weinoo

Sure I save the rinds from Parmigiano Reggiano. And I often save the rinds from Pecorino Romano. I find both great in a pot of soup, or maybe to flavor beans. But I have not, at least not yet, saved rinds from any other cheeses. I'm mostly referring to cheeses like Manchego, or various cheddars, anything basically with a rind that you don't feel like chomping on. Do you save them? And if so, what are your favorite uses?

If they ever make an oven that can clean my apartment, I'm in!!!! (alton?)

Oh geez, they had to say this on their website: Also, it doesn't really look like this can replace all the functions of the CSO - for instance, I don't see it as a toaster.

First attempt with the 2nd donabe I've bought. Nothing wrong with the first one but it's pretty big, so I went down to Korin and picked up a more reasonably sized one for the two of us. Chicken ginger rice. Made the dashi, which using a dashi tea bag took about 4 minutes. Chicken thighs marinated in sake, soy, nam pla. Lots of julienned ginger. A touch of sesame oil, and scallions to garnish. My one mistake was measuring the liquid incorrectly, for reasons that shall remain a secret. So, a little overcooked on the rice but just great taste, and this is easy. Served with assorted pickled veg and sautéed broccoli. The donabe will start to see a lot of use.

And some of us, despite all the reports, still do.

I found his schtick tiresome from the first of his shows I ever saw. And I keep reading (hoping?) the title of this thread to be Alton Brown resigns.

Julia was no dummy.

To no one's surprise (or maybe just me), people steamed eggs BEFORE Kenji! Which is hard to believe. Though I am surprised it wasn't Alton.

Oh no, now he's writing for the Times.

I feel like when I do a two-egg omelet, as opposed to my one egg omelets, I tend to lean towards the country style: It might have something to do with the amount of filling as well; this omelet has a nice amount of tomatoes and avocado and cheese inside. Would've never worked had it been a one-egger. Here's a one-egger, with just a schitckle of cheese inside...

Sorta middle eastern breakfast mezze of hummus, tomatoes, avocado, feta, harissa labneh, olives. Served with toasted pitas. "Country-style" omelet, filled with avocado, tomatoes and cheese. Avo and tomatoes also on the side. Toast.

That CSO roasted chicken. These gorgeous mushrooms... Simply pan roasted till browned and crispy. Potato salad. House pickles.

I bought a small chicken at the farmer's market on Saturday, slightly under 2 pounds. Salted and rested for 8 hours in fridge. Cooked at 425℉ steam, covered for the first 20 minutes, uncovered to finish for 15 minutes. Quite good.

I generally have a preference for artichokes which, in my opinion, need to be fresh and cooked at home. Otherwise, the best stuff I've had are grilled Roman artichokes, imported from Italy, packed in olive oil. They're quite large, and sold by the piece at places like DiPalo's and Formaggio Kitchen (which might be good for you, @rotuts). Expensive, but the best of its kind.

I like salting as well.

You all know I'm not a huge TJ's fan, though I succumb to cheese (by the way, Beecher's has a store in NYC, and it's also carried at TJ here), nuts, dried fruit, flowers, and a few other things on occasion. For example, our TJ was carrying a bunch of local produce this summer, and corn at 29 cents an ear was pretty good, and saved me an hour round-trip to the farmer's market. However, I also like to make sure there's an item or two in the freezer, which allows Significant Eater to prepare a little meal for herself, if I'm not around. I kinda perfected this when she was working in DC during the week, as she often had to fend for herself. Lots of Amy's burritos, other frozen product, etc. She loves southwester stuff (I blame it on her ABQ years), so that was always a mainstay. So I figured I'd try a product from TJs, and purchased this (because Hatch chile), in case it might be needed: Last night, we kinda stumbled home from our local a little hungry, and I remembered this was in the freezer. Out it came, and into the CSO to cook conventionally. And you know what - it's not bad - the macaroni actually maintained some texture, you could almost taste Hatch chile, and it's not a sodium bomb. Now that I think about it, a sprinkle of parmesan might've really livened it up. Next time.

Wow, they sorta appeared out of nowhere!

Actually, I think my epiphany was just how ground breaking eG was in its early days, and how so many luminaries from the food world participated on this board.

I don't store stuff in the cazuela - I store it in storage containers, then I put it into the cazuela, which goes into a cold oven and start the oven then - it's fine. But yeah, don't move cold clay to hot oven, or vice versa.

I'm a fan of using cazuelas for reheating. And I have some 1-quart, enameled cast-iron Le Crueset oval bakers, which are also just perfect.

Can you explain exactly what you mean by this? I'd be more worried about Willams burg, as you put it.

Depending on how far from one you are, the subway will be your friend. And people who don't live here are sending you to, let's say, not the most convenient locations, unless you use Uber a lot. And while there might not be a lot of action in Bed-Stuy itself (though that's changing), the surrounding neighborhoods have plenty going on. In Bed-Stuy itself, Hart's might be a good option, and their sister restaurant, The Fly could be to your liking. Peaches serves classic American southern comfort food, and many call it the best in the city. Peaches Hothouse, same restaurant group, serves Nashville fried chicken. For Jewish sorta comfort food, David's Brisket House has one of the best brisket or pastrami sandwiches around. In Clinton Hill, one neighborhood over from Bed-Stuy, you might find Mekelburg's to your liking. In the same area, Speedy Romeo has its original location. A bit further afield, Shelsky's makes great bagel, and appetizing to go along with. You say you want breakfast, lunch, dinner, etc., but tell us a little more. Budget; are there kids, you know, the important stuff.

The way I do them as well. The pre-salting is nice too.

What 2 recipes?