. As a matter of fact, there's a great source for dashi of all types, here in Brooklyn. I love this shop... https://okume.us/ Where they will custom blend any dashi ingredients of your choice, and bag them for you.

I certainly like Nueske’s, but Schaller & Weber make good stuff too… https://schallerweber.com/collections/bacon

Duck and string bean fried rice. Roasted broccolini and carrots.

Let's go.

I think it’s almost impossible to clean Silpats totally. I got rid of mine, and just use parchment at this point.

Another: Rack of lamb, coated with mustard, olive oil, herbs, salt and pepper. Served with green beans with shallots and twice baked russet potatoes.

This is cool…the Minnow products come from the restaurant group I really like, and often dine at.

The Trader Joe's I shop at put these out last week. Italian chestnuts. They are surprisingly good.

Yes - this was the first of the 2024 crop they received, I think. There's still some 2023 harvest left on the site, but very little. Stuff comes by boat and possibly takes a long time to get here. Their rices are all most likely going to be way different than any Basmati, as they're short or medium grain rices.

This came yesterday... 2024 crop, milled the day before it's shipped. Also got some rice bran oil and some fancy rice vinegar in order to push the total to where it's free shipping.

We went to a small holiday party last night at a friend's home. The group included a couple of well-known food/drink people. That's author/spirits writer Robert Simonson on the left and Brooklyn Brewery's brewmaster Garrett Oliver on the right. Couple of batches of home made egg nog; one is this year's, the other is year-old aged. In the thermoses, various ice-cold Manhattans and Martinis. Robert brought a bottle of Old-Fashioneds, made in the style of Pittsburgh bar Warren Bar and Burrow. Garrett brought along a few cans of his limited edition collab with Guinness: And a little cheese: Over which was shaved a bit of white truffle. At that point, host had to open some Krug.