weinoo

So more leaning towards a sherbet pop might work. As your addition of fruit would theoretically make it.

I have some friends who have used Baldor, and also not that thrilled with it. Of course D'artagnan also delivers to you. They're great.

Chef Collective excels - https://chefcollectivenyc.com/ If you're into cheeses and dairy, this is your lucky day. DeBragga is just great. Natoora works nicely, but can get expensive for certain things. Now that I've become accustomed to Fresh Direct (and also occasionally going to Essex Market), Natoora isn't as important as it was at one point, but still a worthy addition. Fresh Direct surprises me, as some of what I procure is very good. As mentioned, seafood from Great-Alaska-Seafood. Their frozen product is at least as good, if not better, than much of what I find being sold at retail as fresh. This isn't a pivot for them, but it's certainly a pivot for me. All of the above are caveat emptor; since we can't handle and look at the product ourselves, experience leads you to the good stuff, and to stuff you won't buy again. (like, at Great Alaska, no need for their smoked black cod, which is nothing like the smoked sable from Russ & Daughters.).

This is quite true. It's very nice to be able to decide what kind of bevel and angle you want to put on any specific blade. I'm guessing they come back super sharp. One of the knives sent in is a gyuto, which probably has a different bevel than a German chef's knife. I'm quite interested to see how that one comes back. It was mentioned that I use the knife in my left hand; eager to see if they put that type of bevel on it. Otherwise, I'll have to send it over to @paulraphael to work on in his spare time 🤣 . And you've only removed an ounce or two of steel from said knife.

Apologies to David Byrne et al. In an attempt to become as annoying as Alton Brown, Kenji writes about how to achieve that elusive wok hei at home. Exactly what @liuzhou has been telling us for years. And as an old (er) home cook, I try to make great food at home for sure - but I don't try to be a restaurant. Well - this is for those who do... https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html?action=click&module=Features&pgtype=Homepage

I think Edge Pro is still the thing Dave. That Chef's Choice above I might use on my Swiss Army knife, or perhaps a knife used to cut worms when fishing, but that would be about it. However, I'm giving this place a try, with some rarely used knives, to see how it goes... Knife Aid I paid via the website, they sent a beautiful package with prepaid mailer, and I'll be dropping 5 knives at the post office today. Will report back.

Hey - it's scattered... Working the chirashi game. Using my favorite short-grain Kagayaki Koshihikari brown rice, grown in Cali and cooked in the donabe. Then I tossed the rice with... \ This stuff. But...as noted by other smart and oft misunderstood people (myself and @rotuts, for example), the amount of sodium in some of these products is not exactly what I'd call healthy. Or pronounceable, for that matter. So, I used a slotted spoon and dragged the solids out, leaving most of the liquid in the bag, and tossed that stuff with the rice. Look closely - I have never seen shreds of stuff so small, but it made the rice tasty. And then I topped with some lightly cooked Alaskan halibut and ikura and scallions. You know what? It hit the spot. P.S. - the pickled ginger at lower right? Also a purchased product, from some hipster Chinese company - too sweet. But until I can find some nice, young, juicy ginger to make my own...

What about making the Lebovitz "classic" Philadelphia style ice cream? Milk, cream, sugar are about it.

First of all, that is an awesome Moka pot - and if you're ever interested in making a deal or selling, let me know! Next - this is a pretty timely revival, as breakage (and not just wine glasses) during covid has me looking at coffee mugs (and cups and saucers are for ladies and tea and that ain't me). For some reason, I've been drawn to these. Classic Anchor Hocking Fire King Oven Ware. The one on the right (jadeite) was much more expensive, and evidently more collectible. They hold less than what I had been used to (a scant 9 oz. as opposed to a 14 - 16 oz. mug), but that's OK. I get to drink a couple of different coffees every morning.

My favorite cookbook of the year has arrived... No vested interest, but that of psuedo-nepotism.

I can't wait until my freezer is "empty," or back to normal again - so I can start really chilling my cocktail glasses. Also, I need to do a purchase from Great-Alaska-Seafood (I just think much of their stuff is great), and that's like 8 lbs. of assorted frozen seafood, so I need the room!

Help me understand how different brands of knives don't cut straight? Sounds more like user error, no? Also, aren't imperfect fries just as delicious (and more homemade looking) than every fry looking exactly the same? Here's a quickie video which may help... And in lieu of a fry cutter, how about a mandoline, which will then be able to be used for many other things?

Heresy! But in lieu of a backyard, a grill, or anything else which might make this labor day weekend normal... I spent a few hours making meatballs and sauce yesterday. Meatballs are 50/50 pork and beef, with one egg, some soaked bread crumbs, Parmesan (first time user for meatballs), herbs, sweated onion and garlic, blah blah blah. And as @Franci suggested a while ago, the sauce and balls atop the pasta. More cheese at table. Broccoli raab in garlic and oil alongside. a nice 2015 Chianti. This is good stuff. Screw the grill.

In France, where I think some of the best croissants are made, I wonder if they are using bread flour. When in cooking school, one day's lesson was most certainly croissants, and was most certainly taught by a well-known master pastry and bread person. I'm pretty sure we were using A/P.

While the supply chains remain in pretty good shape, all things considered, I hope that as a business model, many of the wholesalers who have pivoted to retail during the pandemic will continue to do so, if and when the pandemic ever ends. I, for one, certainly don't mind shopping this way as part of my shopping routine. Exposure to different distribution channels has been fun. And some of the stuff...let's just say I wasn't always getting the same quality with the same regularity.

How humid is it where you live?

Last night - burgers, macaroni salad, corn off the cob, sautéed in what has become my go-to this summer, ramp butter. With scallions and chives. Two nights ago - leftover scarpariello, steam girl reheated. Maybe it's me, but sometimes this stuff tastes better the 2nd time.

I have my mother's Sunbeam Mixmaster, which I think is late 50s early 60s. She loved that thing and baking a Duncan Hines cake was child's play! It's in storage, but I refuse to get rid of it. That and a Cuisinart from the following decade. They really don't make 'em like they used to. What amazes me are the power cords they put on those things.

Let's hear from @shain. But until we do, this is pretty informative. From Master Class...

Ahhhhh - the folly of youth. I think there were maybe a few others doing similar, including maybe people who might still be on here. I think Bryan has ended up semi-permanently in the Bay Area.

I want new roller shades.

Essentially, sorbet is fruit, sugar and water. Sherbet has dairy.

We drank a lot of rosé this summer, but I don't think I took a lot of notes or pictures.

Shhhhh - don't tell. But from what I've read, in lieu of peppermint extract, use a very small amount of this stuff.