weinoo

So it was HIM! Giddyap!

Why do you need this...? I think too often people equate this with better cooking. In my opinion, it's not. It's just trying to pretend you're cooking in a restaurant setting, when you're actually cooking at home. Certainly, if you have an outdoor space, or a great kitchen/stove/hood combo, have fun. But it's the cook that makes the food, not the equipment.

My mom used to walk miles in the snow, just to get her hands on some evaporated milk, so that she could whip it up for a topping on the cake she had to make out of cardboard. Oh wait - that was my grandmother!

None of which, of course, taste like, or have the texture of, true whipped cream. I can see it now - "what's the best high-powered immersion blender for making fake whipped cream?"

I guess that depends on where one lives, now doesn't it? I buy southern hemisphere asparagus occasionally and it tastes fine by me. I usually peel it, slice very thinly on the diagonal and saute in olive oil, with garlic, some chili flakes, salt and pepper - I don't get many complaints.

Sure, use calvados. But remember, you're marinating, not brining.

Brine the chops in a standard brine. If the chops are allegedly that good, who needs sauce? And then, just drink the damn cider.

Brines generally contain salt.

A really sweet, dried out egg yolk?

Make sure you have your Thermapen handy; things could get superheated.

Paella by candlelight. Just call me Mr. Romantic (and don't look at the crappy plating of the salad on the bottom - that's my side).

Yes, it's true.

Yes, really. I don't use it a heck of a lot, due to lack of space, schlepping it down from a top shelf, etc. Now that I've got the Anova, in a drawer right next to my range, that will be my primary sous vide appliance.

Is crispy cheese everyone's favorite on top of pizza?

Yep.

My Sous Vide Supreme? Since I've received the Anova circulator, I doubt it'll be coming down off the shelf...anyone want a nice SVS, practically new, cheap? My Omega juicer - this has been sitting on a shelf for years, but now I make all juices in my Blendtec.

Oh come now, you were always first!

Mace will be the new bar where Louis 649 used to be the old bar. It's not open yet, but theoretically will be sometime early in the new year. Cocktail Kingdom's Greg Boehm is the owner, and partner Nico de Soto will be running the show. Before they close and renovate the Louis 649 space, Nico is hosting a holiday themed cocktail pop-up, called Miracle on 9th Street, which will be open through December 23rd. Anyone who knows Nico's drinks (he opened ECC in NYC and Prescription Cocktail Club in Paris, amongst others) knows that they are fairly ingredient intensive, with (usually) 4 or more ingredients, some of which may even sound a little strange on paper - marshmallow and Budweiser syrup, anyone? Significant Eater and I checked it out on opening night, this past Saturday. As I mentioned, many of the cocktails sound a bit strange on paper, but pretty much everything I tasted was good (I mean, not as good as a beautifully made Manhattan, but what is?). There's smoke, there's frankincense, there are candy canes, there are nogs, there are flips, there's a sangaree. Definitely drinks of the season, spicy and sweet. But really well balanced...with a good use of citrus. Worth giving a look-see if you like these types of cocktails...and really, what's not to like during the holidays? COMP DISCLOSURE: I am pretty sure a round of drinks was on the house.

Anna inspired breakfast... Asparagus risotto cakes. Fried egg.

I'll give that a try next time.

Hmmm - I forgot there is a proofing setting (is there?)! I proofed in my regular oven with the light on.

Yes, it's messy! Fortunately, I had the Saturday white bread, toasted, to help.

The Saturday white bread recipe I scaled down to 750g flour. this loaf was 1/2 of the finished dough. Probably could have gone into an 8" x 4.5" loaf pan, but I used a 9" x 5" loaf pan. Yes, I covered the top of the bread, with foil, at about 30 minutes. I used the bread setting, 450°F, till done.

Shakshuka with potatoes. And one egg I slightly scrambled with some crumbled feta. Garnished with avocado. Pretty tasty, but kind of texturally uninteresting, in my opinion.

The Saturday White Bread - albeit baked in the Cuisinart Steam Oven in a loaf pan. Great toasted this a.m.