weinoo

Well, you know, every steak is different, everyone's poke is different. You'd do yourself a world of good to buy yourself an instant-read, and learn how the different doneness reacts to YOUR poke.

Welcome...you live in one of our favorite cities, it'll be fun to hear about and see what you're cooking!

Not real thick - about an 1" I'd say. Not to be evasive, but it takes as long as it's going to take, with your best measure being: 1. An instant-read thermometer 2. The poke test.

And a couple of new Staub's as well!

I got a nice delivery yesterday (Fellow Farmer). Hard to see, but 2 heads of lettuce, clamshell of fancy greens, tons of fancy kale, spinach I sautéed for dinner last night, rainbow Swiss chard, giant spring alliums, lots of lovely small potatoes, 1 dreaded rutabaga (but no turnips, yay!), 5 big apples, storage radishes and fresh breakfast radishes, couple pounds of carrots. Easily a week's worth for $50.

This has become a bit of a weekly thing, as I've gotten some beautiful cheesy deliveries... Toast homemade. Camembert (tres leches) and goat. Tangerine and apple.

One of Significant Eater's favorite things to eat... Leftover poussin and potatoes reheated in the steam girl. An avocado/confit tomatoes/Hatch Valley salsa (TJ's!) thing. House pickled red onions. Easy enough to eat when on computer meetings all day.

Bottom line is, one either knows how to cook, or one doesn't. And then a $20,000 range isn't going to be any more useful than an Ignito 100.

I didn't take a picture, but a scant tablespoon of grapeseed oil worked fine for my NY Strip last night. Steak was nice and crusty, 2 minutes first side, then turned every 45 seconds or so till done. Admittedly, I started with a raw steak.

In my continuing quest to plate like a kindergartener... NY Strip steak, rice pilaf, sautéed spinach. Mushroom, red wine, ramp butter pan sauce.

They're one of our favorites. The texture is a little crispy on the bottom and around the edges, and a little chewy in the middle. While a little bit of a pain in the ass to make (with all the whisking and stirring), worth it in my opinion. Kenji's is probably more annoying (and partially stolen from CI) to make; who wants to wait a day?! https://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html

Comfort with a capital "C!" Cook's Illustrated's Perfect Pecan Chocolate Chip Cookies

Change in the weather? Still looks great.

What have you got to lose?!

No apologies necessary and a swift recovery to you! And stay safe as well! Pig helps.

It's picked ham hock, not pickled! Yes, some of the bbq pig, bacon, whatever.

Leftovers sometimes are (almost) as good as the original (better?). Always make some extra risotto, so... Risotto pancakes. Topped with a fried egg over medium. That's the ways she likes it!

Waste not, want not. So all the trimmings, heavy on mushroom stems, leek and spring onion sketchy leaves, etc. make for a very nice stock.

When one dish for dinner is leftovers... I always try to make a side of something that's not leftovers. So, with the Uzbeki laghman above... I did some Southern-style green beans. Southern-style, in my mind, means cooked to death. In this case, with some andouille sausage, some picked smoked ham hock, spring onions and chicken stock. Mmmmm good. And cooked in my new Staub 4-quart cocotte - Dutch oven. That was 2 nights ago. Last night in the steam girl, I roasted this split Cornish game hen, from Joyce farms... Which was stuffed under the skin and on top of the skin and below with lots of ramp butter. The potatoes didn't suffer for that. And alongside... Spanish-style mushrooms. Cooked with ramp butter, sherry, mushroom stock. saffron, pimentón, spring onion, thyme and lemon.

I often eat garbage, but only in the form of potato chips, cheeze doodles or whatever they're called, Frito's, et al.

Yeah, if you're lucky.

Sadly, no more Pegu, as the email from @Libationgoddess tells us (and depresses me). RIP - One of a kind.

Ahhhhh, I shudda known...

@scott123 I don't know what neighborhood you're in, but do you know our newest local bakery? They're delivering one day a week, and are having pickup at the store one or two days a week. Some staples as well. Party Bus Bakeshop

I started using much less water to boil pasta, often just 3 quarts for 1/2 - 3/4 lb. of pasta. If I'm making more pasta, I'll pull out the 6 or 8 quart soup pot for a pound or over. I actually find the starchier water from using 3 quarts helps make a nicer sauce, though of course in a restaurant kitchen they'd add 1/2 pound of butter. There are one or two brands of pasta I use, and in one or two shapes, where I find the 3 quarts to not be enough ; the pasta absorbs a lot of water. In that case, the extra five minutes I have while the water comes to a boil on my underpowered Wolf allows me a couple of slugs of wine, or a hit on the vape.