weinoo

Dinner left me some asparagus and potatoes, so I cut them up and added a bit of roasted red pepper and a little chorizo, and fried it all together. Then I threw a few eggs in there and called it hash. It's not, but it was tasty. Homemade wheat bread, toasted. Normandy butter. And a frittata made with leftover spaghetti Amatriciana.

I'd also leave it open a crack when not using, as I do with the Steam Girl. Inside cleaning with baking soda works nicely too.

Why would you get sued?

Well, we like to change it up. Wine, cocktails, cider - so nothing really is the daily guzzler. But - for 2 people - this wouldn't be a bad choice!

I occasionally use a plastic board for cutting poultry - I like to be able to throw it in the dishwasher, before it gets re-hidden.

Wow - tart, dry, sharp, and quite delicious. I think it was about $15 - $20 for the 750 ml bottle.

Those Angry Orchards are sugar bombs, I believe. I think I see Samuel Smith's in your picture. Actually pretty decent. I'm also a big fan of Asturian and Normandian ciders, but they're not for everyone. Tonight I'm going to pop this one...

I think the reality is Americans spend very little on high quality food. But Americans sure spend a lot on fast food, chips, soda, processed foods and all sorts of other garbage. But...not all Americans.

The Crispins (I especially like the pint cans) are good. I wouldn't hesitate to try the Sonoma stuff. Anything you might find from the Hudson River Valley - usually pretty good. Doc's is pretty available, and I just tried a new one of their ciders that was excellent. The commercial stuff from Woodchuck, Stella, Angry Orchard - feh. Wassail's Cider list might be a good place to look at various ciders; most of what they carry is very good.

Seems like the one I roasted last week is the X44B, from La Pera Poultry. It never ceases to amaze, and always arouses jealousy, when in France and seeing the variety of poultry available in markets there. Perhaps we're getting a little better here, too.

That's a beauty, andiesenji. But I doubt I could get it into or out of my oven either!

But you know that the feet generally aren't included in most, if not all, supermarket style birds. In Chinatown, yes. Baron - have you had a Sasso bird yet?

Let's limit it to broiler/fryer or roaster. I don't consider a game hen or a capon a "chicken" though it may have started out as one, but that's just me. The big thing in NYC restaurants (i'm predicting), is a proliferation of older (like 90 days to market vs. 50), free-range, high-quality birds, such as the Sasso. The new restaurant Le Coq Rico is showing a number of varieties on its menu.

Not that this is a contest or anything, but I'm wondering how many meals you can stretch one roast chicken into? Sandwiches, salads, soups, etc. etc. I started by writing a blog post about it, but I lied in the title of said blog post... One Chicken.17 Meals. Of course, I guess it depends on how many people you're feeding - in this case, it's Significant Eater and me. I've also started seeking out high-quality, fresh-killed birds; I find they make quite a difference and will report what I've found out about very soon. Though this isn't one of those, it's a nice Bell & Evans organic, air-chilled bird.

Me too. I've had one the same board for a number of years - perfect condition, avoiding the use of serrated knives on the board. But I had mine made w/o the feet, so I can use one side for things like meat and stinkier vegetables (e.g. onions, garlic, etc.) and the other for fruits and whatever else I might need to cut. I keep a dry side towel under the board at all times, it never gets wet under there, and I've never had a problem with warpage or any separation. It gets oiled or beeswaxed regularly. Gorgeous piece of equipment.

No - actually I did them in my regular oven; 275 for 2+ hours.

Roasted duck leg, baked potato, steam girl-ed asparagus.

And when I called, they sent me the same one as originally came with the unit. But stacked together, they're much less flimsy.

Ooooh, the neck is the cook's treat!

Not yet. Can't eat too much pastrami.

Standard chicken broth, made from scratch. Or from chicken bones and tidbits.

Here's a ramen I like to make around Passover. Matzo Ball ramen. I get fresh ramen noodles from Sun Noodle.

At one time, New York was probably considered the home of the delicatessen. I don't know if that's true any more; sure, Katz's, 2nd Avenue Deli, The Stage, Sarge's, and a scant few others remain. This past weekend, Significant Eater and I journeyed up to the Bronx, to check out an old school deli called Liebman's, which has been around since the early 1950s. It was OK - I'm not rushing back there. Pastrami and corned beef were both a bissel dry. Here's the full story - Kosher Ish.

Sunny-side egg. Chorizo. Stone-ground grits from somewhere deep in the heart of Tennessee. I said to myself, as I was taking this picture for the Infatuation instagram, I wish I had ring molds so the eggs would come out perfectly round. But Sig Eater likes her eggs over easy, and I like them as pictured. And I make them in the same pan, at the same time, so some dissection is required. Anyway, I open one of my kitchen drawers, and there are 2 ring molds in there! Next time.

A loin pork chop. Assortment of potatoes. Pan jus. Pork chop cooked thusly - and there's more to the story: Here's the thing with "commercial" pork. Or with loin pork chops from commercial pork. I bought these chops at Whole Foods - $7.99/lb. Cooked to a perfect medium rare+. Not mushy in the least, if that's what anyone worries about from sous vide. But they were a little too dry for me, though Sig Eater loved them. And I dry brined them for about 2 hours prior to cooking. My favorite part? The little pieces of meat surrounding the bone on the bottom of the chop. Lesson learned - buy rib end (or blade, even) chops only!