weinoo

Who here cooks in the nude? In today's can you believe this stuff...evidently a whole shitload of people... https://www.nytimes.com/2020/02/04/dining/nudist-cooking-naked.html?searchResultPosition=2 (Confession - I don't, but I have been know to wear some revealing aprons).

It's on there now...but only a couple of them evidently. Cuisinart CSO-300N1 Convection, Stainless Steel Steam & Convection Oven, 20x15 by Cuisinart 4.2 out of 5 stars 185 ratings | 210 answered questions Price: $343.99 Prime FREE Delivery & FREE Returns

The black beans in this current shipment are beautiful to behold. My cupboard is ready for the apocalypse.

While I am not a fan of eating from my old time All Clad saucier, I certainly enjoy and use Spanish pimentón.

Rosie would have other ideas! But, if you visit NYC, do give a shout...you never know.

Soup making yesterday. On the left, mushroom and farro soup. On the right, RG's yellow Indian woman bean soup. Day before was chicken stock making day, so these are both "from scratch" soups. They will both undoubtedly be thinned out with more stock when reheating.

Pizza al taglio topped with all sorts of goodies, at Pizzarium by Bonci, in Rome. Pizza bianca stuffed with all sorts of goodies, at Antico Forno Roscioli, in Rome. Pizza Bianca, at my apartment, in NYC.

I would certainly not have any problem experimenting with using less coffee than what seems to be the recent fascination. It's funny, because to me some of the best espresso I've ever had has been while standing at a counter in a little shop in Rome, where your espresso is in front of you in a minute or less (as is your cornetto), and costs a euro or less. As opposed to the fancy one which takes 10 minutes to make, comes out to you fairly tepid, and cost $4. Others would scoff at that, but location, location, location baby!

How do you get them so nice and crispy - what temp/time/marinate/etc. are you using?

I think that one of the main problems is simply one person's absolutely perfect espresso is another person's absolute drek.

What???!!!

I had to make one of those in cooking school. In 1994. It was the only one I ever made.

You'd probably be wrong.

This butcher, Ends Meat, has beef aged from like 2 weeks to 4 months. Some of that stuff looks funky!

Just salt and pepper.

Ends Meat grass-fed porterhouse, about 1.75 lbs. Only aged 21 days as that's what I wanted, trying to break Significant Eater into the funk slowly. Reverse sear, oven at 225℉, till the steak reached about 115° internal temp. Then slammed in cast iron. Served with green beans and roasted baby potatoes. Cabernet Sauvignon from Stonestreet.

Yesterday at The Strand, and at least for now, in my possession... Ritz Carlton Boston, 1968

Calling Kramer.

Duck confit being re-crisped with 2 kinds of potatoes.

Porrusalda. This is a Basque homestyle dish, stew or soup - you be the judge, and one which I encountered at Ernesto's recently. Of course, it's basically a simple leek and potato soup, here supplemented by carrots, the leeks sweated in both duck fat and olive oil. In Basque Country, they might add soaked salt cod to the dish before serving, to make it more substantial. It's classically water based (as is the leek and potato soup I often make), but the cup or so of chicken stock I had sitting in the fridge, was added and certainly didn't detract from the dish - it added to it. Oh yeah, it's topped with a sprinkle of espelette, a la Ernesto's.

Assorted "tapas" to start (e.g. anchovies with piquillos, olives, piperras, mushrooms, etc.). Linguine with sugo di carne - pork and meat sauce, the meats sourced from Ends Meats. Petite boneless leg of lamb...sourced from Trader Joe's. Roasted with red bliss potatoes. And Brussels sprouts, also oven roasted. Cheeses. Dessert. Much wine.

We’ll all meet up with him one day for a big barbecue. RIP.

What about glass bottles/jars, which are returned to the store when you buy more milk, and are then sterilized and refilled.

I guess that's all a matter of perspective, but two things: New York and LA aren't most cities. And $15 a knife (for 4 knives, cheaper with more knives) doesn't seem to be that expensive.

Nursing a shitty cold, sometimes I just want to put together something w/o cooking. And what's better than an assortment of stuff on hand, either in the fridge or the pantry? Especially (mostly) Spanish/Basque stuff... Piquillo peppers, marinated artichokes, piperras, feta, anchovy stuffed olives, cherry tomatoes, tuna from Donostia, pickled green beans from the lower east side.