weinoo

I just received a nice order from, guess who...

Thanks for putting the romantic back into toast. As someone who often makes toast for my partner Significant Eater, I'd almost forgotten. And now I'm going to remind her, tomorrow morning, just how important her toast is to me!

No way. I also don't understand "intimate" at 40 or more people. Nor where it might be held.

I do like how "10 second toast" takes 8 minutes and 30 seconds before it gets there. I could've toasted like a whole loaf of bread already.

Let me know when you get it. Dave Santos already does something similar at Louro, with his Nossa Mesa Supper club.

Doesn't faster toast mean the outside gets cooked more than it should while the inside remains less cooked than it should? What's the rush?

So the drinks are diluted with water as well?

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.