weinoo

It took me till well into adulthood before the first time I ever ate a salad this way, and then realizing that this is the civilized way to eat a salad. Unless it (the salad) is the main course, obviously. And I cannot lie but sometimes I will serve the salad as a side dish with the main course. I don't believe I eat anything "wrong." Because I don't believe there is any wrong way to eat; oh, there are disgusting ways to eat, to be sure. But that's not wrong, that's just disgusting.

Make soap.

I certainly wasn't questioning your ability to make herb ice cream. Just saying that herb ice cream, in and of itself, is really not the reason to eat ice cream. At least not my reason. Gimme vanilla, chocolate, strawberry, peach, mint CHOCOLATE CHIP, rum raisin, etc. I'll be using the thyme and rosemary to roast my chicken!

Well maybe, since most herb ice cream sucks, end the quest?

Try chicken wings next time.

It's the American sandwich dilemma. Putting too much stuff inside the bread, instead of focusing on good bread. Or a good bagel. Don't forget, bagels were not (in the old days) meant to be eaten as sandwiches. They were always eaten one horizontal half at a time, topped with a schmear and whatever else.

Give me your tired, your poor, your huddled masses yearning to breathe freee. Your popsicles.

Even @weinoo has trouble living with @weinoo sometimes.

I have done the breast = comes out great.

Everyone knows Berkshire = Kurobuta, right? Or vice versa. https://www.foodrepublic.com/2013/01/25/what-is-kurobuta-pork/

Nice story. I, too, once had a butcher who came from a long line of butchers on the lower east side of New York City; the shop was a fixture in the Essex Street Market for 70 years. Jeffrey taught me much and sold me much. I never knew how good a hamburger could be, until he ground some eye of chuck for me, the same stuff he was selling to restaurants for their burgers. Makes for a great steak, too. Or the steak that became chi chi - the teres major, aka beef clod. Jeffrey taught people how a pig is butchered. He gave out roses to women. He often, for first time customers, gifted free meat/poultry/ whatever. But the restaurant business, who were his major customers, suffered during the great recession, and his business suffered greatly. He had to close. And then, a few years later, he had to pass on. https://gothamist.com/food/jefferys-meat-market-in-les-closed-for-good https://cityroom.blogs.nytimes.com/2010/12/05/an-endangered-butcher-gets-his-groove-back/?ref=nyregion

Wouldn't a good investment be a couple of good oven thermometers?

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.