weinoo

Corkage in many high-end restaurants here in NYC is, if they allow it, $100/bottle. People are aghast at that, but as you mention, @jmacnaughtan, the wine list is where they are making some profit, which they are barely making on food.

From Cook's Illustrated: A thin, dry “skin” forms on the surface of puddings because as the mixture is heated, two things happen: Water evaporates, and proteins and sugar become more concentrated. Together, this results in a dry barrier on the liquid’s surface. You can prevent the skin from forming during cooking by stirring, but what about afterward? The most common method is to press parchment paper onto the surface, which prevents evaporation. But this approach can be messy and fussy, particularly when dealing with individual portions in cups or ramekins. When developing our recipe for Lemon Posset with Berries (see related content), we came up with a simpler way: We let the mixture sit until a skin had formed, passed it through a fine-mesh strainer, and then portioned the pudding and refrigerated it until serving time. The strainer broke up the clumped proteins and sugar, returning the posset to a smooth consistency throughout. We found that this technique will work equally well on other puddings and custards like our Creamy Chocolate Pudding (see related content). After cooking, simply let the pudding or custard cool until a skin forms, about 20 minutes, and then pour it through a fine-mesh strainer into a large bowl. Portion it, and then refrigerate the portions, uncovered, until cool. Cover the cooled portions with plastic wrap (no need to press it onto the surface of the pudding) until serving time.

Had Jay called Frenchette to inquire about their corkage policy (i.e. they don't allow it), he could've saved himself the aggravation. And to actually show some balance, wouldn't it have been nice to mention all the restaurants with what might be considered more classic wine lists (i.e. not all focused on "natural wines), also not allowing outside bottles?

From the recipe I posted above: 2. Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. From my experiences making this recipe - I definitely have had skin form.

I don't really measure - just reduce for 10 minutes, and it's close enough.

I think you might be referring to moi. From Cook's Illustrated - April, 2016 LEMON POSSET WITH BERRIES SERVES 6 This dessert requires portioning into individual servings. Reducing the cream mixture to exactly 2 cups creates the best consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount. Do not leave the cream unattended, as it can boil over easily. 2 cups heavy cream 2/3 cup (4 2/3 ounces) granulated sugar 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons) 1 1/2 cups blueberries or raspberries 1. Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes. 2. Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. 3. Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with berries and serve.

https://vacuumsealersunlimited.com/product-category/retort-bags-pouches/ ??

Were you in or around Chinatown?

Often, simply clearing the cache will allow you entry.

While theses strawberries were very nice and tasty, it cost me $14 to make a pint of sorbet (with rhubarb) and a pint of strawberry jam, - that's a lot! And while the strawberries were beautiful when I purchased them and started walking home with them, I erred in not immediately starting to work with them. By the time I got around to washing and hulling them in order to make said jam and sorbet, they weren't in the best of shape; they were, as a matter of fact, starting to look not good - so I really didn't get to use the full amount I had bought... My guess is that they're refrigerated after being picked, and then the heat of the day causes them to sweat profusely (like I was), leading to less than perfect fruit. Still - they were tasty. And the sorbet rocked.

How about an instant pot?

Right - my main objection is just adding an additional layer of cost to, eventually, the consumer.

Glad you got to see it. We've been looking at, and walking past, parking lots for the past 15 years (well, like 50 years actually). It's going to get even more interesting when the Market Line (downstairs from the market, running the entire length of the 2 blocks) opens. Sorry about those bums taking a day off!

Kerekes! You were right up the block from where I get my freshly killed poultry - at La Pera!

They really were large - almost 2 ounces per. I left them quite rare and juicy in the middle.

Long Island scallops (these beauties were large), sautéed and pan sauce over. Served with a made ahead orzo salad with feta, olives, onions, capers, dill, green beans, parsley, olive oil, lemon, vinegar. And a green salad alongside.

Tabbouleh - a more Sephardic version (i.e. more bulgur, or heartier than say a Lebanese version), based on a Claudia Roden recipe in The Book of Jewish Cooking. Greek salad with pickled red onions.

It has been pouring here for days. Supposed to be a nice weekend, though. Keep your fingers crossed.

If you get a chance, the brand new Essex Market is nice, and there are a few places doing sweets.

I think you get 10 free articles a month, no?

Interesting that Pizza Moto now uses compressed sawdust bricks to fire its wood burning oven. I actually think Luigi's in Park Slope has one of the best slices around. It's a classic slice shop. We really like the pizza being made at Pasquale Jones (in Little Italy!) these days. Wood burning oven using cordwood. They, too, have a double wide oven and other good roasted stuff comes out of one side.

No, just hoarders.

A few dinners that have stacked up... Brought this home from Pop+Dutch: So this was dinner the night we came home from Provincetown: My standby Roman: Mezze rigatoni all'amatriciana. Also meant a frittata the next morning for breakfast 😋. Then I went all Spanish/Basque: Ensalada de Judias Blancas. White beans (RG's fancy ones) with tomatoes, olives, onion, parsley, olive oil, wine vinegar, etc. Along with: Ensaladilla Rusa. Potato, vegetable, and tuna with capers, green olives, mayo, etc. I need to order in go out to dinner soon. This is 3 nights in a row.

They certainly don't keep as long as salami or cheeses. Under optimal conditions in the fridge (i.e. not left out too long on the counter before putting back in the fridge), a week or two at the most. But smoked salmon freezes nicely.

Many stores use what they call loss leaders, in hopes of getting customers to buy other stuff; or perhaps maybe the customer will then want to dine in at a restaurant they've ordered delivery from but hadn't tried previously?