weinoo

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!

Old school - Roasted a 2.5 lb. chicken last night in a 3-liter, tin-lined, Mauviel copper sauté pan. Came out great. My one problem is that at this point, after shoulder surgery, this sucker is heavy.

Last month, Significant Eater and I took a quick trip to San Francisco. It lasted 4 days & nights, which could've been at least 12 meals, had we not been the wusses we are. We dined at The Progress (State Bird's new sister restaurant), Chris Cosentino's new(ish) Cockscomb, Trou Normand, Plow, Swan Oyster Depot, Pim's Kin Khao, and a few other places. I would go back to any of these - as a matter of fact, Kin Khao, Swan and Plow have all been visited on previous visits. It's still my 2nd favorite city in the US, and I'd go back in a flash. Long-winded report, with long-winded pix... California Dreamin'

What about an Aero press?

Asparagus & dried porcini risotto. Used an asparagus stock I made with the ends and peels of the asparagus (+onions, leeks, carrots, celery, herbs), and also used the soaking water from the porcini.

Yeah, we ended up liking Le Diplomate more than we thought we would. It's a great version of Balthazar.

Yikes. Anyway, our favorite became Red Hen. We're not in DC at all any more, and haven't been since November, but Red Hen it was.

Not necessarily. In-house inventories tend to change a lot faster than on-line updates. In any event, Astor and the others mentioned above are a good start. For hard-to-find bitters, Kalustyan's has a quite large selection.

To me, there are very few perfect cocktail pairings with food. But, Martinis with oysters works nicely. And Negronis with, well, bar snacks, works too.

Well, biochemistry probably made that hot dog, so... I like Nathan's, but they really need to be the natural casing variety, which are harder to find. They just get a little extra snap from that. Last night... Chicken and chorizo paella, with a nice soccarat (finally!). To snack on, while enjoying our Bamboo cocktails... Mini sweet peppers. 1 lb. bag for $2. Roasted in Steam Girl (w/o steam).

I believe Ms. Saunders now calls Washington State home. But I'm sure she occasionally checks in to the mother ship.

I bring my own Searzall.

And we still go? Here's why... Full article.

Exactly - well said.

"Shanghai" Noodles w/ King oyster and enoki mushrooms. Shanghai baby bok choy w/ garlic and ginger.

What makes you think that your wine won't last 2 or 3 days?

Thanks - I'm pretty sure the zarus (I have a pair) were bought at one of the restaurant supply stores that abound in my neighborhood...likely under $10.

Well - $8 cocktails cracked me up. But - this bartender is a friend, and he's got it right...and The Up & Up is awesome, by the way.

At home...

Soba salad w/ikura.

Properly?

We prefer not to have the weight of the world on our shoulders when we go out to eat. As does everyone we go out with.

A Manhattan "up" is hardly that awkward of an order, is it? How can they possibly say no to that?