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Paul Liebrandt posts some nice shots to his feed. Otherwise practically every darn restaurant in Manhattan has an Igram account. As does every chef.

Is this an everyday red? I don't know how @Anna N prefers her Negroni, but I like to play around with different gins/vermouths, which really affect the taste. Antica is sweet and cloying, whereas M & R is not as much. When I want to go classic, it's equal parts Beefeater, M & R, and Campari. (On occasion, there's nothing wrong with Gordon's Gin either). @FauxPas - Try adding a dash or two of Campari to your husband's Manhattan; it really makes for a lovely drink. Enjoy your vacation, @Anna N and @Kerry Beal!

Exactly, @Anna N. The thermostat measures the air temp in the oven, I believe, which lowers dramatically as soon as the oven is opened to put something in. If the oven is properly preheated (the walls, the floor, the ceiling, etc.), especially if there's a pizza stone or steel in there, the drop won't be as dramatic, and it will recover a hell of a lot faster - all especially important when baking.

I don't know about anyone else, but when preheating my oven, I always go for at least 45 minutes. The air temp will kick off the thermostat, but the oven internals aren't really at that same temperature you're looking for. Especially when doing something like baking bread or making a pizza.

I like gfweb, but that is the dumbest suggestion I've ever heard ( along with his trolling "overrated" comment). Problem is, nyc, like most other cities, tends to shut down too early, especially on a Sunday night when it's a million degrees out.

At least you got to The Polynesian!

I almost pulled the plug on a 2nd unit today. It popped up at $169 on a Walmart site. Went all the way up through checkout, then realized it was a refurb, whcih isn't necessarily a bad thing, but it only came with a 90-day guarantee.

i've had nothing but love with my Wolf gas range. Especially great at simmering, as all 4 burners have 2 separate settings... \ When you turn the control knob all the way, it kicks on the lower burner, which is adjustable for simmering... And I upgraded with full-extension racks that hold 50 lbs. each... Someone upthread claimed the knobs felt flimsy, but I strongly disagree. And like gfweb's Blue Star, the broiler is a beast. No electronics here either.

Also, I don't know if you like tiki cocktails, but The Polynesian, Brian Miller's new tiki bar, has opened right in Times Square.

Perfect for Cafe Katja. Even without a reservation, there are usually seats available at the bar (and the bar seats have backs and are actually comfortable). And they have decent enough air conditioning, which can be a challenge on days like this one is likely to be (and tomorrow!).

I have heard that the license has finally come through. I expect an opening in the next week or two.

@Kerry Beal How many people? Saturdays are hard to get into any of the "hotter" restaurants in town, but you can call and see what the story is. Our local favorite, and for people who like Austrian/German-ish food, great beer, nice wines is Cafe Katja. They usually have room. I don't think they'll have any spargel left, however. It's just a good, fun place. Not fancy, good for a group.

sorry - just seeing this now.

That's correct, but the cafe is on Orchard Street, and a worthy stop.

Yes! In Italy, chops like this might be called scottadito, or burnt fingers, since one can't wait to pick them up and start chomping. Our favorite restaurant in Rome, Trattoria Da Cesare al Casaletto, serves a fairly delicious version.

Still waiting on their license, but they'll be previewing some of the stuff on their menu one day this week, via a catering license from Mace (another of one of the co-owner's bars.

I love shoulder chops, especially the round bone ones above, even more than rack. Sometimes, they even have some tiny little riblets attached.

Along with that Australian rack of lamb, done in the CSO I stumbled upon Some baby artichokes, which I quartered and cooked along with some Spanish-y style spices.

For the first time, I did... an Australian rack of lamb, from D'artagnan. On steam bake, around 425, for 16 minutes would have been perfect. I went 20, so it was a little more done than I like, but still nice and moist and flavorful.

But of course! Continuing to focus on some vegetables, since it's the time of the year when why not... A "stir-fry" of asparagus, assorted radishes, king oyster mushrooms, and scallions in a Guilin chili garlic sauce. Served over Charleston Gold rice.

To make sure the above couldn't possibly considered a vegan meal, I also pan fried, and served alongside, some gorgeous Long Island scallops.

Since some beautiful... Peas were available... A pound of the peas in their pods yielded practically 8 oz. of peas. So, first make... Stock with the pea pods. Then sauté the aromatics, in butter and olive oil. Rice, real carnaroli rice, gets fried in this mixture too. Next, add about 1/2 cup white wine. Stir and cook it off. Then add stock, about a cup at a time. Stir a lot (but not constantly, that's bullshit)... Add the shelled peas, maybe when the rice is 3/4 done. I actually added a handful earlier, to get 2 different textures... End up with... The famous Venetian dish, risi e bisi. Serve with a nice salad of bitter greens... Could practically be a vegan meal. But let's not get carried away; remember, there was butter and plenty of parmesan too. And it would be better with my home made chicken stock subbed for 1/2 the veg stock.

Per Thrillist, number 10 of Anthony Bourdain's 23 ESSENTIAL QUOTES ON FOOD, TRAVELING, AND LIFE is: 10. "THE WAY YOU MAKE AN OMELET REVEALS YOUR CHARACTER." And for breakfast this morning, in honor of AB, though I don't really know what this reveals about my character, I made one. Actually, I made two; the other one was Significant Eater's, and it was what could be called more of a "country omelet" per Jacques, how she likes her eggs cooked. This one's for me - a classic French. The almost perfect one-egg omelet (Jacques would use 3). Fresh herbs from a neighbor's balcony garden, including chives, tarragon and thyme, and a bissel of cheese - Cracker Barrel sharp!

Tell us how big a kitchen you have.

End Grain. Boardsmith. Or hinoki; while I don't have one, because really how many cutting boards do I need, they appear to be great. And very reasonably priced.