weinoo

Flay's probably most in the fray, followed by MB and then, at this point in his life, AB.

I think (at least from experience in a friend's backyard) that lower, indirect heat is better for outdoor oyster cooking. And months with an "R" are even better.

Sort of like the Jewish vegetarian chopped liver - FEH!

With a silvia and a rocky, trust me, I know from grind size!!!!!!! I also know about the width of the stream...but that may be related to aging, or something.

8 characteristics of water! Now you've convinced me...

This is making rotuts happy!

I use a scale to weigh beans. I use a measuring cup to, well, measure water. Does the book at least mention freshly roasted, freshly ground, good water? Cause if it doesn't mention good water, then it's garbage.

OK - teach us something about brewing that we don't already know!

Pile on the whipped cream - it'll look fine! As Julia (I think) once said, cake baking includes the art of disguise. Or something like that.

Nice set-up for cooking dinner - I'd be cooking a lot!

I have a few coffee books. The problem with coffee books, in my opinion, is that there is only so much they can teach us that we don't already know.

I'm pretty sure I used the Jardiniere recipe, and probably bastardized it a little bit by pre-salting. I'm also not processing the pickles, but refrigerating them from the get-go. Maybe they just need some more time (recipe says to wait 3 weeks). Or some more salt. They're nice, they're just not super special.

These were very small beets, so I pickled them raw. But before putting the vegetables in their brine, I salted and let them sit for an hour or two.

A friend gifted to me her CSA basket, as she was going out of town. I pickled most of it - radish, beet, Japanese turnip, kohlrabi, young garlic, spring onion, yellow squash, carrot (from my fridge). This is a mild pickle recipe from The Joy of Pickling. Too mild, imo. And - is there a more boring vegetable than yellow squash - in any of its iterations?

Good stuff all.

As I suspected.

This is a pasta called busiate; this particular whole-grain durum wheat busiate is made from an ancient strain called Tumminia, grown only in western Sicily. I've had it served with an interesting pesto made with Sicilian almonds, tomatoes, basil, etc. The importer says that his favorite "sauce" is cacio e pepe, and that's the sauce I made last night.

I'm interested in where these were made - as I am with DDF's Rival blender. I don't remember my first kitchen that well - it was somewhere in Santa Barbara, I think. In any event, I still have the first Chinese cleavers I bought. And the wok tools, but not the wok. I have some cast iron, that I'm pretty sure was gifted or purchased at flea markets/garage sales. I have a few of the knives from my original set of Henckel's (tomato, paring). And I remember buying a set of pots and pans from Macy's - they were called Tools of the Trade, and were well made at the time. I still have the 8 qt. soup pot, and maybe a saute pan or two.

This afternoon. Fine Fare. Clinton St.

I'm still seeing them at 3 for $1 in my local supermarket. Not bad ones, either.

Perhaps you should buy a whole ham for your next trip. That way you can slice it expertly, and I doubt any of it will go to waste.

It's my m.o. as well. I will buy fresh fish from the farmer's market, where I know the fishermen. Otherwise, I pretty much avoid fin fish. I actually trust the labeling of fin fish at whole foods - but I don't necessarily like the way it's stored and displayed in their fish counter. For shrimp, wild U.S. product - I buy it still frozen, in 2 lb. bags. That way, I can take out just what I need. Other shellfish (clams, mussels, oysters), I buy local and tagged product.

I forgot to mention it, but Significant Eater and I did a road trip to Nashville/Knoxville last summer. Enjoyed some good food, especially at Husk. Nashville Skyline

I actually have used parchment up to about 450 - 475 - it scorches, but doesn't burn.

Scapes and strawberries - what next!