weinoo

Puntarelle will get the claSsic anchovy/garlic vinaigrette (i.e. puntarelle alla Romana). I have yet to decide on what to do with the others until I taste them and see just how bitter they lean.

Well, Knife Aid doesn't sharpen those, so you'll have to go to the grinder.

I was very excited to get my Chef Collective order today. 4 kinds of mushrooms, some organic grapes, but what really sealed the deal for me was (no, not the Sullivan Street bakery stuff) the 3 different Italian chicories.

Indeed - it appears they go nuts for anything not French - silly in my opinion. Hamburgers are the big thing, in my opinion; noticed them practically everywhere. One day we were having a quick lunch at a local (to our airbnb) cafe, and there was a dad with his son there. The kid had like 2 hot dogs and a big pile of frites, and dumped about half a bottle of ketchup all over everything. We were cracking up and dad just looked at us and shrugged his shoulders. I think Vietnamese was always kind of around in Paris, with some of it allegedly excellent, though we've never eaten it while there. One would think with the ingredient quality available, other "ethnic" cuisines ought be great, if a cook has some idea what she or he is doing. I believe one of our meals at Fulgarances was when a Thai chef was in residence, and it was quite good, though I wouldn't call it Thai food. And @ambra - back to pita - I see you make it and I'm sure @shain can tell you that it's a fairly easy bread to make at home! And maybe even provide us all with instructions! As for rye bread, believe me, even here in NYC, it's not like it's that easy to find great rye; certainly not as easy as it was when I was a kid and there were real Jewish bakeries everywhere. And...don't get me started on bagels!

Acquisition phase is what I appear to be in on a daily basis. Forget to mention that I sent 5 rarely used knives (1 cleaver) to Knife Aid. Total turnaround time, from me dropping off at the post office, was 6 days - kind of amazed me, since they're going to California and back. They came back razor sharp, with probably a little more metal removed than had I done them on an Edge Pro, which might've taken as long as the turnaround time.

I have a few links for some fun stuff you might try. The only problem is that I don't believe they are suitable for a family site. Barring that, you could always treat yourself to a nice gyro making machine from the big A... Zz Pro Shawarma Doner Kebab Machine Gyro Grill with 2 Burner Vertical Broiler for Commercial home Kitchen

While they may drop within the next year, they're not dropping to 2015 levels. When we sold my mother's house after she died, it was sold as is. It wasn't in terrible shape, but it was showing the fact that the upkeep wasn't perfect - stuff like it needed a new water heater, etc. etc. We did nothing and it sold in like a day - all depends on the market. The buyer told me he was gonna basically demo the interior anyway, and do what he wanted with it.

I'd say that wine you're talking about above can be drunk at any temperature the drinkers feel like drinking it at. I'd also say the temperatures you're showing, if I'm converting them to F correctly, are wrong for probably 90% of the wines you're asking about. The other opened one is safe, but not drinkable. And extremely broad range, with exceptions, might be between 43℉ and 55 for whites and say 58℉ - 68℉ for reds. With lots of further refinement only adding to how the wine smells and tastes. Once wine is poured into the glass, it will most likely warm up, so I don't mind serving a wine which is best at like 50℉ a few degrees cooler to start, and the with serving a red a bit cooler either - my room temp in this apartment is usually close to 75℉, not a temp I prefer any liquid at.

Regular old chives (albeit organic), parsley and dill. Almost classic seeded rye.

Eggs on eggs.

We went looking at houses in areas of brownstone Brooklyn (well, upcoming areas) a few years ago, just on a whim. I mean, we were stupid to not buy anything, because prices practically doubled (or more) over the next 5 years. But the places we liked, which were untouched, would've required massive investments and time and aggravation, and the places we saw that had been renovated - well, let's just say there is some god-awful work that's done to flip homes.

I'm pretty glad I started (mostly) buying bread, and the Kitchen Aid (older lift bowl model, 5 quart) does for me a fine job making cookies, banana bread, and not much more. I also have a number of attachments, but they see very little use. Yet it has a place of pride on my counter, and will see some more use as the weather changes.

Food poisoning?

Tsimmes/tzimmes looks good. As it all does. I didn't mention, but I also used fresh ginger, nutmeg, and cinnamon. And I failed to mention the (@rancho_gordo) yellow eye beans over in the dinner thread. Served alongside the brisket.

I don't know if I agree with this. Excessively salty is a problem I've run into (well, when we were dining out) every once in a while. And, depending on the place, I will let them know. Sadly, most restaurant cooks don't salt properly.

Yes. And even though Tori annoys me (who doesn't?), yes.

I don't think anything is heresy if it ends up tasting good.

Are you using vialone nano rice for your seafood risotto? It's the rice generally used in the Veneto region for their risotto. In lieu of that, try carnaroli. Either should give you creamier rice than arborio, as will using more liquid.

I have been doing this for a Loooooooong time!

And in addition, I think they probably upped the sweet factor a lot. They also disintegrate way more than any of the dried fruits I used.

Oh, in the above soup, don't worry @liuzhou - the herb isn't parsley - it's dill!

Maybe the key to making a tsimmes which doesn't cause @KennethT to run from the table is to leave out the prunes, and make it less sweet. Both of which were accomplished here, using riesling and stock and no honey. I was sorta surprised. It went along with our meal nicely.

So Rosh Hashanah dinner, interrupted by the sad news of the death of a great and brilliant Jewish woman. ] Really one of my best chicken soups ever. Using my favorite bird, poulet rouge, a couple of backs, a few wings, necks, etc. etc. And then poaching 2 thighs in the stock prior to service upped the chicken-y flavor even more. The matzoh balls are cooked in salted, boiling water early in the day, then added to the soup for like 10 minutes before plating. Just great - Significant Eater said she could just have this for dinner. Multiple servings, that is. The potato kugel also came out very nice. I squeezed the living hell out of the potatoes and onions after they were grated, and used the potato starch gathered from that, with some additional. Since I only had a schtickle of chicken fat available, the schmaltz was mostly duck fat that was collected from a batch of confit. Oh - that didn't hurt one bit here, nor in those matzoh balls. The dish which causes even Talmudic scholars to wonder what all the fuss is about (some might get the reference). But lemme say, for a dish that we don't like, this one came out okay. No prunes, just dried apricots, raisins, cranberries, and sour cherries. Sweet potatoes, carrots and onions were the fresh veg. And in lieu of orange juice (which many recipes call for and I didn't have), I used riesling and stock, with a tiny bit of brown sugar. No honey was harmed in the making of this tsimmes. I liked it more than she, but still - it worked. Brisket, its gravy, and kugel. We drank a Cabernet from our wedding year.

People are just idiots. Really no other way to put it.

L'shana tova, @Pam R and all. After the weekend, perhaps let me know how you fill the kreplach - I was this close to making them, but opted for matzoh balls instead.