weinoo

Nice sandwich, etc. Spaghetti with mussels. Served alongside was an arugula salad with pecorino shavings.

This is one of the brands I buy at DiPalo's. Obviously, this is Vialone Nano, but other risotto rices are available from them as well. It is $5 for a kilo.

As long as you freeze it airtight or vacuum packed. Freezing sucks moisture out too.

Paul - I've had good luck with some of the easier to find brands - at Dipalo's, Buon Italia, Fairway, etc. They come in a brick, until the bag is opened. Just look for the ones with the expiration date farthest into the future. I've used the brand that Andie pictures above - it's great and available on Amazon, but expensive at over $10 a pound. The stuff I get at DiPalo's is probably $5 a kilo. And as wonderful as the pressure cooker method might be, I still don't think it's as good as the old-fashioned stove-top method, and just as time consuming. By the way, if you want to use up arborio, but don't want to use it for risotto, it makes a great non-dairy thickener for soups that are going to be pureed.

I didn't think guanciale was smoked...but maybe you mean it has a smoky flavor from the cure? I like the product from Salumeria Biellese. They may carry it at Formaggio Essex. And/or Buon Italia in Chelsea Market.

Oh god, be careful heating the everclear. My guess is that the chops will not pick up any saffron flavor.

Make the brownies. Drink a glass of rum while eating brownies.

Whole wheat pancakes, sausage patty (Jones), sautéed Pink Lady apples.

Really, you need to learn and understand how to make rice first. A cup of (raw) rice is generally enough for 2-3 people. It might sound like we're being snarky or whatever, but using a spice like saffron really should come after you understand some other basics of cooking.

6 cups of rice? Is this for like 12 people?

I never soak saffron for 2 hours; not necessary. I'd make saffron rice and cook the pork chops separately. Otherwise, they're gonna end up dry and tasteless.

That's the point I was making above. How many people can really handle 2 real cocktails without getting a tad polluted, and then some?

Now I remember a great cocktail we had in Bologna, which works nicely as an apertif, and would be hard to screw up, once the spirits are batched. From Nu Lounge Bar in Bologna (a great place, if youre ever there), the Bolognese Americano... The Bolognese Americano 40 ml Rosso Antico 40 ml Martini Bitter 1 dash Angostura BItters or Rhubarb Bitters 40 ml Tonic Water Orange twist Lemon twist Shake Rosso Antico, Martini Bitter, Angostura/Rhubarb bitters & lemon twist with ice. Pour un-strained into old fashioned glass. Add the tonic and orange twist.

I think generally you need to be careful that people don't get too schnockered by the signature cocktail. Will it be the only cocktail available? What else will be available to drink? Is it a cocktail/hors d'oeuvres only wedding, or will there be a sit-down dinner after cocktail hour? I'd lean towards a lower alcohol cocktail - Bamboo, Adonis, something along those lines. And i'd want it batched ahead of time, leaving as little ability to fuck it up by whomever is going to be serving it.

Maybe they moved since you used to go?

The "original" location is 53rd St. & 6th Ave., sw and se corners. They now have a brick & mortar location at 307 E. 14th St. and one at 722 Amsterdam Ave. Halal Guys. You could probably open a franchise in your home town.

I agree with this. WE've had previous discussions of how much flour (by weight) is in "a cup," and man does that amount vary widely.

67°C - 45 minute egg. Grits. Mrs. Jones' sausage patty.

Thanks, Thanks. It was definitely cooked in situ. Uncovered, in the Cuisinart Steam Girl, at 325F steam-bake setting, for 8 minutes. The spinach was blanched and shocked and the bacon was pre-cooked.

I might know that.

Per wiki, easily found by googling tomatillo: As a matter of fact, easily found when searching eGullet, which is done by, ummm, using the search box.

Bowls of black bean soup (via RG's black beans) accompanied these wild Gulf shrimp, tapas-style with lemon, garlic and parsley.

Have you had a look through this thread? Ebay and google might help a bit too.

Yep - a turkey club! This I agree with.