weinoo

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?

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.