weinoo

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/

Yeah, I don't really have to worry about this. These buildings are 60 years old, and recently shoddy construction was discovered on 18th floor balconies. So every single one of them has been, is being, or will soon be repaired. At a cost of about $5 mm. Our buildings are surrounded by never-ending scaffolding...not really out of the ordinary in NYC.

This unreasonable person has already ordered a beautiful donabe. And I get some nice cross-ventilation up here on the 15th floor corner...and I love to have windows open! Re: Natural gas - which is what my Wolf range is, vs. butane. There has to be a difference in how much carbon monoxide each one emits, no?

So after dinner at Single Thread Restaurant, and receiving the Donabe cooking cookbook as a gift, I am a little hooked. And have ordered a Japanese donabe pot, as well as an Iwatani stove. Of course, the instructions scream at you not to use it inside. But...the cookbook says that's what you need to be able to cook on a donabe at the table. So...what's a reasonable person to do?

I'm surprised that Alton B. hasn't done a show on the correct way to crack open an egg shell 😎 . Unless he has. In any event, edge cracker here, either on the pan or on the bowl. And rarely does any shell end up in the opened egg. If it did, it's probably not the end of the world, as I think it can be easily removed, usually using a larger piece of shell. I have found some egg shells from farmer's market eggs to be a little thicker (?) than the cheapo supermarket eggs I sometimes buy in an emergency.

White corn, butter, salt and pepper. Heirloom tomatoes, cucumber, peach, opal basil. Topped with some delicious marinated feta.

Wylie was using (and probably making his own) vinegar powder years and years ago. He had a dish on the menu at the late, lamented Alder; fish and chips - beautifully fried (and sustainable) dogfish and chips, with vinegar powder for dipping. That's it under the entree.