weinoo

It's hair - just dye it the same color as the fat, say nothing, and no one will be any the wiser.

They really call those porterhouse down there?

Interesting, as I find the plain Sun (not with any of the broths) pretty good (I think they're all salty). Boiling and rinsing seems to help a little, but yeah, they use a lot of sodium in these things.

What fun is that?

Anyone ever see or try these? Fresh (I.e.: not dried), unrefrigerated, imported from Japan, ramen noodles. Haven't tried yet.

And here's one from D'artagnan (though not labeled prime). With apologies to Santa Maria natives, here is a major bastardization of Santa Maria Barbecue. Sadly not grilled over charcoal (would if I could), nor a tri-tip, nor pinquito beans... Done to the level of doneness my dining partner enjoys. I prefer a minute or two less fire, but since we share a 12 ouncer, I try to take the less cooked areas for myself, as well as the fatty weird bits... Subbing for the pinquitos, well cooked @rancho_gordo Christmas lima beans. And some broccoli raab, because...healthy.

Will wonders never cease?

That lady looks angry! But then again, so did my godmother.

Hey, I'm on your side here... Culinary Terms that Should be Banned!

Don't tell @liuzhou!

This must be Wu's then. They also have (though looking at the current menu, "had") the famous one you alluded to...Yangzhou.

I'm sure he will, and I'm no @liuzhou, but from the start I learned to make the egg into a sort of omelet in the wok first, remove it, proceed with fried rice, and add egg back at end.

Unless you're confit-ing legs, I see no reason to sous vide duck. And this might just be me (and a lot of other people I know who eat duck), but rare (often too-rare) duck breast sucks.

But not a roast duck, which if memory serves me correctly, is the title of this thread.

That fried rice must be nice and fragrant - I will def try this.

Maybe it's the gold coming from caucasians who fall for this?

True here...Wu's even has a golden fry rice - what makes it golden is beyond me. But I make fried rice often at home, often for lunch and it's one of the reasons I make extra rice when making rice. And I make it as you describe - zero oyster sauce for sure (FWIW, I never saw oyster sauce used in recipes in books I have, and the less said about looking at you tube recipes, the better), and occasionally a smidge of soy (though if I'm making a Thai-style fried rice, I'll use fish sauce). One protein is my standard, and diced leftover vegetables or peas from the freezer, and scallions are my go tos. By the way, is there a standard rice to use - that is, do you use medium-grain or is a long grain preferred?

Or perhaps to munch in the kitchen... Riffing on Joan Nathan's "latkes" (which they're definitely not... Alongside endive in the style of puntarelle alla Romana. Mushroom barley soup actually containing some liquid. I find that now using 1/3 cup of barley for 2 quarts of liquid gives a nice yield.

This hasn't happened to me. Though strangely, it happens when I brush my cat.

Unfortunately, we're not allowed to participate in these types of gambles.

Reasons we purchase are far from objective. They're also, in my opinion, far from perceived. I stopped shopping at IKEA (and this is after we gut renovated a kitchen and did a full IKEA renovation) after I found out more about its founder.

Over 15 years, that difference in price comes out to about $.013 a day. YMMV. And you're cooking with a Staub.

A riddle: Someone comes to me and says: I have two enameled cast-iron Dutch ovens. They are both brand new. They are both the same size, the same color, and you can have one of them for free. One is a Staub. One is an IKEA. Which one do you want? THE STAUB!

Except the Staub says Made in France. And is cooler than the IEKA ones.

The Blue Ribbon on the lower east side was our favorite for a long time. Not only for sushi - their fried chicken was fab!