weinoo

I have actually taken the classes and been "certified" by City Harvest NYC. They collect unused food and redistribute. They take people shopping and show them how to make smart choices to feed families on these limited amounts of assistance. They give cooking classes. Unfortunately, COVID came along here too. But at some point, I hope to be able to volunteer.

I think this totally starts to get into areas best left unspoken here. But yeah, the whole system is fucked up. Let's not even start talking about how much food is thrown away every day.

I have one of those - but I wanted to do this slow roast thing in the CSO, since it's less to mess around with and clean up.

Maybe my prettiest chirashi yet? With seared tuna, lightly smoke roasted salmon, ikura. Etc.

I had taken a class, given by a Norwegian chef, where he slow roasted and very lightly smoked salmon in a conventional oven. So, I am attempting to use the steam girl for that purpose. Remember - I said "attempting." The salmon actually does pick up a bit of smoke. But I wonder if there's a better way, since so does my toast the next morning?

Many ways to chill without using all that disgusting tasting ice from a home refrigerator/freezer's ice maker. What - you think I live in Yorktown Heights?! Or Princeton?!

As an ex-caterer, I can tell you the mac 'n cheese (the good stuff we made) disappeared almost as quickly as the pigs in blankets. Disappeared due to adult over indulgence...they were set out for the kids! I'd go with B. But I'll bet the 4 of you were trouble makers. That recently?

For some reason, I rarely use an ice bath to chill the stuff I'm doing for the 2 of us. I mean, who uses a big bowl of ice to chill blanched broccoli raab for 2 people, that I'm gonna be sautéeing with some garlic 15 minutes later? A couple quarts of stock - into the fridge after they come down a hundred degrees sitting in a sink of tap..my tap runs at 64℉ - from there into the fridge and everything is fine.

I'll bet that ice tastes real good!

I mean, one could also just stop eating raw greens/raw vegetables of any sort. Just cook the shit out of everything, and pretend it's collard greens.

A sort of pasta e fagioli, but with added hot Italian sausage to the fagioli sauce I had saved from a dish I made earlier this week. Fusilli works nicely. And guess what - it's De Cecco! Just like the fancy Yorktown Heights people use. (De Cecco uses flours from California, Arizona and Italy (but not near Naples) and it cooks evenly all the way through).

I just triple wash them at home in changes of tap water...never had a problem. What about using vinegar?

Yeah - I'm sure when cooked whole or smoked whole, they're like whitefish chubs from an appetizing store (i.e. lots of bones in those too). They're easy enough to eat without getting any bones.

And we have one less fisherman to choose from at the farmer's markets!

In this area, the chicken is certainly as cost effective as the sustainable fish prices..

What about off factory chicken and onto good chicken?

I know - let's ruin two good dishes at once!

No, I wasn't, that's for sure. I've had so much bad mac 'n cheese made "from scratch," at bbq places, diners, dives, drive-ins, etc. Annie's was only a gleam in her mother's eye when I was a college kid - it was all (if I'm misremembering correctly) boxed Kraft, which certainly came in handy when very stoned/drunk/whatever - and it was late at night.

Ooooh... Arrived yesterday. Unboxed, cleaned, and ready for action. (Keeping my fingers crossed). I've gifted my now 16-year old Lello 4070 Gelato Junior to an old friend.

Good macaroni and cheese (made with good macaroni and good cheeses) can be a sublime dish. Too often it sucks.

This is a fish we don't see too much of. Is yours caught locally, and then available through retail?

Nice that you can quantify the unknown.

It's not so much not liking to have an ice maker - it's the aggravation they cause if and when they break, or if and when there is a leak - simply see the stories above. Oh - and the fact that they make terrible tasting ice, which is then left exposed in an open bucket to absorb odors, doesn't help their cause either.

RIP, @Mayhaw Man. May all your beer be delicious.

My sanity is just having a window in my kitchen - not all nyc apartments are so lucky.