weinoo

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

You're the customer, do as you please! I often tell a bartender how I want my Martini...sometimes 3:1, sometimes 2:1, sometimes 50/50 with orange bitters and a twist, etc. But if I'm ordering a Manhattan in a good cocktail bar here, or at a restaurant that has a real bar, they don't have to be told how to make it - though they will ask me if I want a twist or cherries, which is good bartending. But one thing you'll never see in one of these places - a Manhattan served on the rocks - that's not correct.

This is a crock. I shop for much food stuff at whole foods and go to a closer, "regular' supermarket for kitty littler and other dry goods. What can't you buy at Whole Foods that forces you to go to a "regular" supermarket?

Zaru.

The shame, Paul.

What Paul said. I find myself using my copper more nowadays, because I have a bunch of it and figure that since I have it, why not us it every day, if possible? I also recently bought (on sale, at a great price) a Falk 1.2 liter beauty, and I use it for stuff as mundane as oatmeal in the morning. But, when I'm making an omelet, my $20 T-Fal nonstick serves me just fine.

If they're going to pretend to teach via videos, then they should teach, not just produce slick garbage. This stuff has been done to death - even here, on eGullet, as a matter of fact, and I'll continue to rail against vox eater as I see fit. But, thanks for the advice .

I haven't cooked the ones w/o yam yet. All I know is that the "real" soba noodles I get to eat, at a place like Sobaya, have a wonderful texture. These Japanese noodles pictured, cooked at home, don't have quite the same toothiness.

Not the greatest picture, but what I have in my pantry right now. The one on the left is from Australia, is organic, and lists 3 ingredients: wheat flour, buckwheat flour and water. The other 3 are from Japan; each has yam and salt, in addition to flour and buckwheat flour. AS a matter of fact, they are very high in sodium, which surprised me.

Well then, what's the point of the video? If the general populace doesn't give a shit and uses K cups and Folgers, the rest of the populace, who does a shit already knows those things (better grinders and better (?) brewers), don't you think?

What dissipates chlorine isn't the Brita - it's time. Look - let's face it. I can understand (sorta) everyone's love of eater. Bottom line - it's a shitty video, regarding teaching people (i.e. the general populace) how to make great coffee at home.

Do you think this video is aimed at people who are already knowledgeable in drinking great coffee? Or do you think it's aimed at click bait?

In May, the James Beard Foundation is inducting Dale into its Who's Who of Food & Drink in America. Rightfully so, in my opinion. From the NY Timers' blog, Cocktail Culture: Full story here.

Hmmmm - this happens to me occasionally; haven't seen it (yet) on either MC that you mention. If I were to venture a guess as to where these were manufactured...

We were in California last week, and since this is really the "heart" of artichoke season, we partook in quite a few. Drove to Pescadero and had artichoke soup at Duarte's Tavern. Admired the artichokes at the Ferry Building Plaza Farmer's market, and even though I thought I took a picture of them, I didn't. I like 'em steamed too. As a matter of fact, here's a story and a recipe... In California, A is for...Carciofi

Cast iron cooked, basted with butter, prime rib eye. Said steak, with sous vide Russian banana potatoes and sous vide brussels sprouts. Potatoes were then blasted in a hot frying pan, while the sprouts were finished in the Cuisi Steam Girl for a few minutes.

On the left - sable. On the right - Scottish salmon. On the left and right - Russ & Daughters. This is what happens when I walk home from Whole Foods along Houston St., peek inside, and it's not too crowded.

In DC, as in NYC, I used the same technique. Brita filtered tap water to make coffee. We are no longer splitting time between the two cities - only NYC now. When traveling, we have often rented apartments, even for as little as 4 or 5 days. Making coffee on the road, I use bottled spring water. If folks are being instructed, as they are in the video, to use good, (usually) expensive coffee, then they should also be instructed to use good, (usually) cheap water.

A: How do you get San Francisco from that video? They show Parlor coffee from Brooklyn, Intellegentsia from Chicago, Blue Bottle from, ummm, Brooklyn, and Four Barrel. Was there a clue I missed? B. Inexcusable to not mention the water. It's 95% of what's in your cup.

The fact that I call them idiots is my opinion only. YMMV. But on this video, which attempts to show you how to brew great coffee at home, they leave out perhaps the most important thing about brewing great coffee at home. That is, if you consider what makes up about 95% of coffee important. Yes, folks, as often said on smart sites, like eGullet, and Tasty Travails, they say nothing about starting with good tasting water. (They also don't pour water through the filters first, which I also believe is important. Enjoy. https://youtu.be/IjXhQaV56GA?list=PLUeEVLHfB5-Rxp6-IYL1Xxb_SHl5FnhrQ

Back in the day, I must've gotten 10 different food and/or cooking mags a month. Some are no longer possible to get (RIP, Gourmet), others I can't be bothered with. But I still get, on a monthly or every other month basis, a few of the old stalwarts. Including, but not necessarily limited to (due to memory issues at this hour): Bon A Saveur Cook's Illustrated Fine Cooking Food & Wine What's in your mailbox? And what have you given up?

Sure - Great NY Noodletown for roasted meats, noodle soups. 4 for $1 dumplings at Vanessa's or Prosperity Dumpling. Ramen - all around town - we like Ivan Ramen. You might consider Bistro Benoit - the bar at happy hour has some nice deals.

Cold soba noodles are one of the great dishes of Japan, no? Here in NYC, we have at least 2 or 3 places making them fresh on a daily basis. Some of my favorite restaurants. The packaged ones may indeed be not that great, with lots of other ingredients.

I disagree about the flavor of those shrimp, and the farming practices are so heinous. In any event, I like the frozen, wild Gulf or Key West shrimp they sell at Whole Foods.