weinoo

I think you'd love it!

Exactly. I'm pretty sure there was a time, not too long ago, where scales were not readily available to most home cooks. Probably a reason why most cook books, especially baking, described how to measure flour. Now that a decent scale can be had for much less than the price of a cook book, showing weight equivalents has become much more prevalent.

What @rotuts said. I think weights are important for pastry and baking; for other types of cooking (braises, stews, soups, etc.), not so much.

So what you're saying is that ferrets are: כשר לפסח?

That's because I took that picture when it was brand new!!!

The exhaust here is also recirculating, and at high speed 600 CFM. What's nice about it is the first level of filtration can be put in the dishwasher; I do this like every 2 weeks. Inside there's a high-quality charcoal filter, which really works well on keeping the odors down (I change that one like every 6 months). But I haven't cleaned my top open shelves in a few years, and I can pretty much guarantee they're covered with crud. And just being here in NYC, there's a lot of other stuff the comes in through the windows, and ends up everywhere (to say nothing of the cat hair).

I don't know that that's necessary. I think ripping hot is really great - if I'm on the line in a restaurant; I don't see the need for it as a home cook. Unless, of course, I'm pretending I'm in a restaurant.

Often, I'll cover the pan almost fully, and I find this helps. Nothin wrong with medium heat, and leaving it a minute longer on a side.

A pretty tasty sushi dinner the other night out... Kanoyama. This is what they call their sushi special. The big roll is toro, hotate next to it, and uni/ikura.

I immediately thought that maybe it had something to do with the Key Bridge collapse in Baltimore, but when I looked, turns out most of the bananas arrive at the Port of Wilmington, in Delaware.

I think I ate at Tavern on the Green once, and I'm pretty sure it was post Patrick's tenure there. He was a highly regarded chef, whose food I sadly never got to taste.

And the grandkids are much taller...http://www.shortytang.com/

I do - it's the cook's treat!

For @rotuts - last night's roast chicken (Marcella style) dinner (with cole slaw). Might be the last time the big oven gets used until later this year.

Don't be too surprised, if one day... New Vegetable Greenhouse in New York Will Be Largest in U.S. And... How the cold Hudson Valley became home to the hottest peppers and sauces

Isn't the whole point of Trader Joe's is that there is a cohort of people who still enjoy shopping in person, finding the unexpected, escaping with a bargain (like those less than bargain priced bananas), discovering a new product, fondling the products, tasting samples (they're baaaack), etc. etc.?

Shrimp cocktail, salad style. Followed by crab cakes, asparagus, and Japanese rice.

First course: Main course: Wild gulf shrimp, ramps and hot cherry peppers with linguini.

Don't forget tapioca starch!

I went by this vendor yesterday and picked up smaller Thai mangoes (and jeez, these are not cheap!). So, not wanting to screw it up (cause jeez, these are not cheap!), when is it ready for eating?

I don't necessarily understand the request. You can certainly cook most any fish/shellfish for high protein/low fat results. Pork tenderloin or loin chops are low fat and high protein. Pork piccata? Veal piccata? Beans. What is the end result you're expecting from this experiment?

Caesar salad. Broccoli rabe. Spaghetti and meatballs, practically heresy, but so good and comforting.

Doubtful.

Possibly not, but they are indeed the harbinger of spring, no?

Not from the farmer's market, but from Union Market. Probably from North Carolina or Virginia.