weinoo

I let my subscription expire with the last (Jan/Feb) issue.

Pastrami on rye, with full sour pickle. At My Brisket House, in Bay Ridge, Brooklyn.

Appetizing "platter" for 1 (Yes, I made 2). From Russ & Daughters - pickled herring, Gaspe nova, whitefish salad. Campari tomatoes. Served with mini-bagels, cream cheese.

I agree with the chicken/turkey thing. But why does a pork loin need long cooking to make it tender?

Maybe you could invent a product that shuts off everyone's phone for an hour a day. Then take that hour, read a good teaching cookbook (The Way to Cook, by Julia, for instance), and get into the kitchen and, ummm, cook. Ain't that hard.

I don't take surveys. The thing that takes me the most time is reading eGullet before going into my kitchen.

I preheated the oven for about 10 minutes, just on convection bake. Then I turned it onto bread function, 425, for about 17 minutes.

On day 2 of a pizza-crust experiment, I wanted to use the combi-oven for a more Roman-style "pizza bianca." Yes, I realize that tomatoes make that half of the pie not-pizza bianca, but anyway...I was able to stretch the crust very thin (on an olive-oiled, parchment-lined baking sheet)... Topped simply with just rosemary, olive oil and salt, or tomatoes, olive oil and salt, this was a worthy pizza snack...or, as in this case, a good side dish to a braised whole chicken...

Made a couple of pizzas using Lahey's no-knead recipe -- slightly modified by a little kneading, but very little and prior to bulk fermentation. Flour, water, salt, yeast, and time. One thing this jew was never good at - drawing a perfect circle... My biggest problem is getting the dough thin enough without it tearing...so this excellent circle is a little thick... Both pies are simply canned tomatoes (buzzed up with olive oil, salt and pepper), sautéed mushrooms and roasted brussels sprouts, sprinkled with pecorino. Hard to tell, but I guess they're about 8" - 9" diameter. They were baked on the baking steel, which was pre-heated to 500°F for 45 minutes, and then blasted under the broiler for another 15. The pies baked in 3 - 3.5 minute; not quite Neapolitan time, but certainly the fastest baking I've ever achieved at home. They were very tasty. Now, if I could only get the crust thinner!

My philosophy when traveling is pretty much the same as when dining in the city in which we live. That is: don't waste money, or time, on lousy meals. Lots and lots of pre-travel research has helped immensely with that goal.

Where do you hope to start this business?

Oooh, me too, me too ( I just ordered another Falk saucier. Seems like they were having a clearance sale).

There are plenty of those...especially if you like cheap stuff - but you get what you pay for. There's Sur La Table, which really doesn't have much to do with pro stuff. JB Prince. As Paul mentioned, Bowery Kitchen Supplies. Bridge, which also had a shop in NYC, is now in Jersey, but obviously has a web presence.

She does kinda look as if she's hanging out on a corner.

I often do that - some thin slivers of garlic, some butter, some herbs. But not this time - I just wanted the pure chicken (and duck fat).

After Bridge closed, this is/was my favorite place to browse.

Banana bread, with dates, raisins, and cranberries.

Leek and potato soup. Water based with no stock. Some celery, onion and garlic helped it along (with a bit of butter).

Blizzard bird. Free-range, air-chilled, duck fat rubbed, and vertical roasted. In addition to the bird, potatoes roasted in the drippings below were great.

It's a pretty classic recipe from David Downey's Cooking the Roman Way. With a little of one or two other "authentic" amatriciana recipes, providing their points of view. Some use a bit on onion, some don't. Some a bit of wine, some not. Some garlic - some say that's heresy. This recipe is certainly pretty close, from the blog The Italian Dish, whereas I think Batali's recipe uses way too much pork. I've made a few trips up to Arthur Avenue retail market recently, and got this guanciale at the butcher in there. I'm pretty sure DiPalos has it, Eataly, Buon Italia too. The nice thing about Buon Italia is they carry Settaro brand pasta, which I think is great for dishes like this.

Dinner for 6... Manhattans and Boulevardiers Spanish salchichon, ham and lomo Marinated Mushrooms Pan Roasted Marcona Almonds Lemon/Garlic Shrimp Baccala Mantecato Bucatini all'Amatriciana (once I get something down, I just keep making it for different guests) Roast shoulder of American lamb (much better than New Zealand lamb, imo) Yukon Golds roasted n duck fat Marcella Beans from Rancho - used a couple of pecorino rinds in the pot Endive Salad with Anchovy Dressing Cheeses From Spain Tarte au Citron Creme Chantilly

I don't bake pies and/or tarts much, but for a dinner last night, this is a lemon tart (excuse me, Tarte au Citron). The crust is a mash-up of a few different recipes (Nick Malgieri, Bourdain, Beranbaum, et. al.). The lemon curd is from David Lebovitz. Surprisingly, delicious...

Yeah, we liked Cockscomb a great deal = Uber-ed it back to our rental apartment. Trou Normand is even closer, without having to go under any stinkin' freeways. As is Kin Khao.

That's not all he does... Finesse

We quite liked The Progress, its sister restaurant (we liked State Bird on another visit too). And Kin Khao, which has gotten recent great reports.