weinoo

https://www.donabe.nl/choosing-your-first-donabe/

It speaks Japanese, not French? But seriously, from my research, that vessel you picture is specifically made for the preparation of a specific dish. The donabe, on the other hand, is useful for many different methods of preparation and dishes.

I see a few people here cook in clay pots; I'm wondering more about donabe in particular. Because after dinner at Single Thread Restaurant a few weeks ago, and after receiving as a memento, I had to go out and buy a donabe. Or not go out and buy one, but order one. Though I wonder if a Chinese sandy pot might not work just as well, at about a millionth of the price? Anyway... The one I ordered is way too big for just the two of us, but will be nice when we have a small dinner with another couple. I'll be heading down to Korin to get a more normal sized donabe soon. Any donabe cooking going on?

I like the flat iron, and also the onglet. Wylie was doing a skirt steak at Alder, sous vide for about 2 hours, then seared - fanstastic. Any shoulder of pork or lamb is good by me. As are the ribs. I miss being able to make lamb riblets on the grill; so great!

I showed that pic to a birder friend...here's what his thought was... Belly band is diagnostic of RT hawk. I found this pic on ebird.org

I always attempt to engage our waitperson, bus person, water pourer, et al. right from the start of a meal. It's nice for them to know that I know they are real people doing hard jobs. It helps to get them on my side. I also feel bad for the kitchen, when I happen to have lousy service.

Ooooh, wondering if I may use the cooking liquid as the bbq sauce; perhaps add a little honey to it, or maybe even some of my homemade cherry refrigerator jam?

Sounds easy enough; I've already prepped the ribs by removing silver skin and coating with a dry rub. I actually got a jar of dry rub as a gift with my last order from Penzey's, and I used 1/3 of that jar!

The Beachcomber, where their motto is: We've never met a tortilla that couldn't become a bowl for something!

Okay - who can help with this? I understand they're a sort of dashi tea bag, but what do the instructions say?

Need a recipe for spareribs in the IP - without a lot of fuss, and I would hope no broiling, though I would certainly broil in the CSO!

I'm looking forward to that meal. I'll bring the corn salad, in hollowed out green bell peppers!

Ahhhh - thanks for the insight, @Shelby! (even once roasted?)

Why sad, @rotuts??

Except at happy hours, when they're $1, and sold as a loss leader!! When we were up there in June, I was surprised to see a pickup truck drive out onto the beds at low tide. Must've been a Puffer!

Playing around with some summer, Med/Middle Eastern-y stuff: A neighbor had gifted me a bunch of bell peppers (the green ones). I bought one more red one, and had some jalapeños as well. The filling is lamb, basmati rice, onion, garlic, various herbs and spices and whatever else I'm forgetting. Steam roasted in the CSO for about 40 minutes, and then another 10 minutes without steam. Atop some diced tomatoes and bay leaves. Scarily plated, alongside summer tomatoes, cucumbers and corn, drizzled with evoo and fleur de sel. I opened a fancy 2012 Cab from Stonestreet, as I thought it would work with both the lamb and the peppers. It did.

I could live with no microwave; a dishwasher, on the other hand... My guess/bet is that that thing sucks.

But it makes it (sushi) a little more believable for Americans. Thorw a little smoked salmon and avocado in there, and you could be eating a bagel.

Yeah, that's what I thought too. By the way, @TdeV, I've managed to make it to Medicare age, all the way without the use of a microwave. Imagine that!

The great (est?) thing about the CSO, among all the greats listed (especially and because of how well it reheats) is that it allows one to dispose of one's microwave, if one were to have a microwave. I think an inexpensive (like under $100) circulator would be a toy the OP might love. Not mentioned is how great sous vide veggies are. If I'm not mistaken., Anova was sold to Electrolux, so stop holding breath - if anyone is.

Watch out, cause pretty soon you'll have a cronut.

I think this is so dependent on locale; here (NYC), we can go out for some pretty good Hong Kong style Chinese, bring our own wine, and spend about $25 per person. But there doesn't seem to be much middle ground any more; that is, a good, slightly more fancy meal, one in which the wine is not brought from home, has inched (or footed) up into the $100 per person range. But back to your original post; my favorite dining (out) style is one in which the chef/cooks know what the hell they're doing, use good ingredients, and don't muck up my food too much. With halfway decent service. It's a rather broad category. And back to the "I can do it better at home" trope. Well sure, but then I'd have to shop, cook, clean, etc. etc.

Other than a tiny bit or two of shell or sand, they really shuck oysters nicely.

Never fear. We've had a carbon monoxide detector in this apartment for a long time!

This article might be fun for you... https://www.wired.com/2009/01/superfoods/