weinoo

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.

This obviously means that even extremely fresh product can be contaminated with pathogens. So if I'm cooking my chicken in a soup, or in a frying pan, or in an oven, aren't I killing those pathogens?

If I don't like the way something smells, it gets tossed. I wasn't gifted this giant schnoz for no good reason.

I got large, because medium gloves usually are a bit of a struggle to get on and off. for dishwashing, i'm not quite as concerned with the fit as I am when doing cooking stuff.

Chicken soup with pastina, leeks, celery, carrots, and potatoes.

This..."it's bitter, like my mother-in-law," according to the vendor... Fun prep for a salad dressed with anchovy, garlic, olive oil, white-wine vinegar, salt, and pepper. Halfway through prep... A big pot of RG Red Nightfall beans... Which while I'm sure are delicious cooked minimally, weren't hurt at all by the addition of a smoked trotter.

Don't you know it!

I got a half-dozen pair of these - I love them!

My guess is Pekin ducks a la Cantonese.

A few visits here confirm what the other visitors posted above. On a recent Friday afternoon lunch, Significant Eater and I were the only ones in the place.

The recognition/awards keep piling up for Mekelburg's - deserved so, based on some personal experience.

I believe it's W O L F E R T. Let's be precise here, please.

It certainly seems to me that you're coming across as an enthusiastic user of all types of clay pots for cooking. I can't imagine that you're making a great profit on the Mixteca pots; anyway, the people who are hopefully making any money on these pots are the artisans! Now your beans, on the other hand - talk about shilling !

Rancho Gordo "Yellow Indian Woman" bean soup. Warm shrimp salad with avocado and greens. I often use the avocado in lieu of adding any oil to the salad, by smashing some of it up as I toss the greens and citrus or vinegar. Works nicely. Shrimp were steam broiled in the Steam Girl. The Manzanilla En Rama went nicely with this stuff.

Has anyone seen or touched the new version - the CSO-300N? They've added a steam cleaning function at the touch of a button...

Good move. I agree with liuzhou.

I'll add that it is like preheating an oven with a heat sink in it (or, as in my case, a Baking Steel). I heat the oven for a good 45 minutes. Silvia can get heated up nicely in 30 - what I do is generally run it through a cycle or two as it's warming up without any coffee...I run through both the portafilter and steam wand...that will drop the temp so the boiler fires up again. And, it's only water.

No...I meant it more as Silvia is touchy, and LIKES Rocky. She might like something really expensive even more - that's how those women are. But really, Nick puts it well in the post above.

Yes, absolutely. And Silvia was always known for being a bit "touchy" about the grind. One click either way on the Rocky can make or break your espresso on any given day. As can your tamping. It's almost as annoying as making bread can be.

With that said, I've liked my Rocky a lot. Here's an interesting article on grinders from the Sweethome. http://thesweethome.com/reviews/the-best-coffee-grinder/#budget

Yes - the first additional "accessory" I bought was a naked/bottomless portafilter. Helped me learn a great deal about how to pull the god shot.

I did a dinner party for 6 the other night, themed from our recent trip to Madrid/Rome. Bottled Boulevardier which has absolutely nothing to do with either of the above. Tapas Cured Pork Products (Spanish) Anchovy, Pickle and Olive Banderillas White Anchovy & Pimento Toasts Sherry & Pimenton-d Mushrooms Toasted Marcona Almonds Garlic Shrimp One Bucatini all'Amatriciana Two New Zealand Grass-Fed Lamb Leg "Zikiro" - a riff on a Basque recipe from Gerald Hirigoyen, basically butterflied, marinaded and roasted Potatoes cooked in that same roasting pan Endive in lieu of Puntarelle and in the style of the classic Roman salad. Three Spanish Cheese Assortment Four Tarta de Naranja Saffron Vanilla Ice Cream Lots of sherry, some great wines, and digestifs. Notes: I like American lamb more.

I don't even think you'd need a French press for that experiment above. Just a quart jar - cold brew overnight, and then strain through a standard paper filter.

Right. It's much easier for a coffee shop that's selling a hundred shots a day or more to toss a few. I wonder, can the shitty shots be saved up for iced coffee?