weinoo

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.

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: