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Or call. They carry the Sasso birds.

Good to know, @KennethT, if I ever decide to use FD. Interestingly, La Pera Brothers also delivers.

Otway or Olmsted in Brooklyn. Wildair on the lower east side. Bacaro is a very nice room, with good enough food and reasonable prices. they also have a good happy hour, with some $1 snacks and inexpensive wines and a cocktail or two. You could have a drink and some snacks at the bar upstairs, and then head downstairs for dinner. Otto, if you're not boycotting B & B. Just keep in mind that at $75, all in, you're looking at about $60 pp, before tax and tip. If you have glass of wine each, that'll knock you down to about $45 pp for food, all in.

Will do. There are 4 locations (3 in Bklyn) with a 5th coming soon (also in Bklyn). The French breed chicken I bought there last week was quite good.

So I picked up one of these... And roasted it, just seasoned with s & p. Good bird, right up there with a freshly killed La Pera, in terms of flavor. Much more expensive, however, and sans feet and head, which I like for stock. I pulled the bird from the oven as soon as the breast was done to my liking, waited a few minutes, cut it up, and then put the leg/thighs back in for another 20 minutes. I find it near impossible to roast a whole chicken (w/o a rotisserie) so that all parts come out cooked to my liking. Significant Eater doesn't mind overcooked white meat, but I do. I almost roasted it on a vertical roaster, but instead just did it in a roasting pan, along with russets cut into eights. I may go back to the Julia method, which starts the bird on one side, flips to the other side after 20 minutes, and then goes breast up for the final cook...a bit of a pain in the ass, but getting those thighs started before the breast meat might be the answer. Or perhaps browning the bird on each leg/thigh before putting it in to roast.

I've actually given Julia's How to Cook as a wedding gift myself. I just think it's so much of a better book than Bittman's.

Looks like the top folds and rests against the back. Pilot lights are not code here any more. But I like no electronics; even in a blackout, I can light my stove and/or rangetop.

I have a full shelf's worth of Beard, yet not that one!

As a matter of fact, I can see I'm missing the regular (not slotted) spoon! Wonder what happened to that?

Rescued from my mom's house, when I was packing up the house after she departed... I'd say vintage 1950's, since I do remember them as a kid. Flint is the name of the company, stainless steel, wooden handles. There might be other pieces I'm missing. In damn good shape, I'd say!

If you absolutely are forced to gift someone who knows nothing at all about cooking their first cook book, what book might that be? I might go with Julia's The Way to Cook.

I always felt that "Joy" was a seminal cookbook for many. Not only a cookbook either; how to set a table, and other important things. Now, as to whether I actually cook from it, well - no. But = perhaps this can be the beginning of another topic?

Well, of course, both. Who hasn't roasted a chicken more than once, or pan-fried a pork chop for a quick dinner; I'd find it hard to believe if that wasn't done in your house more than once! As for dinner parties, I definitely try to make the dish at least once ahead of time - (see dinner thread and the coda alla vaccinara). Theree have been some rather hysterical fails, both by myself and others, when attempting a dish for the first time in front of guests.

Indeed - cooked celery is great...I actually took the time to de-string this batch. And Chinese, or Asian celery, is something I've been cooking with a bit as well...great for stir frying and soups.

White bean soup with collard greens... Coda alla vaccinara... This came out quite delicious.

Beauty is in the eye of the beholder - as is said!

There definitely are tricks to the Moka pot; Numero 1 might be not using an airbnb's Moka pot, because no matter what some old Italian grandma said, they do need to be cleaned properly. I also rinse out the top portion just before screwing the whole thing together, which leaves a tiny bit of moisture up there. And heat it slowly, on very low heat, making sure the fire is turned off before the actual brewed coffee up top starts to boil. Is it possible the water starts to rise up through the filter before it actually hits 212 F?

Not after everything we just did to this apartment!

The venting is the impossible part. Remember, I was gonna vent my new range-hood to the outside, and that turned out to not be practical. Yes, I'm pretty sure they'll (the SHB) will make for a nice espresso in Silvia.

Ahhhh, rotuts, I did the whole roasting-at-home thing years ago....don't you remember? I had a 1st or 2nd generation Fresh Roast roaster (which I ended up gifting to Don Lee), but I was making my whole building smell like Starbucks. So I moved on to buying super-freshly roasted beans, from various sources. But - answering your first question - the SHB beans were roasted March 6th - so they're peaking! They're just not the profile I prefer for pour-over.

Wouldn't you know it - I happened to buy some super-fresh Stumptown Hair Bender yesterday - that's the blend/roast they use for their everyday espresso. And since I'm waiting for my Tim Wendelboe March shipment, I made a pot of pour over with the Hair Bender this morning. It's not good. Well, I guess it's better than a lot of what passes for coffee, but - no. Fortunately, I have some fresh single-origin from Cafe Grumpy - it'll serve me well on my second cup. My guess is the Hair Bender makes a decent enough Moka.

I'm bringing this topic up, specifically so I can see what @paulraphael, or anyone else, has to say... So - have you ever meat-shopped at a Union Market? I stopped in to the store on Houston St. and Avenue A yesterday, to pick up some dried pasta - they carry a nice selection of pasta brands that are kinda hard to find anywhere else. And when I passed the meat/butcher department, it didn't look bad; as a matter of fact, I made a mental note to myself to maybe buy some beef or lamb here, to check it out. Reasonable prices, some nice stuff. Thoughts?

Wow - you've been sitting on this answer for a year! BTW, I've been using (one of) my moka pots to make myself an afternoon pick-me-up lately. With some good beans, it's not half-bad...after adding sugar, that is...

She would've been happy with $10.

Liuzhou inspired. Before... After... 2 small red snappers. Steam roasted. Chinese and European celery stir-fried with ginger and garlic.