weinoo

You can sell that one to Hassouni when you're done with it!

Did you buy a food processor and a table top juicer?

This Time to Eat thread got me thinking this morning... With a nod to Mission Chinese Food's salt-cod fried rice, this is Tasty's "Lower East Side" fried rice, with smoked whitefish.

I like to check the temp of my pizza stone when I'm doing pizza on it. As well as pans before sautéing, but basically it's a geek's tool. I also use it to check the body temp difference between my wife and me - for some reason, she's always 4° - 5° warmer than me.

Nothing like a French omelet and a nice little salad for dinner, is there? We're regular breakfast eaters, at an early hour (between 7 - 8 AM) during the work week. But it's 9 times out of 10 a savory breakfast. Toast with a slice of cheese, or sausage and egg, etc. And generally a bowl of assorted fruit. Dinner can be any time between, say 6 PM and 10 PM, but I dislike going to sleep within 2 hours of having eaten.

I like David's blog, and he's helped me previously on trips to Paris. But - this is another solution to a problem that has already been solved. A lot of work, and there is already good stuff on the market and easily available. Maybe not in France, though...

I would have one of those immediately - it looks great.

You're better women than me!

Are there 3 of you for lunch (including the student) or only 2? If 3, how do you decide who gets which extra crostini?

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.