weinoo

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.

This is what I really like about these ovens. It took 31 hours and 10 minutes (if my addition is correct) in order to get your chicken dinner on the plate. Last night, at 4:30, I decided we should eat the chicken, still in its original package in the fridge, for dinner. I cut it up, the back and wing tips went into the freezer for future stock, the rest onto a sheet pan, rubbed it with fat, seasoned it, popped it into a 400℉ (the big) oven (on convection) for 40 minutes (removed the breast at 25 minutes), and we were eating dinner at 6:30. Perfect skin and flesh, too. Don't read the comments.

Your wontons look great; do you make the skins?

I think the main thing with bucatini is that it really can't be cooked al dente. Well (properly) cooked all the way through, and it is less problematic.

In the interest of fair and equal - the gyro recipe's ingredients are here: https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=2497218 And... https://www.christinascucina.com/homemade-greek-gyros-with-tzatziki/

Homemade wontons. Pork and chicken broth, with pork slices.

Leftover lamb = lamb curry.

Raising the house - now that's what I call a renovation!

The jasmine rice certainly makes a nice scent in the kitchen! I really ought to try to get that broken rice again.

I think I'm gonna use it for the pickled ginger.

Petite (2 lbs.) boneless lamb shoulder roast. Potatoes, turnips and garlic. This is some of the best tasting lamb I've had recently - raised in NY State. Roasted to a nice medium (how we like shoulder) - lots of leftovers - ideas welcome (laghman?). This interesting Loire Valley red was delish - was a favorite at the old Ssam Bar.

Cheeses and prosciutto on Eli's "health bread." Pressed in the Cuisi griddler. Pickled green tomatoes, cornichon, crudité.

Small delivery yesterday... Japanese rice vinegar and soy sauce, flanking the Ume plum vinegar. The soy is supposed to be really good for sushi and sashimi.

Agree on the bucatini. It's classic for all'amatriciana, but I've moved onto other strands, and even short tubes, for all'amatriciana. Which, if my memory serves me correctly, is how they serve it at Roscioli, in Roma...

Yeah, it's been rough. Surprised this article is in the WaPo, I expected it to be in Food52.

Ummmm, is that broccoli raw? Or blanched?

I've only done that drive twice; while it's (sorta) fun, I was so much younger then, I'm older than that now.