weinoo

Why not just realize the limitations of cooking at home, instead of pretending you're in a restaurant setting? I mean, my range can crank out some heat for high-heat sautéing when necessary, but I'm not cooking on a line any more (thank god). Instead, just chill out and enjoy the cooking instead of making it a race.

The Great Creator?

The necessities include... Good water heated to the proper temp Good beans A decent enough grinder Scale In some cases, a timer. An ability to both read and follow proper instructions. Or to watch a you tube video. https://www.stumptowncoffee.com/brew-guides/french-press

Of course in the country, you're probably putting those coffee grounds into your compost pile . Heat the press pot first while your water is coming up to temp - I use hot tap. (as rotuts mentioned) Cleaning - urnex or similar (as cdh mentioned). I bought one of these - Rite Press (as weinoo mentioned elsewhere) - it was a nightmare of a kickstarter project, but when finally received, it's a nice item. I've yet to use it, as FP isn't my preferred method. Allegedly easier on the cleanup, but you still gotta take the thing apart to really clean it. Jeez - coffee making makes a mess...is that a revelation? And as we all know, no matter the method used to brew one's coffee, it all still comes down to using good coffee and good water, and having some idea of what you're doing.

But there are still hot dogs available! Even kosher ones, for those so inclined.

Not long ago, Significant Eater and I were in Chicago for a few days. Which meant we had to have a dog or two... ' With pickled jalapeños, onions, pickles, mustard, relish, etc. Wasn't bad. At home though, or at Katz's, it's griddled with mustard and sauerkraut. As it should be.

Also, my Italian grandmother would scoff at the notion of using a pressure cooker to cook her pasta! OK - my Jewish one. You have to remember from whence we came.

Certainly seems like a solution looking for a problem. I can boil enough water to cook ramen in the time it takes for the IP to come to pressure. While that's happening, the shrimp and broccoli are cooking away in the broth. Seems like with pasta and ramen, there's just too great a chance to overcook the noodle in an instant pot.

I had a Bosch gas range for like 11 years...it worked great and I never had any problems with it. When we demo-ed our kitchen to do the reno, I was able to sell the range, my old Miele DW, my old Amana fridge, my IKEA cabs and butcher block top to a neighbor who had just bought their apartment and wanted an upgrade to the original 50-year old kitchen.

Me too.

1. I think the instant pot is quite thin compared to most cookware used for the stovetop. That equals burnt stuff. 2. Who the hell cooks pasta in an Instant-Pot? Oy.

Absolutely. In my case, I don't regret not having one at all. When we gut renovated our tiny apartment in DC (during my wife's tenure down there), I put an IKEA kitchen in there - it included an over-the-range microwave, since her cooking amounted to frozen Amy's burritos and things like that. Or on occasion, meals that I prepped and froze for her to use during the week. She also liked to reheat coffee in the MW (shudder).

I've always considered any microwave to be superfluous, but of course I'm an outlier. Once the CSO came into being, I 'm quite happy that a microwave has no place in my kitchen.

Oh, to have venting to the outside...alas, fairly impossible in a small NYC apartment. Re: teacups - don't they go ON TOP of those flip down grayish wine-stem holder thingies? The aforementioned slide-out pantry shelves; with the aforementioned Kitchen Aid. And some other stuff. Make sure, if you get slide-out pantry shelves, that you get heavy duty rails. These rails support 100 lbs., and all of the rails and hardware for my kitchen cabs came from BLUM. My semi-custom cabs came from Cab Parts. With a good contractor and architect, they saved me a ton and they basically make any size you need.

Some of this stuff is pretty nice... https://true-residential.com/

Have you shown us how this is done? Nice website, @mgaretz.

I buy those for a quick sauté as a side dish. And I always wash it again, in a big tub of water.

I could the ones here coming from Cali or Spain or somewhere else. I mean, I see friggin' oranges from South Africa when they're not in season here. And plenty of clementines from Spain and Morocco.

The Humble Brilliance of Italy's Moka Coffee Pot Not a new article, but still relevant. And screw pods.

Because it’s proper to hold a wineglass by its stem?

@rotuts I think you may have overlooked NY's 50-year, $5bn project to build water tunnel #3? Scheduled for completion this year! https://www.water-technology.net/projects/new-york-tunnel-3/

One of my new faves - céleri remoulade. Plus tomatoes tossed with salt and olive oil. Sheet pan roasted chicken legs, carrots, potatoes, scallions and beets.

I often see sour oranges at Essex Market; especially at the Latino groceries there.

The water?

I prefer the octagonal.