weinoo

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.

I think your ideas are fine, Lisa. My answer has to do with the poster who demands an answer, but only if it's the answer said poster wants to hear.

No, I think adding onion powder is a stupid idea. They're not onion rolls, they're pretzels. As for honey, make some honey mustard if that's your speed. As for molasses, no again. The frozen pretzels that heidih is referring to, and which you are so quick to dismiss, are a far cry from "toaster pop up prepared pretzels." As a matter of fact, I'd venture an educated guess (since I happen to always have a box in my freezer) that they're a better product than any frozen Trader Joe's "pie crust" you'll be using to prepare that special Valentines' dinner for the ever-so-lucky Toots.

Thanks, KennethT! Looks like you had a lot of the dishes the pro reviewers did. I definitely look forward to heading back and trying more of the menu.

Is a Negroni too feminine?

I loves me a great Pegu Club.

Cosme is probably one of the hottest openings of late 2014, and one of the 2 or 3 best openings of last year in NYC. This week, the Times' review hit, and it's a 3-star rave up. The New Yorker review also hit this week. Adam Platt in New York/Grub Street grudgingly gives it 3 stars. Time Out New York - utter rave. And this nebbishy Jewish kid from Long Island liked it too...Tasty Travails.

Yeah - and canola oil can just plain taste bad, whether it's rancid or not

Or, buy a replacement blade. They are very reasonably priced... cuisinart replacement

Co is good, Paul. And quite a different style from Roberta's and Motorino, both of which I like a lot. That's sad about Totonno's. Our last visit it was good, but that's probably a year and a half ago. I really like the pizza at Marta, but again, a totally different style.

My last visit was quite ordinary, food-wise.

Nice sandwich, etc. Spaghetti with mussels. Served alongside was an arugula salad with pecorino shavings.

This is one of the brands I buy at DiPalo's. Obviously, this is Vialone Nano, but other risotto rices are available from them as well. It is $5 for a kilo.

As long as you freeze it airtight or vacuum packed. Freezing sucks moisture out too.

Paul - I've had good luck with some of the easier to find brands - at Dipalo's, Buon Italia, Fairway, etc. They come in a brick, until the bag is opened. Just look for the ones with the expiration date farthest into the future. I've used the brand that Andie pictures above - it's great and available on Amazon, but expensive at over $10 a pound. The stuff I get at DiPalo's is probably $5 a kilo. And as wonderful as the pressure cooker method might be, I still don't think it's as good as the old-fashioned stove-top method, and just as time consuming. By the way, if you want to use up arborio, but don't want to use it for risotto, it makes a great non-dairy thickener for soups that are going to be pureed.

I didn't think guanciale was smoked...but maybe you mean it has a smoky flavor from the cure? I like the product from Salumeria Biellese. They may carry it at Formaggio Essex. And/or Buon Italia in Chelsea Market.

Oh god, be careful heating the everclear. My guess is that the chops will not pick up any saffron flavor.

Make the brownies. Drink a glass of rum while eating brownies.