weinoo

Many? Not really here in Manhattan - they're few and far between. That's why I referred Paul to a Brooklyn place. When was the last time a weather forecast was right 8 days out?

Agree about the book - I'm casually acquainted with both Karen and Andrew; we've been out to eat a number of times and they know their stuff. And generally matching some of the foods that you're eating, with wines from the same region as the foods, often works well. So a Vinho Verde with Portuguese inspired seafood and you can't really go wrong (as well as being a great value, that wine). This is the bottle drank a few nights ago - Beaujolais Blanc is an interesting wine, from a region known for its reds, and only 2% of the acreage is planted in this grape. Not much like classic Burgundian chards, I doubt these are very age-worthy - drink 'em when you get 'em. (I suppose if one has proper storage, buying a few cases of this at this price and seeing how they change over the next five years, would not be a terrible thing to do. Might be wise, as a matter of fact.) Another "organic" "natural" wine ( as that's the stuff we like these days, despite not knowing or really caring what it means), and no oak. Expect the flavors of summer fruit and minerals and citrus, which is okay by me. Significant Eater got hints of cidre funk. Under $20.

Wu's now has street dining! But then you're on the street. By a subway entrance. Noreetuh has always been a fave - and the wines! Fine dining? Not necessarily. I think one of the things you have to be cognizant of when street dining is the possibility that it might not be that nice out! Last week, out friends were having a beautiful anniversary meal somewhere around Mulberry and Prince streets. It was 8 PM. All of a sudden, a construction crew rolls up, and they start, yes, opening up the street - you know how they do that! Destroyed the meal. Gardens would be one of the only ways I'd think of doing this...I've heard good things about Olmsted (as well as their trading post). And last week, other friends ate outside at Ernesto's and said it was pleasant enough, but probably better for deuces. I just don't see how they can make room for more at any table. Fuck Jean Georges and that building.

But theoretically, they're writing these books for home cooks, and adjusting recipes accordingly. I mean, they're no sweeter than Lebovitz's (who of course was also a fine dining dessert chef).

You guys... I'm already dealing with milk powder, cornstarch, tapioca starch, corn syrup (sorta glucose?), cream cheese non-UHT milk and cream...just tell me how I can make those work better than Dana and Jeni do! By better, I just mean a little less sweet by cutting the table sugar. I really like the ice creams I'm making for texture, mouth feel, etc. I'm not looking to add too much else - okay, I'll get some dextrose (and I think I have xanthum gum).

As we've discussed, my next step! I have 2 cans each of the Maesri curries, which will be well doctored. Sadly, no du jardin.

I love this story. Your roomates don't know what they are missing!

Of course it's ok, but now I have to go to back to school for math. And I don't think I have dextrose - do I?

Considering that we're probably being addicted to this (both sugar AND salt) stuff from the time we start getting fed, not a bad theory. Question for @paulraphael - if one were to reduce the Cree recipe by, let's say 1/4 cup of sugar, how much glucose syrup (or in my case, corn syrup) would it take to keep the ice cream at the same "texture level" if that is even a term? Or, inlieu of sweetness, would something else make up for it - something like nonfat milk powder, or a gum?

Do you know if they use preservatives in them? I need some for my experimentation - the ones from se Asia seem to have more of the preserving stuff, whereas I think I can get Louisiana shrimp which are simply shrimp.

First cousin to zucchini - two of the more tasteless squashes.

While both recipes turn out fairly sweet ice creams, Dana’s recipe has twice as much whole milk as David’s, and 25% less cream than his. As well as 1 less egg yolk, so the compensation is the glucose, I think.

I'm actually, due to the abundance of various colors of peppers, making this dish today - after reading through one of my Richard Olney books. Fortunately, there is no zucchini to be found, and only 1 smallish eggplant. Therefore, it will be pepper centric, and likely to be more mushy, as it's all getting done on the stovetop. No ovens will be harmed in the making.

This is getting a little esoteric, but I'd say all sushi rice is short grain; but all short-grain rice is not necessarily sushi rice. https://www.seriouseats.com/2019/10/guide-to-rice.html

Nope - sticky rice and short grain rice are two different beasts. I currently have a bag of this, used for donabe and sushi stuff:

My guess is you're right @liuzhou!

There might be a few around here 😂 .

I think I'll do this - but I needed some nicer, fresher ginger - easy enough to find.

Sometimes I make strange choices for wine with what I'm going to make for dinner, because wine often gets opened before dinner is even prepared. Like this Chenin Blanc... But it went pretty nicely with the chirashi I made last night. It's both organic and biodynamic, from a small area of the northern Loire. Nice and minerally, with citrus and that certain something we get from natural wines. Actually wasn't too bad a choice with the food. If you can find this wine, I don't think you'll be disappointed - certainly works as an apéritif as well.

Yes - great (grate) stuff! I buy mine, when needed, brom Beatrice at Gustiamo. Might be a little more expensive than elsewhere, but this, like all her product, is top notch. https://www.gustiamo.com/whole-grey-mullet-roe-bottarga-di-muggine-by-oro-di-cabras/

Since I wasn't about to take the chance by rolling stuff (not as experimental as @Shelby!)... Tried my hand at chirashi sushi - from reading, chirashi simply means scattered. Also, nothing really raw at this point. Smoked salmon, poached salmon, ikura (salmon roe), scallop, shitake and carrot (both of these were cooked in seasoned water per a sushi book), raw (!) tomato, avocado, and nori. Didn't have gari, but will next time. Rice needs a bit of work - I didn't really trust the amount of water given in the recipes for sushi rice in a number of books, so I added a few tablespoonfuls. And the rice was a bit too moist. Also a bit too sweet for our taste. Pretty hysterical doing the whole fanning and tossing thing with one shoulder that doesn't work that great...sticky rice STICKS to everything. It slightly satisfied a taste we've really been missing.

That's easy enough stuff to buy online.

Love her.

My old butcher (RIP) used to give me prime chuck eye to grind up for burgers (he was also selling to Kenny at Shopsin's back then). They were great.

Neither do I , @Franci - it's kinda gross. But then again, I avoid most all farm raised fish/shellfish.