weinoo

Just saw this, and updated the amazon link...looks like there's a new edition of that book out.

And then you've got even more bones for your beef brodo! I'm also with you on the hamburger over cheeseburger thing. I bet some good burgers could be had perusing the beef section at a Korean market...all that boneless short rib and other delicious cuts.

Our regular sushi place usually has Maine uni and Hokkaido uni. Occasionally, they will feature Santa Barbara uni. This past week, the special uni, still in its shell, was from Maine.

I recommend the small Breville. We had one in our DC apartment, and it was just fine. I even sold it when we sold that apartment, 5 years old, and never a problem.

Referring to Keller is nice. But maybe not yelling is what got his NYC restaurant demoted to 2 stars in 2016...NY Times review. I write that only a bit sarcastically, because while I'm sure "many other chefs" are successful without a raised voice, I have a feeling that there are many successful chefs and restaurateurs who've on occasion raised their voices. If only to be heard above the cacophony of a restaurant kitchen, of course. The reference to chain restaurants is interesting; I find that rather than raise voices, they often just call the police for no good reason.

No, it had been open for quite a while (sometime in 2011), and closed in 2016.

Tagliatelle with oxtail ragu.

There was something about walking through that kitchen at 1 AM, climbing up those stairs to a stool at a table on the second or third floors, and eating food that was sent up from the kitchen via dumbwaiter - it was all exotic! And actually the chow fun could be ethereal at times...even when not, it hit the spot after a night out. I'm sure the ghost of Edsel still haunts the place.

There's plenty of stuff to discuss about restaurants, other than the food. All sorts of Proustian shit.

I'm thinking the poster above doesn't really get the point of Sam Wo's. Some places aren't only about the food.

A little more about Existing Conditions. https://punchdrink.com/articles/dave-arnold-don-lee-havent-run-out-of-tricks-existing-conditions-nyc/

You're reading into what people have said; no one here said it's a requirement for success. But to many chefs (and I use the word "chef" to denote someone who is actually running a kitchen, the chief, if you will), there are 2 ways to do things: the wrong way, and the chef's way. And it's needs to be the chef's way every time, so that people can expect to have that same dish they love the next time they come back to that chef's restaurant.

what about the IP on the slow cooker setting - has anyone tried that? I cooked a nice hunk of pork shoulder in the IP last week, and it sure works great for those stocks. But I continue to cook things like polenta/grits/risotto, etc. on the stove top, since I just feel they come out so much better that way. Though I have updated my methodology...I don't stir constantly, just whenever I feel like it, and it still works fine.

Maybe there are just some things the IP isn''t that great at?

In Sean Brock's cookbook Heritage, he suggests to always soak grits for at least 6 hours. (He also insists that the hulls and chaff be skimmed off after soaking, saying that they will never soften, and will make your grits taste undercooked). I wonder if soaking and skimming will give you a better end product?

If she knew what was going on, I guess she's just as complicit.

I'm lighting a yahrzeit candle. But I don't want to jump the gun; I may just keep using her until something bad happens (does anyone think something bad will happen?).

My last purchase was from Carolina Plantation... Good stuff, and I think prices are best of all, though they may not offer the breadth of products that Anson Mills offers.

My first cooking experience with the steam girl was back in January, 2014. And after 4.33 years, I am hearing a funny noise when the convection fan kicks on (sometimes I like funny noises; in this case, not really). It sounds as if the fan is ready to buy the farm. I've probably used the oven hundreds of times, so I really can't be that aggravated at the per use cost, can I? And I think I'll just basically buy a new one...unless Breville has decided to add steam!

One of my favorite Italian restaurants, not only in San Francisco but it would win the award in NYC as well, is La Ciccia, in Noe Valley. Unique, Sardinian based cuisine.

I only put that stuff in the freezer if I have room in my freezer. Otherwise, I transfer to mason jars or other storage possibilities. And try to use it up. It certainly lengthens the shelf life and yeah, if there are any eggs or larvae, the freezer will be a better choice, but once again, do I move the frozen chicken stock out to make room?

Try this.

I don't think so...facebook.

Not open yet. And now doesn't appear to be opening until next month. NYC permits, licenses, inspections, etc. can be a real pain in the ass.

What's the assortment of fish, @Shelby?