weinoo

Basements, kitchens the size of our apartment, storage - how nice it all must be!

I think it also depends on the home and kitchen the appliances are going into. Trust me, I spent a fair amount of time agonizing over my purchase. Wolf vs. Blue Star. Wolf vs. Blue Star. Wolf vs. Blue Star. In the end, I chose the product I felt would not only work best, but also fit into my design quite nicely.

It's interesting to see this. One of the books I liked to give as a present, to people alleging they wanted to learn how to cook, is Julia Child's The Way to Cook (eG-friendly Amazon.com link). Very well written and great illustrations.

I think what I own is the best. Someone else who owns something different might believe that is the best. Hard to say, since it's all pretty subjective. I'm pretty sure that almost any range will sear a steak properly; it probably depends more on what cookware that steak is being seared upon, and how properly one heats that piece of cookware. As far as ducted hoods go (I have a ducted hood), they are never gonna be as good as a hood properly powered, properly installed, and properly vented to the outside.

Faux-ssoulet. Almost fully repurposed dinner. Leftover roast duck (the two legs are buried in there, we'd eaten the thighs the night before), some fresh sausage from the freezer, a frankfurter from the freezer, yellow eye beans also eaten with the duck the night before. Sautéed the fresh sausage and then onions, celery, carrot, garlic. Added the beans, stirred it all up and baked for 45 minutes or so, and then topped with bread crumbs and baked for another 30 minutes or so. Really great.

All this talk about birthdays, bad backs, etc. etc....

Have you ever started, because I can't find it, the "What do Hoarders Cook While Reading eGullet" topic?

Worcester - a few times a year - we have good friends who live in Shrewsbury (actually Holden now). If we've got a concert or some other thing we're going to in Boston, we'll also stay a night or two in Shrewsbury. And it's good for the legal pot stores. So we've been to both the Boulevard and the Miss Worcester - two classics, if ever there were! And this isn't the Arturo's in Westboro - it's the one on Houston St., here in Manhattan.

I understand you dry it, oil it and wipe it out before putting it away. But the next time you use it, do you heat it, put a tiny drop of oil in it, and wipe it out before you start actually cooking in it. Because this is the method I use for all non non-stick pans (i.e. cast iron, whatever my wok is made out of, carbon steel). Even when using stainless steel or lined copper, the pan needs to be at a proper temperature for stuff not to stick.

Happy Birthday, @Shelby! Wellfleets are delish - from what site did you order the oysters/cheeks/scallops?

All very good questions, but I didn't ask.

Another day at the farmer's market yielded last night's dinner. Hudson Valley Duck, those fine purveyors of all sorts of ducky products, had fresh Moulard legs on sale - 2 whole legs for $5 - and these legs are not skimpy! With more room in my freezer, I'd have snatched up a dozen pairs, but having recently received lots of frozen seafood, I limited my purchase to 6 legs. Well seasoned (a la confit) and slow roasted for 2.5 hours, temp cranked for the final 15 minutes before serving. Over @rancho_gordo's yellow eye beans, cooked simply with mirepoix. Bitter green salad on the side. Pinot noir to drink. Quite satisfying.

Perfect and easy. I have all the ingredients! Almost all - I’m not slapping my mama.

.really great looking potatoes. What’s your method?

Either that or you're just lucky.

True. But who wants that aggravation - with the spice mix I got , I only have to make a roux!

Indeed it is. This stuff came today. A mailer came a couple of weeks ago, as usual asking for donations. I figured this might go well with the dried, roasted Hatch red chiles, once I make sauce with them... It was all a surprise for Significant Eater, an esteemed graduate of the University of New Mexico law school. And a Lobo for life, evidently...

I flip too.

Lots of roots and tubers? I also see tons of stuff in my local markets, with a big Hispanic population in the neighborhood. Once you have the powder, the curry is as easy as making a roux and adding the powder to it, but yes if you don't want to bother making a roux, the bricks are the answer. They do have stuff in them I'm not all that interested in ingesting, however...I'd rather have that stuff in my ice cream 🤣 .

The Iron Sheik told many people that! Was he smiling?

The whole idea with shishitos (IMO) is eating them, still warm from the blistering, salted, with apéritifs. Some more loot arrived... First - @Franci - this sofrito is pretty good (have we discussed this one before?) when you don't want to bother really making sofrito. Spanish saffron, to go along with the recent arrival of saffrons allegedly from "Persia" and Afghanistan. S&B brand curry powder is evidently the choice of Japanese home cooks. My plan is to try making the curry bricks written about in the Times. It has, let's say, a lot of ingredients. That powder seems like the easy way out (as does the sofrito), so I also got this... From Sonoko Sakai. Most of the spices in whole form, premeasured, to be toasted and ground. And there's this, which was in my freezer; I hopefully have more coming at the end of the month. It's so good...

Swordfish piccata. Reverse engineered Rice-a-Roni. Broccoli raab. We love Rice-a-Roni (don't tell anyone). So I've been desperately trying to make a good version of it. I'm getting closer. I think it's all about really toasting the pasta well; here, I used good old Ronzoni orzo - maybe I need to use an even higher percentage of pasta. This version, hewing to @BKEats, is actually vegan, as I used homemade mushroom/vegetable stock.

So I gather people have made steam basted eggs at home. And I gather some godforsaken hotel in Jersey in the 1800s 1900s was forced to serve allegedly steam basted eggs to George Washington and @JoNorvelleWalker et al. But has anyone here ever actually ordered steam basted eggs for breakfast, at a place such as Denny's, IHOP, Bickford's, The Kiev, Odessa...

In my case, it's a lined, classic Falk saucier...

He made the boxes.