weinoo

Oh, I forgot. I always go to high end manhattan (sic) restaurants for my diner style steam basted eggs, just so you know. Name a diner. And a high end manhattan restaurant.

You haven't answered my question. Where?

There's a joke here somewhere, @rotuts, but I'm too classy to say it. @Shelby? Nah - you're too classy too.

Doubtful. On a need to know basis - name a place you've been to, asked for steam basted eggs, and got what you ordered.

True story, slightly related to the diner and steam basting. I was at Arturo's with a friend, and he wanted to see the pizza ovens. Which at Arturo's are generally fired up to like 900℉. So we'd finished dinner (delicious, by the way) and we walked into the back to the pizza ovens. Asking one of the pizzaiolos if we could have a look-see at the ovens, he first laughed, next asked me if I wanted to go in head first or feet first, and then told me to fuck off and go eat some steam basted eggs. Arturo's.

Simply filling it with hot water and letting it run through works well for me. By the time the water has come to temp, I add the freshly ground coffee to the now drained filter, and start the pour over. (Don't worry, @rotuts, I don't use boiling water).

Lemme tell you something - I've been eating at "breakfast places" and real diners (sadly, very few left - the one above is in Worcester, MA, the home of the diner) for a long time. At any single one of them, if you ordered your eggs steam basted, you'd get laughed at, have the crap beaten out of you, or been told to fuck off. Maybe all 3 at the same time. All with a smile, of course.

You know, I've been using copper (Falk) to cook rice - for some reason, it comes out great.

If it takes him 18 minutes to take the thing out of its box, he better call Alton to learn how to use it.

Nope... You're getting them sunny side up, over easy, or over hard. From the griddle. At any "breakfast place" or "diner" I know. Real ones. Why would you want a fond when you're making fried eggs?

I still like using natural brown paper coffee filters, first saturated and drained of hot water. I've never found a gold or stainless filter to work that great for my taste. It's almost espresso season in the kitchen again!

Oh - you've been watching Jacques!

A quick internet search and it can definitely be mail ordered. Browne Trading, Amazon various sellers, etc. The real stuff.

Eataly probably does; haven't been there in a long while. Whole Foods carries some nice true salt cod (not the little 1 lb. boxes); so many places sell other salted, dried fish like pollock, but I've never used those. "Back in the day," when I worked in grocery stores on Long Island, they'd always have salt cod around Christmas time. Now you're talking!

It's been a while, has the problem been fixed? Before using, I always heat the pan, and wipe it out with the tiniest bit of high-heat oil. Often, there's some stuff that comes onto the paper towel, and that's what is probably on your eggs. I'll do this until the paper towel comes out clean. Yesterday, I wanted to fry some eggs in one of my carbon steel pans, to show someone else that they really can be non stick. Before: During: Before removing the eggs - I covered them briefly, to assist in cooking without flipping (Jacques actually has a name for this): After: And...also during:

I went to the farmer's market again (!). The Wednesday seafood vendor was loaded with good stuff, and I decided on littlenecks. Linguini with fresh Long Island littlenecks. Good and different (but not necessarily better) than the linguini with canned and/or jarred clams.

Ahhh - one of my favorite dishes, and one I haven't made in a loooooong time. Way different than brandade, because as well as no potatoes, it was originally made with dried stockfish, which was air-dried but not salted, if my memory serves me correctly. And something which is virtually impossible to obtain nowadays, as is good salt cod, I suppose. (Unless you're lucky enough to live in or near the Veneto!) And it does: As well as in Saveur: https://www.saveur.com/article/Recipes/Creamed-Stockfish/

Or better for the planet, for that matter.

Thai green curry shrimp, with potatoes, onions, okra (never again in this kind of dish, but I tried), Thai basil, cilantro, etc. These are the wild shrimp ordered from Great Alaska - maybe the best shrimp I've ever purchased. Cooked in the shell when dining with Significant Eater and no guests!

When does version 2.0 come out? Of the oven, not the app.

Scary to me too. Buy quality meat, poultry, seafood and vegetables/legumes and stop being scared.

Yeah - I wish the couple who walked away with $60mil well too.

My guess is that some roes are better than other roes for cooking/eating. I have friends who love shad roe; me - I can take it or leave it.

If it doesn't "work," I'd blame it on user error.

Husbands are easy.