weinoo

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?

Braised leeks and endive. Duck fat fried potatoes persillade. D'artagnan's freezer sale netted me these poussins. Spatchcocked! Marinated in a mustardy, garlicky thing, then started in a pan, and finished in a hot oven (a la Jacques) for like 15 minutes. They were great.

I'm not a huge fan of this style of pizza in general...I find them to be too soupy for my taste. But I will say the crust here on this pie is delicious.

This isn't modernist, it's just one of the Neapolitan pies from Anthony Manieri, at the new Una Pizza Napoletana, on Orchard Street.

A friend just ordered some, but I don't believe it ships to retail customers until May 21st. Heaven's Door

Frittata - onion, zucchini, freshly grated Parmesan, 5 large eggs, salt, pepper, EVOO, butter. I've used the same pan (an old Circulon from Macy's) for 25+ years to make a frittata. This one started on the stove-top and finished in a 325℉ oven for about 6 minutes.

Grate "parmesan" in cans/jars (ducks).

Well, that's spreadable, so not exactly that loose.

Existing Conditions is the name of the new cocktail bar co-owned by Dave Arnold, Don Lee (@donbert), and Greg Boehm. Though she had the opening date wrong in yesterday's paper, I'll let Flo Fab take over from here. (I'm hearing May 19th).

Private rooms downstairs at Congee Village might work. Though lately I'm partial to Wu's Wonton King (they do whole suckling pigs for $160 and allow you to bring your own wines/liquors but not beer), they don't have a private space that I'm aware of. We just ate here with a party of 7 last night, and it was a grand total of $26 per person - and was delicious as well.

There's also the possibility of a dish I've had at Ayada that almost looks and feels raw, though it's not...one of the northern Thai sausage dishes, I believe it was. E-Sarn, or sour sausage. Very loose, delicious, but texturally, ummmm, interesting. Sorry I didn't get back to you before you went - I'm sure, @Pan if you go to Ayada, you'll be happy. I personally enjoy the salads (crispy catfish), the soups, the curries...

I don't know, but I'm wondering if at the price of $.34 for that particular spaghetti, is it any good? I understand it's a $5 meal challenge, but shouldn't that meal be as delicious as you can make it? In my opinion, that means pasta from Italy and real Parmesan (or, preferably for this dish, pecorino romano)...though I guess some might think the powdered cellulose added to that $1 parm in a can actually adds to the dish.