weinoo

You could all always try something new - like cooking naked? Well, wear shoes. Nah - forget I even said that. Here are a few ideas that I really think helped me. I've basically cooked or prepared 3 meals a day, every day, since when, March 16th? It's truly not the cooking that causes the ennui, it's really the cleaning up part - which I do religiously, because well - I was once a professional, and that's what you do. And god knows, I don't want to walk into a dirty kitchen in the morning. In an 800 square foot apartment. With a cat. But - try digging into a new-to-your cooking routine cuisine. Like I've done with Thai/sushi/dumplings - most everything is available via Amazon or some other source. You know, something you only eat when you go out to eat - like @Shelby has done with sushi, for example. Believe me, I'm just as miserable as the rest of you (okay, moreso probably), but this is just an ugly chapter in our history, and it too shall pass.

JFC - imagine what you’d all be like if you didn’t know how the fuck to cook.

I know it’s a bit messy, but I like doing them in a frying pan. Otherwise, I think with things like reheating and crisping, just use your instincts; can’t really fuck it up too much that way.

Oh, @rotuts... From your favorite people at Cook's Illustrated! https://www.cooksillustrated.com/how_tos/5551-pan-sauces-101

For @rotuts - the first minute or so is what you want to hear...

No fond was harmed in the making of these dumplings.

Oh yes, I confess to using non-stick for these. I use grapeseed oil, bring it up to temp, put the dumplings in, wait till they get browned a bit, and then add the chicken stock. Cover, cook for about 6 (?) minutes, then uncover and let the remaining liquid cook off and finish crisping up the dumplings.This batch came out almost perfect - love the contrast of the crispy and soft skin!

I roasted some assorted colorful peppers on the gas range top, and marinated them in olive oil, garlic, salt, pepper, herbs. With wine last night... Assorted montaditos, with feta, anchovies, cherry tomatoes, and those peppers. I spent some time yesterday, and my technique is definitely getting better... Filled with pork, chives, scallions, cilantro, chili oil, soy, sesame oil, Shaoxing wine, pepper, garlic, and ginger. I always cook a little piece to taste before stuffing. Mmmmm... Pan-fried dumplings of various shapes and identical fillings.

Who you calling cheap?

Nice job, @KennethT! Almost a little jealous, actually.

We were hungry! Bagel/rye bread, smoked nova. Lox, eggs, scallions. End of summer tomatoes.

What can you tell me about these, @andiesenji? Any insight greatly appreciated!

Family meal? Actually, I always asked for the carcass at PDH, and they always complied; made for a nice duck soup at home. I don't think they do the stir fry at Wu's, but once again, I doubt they'd have an issue with anyone taking home the duck carcass after they're done carving.

But Wu's is still hanging in there! And I always was fond of the Peking duck at Peking Duck House.

This is possibly the saddest holiday of all this year, as we generally travel the weeks of or around Thanksgiving. Now I have no idea, and we eat so much chicken... Lobsters for 2?

The best part of Rosh Hashanah this year is not having to spend it with my wife's family 😇 .

Spanish American... Chicken paella - on the bone chicken thighs cut in halves. I actually topped with some corn off the cob, in lieu of peas, once it was cooked and resting. Added a great dimension. Blueberry peach crisp. Less than perfect blueberries lend themselves nicely to this type of treatment.

I can't recall seeing canned California artichokes ever. Maybe cooked and marinated and sold like that in jars or cryo. I have purchased grilled Italian artichokes, sold loose and by the pound at a couple of gourmet shops - that's a product I can eat. Usually, the canned I see are from Peru or some such...not a great product, in my opinion. In dire straits, frozen can work, if they're being incorporated into something where texture isn't that important.

And the pecorino you're using most likely tastes a lot saltier than parmesan.

The classic method as everyone growing up on Long Island learned. Or maybe even growing up in Jersey. @liuzhou - are those clams fresh or salt water clams? Because here, in Chinatown, I never see hard-shell clams (e.g. little necks, cherry stones, top necks) stored in water, but rather on ice. I think on the rare occasion when I have seen water, it's running, so they're not actually submerged in it.

@scamhi - how do you like the Rioja's age; were you able to drink it younger and has it changed a lot? Great choices there. We drank this the other night...https://www.domaine-ilarria.fr/les-vins/ It's very delicious.

Interesting... https://www.cooksillustrated.com/how_tos/10774-how-to-store-fresh-shellfish

I don't know about keeping live clams live in cold water. I prefer keeping them in the coldest part of my refrigerator, under a moistened towel with ice on top of that. It appears as if there's a whole foods somewhere near. They may stock a bunch of stuff otherwise not easily procured.

As a graduate of Peter Kump's cooking school way back when (he was such a nice guy), I'd pretty much agree with everything he says - and NO MUSTARD, but both Julia and Jim call for coddling the egg. And let's face vis-a-vis garlic. Your clove does not necessarily equal my clove. Like I'm getting this garlic right now that is local, super fresh, and with very large cloves. To use a whole one of these cloves, mashed, in a Caesar, would basically ruin that salad.

Poetic license indeed! But - I was referring to @rotuts's post, where he mentions grinding new angles into knives. My guess is your knife is already sharpened and you're just touching it up.