weinoo

I could see it at Grand Central. The good places in NYC get plenty busy in the AM.

It runs in the family... .

Let's put it this way - there were a fair number of sink shots! And a lot of jitters. But I'd say a pound or so in, and I was pulling quite drinkable stuff. I'm sure you have one - a scale is really, really helpful. As is a timer.

via johnder, this thing appears to be on the market... The Pour Steady. via my hipster niece, "We are seriously two innovations away from circling back to Mr. Coffee."

I'd say between $1,500 and $2,000. I don't have quite as many words as rotuts to add, but amortize it over the course of espresso drinks. Let's say you buy 1 drink a day at a real (i.e. not starbucks) 2nd or 3rd wave coffee shop. And let say that drinks costs, conservatively, $3 . Without figuring in the cost of the software, because I haven't done math in a long time (good beans probably run between $18 - $24/lb.) Pays off in less than a year and a half.

Hmmm. Hard to remember exactly, but (as an example) sable at retail is almost as expensive as sturgeon...somewhere around $50/lb. I think the wholesale price is around 40% less than that. I bought a variety of smoked fish and salads, and don't exactly recall the individual prices. When I head back, I'll make note of them.

Over in the breakfast forum, I posted a pic of our breakfast this morning. The lox (and indeed it was lox, not nova or smoked salmon) came from Acme Smoked Fish Corporation, a wholesaler of smoked fish to many of the great retail appetizing stores (or at least the few that are left in NYC, such as Russ & Daughters). On Friday mornings, from 8 AM until 1 PM, they open their warehouse to the public. Prices are astoundingly cheap when buying directly from the wholesaler. They're not hand slicing like they do at Russ & Daughter's, so the sable you buy may be in a chunk. But you know how to use a knife, right? So, I went. And I wrote this blog post called Acme Smoked Fish...Beep Beep

Lox, eggs, and onions with black bread and tomatoes.

This is from askabutcher.com... From certifiedangusbeef.com... Since this was grass-fed beef, I kept it nice and rare. Cooked in a stainless-lined, copper fry pan.

Grass-fed chuck eye steak, pan-cooked, rested, and and sliced because the suckers have a big tendon running through the middle, but this is a tasty cut just 1 rib from a rib eye (the vendor at the farmer's market was Sunfed Beef). Mushrooms and shallots used to deglaze pan, red wine and ramp butter to finish. Boiled, smashed, and roasted potatoes with garlic, olive oil, ancho chili powder and rosemary. Arugula salad on the side.

Seared, sous-vide and re-seared heritage pork rib chop. Pan jus. Assorted sweet potatoes - sous vide with duck fat, then quickly sautéed. CSG roasted Romanesco.

I've noticed our own Rafa was behind the stick last night at The Up & Up. Mace is doing their hugely fun Miracle on 9th Street again this year. Caffe Dante is lovely.

Watch them bury this brand, just like the Food Network has done, as has Chowhound.

The one-egg cheese omelet, with Hot Bread Kitchen's NY Style Rye toasted (CSG) and buttered. Organic grape tomatoes that suck.

Yep, my MIele has a salt compartment. I've never used it and never will - the water here evidently is perfect for doing dishes.

Yes - I just fill that compartment with pain old vinegar. I just read that the acid in the vinegar "can"damage the rubber components in the rinse aid compartment. Interesting - I just checked and don't see any visible damage but I guess you never know.

Miele here. Always have used the Cascade "regular" powder, literally a coffee measure (2 T?) per load. White vinegar in the rinse compartment. Perfectly clean dishes 99.9% of the time (I have to rinse off stuff like peanut butter and cream cheese from knives, or they won't get totally clean).

Does its thickness matter? I seem to recall reading that thin sinks are super noisy when banging around pots and pans in there.

I was pleasantly surprised - my copay was $0!

Interessting, gfweb. My derm just presribed a fairly new product for me to use on my hands. She has seen great results in patients who've used it. It's called EpiCeram, and it contains just what you say... You know what else she likes? Mother Dirt! Which is kinda like the poster who mentioned raw, fermented products above!

I think the OP isn't a "her," be the OP sure does a lot of dishes.

I've bought the Bag Balm! My udders are in perfect condition . I do use dermatologic cotton gloves under the non-latex gloves. HeidiH just told me about a product called Kerodex. Anyone have experience with it?

Yes - but I actually use a product called Eucerin's Aquaphor - with a main ingredient of petrolatum, and also containing mineral oil and lanolin. It's quite vaseline-like.

It almost looks like this steak, from the certified angus beef web site:

I've lately (and at times in the past) developed a type of eczema on my hands; my dermatologist calls it dyshidrotic eczema. It often comes with changes in weather; e.g. when it gets colder and when the humidity goes down. I think I first may have noticed a change in the skin on my hands after using Bar Keeper's Friend (and as I got a little older, so I've stopped doing that). She (my doc) feels that it is mostly caused by too much exposure to water, dishwashing liquid and soaps (and she really thinks antibacterial soaps and stuff like Purell is bad); because I cook a lot and concomitantly clean up the kitchen often. So - I've taken to a regimen of every single time I wash my hands using various creams, ointments and lotions afterwards. And I've purchased disposable gloves (as well as dermatologic cotton gloves) which I use whenever I work in the kitchen. This seems to be helping to mitigate the condition. But - gloved hands are not as dextrous as non-gloved hands. Not while doing knifework, that's for sure - you just don't have the same feeling in your hands and fingers with gloves on as you do sans gloves. First - anyone else have this type of skin situation? Or other skin condition of the hands? Second - anyone find the best gloves to work with?