weinoo

Yes, this is the reason I craig's listed and sold off my SVS - took up too much damn room. I like the fact that I can put the Anova into a drawer right under my counter.

I like St. Louis. After all, baby backs aren't real spareribs.

Fuggetaboutit.

Thanks! And yes - that's a T-Fal, at least 5 years old. Great pan, but I don't think they make this line any more - it can go into a pretty hot oven.

Duck flannel hash. Topped with 2 over-easy eggs. Roasted a pair of huge duck legs last night, and had some leftover duckie. And roasted some assorted potatoes, etc. That's what's for breakfast!

What Pan said - the star ratings here in NYC are pretty ridiculous for the most part. And stars in newspaper/magazine reviews are just as silly too.

Maybe we can get Cuisinart, in addition to making the oven large enough for a quarter-sheet pan, make it WI-FI or Bluetooth controllable from your computer!

I'm a classic cocktail kind of person. Their bartenders are competent at making most any cocktail. But you can get a good cocktail in many places; the reason to go is for the cider list...the food's pretty good too (though it is vegetarian).

Funny, but I thought the idea of the "Cooking With..." threads was to actually cook the recipes as they appear in the book.

But I thought this book was the culmination of recipe testing, so that only the best recipe got published. I've never seen the line adjust for personal taste in any cookbook I've used.

Thanks for going on the record, Pan. I usually get a hot dog, knish, and a pastrami sandwich if I'm eating at Katz's. I don't go often, and they're all shareable with my wife, so we get to taste a bit of all the things we like. Nice to meet Ron last night for a cocktail at WASSAiL. Can't wait to hear his thoughts about dinner at Contra.

I'm on the waiting list for Nov. 24th - I actually almost want to go to StreetXO even more. Any word on Alabaster, La Cabra or La Tasqueria? What would be my choices for a traditional, classic Spanish meal for dinner? And what are the classic tapas places?

Since we live in a neighborhood with a large proportion of people from Latin American/Caribbean countries, the markets here have nice supplies of plantains - either green (unripe) or well on their way to being fully ripe. I love tostones, and I've made them at home by first peeling/slicing/roasting the green plantain, then pressing it, and then shallow frying in a pan. I know tostones are usually made by first deep frying slices, pressing them, and then refrying, but I try to be a little bit healthier. Because after all, I eat bacon and all that other bad stuff. Anyone have any other ideas for green plantains? Or for tostones? If you cook with these, what's your methodology?

Yep - the Bowery Whole Foods is where I shop, when I shop at Whole Foods. And I find their coffee beans prices a notch below everywhere else. RE: Brooklyn Roasting - I've tried one or two varietals of that one and enjoyed them. I'd like to find a good source for Four Barrel, because I have always liked their coffees when drinking it and bringing beans back from San Francisco. There's an Everyman Espresso on West Broadway that has had good beans for sale in the past.

Paul - have you tried Grumpy or Gimme Coffees? I've been enjoying the coffee from Grumpy for a while now - good stuff. Surprisingly, Whole Foods carried quite a number of different "brands", from local roasters to national roasters. But you do have to check the roast dates; I've been there when Stumptown is stocking the shelves, and I've seen coffee that is a few months past the roast date - buyer beware. I don't want to belabor the point, but taste is in the mouth of the beholder. And as I'm sure I've said in numerous other posts, roasting at home in NYC ain't that easy. Unless you have a terrace or balcony or outside space - it's gonna make your apartment, and often the neighbor's as well, smell like Starbucks.

Yes, Patsy's or Joe's, on 6th Avenue around Bleecker, or Prince St. Pizza are my favorite slice places. Skip the dirty water dogs - a griddled hot dog at Katz's is 50 times better.

I certainly don't have anywhere knew the scope and breadth of knowledge of many who post around the interwebs about wine. I'm actually a heathen - even going so far as to drinking (and enjoying) cocktails with dinner. But I enjoy reading Eric Asimov's columns and longer pieces. And I think he's still one of the best wine/food writers that the NY Times has. Today, he opines on 20 "fall" wines for under $20.

Not the ones I go to. But be that as it may, and that's for another discussion, many starred chefs who have opened satellites in NY have failed. Glad you liked Empellon, gfron1. Stupak is practically home-grown. I think, though, you would be well-served to at least try 1 or 2 iconic NY places. Maybe Katz's pastrami. Russ & Daughters. Sit at the bar at Gramercy Tavern or EMP - have a drink and a bite. Shop or browse at DiPalo's or Despana or even Eataly. That sort of thing.

Sorry - I think uni should stay where it belongs - in sushi restaurants. But since it's on every freakin' menu around, soon there won't be any left.

Famous chef's satellite restaurants in NYC; wish I could say they were often great. Sadly, they're often not.

I've done loaves without burning the top. That's just getting to know the oven...when baking, make sure you're on the lowest shelf with the rack positioned correctly. Host's note: this topic continues here: Cuisinart Combo Steam/Convection Oven (Part 2)

Hey, you got the cool pan!

Don't tell me you missed the FUKU fried chicken sandwich?! Ssam Bar's best days are, unfortunately, behind it. But I still enjoy its lunch specials, and Noodle Bar as well.

I guess part of my issue with this book is a philosophical one. People who have come to food and cooking in the age of the internet often think that food writers who have come of age in the internet/blogging era are the be all, and end all, of, well, all. They've never picked up Julia, Joy, or Jacques. Or, for that matter, Madeline or Marcella, to say nothing of Escoffier and LaRousse. I find that sad.

Stretch, baby, stretch! If Kenji can't write a recipe for glazed carrots, we're all doomed.