weinoo

Speak to him, yes. Just be careful about going drinking with him .

Aren't there many apps which already accomplish this?

Dave - what's the flooring? Looks like bamboo. Nice setup. Where's the weed patch?

Interesting. As I said, I'm not their market - I can't imagine a Daiquiri, or Margarita, or Aviation, etc. tasting great without the proper, reasonably fresh juice.

How do they deal with "fresh" juices? Doesn't any juice going into the bottle need to be pasteurized. thereby making it not fresh, by default?

According to the NY Times, bottled cocktails are now good for the "discerning drinker." I guess that depends on what your definition of discerning is. Evidently, they've been around, in stages, for a long time... I'd never buy one of these, but I'm probably not discerning enough, nor their target audience. Will you be buying any of this? Full Story.

Black sea bass? At what temp did you cook the fish?

I understand the no pesticide thing; but aren't there jet fuel emissions from the, ummm, jets?

That's a surprise. But - here's a good article from Serious Eats about the basics. A good start for any novice, even a novice as experienced as the OP. Jams. Jellies,Preserves, Compotes, Marmalades, etc.

Excuse me? For an in-depth nutritional profile click here: Celery.

You're unique...even young and tender, I find broc and green beans need to be blanched. I saw so many platters of raw vegetables all those years I lived in California. They are so much better blanched. Might've been Jacques or Julia where I first heard it.

Confession - I often peel (okay, remove the "strings" from) celery, especially when it's going onto a crudité platter. For that matter, I never serve raw broccoli, cauliflower, string beans or any other vegetable that's better cooked if I'm doing crudités - I think they suck raw. I'll salt radishes and carrots, too. I think it makes for a slightly, or even more than slighty, classier presentation. Do you do any of this stuff? Or anything else that might make the mundane special?

Semi-homemade dumpling noodle soup. Chicken stock via the Modernist Cuisine pressure cooker method. Dumplings via Eldridge Street. Noodles via Goodman's. Paillasson potatoes, served with pork shoulder roast and a faux puntarelle salad (subbing endive for the puntarelle). From Jacques Pepin, sorta like a large potato pancake, with no grated onions or added starch. Maybe even more like rösti?

I'm able to get a good sear, even in non-stick. Paper towels and a hot pan. If they're big, 1 minute a side should do you. I never flour them, but I do salt them.

Whole, roasted red snapper, about 1.75 lbs. With potatoes, tomatoes, scallions, dill, green and black olives, olive oil, and white wine. Potatoes didn't brown as much as I'd have liked, probably because the liquid from and around the fish makes it more like a braise.

That's the best answer I've seen today for a $20 (new) sheet pan that I take out of the garbage.

Yes and no.

Been a long time since we'd been here, but as it's our anniversary, we figured...why not? You know what? Still fucking good. Maybe won't move the earth under your feet. But from the properly prepared cocktail to start, to the cheese and dessert courses, to the service from the greeting on, to the ability to actually carry on a conversation and dine at at a leisurely pace, everything was "spot on." Great cider and beer list. Deep, wine list. COMP DISCLOSURE: A bunch of pours, and a little coconut meringue cake.

Yes.

Great ideas. Do you think chris_s is gonna get back on this thread ever? To let us know how he solved his problem?

Oven thermometer always. I have 2 in my oven, and you can see where it's hotter. I also use a laser thermometer, which I believe gives me a more accurate picture of the oven's temperature - when the walls and floor have heated to my determined temp, then I know it's the time to put whatever in the oven.

Cheaper to buy lemons. And sugar.

What do you use that pan for - changing your car's oil? Do you really want to eat food that you're gonna cook on that pan, after using Gunk on it? I wouldn't, but that's just me...I ride the subway - that's where I take my chances.

No one needs to muddle anything (least of all, limes for a whiskey sour), nor do they need simple syrup. From David Wondrich, in Esquire: 2 ounces bourbon 2/3 ounce lemon juice 1 teaspoon superfine sugar Glass Type: cocktail glass Instructions Shake the bourbon,* juice,** and sugar well with cracked ice, then strain into a chilled cocktail glass (unless you happen to have a Sour glass). Resist, if you can, the impulse to decorate lavishly with fruit, although a maraschino cherry will raise no eyebrows. For a change, try a Dizzy Sour (nothing to do with the trumpet-wrangler; the recipe's far more ancient than that): Dock the whiskey 1/2 ounce, add 3 dashes of Bénédictine, and float 1/2 ounce dark Jamaican rum on top; garnish with a stick of pineapple, or not. You can also commit Hari Kari, our pre-Prohibition Wehman Bros. Bartenders Guide informs us, by building the standard recipe in a tall glass, topping it off with fizz water, and bunging in whatever fruits you have in your garnish tray. * Or rye whiskey, or Canadian whiskey, or Irish whiskey or... ** The juice, more or less, of half a decent-sized lemon

Well, you probably don't let a pan get that dirty, right? But it the following is true, and it was given as a "gift," then I'd regift it to the garbage man.