weinoo

But there is a book on the list from 2019. My collection includes 20 of the 25. I can understand the Time-Life Books or The Good Cook series not being on the list, as they were more likely influential in their totality, as opposed to any one book in the series being seminal. They almost deserve their own list, along with the "______The Beautiful" Series.

Some pretty big diver scallops (very rare in the middle) over linguini. The pasta cooked in the pan sauce of butter, white wine, garlic, lemon, olive oil, pasta water.

They do a really nice job there.

Stir-fried beef with sugar snap peas, carrots, ginger, garlic, scallions, oyster sauce.

The next time you find yourself in or near the misery that is Penn Station, there is now a Roberta's outpost over there at One Penn Plaza. https://www.robertaspizza.com/msg (A really not that great web site). Also, if you did not know, you can take the LIRR from Grand Central now - a much nicer location.

Frittata with onions, potato, feta, parsley.

Penne with porcini and cremini mushrooms. Salad.

I wonder if a really good pepper grinder isn't the answer? I have one of these but it's up in a closet somewhere... https://www.burlapandbarrel.com/products/finamill-spice-grinder

Has anyone tried this Microplane? Serious Eats

My fisherman friend, who co-owns Cafe Katja and with whom I've fished for striped bass off Moriches and the Hamptons, often catches bluefish. Immediately bleeding and icing is of necessity, and he does a smoked bluefish paté that is excellent.

The most decent Kouign Amman I've had here in the city is from Pain d'Avignon, at Essex Market. Never wait on line for bagels! Which you probably didn't...at 7:30 AM yesterday. My more liked bagel places (in Manhattan) are Utopia Bagels, with a new branch at 34th and Lex, and Bagel Bob's, kind of in @KennethT's 'hood (University and 10th). The new hipster bakery is down in my neighborhood...Elbow Bread...but, tbh, it doesn't move me. When I'm looking for what I feel is the best baguette in town, and some other French goodies, I head to Le Fournil, on 2nd Avenue and 7th St. Los Taco's #1 is a place we hit often when over in that part of town...but even better is its sister restaurant right next door, Los Mariscos #1, where they even make good margaritas!

Poached gulf shrimp, Hokkaido scallops and wild sockeye salmon. Ikura and avocado. I use this stuff (eG-friendly Amazon.com link) to fancy up the rice itself...

That just looks like something I would be loathe to use. For any reason.

In your walk-in?

Made a nice batch of granola yesterday. Oats, pistachio nuts, almonds, pumpkin seeds, dried blueberries, dried currants and golden raisins (dried fruit added after cooking the granola).

I didn't use seltzer or baking powder, nor did I do anything like whip the egg whites. I've decided the key is how moist the mixture is; as I mentioned, this mixture was very wet, barely able to hold it's shape until it hits the simmering water. Also, the longer the initial cook is (these were poached, covered, for almost an hour), seems to be another hidden trick.

Start now.

Feta and pasta frittata. Avocado toast.

I'll throw a few more articles into the mix, as I just read them today... The Unlikely Inventor of the Automatic Rice Cooker A Japanese housewife’s experiments cracked the code of perfectly cooked rice And, from back in 2018... The Consumer Electronics Hall of Fame: Zojirushi Micom Electric Rice Cooker/Warmer

In these potential end of days, I turned to some comfort food last night (and not much different than @Ann_T's above). Chicken soup...with dumplings matzoh balls. One of my better chicken stocks from frozen parts and an old hen (in my market, called a gallina). The matzoh balls were light as a feather. Initially, I thought they would fall apart, as they were so moist, even after resting in the fridge for an hour or two. But I was able to form almost balls, and they held together beautifully, and practically melt in the mouth. Cooked in salted water with a touch of saffron.

In my pastry classes, a whisk was most often used.

If you can sell all that Italian wine in Olney, it's probably not too much.

Yes. But when they do an in-depth on something like room humidifiers, they do a decent job. Especially if you also take a look at some of the other somewhat trustable sites. As for the "devices," I prefer hands-on experimentation!

And this is why Wirecutter is terrible at ranking any foods or food related products.

Sorry I didn't see this earlier, but seems like you've got it all figured out. When I get my next Hasegawa board, I won't be putting it in the dishwasher, as I think that is what probably caused the slight warp my board developed.