weinoo

A noodle/ramen bowl. Shrimp stock and dashi miso for the broth. Barely poached scallops and shrimp on top. Last night, took a friend to Cafe Katja... Krainerwurst. With some greens cause I'm healthy (normally, the krainer comes with quark dumplings).

The Dead Rabbit Irish Coffee

If you swipe too high up on those jeans, and the knife slips, you may end up really noticing the difference.

The sushi in a supermarket is most likely past its prime the day it's made. Just stop buying sushi in supermarkets and bodegas - it's one of the reasons why tuna, salmon, et al. are fished out.

Cold outside means oven can be turned on full blast. Leading to: Forkish same day pizza dough, with the addition of a few Tablespoonfuls of olive oil. Quite nice.

Lemme know when you wanna come to NYC. I'll show you Times Square. And Coney Island in the summer!

Thanks! I even got the rice to the cooked level that we constantly saw while in Spain.

Spanish "soupy" rice, with chorizo and mushrooms. Plated/topped with seared scallops and wild shrimp. Something green roasted with onions.

How does NO smoke escape into the home? Anyway, as @btbyrd would probably agree (and since he has an outside setup and doesn't have to worry about smoking inside): Ibushi Gin

Oh, what were you thinking?!! (Other than your personal safety, that is).

That was the reason for my post, as it was the reason for many of Ruscha's works of art.

What makes it so hard to give an accurate estimate of time as to how long a hunk of meat will take to cook to a certain doneness has a number of answers. Every oven is different. Every hunk of meat is different. Every cook is different. It's why a thermometer is your best friend. Both an oven thermometer and a probe thermometer, actually. The classic cooking school Q & A: Q: How long will this take to cook? A: Until it's done.

Just got this from eBay... Looking forward to digging in.

You probably don't really want to know!!

Actual Size, by Ed Ruscha (1962), on view at the Museum of Modern Art, NYC https://www.wikiart.org/en/edward-ruscha/actual-size-1962

Donkeys are very cool animals. Way smarter and friendlier than one might think.

From??? (Did you see that Dhamaka/Biryani Bol is now offering a meal kit for their biryani at home?) Mulberry/Canal?

It's the cook's treat around here...eaten. Lovely looking meal!

Favorite winter salad of bitter greens, with a few additions. Mustard-heavy vinaigrette. No need to wait for a summer salad here. Roasted chicken parts and potatoes. Breast was removed 15 - 20 minutes earlier, to keep it from over cooking.

How were the mini naans? As to the swordfish, it really needs to be super fresh. But still, not for everyone.

sure - but you might want to cut into one of the steaks to see that it's cooked all the way through. Rare swordfish is not great, though it can always be reheated in the pan sauce.

Here's how I like to prepare sword: Swordfish Piccata

Strangely, from Fresh Direct.

Barely cooked Hokkaido scallops over pasta; sauce for pasta consisting of butter, olive oil, garlic, white wine, shrimp/scallop stock. Bitter greens salad.

Reheated and picked off the bone duck (almost) confit. Vegetable samosas from Trader Joe's (still my favorite product from TJ's). Roasted carrots, potatoes and cabbage leaves. Sonoma Pinot Noir from our favorite winery to drink.