weinoo

Here is my "You're not getting that cooking job at Restaurant Daniel" omelet from this morning. With ricotta salata from Di Palo's. The ricotta salata is a Roman one, with a greenish tinge due to the grass that the sheep graze on - it's amazing, and Di Palo's is still one of my favorite shops anywhere.

No, actually - most of the employees at my local WF are quite nice. I was referring to the references to millenials in the linked to article.

I think it means the employees will know even less, yet profess to know more. The employees will make more mistakes, due to their eyes being constantly glued to their cell phones or other devices. And, they will not know how to carry on a conversation, without using the word "like" at least 3 times in every sentence. "So, these, like, broccoli stems, are, like, so much better for you than, like, the broccoli crowns. And, like, cheaper too!"

Interestingly enough, at my local Whole Foods in Manhattan, ramps were cheaper than above.

Here's a good one which I made the other night...The Up To Date... 1.5 rye 1.5 sherry (obviously, depending on the sherry chosen, this changes the profile of the drink A LOT. Try it with a fino or manzanilla if you like your cocktails really dry, an amontillado if you like them a little sweeter, or even an oloroso) .25 Grand Marnier 2 dashes Angostura Stirred. Up. I like a twist for garnish.

Old fashioneds can be made out of almost any liquor. Bloody Marias. Red Snappers. Rickeys. (which hit Hassouni's suggestions for sours - almost).

Sometimes I try to eat healthy. Yesterday, I wanted some vegetable ramen for lunch. So, I prepped a few vegetables. The ramen noodles are from Sun Noodle. I also had sliced an onion and some cremini mushrooms, which I was sautéing. When they were cooked down, I added 2 cups of water, a little soy, and that other Kikkoman broth stuff. That simmered for about 15 minutes, then I added the above vegetables, and let it cook for another 5 minutes. In the meantime, I parboiled the noodles, and stirred up some miso paste with a bit of boiling water. When the vegetables were done, I turned off the heat, added the miso, and poured all over the just-cooked noodles. 3 It was pretty darn good for ramen at home.

Are you talking Hass avos?

So in New York City, when people want (need?) ripe avocados, they're available everywhere; in bodegas, grocery stores, and from the guy with the fruit and vegetable cart on my corner. Problem is, buying a ripe avocado means that you're usually buying a piece of crap - bruised, battered and plenty the worse for wear. As a public service, especially to those here on the east coast (but I'm sure this will work well everywhere), I took it upon myself to experiment. The absolute best way to get a ripe avocado is to buy an unripe avocado and let it ripen on the counter. Screw all the other methods. I'm specifically, in this case, referring to a Hass avocado, so don't get all upset. The Hass Avocado - How Hard is That?

This is one of my favorite Manhattan slices right now... Prince St. Pizza - square w/pepperoni. Lighter and airier than it looks, with an excellent sauce and good quality pepp.

I just got this, SHERRY - A Modern Guide to The Wine World's Best-Kept (?) Secret with Cocktails and Recipes, from Amazon. Looking forward to reading it, and learning a bit. I might make a few of the cocktails, too. Maybe this thread can be a bit of a repository for sherry cocktails?

Imagine what happens with sous vide!

Yes. Yes, too. And for the Negroni, I like Martini & Rossi for the sweet vermouth. Antica can overpower, and I like to taste the gin.

In the shadow of Keith McNally's Cherche Midi, 2 new French restaurants have opened. I'd call one, La Gamelle, in the style of a brasserie; i.e. Balthazar. I'd call the other in the style of, well, not much else here in NYC, but perhaps Paris' Spring Restaurant, since that's where the head chef of Rebelle, Daniel Eddy, hails from most recently. At least in my eyes, the giant open kitchen, staffed by a dozen or so eager cooks in their whites, jarred my imagination back to the 2nd arrondisement. We tried both this week, each on its second night of service (to the public, anyway). La Gamelle, the second one we tried, is not-quite-ready for prime-time. Spotty service and a miscue or two from the kitchen left it wanting. It's a beautiful room (man, these spaces on Bowery are big), with a 100+ year-old lead/zinc bar. Sadly, the barstools are uncomfortable, wooden hunks of junk, no doubt from one of the remaining restaurant supply stores up or down the street. I'm sure, at one time, the old-school brasseries in Paris had seats just like these at their bars. I'll give La Gamelle another chance, a few weeks down the road. Rebelle, on the other hand, was easily running on all cylinders, a well-oiled staff eager to please. Rebelle's team is the same as that of it's sister restaurant right next-door, Pearl & Ash, so any real wine geeks are gonna be in heaven; the list is a tome, 1,500+ bottles deep. I like Pearl & Ash, but I really liked my first meal at Rebelle, and can't wait to go back. A little more about what we ate at Rebelle, with lousy pix, is here... Rebelle - A Touch of Paris on The Bowery

I really think this... is quite good for frozen stuff. It has quite low sodium, no preservatives, and is tasty. So it becomes part of...

Clam bellies - yes. I wrote about here on eG.

Have you tried taking thicker asparagus (which I find more tender and often juicier), and slicing it ultra-thin on the diagonal. I'll do this for a raw asparagus salad, though I'll peel the lowest portion. Dressed with some good oil, a little lemon juice, salt, pepper and a few shavings of pecorino or parmesan, it's really good, and I first had something along these lines at one of Mario's restaurants (probably Lupa).

I think one of the issues with eating "fast" is that our brains probably don't know that our stomachs have had enough to eat. So we eat more.

Right - the article says, under No. 7:

Finally, an article about healthy eating that I can agree with. Because I'm so damn tired of being "told" what I should and shouldn't eat. Or what's good for me and what isn't. Everything in moderation has always been my practice... Simple Rules For Healthy Eating

I just look at it as an inside-out fondue.

Dinner for some friends las night... Tapas platter w salchichón Ibérico, jamón Ibérico, queso Lupulus, and banderillas. Larger (than I'm used to) paella. Chicken, chorizo, clams & mussels.

Welcome to the wonderful world of an NYC apartment. I've lived with this same situation for a really long time. I don't do any (well, hardly any) deep frying. I used to roast coffee beans, but talk about generating some smells! I tend to do most of my cooking, when it's on the stove top, at moderate heat levels - I can still get a pretty nice sear, but it still generates smoke and grease and smell. I also occasionally do some stove-top smoking, using Hassouni's high-tech method to rid the air of smoke. Oh, there's also incense.

Well, we've been to WASSAiL a good half-dozen times now...and I see a lot more visits in our future. Hail WASSAiL

Didn't consider that - maybe next time!