weinoo

By the way, in San Francisco, I highly recommend Che Fico, best Calitalian I've had. The Angler has stunning views and great food too.

Yes, we really enjoyed Cyrus, but it has been closed for many a year - 2012. There were attempts to bring it back around, but not happening. There are other great restaurants in Healdsburg of course, starting with Single Thread, which may have been our single greatest dining experience, at least in this country. It was on our most recent trip, this past August. We also had dinner over the hill in St. Helena, at Christopher Kostow's more casual The Charter Oak restaurant. Same space that once held the seminal Napa Valley restaurant Tra Vigne - some good stories about that place! And how'd we get back and forth, since drinking and driving is a real no-no! Driving over the Mayacama's can be harrowing in the best of times, but Uber worked for us!

In Boyes Hot Springs, just outside of Sonoma, super casual Mexican for lunch (cause it's a dive). El Molino Central. In Santa Rosa, super casual Mexican but some of the best I've had...Taqueria Molcajetes. Anything else I'd offer would take you much further afield, as we stay in Healdsburg when out in wine country. However, if you drive over to the coast and thru Sebastapol, SPARC is a great dispensary.

Maybe drink your wine out of teacups, @paulraphael?! Seriously, though, our Miele holds some of my wineglasses, just not all of them. I see nothing wrong with washing the ones it does hold in the dishwasher. Never had any damage, etching, etc. As I posited a long, long time ago, and what I think holds true, is using the proper amount of dishwashing soap is super important. I'm old school and still use powdered Cascade; less that a coffee measure does the job quite well. I think the pods are a total waste of money.

Nice cooking on the duck breast. I’m not a big fan of the too-rare duck breast, served too-often , in too many restaurants.

Also, he has (or had) a cool truck, seen around town.

I don't understand how knuckles are a problem - always use the guard!

It's a BRON.

Salade composée. Atop arugula tossed with a lovely mustardy vinaigrette: avocado, tomato, Nicoise olives, piquillo peppers, cornichons, carottes râpées. Atop all, house made chicken salad.

After returning from a week in Paris, and after never using my inexpensive Japanese/Swiss/Swedish et al. "mandolines" (because not a one of them does a great job), look what finally came out of the closet! You know what? It's staying out of the closet, because it works, it's designed wonderfully (all sorts of different cuts can be made without changing a blade), and it rinses off just as easily as the cheapo ones. Look at those beautiful shreds. And it found a new home in Julia's corner, on the pegboard... No need for a glove; the guard works fine.

When Wylie shuttered WD-50 quite a few years ago, I went to the on-site auction that was held there. His kitchen "suite" was gorgeous, the vultures were swarming. The bidder who won the suite had to have the front windows of the place removed so that the suite could be unloaded that way.

I do love ladles, @rotuts. I even have a few more here... All different sizes, of course!

I will never again complain about having a small kitchen! Any way you can put in some high quality (e.g. stainless) pegboard somewhere? This is great stuff, custom sizes not a problem.

Hello Rickbern. Where in Brooklyn are you? A long time ago, we had a nice dinner club, consisting of 4 couples...a few of us may have even blogged about it, including from Brooklyn.

@rotuts, check it out... https://www.subzero-wolf.com/videos/the-conversational-chef/convection-steam-oven-amazing

Having just returned from a week in Paris, I wanted something to remind us of all the great bistro food there. So here are two classics, céleri rémoulade and les carottes rapées. And then we wanted a rice dish, so... Paella.

Oh, I wish it were a combi or a dual--fuel Wolf. Don't have the juice for it.

Sure looks like it works.

You know, a 27" or 30" depth of a counter would be wonderful. My kitchen is too narrow to do that; the code is like 40" between sides.

In the right place, with good contractors, it doesn't appear to stick out at all. No more than my range, anyway.

Oh - you'd be surprised how much more room there is in a standard size fridge vs. counter depth. A lot!

I've had a Kitchen Aid/Whirlpool/Maytag/Amana bottom freezer for a long time. My first one (branded Amana) I had for 13 or so years before we did our reno, with never a problem. Our current one (branded Kitchen Aid) is 2+ years now, with nary a problem. I choose not to plumb them in, so water and ice are not automatic - I think that leads to less problems with leaks, etc. All are Whirlpool products. I'd probably spend less on the fridge, and more on the range, moving into a Wolf or similar. People love their Bosch dishwashers - I love my Miele dishwashers - no big diff there. Hood is probably as important as anything else - read up on them! Don't forget sinks and faucets - I'm very happy with our Franke and Hans Grohe stuff. And then there's your countertops and cabinets to think about! Have fun.

Yeah, those Brits and their funny numbers.

Anyone see this? Anyone have this? https://9barista.com/

Hacked chicken. C'mon, it's easy with the right cleaver and a big, heavy cutting board.