weinoo

Astor's ripping me off!

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

OK - not as nice as the label we're all used to, if that makes you happy-er. However, if they raise the price to $30, can we all call it hideous then?

And how hideous is this.. Looks like I'll be refilling my old bottles, like I do with Plymouth.

How about reaching into a jar of, say, olives to grab a few? I'll never forget how the chef in a restaurant I was working in screamed at someone when they stuck their hand into a barrel of olives to grab some. Basically contaminating the whole lot of 'em.

What time is dinner tonight?But seriously, with all the splatters and stuff?!

A: Get your minds out of the gutter. B: In another thread about home-made ice cream, the problem of getting the ice cream that's sorta stuck to the dasher and the frozen walls of the canister, off of the dasher and out of the canister, came up. I mentioned that that's the part of the ice cream that the cook gets, when no one is looking; I mentioned it because I know I do it every single time I make ice cream. I'm basically licking the dasher...when no on is looking, of course. Now, it would really be disgusting if I didn't wash the dasher before making the next batch, but you all know that I do. There are a few other things I do in my kitchen when no one's looking, but I'm gonna save 'em. But I'm wondering - what is it you do in the kitchen when no one's looking?

Don't you see - it's like the chicken oyster. That's the part that the cook gets to eat immediately! But it also should be - when no one's looking.

What grains are you weighing in grams? Have you spoken to the store manager, written a letter to the company making the suggestion, anything like that? Can you estimate an ounce or two? It seems to me that this is making a mountain out of a molehill.

I drink more.

Picked up a couple dozen Long Island littlenecks... Simply pan roasted and steamed with chorizo, vermouth, garlic and parsley. Paella with clams and chorizo (that was my theme). First (for me) local asparagus. Cooked in Combo oven.

I don't generally. But I do eat them sometimes when we go out. Favorite is NY Noodletown's. I've seen nice soft shells at Aqua Best, on Grand St.

Farmed cod is fairly rare, I believe. Norway is one of the countries that has done it (minimally) successfully. As for wild cod, enjoy it while it's still here. I try to stick with fish from (as I 'm sure you do, Soba) the greenmarket, and sellers like Pura Vida, Blue Moon, etc. I think we've (the world) has pretty much screwed the pooch in the worlds' oceans.

Sorry, but you can't tell me that with certainty. Most of the stuff is farm raised, and some of it is most likely illegally caught and/or imported illegally.

I can't imagine pre-baking the top crust.

OK, what are you talking about?

Surf and turf. Onglet from Heritage Meats and wild shrimp. Shrimp were cooked in the Cuisinart combo on steam broil.

While I don't have recipes at hand, I would think for some of the following dishes, recipes can be easily found and prepared within the constraints of your budget. I'd probably break down the cost further and say $2 pp for the main and $.50 pp for the dessert. Arroz con Pollo Mac & Cheese or other baked pasta dishes (baked ziti) Red Beans and Rice or Beef and Bean Chili with Rice Oatmeal or Chocolate Chip cookies Brownies as mentioned above

And... Today, at the Essex St. Market. And they look & feel nice and juicy.

Boy - Reinhart is pretty much the opposite of "Modernist," no?

Well, from the sound of them, why not cook them on a skewer till just done?

You live in the Bay Area - surely someone must sell imported Italian porcini. They are graded, A, B, etc. Have you checked Whole Foods?

I'd cook them (kidneys) like gizzards.

Yes - these are often served in izakaya places, simply salted and grilled on a skewer.

Why would you have to go any further than Amazon. Dried Porcini from Italy.