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I mix this... According to the directions. It works great. Buy here (eG-friendly Amazon.com link).

Pasta (Faella Tofe) e Fagioli. These shells were actually not the greatest to use with the fagioli; too large, in my opinion, and then they soaked up a ton of the sauce.

I stock with the farmer's market for maple syrup; both NY State and Vermont produce some of the best (along, of course, with Canada).

This must be why all those questions about pasta water. We’ve finally figured out what some others are up to!

Right - I was more or less referring to the sequence of how you get to eat...pick your own ingredients out into a plate or bowl, hand them to someone who weighs and cooks them for you, and then you eat! (Although, if my memory serves me correctly, it was generally an all you can eat for $X type of place.

I don't think that's anything new, though here in NYC it might be. But I remember places in the Bay Area, many years ago, where one would gather ingredients from a similar set up, and then cooks would cook it all up and hand it back to you. It was actually called Mongolian Barbecue, and maybe there were even places here that did it... https://en.wikipedia.org/wiki/Mongolian_barbecue

You're not gonna try to convince me, @Kim Shook, that one of those dogs is better than a classic Nathan's or Katz's hot dog, dressed with mustard and sauerkraut. Or, as they used to say: "Gimme a Frank Sinatra, fully dressed!" (Are you?)

We'll be back for a few nights at the end of May - anything new (er) and exciting, @johnnyd ? I see that Helm has closed (as had the Danforth), which was my worry when we were there last year. We do have a reservation at Twelve, so far.

Chicken Scarpariello, over a bed of polenta. Instead of how I usually make this dish (i.e.: on the stovetop), once the chicken and sausage were browned, and the onions and peppers were sweated out, it went into the oven (well, the countertop oven) to cook uncovered, which I don't think is called braising, but perhaps called broasting. Made the skin much more crispy, as it was exposed to the dry heat. (Of note, since I don't usually eat a ton of skin (except at KONO), I'd stick with actually braising on the stovetop, covered.)

I think it would be ridiculous to save water that pasta has been cooked in. What about the salt content and how do you adjust the taste of whatever it is you might currently be cooking?

I do use Cascade here - in my dishwasher. Bottom line is it sounds as if you don't like Americanos, which is fine. Maybe a perfect Americano would be more to your taste, using half sweet and half dry vermouths. Or, just stick with Campari and soda. And remember, the Americano Bolognese also calls for a few dashes of Ango.

A really great take on the Americano is the Americano Bolognese, invented at Nu Lounge Bar, in Bologna... https://www.mixology.recipes/cocktails/americano-bolognese

I don’t understand what you mean by early season? Unless you’re getting these from the southern hemisphere, apple season in North America is autumn, I think.

The hot dogs have been a thing for a while. This one on Ludlow Street opened a few years ago; it drew big crowds for a while; don't know if it still does. https://www.ohkdog.com/ With Katz's around the corner, I find very little reason to ever try a Korean hot dog.

I'm pretty sure that most of the apples currently being sold at any Trader Joe's were harvested last fall. Certainly, their peak texture and flavor has passed. And I would venture a guess that the same has happened to the apples being sold at Monterey Market...and most anywhere else.

This year's one matzo brei, savory style.

Couldn't agree more. Our (now) 6+ year old Wolf gas range (only 30", 4-burner) has had nary a problem. Keeps perfect temp in the oven. I would buy one again in a NY minute.

No- defrosted in fridge overnight.

Go ahead and splurge - they're IQF, so you can take out 1/4 lb. for a meal and seal up the rest as good as new. These were salt and peppered, then cooked 2 minutes on side 1, another minute on side 2, in a frying pan, with butter and olive oil. Removed to a warm plate, pan deglazed with white wine, then lemon juice and butter added to the pan, with a touch of stock. Unless you can get fresh abalone, in my opinion, there's no point.

A couple of days ago, I received an email from The Rice Factory, letting me know that they had restocked many of their rices with a shipment of the 2023 rice harvest; so I jumped. And last night, along with my new favorite item from Trader Joe's, I rice cookered a couple of cups of this: Akita Akitakomachi Japan Organic -無農薬 秋田 あきたこまち- 2023 Crop It's so good. Japanese scallops, with a lemon/butter/white wine sauce, over Akitakomachi organic white rice.

I may have found my favorite Treader Joe's "product." Well, it's not a Trader Joe's product per se, but a product sold via Trader Joe's. And I hadn't seen it before, but when perusing the frozen seafood section a couple weeks ago, i came across these: Referring, of course, to the Japanese sea scallops. Allegedly from Hokkaido, where some of the best scallops in the world come from, I was pleasantly surprised when I opened the bag and it had that faint, sweet sea smell of scallops. They are actually quite good. And at about $18/lb., very reasonable.

I think you'd love it!

Exactly. I'm pretty sure there was a time, not too long ago, where scales were not readily available to most home cooks. Probably a reason why most cook books, especially baking, described how to measure flour. Now that a decent scale can be had for much less than the price of a cook book, showing weight equivalents has become much more prevalent.

What @rotuts said. I think weights are important for pastry and baking; for other types of cooking (braises, stews, soups, etc.), not so much.

So what you're saying is that ferrets are: כשר לפסח?