weinoo

Yes, it's called Kindred Cocktails.

This is what I do. I recall an article a couple of years ago about where the coldest parts of the fridge are - surprisingly, not where we expect them. There was also something (maybe here by Fat Guy) about dairy spoilage in the fridge, and how it is majorly affected by how often the door is opened and closed.

I'm old fashioned. Stovetop. Non-stick saucepan. I do own a pressure cooker and a rice cooker, but find it so much quicker and easier to not take them out for rice.

How many features can there be on a thermometer?

Pretty damn similar - after all, it's the same process. Chemex, too.

For those occasions, Hassouni, why not just get a #6 Melitta? Much cheaper than a Hario.

It's too bad some of those chefs don't just stay in their restaurant kitchens.

Many of the people who participated in the writing of those books would be celebrity chefs today, in my opinion.

Oh yeah, I weigh beans and how much I put in the portafilter. Don't do the tamping with a scale, just by feel for that.

While I'm generally jealous of everyone else's huge kitchens, ranges, fireplaces, bbqs, big green eggs, etc., here's one of the reasons we bought this apartment - the view from our kitchen window... Some shots of the kitchen... And, of course, the coffee area...

Wouldn't you know it? It's Negroni Week!

Well, let us know when you do - you can call it Singapore Shel's Noodles.

I haven't really watched the elements for any great length of time, but I turned on the broil function this morning, and my oven operates the same as yourss. Maybe the question for Cuisinart is what does the top middle element do?

I would have done the video differently. When they showed the poor guy in the kitchen "missing out on all the fun," I would've panned back to the dining room showing his 3 friends having sex on the table. But that's just me...and it just happens to be what I was thinking. The tortillas look poorly cooked from the machine, thick, not puffy and no better than that doofus could've made.

OK guys -we're all in the same general area - let's do it! I think the classic bun is the Martin's potato roll, but both Minetta ande Rosette (a burger I happen to love) use house-baked brioche.

True. But the blend for a black label burger is probably "proprietary" and "secret", so I don't have to worry about those problems! Also, I think I like a thinner burger as well. Oh, let's face it - I like all burgers!

Sometimes I'm just looking for a burger in 10 minutes. In that patty above (meat from Jeffrey and ground at home!) I got some nice Maillard, some juicy beef, etc. I think the most important important things in a burger are the quality and blends of beef and how fresh the grind is. Everything else falls a notch below that.

The best burger in NYC is considered by many to be the Minetta Tavern's Black Label burger. It is griddled; i.e. cooked in its own fat. That's the result I am looking for when pan-frying and I don't think it can be approached via sous vide.

Doesn't this take place on the pizza inside a hot oven?

This is the bottom line. I understand Paul's points (he's a pretty good cook, even not sous viding!) and basquecook's points (he a pretty good cook too!). I've eaten food that each of them has cooked. I like my burgers in a cast-iron frying pan... ...

In the space that used to house Corton, nee Montrachet, now sits Drew Nieporent's newest venture, Bâtard. The room hasn't changed much and there are no white tablecloths on the tables. But after a first meal here this past weekend, Drew and partners appear to have a winner on their hands. The food prices are reasonable (for now); as a matter of fact, it's a downright bargain for food this good.

On my drives to and from DC, I sometimes stop at State Line Liquors, exit 109B - the first one when heading south on I-95, in Maryland. That's the first place I ever saw Pikesville. It's the kind of a place where old geezers stop in and buy jugs of the cheap (and sometimes good) stuff...Old Fitzgerald, Evan Williams, etc. all at rock bottom prices.

Correct. I should just stick with my jugs of Pikesville - $17.99 for 1.75L!

Astor's ripping me off!

They started selling it (the WT101) again. But, I paid $40 for a liter - at Astor, no less!