weinoo

Brewing coffee via what's called the "immersion" method can take place with various tools. French press is an immersion method of brewing coffee. Aeropress is too. Siphon also. From coffee universe: The Bonavtia takes this a step further because it allows for full immersion brewing (by allowing the user to control the amount of time the ground coffee and water are in contact with each other) and combines it with manual pourover drip using a paper (or metal) filter. Hence, the best of both worlds - the body of the coffee done via French Press (immersion) with the filtering of the oils and sediment of a drip...Immersion Dripper!

Lamian?

I think what you need is one of these...

I'm old school - Jacques Torres. JB Prince for cooking equipment. Broadway Panhandler is nice, too. Korin, if you're a knife person.

Paul's been know to eat off other people's plates, too.

Everyone knows the story of Russ & Daughters, the 100+ year old appetizing store on Houston Street in New York City, right? And everyone knows what appetizing is, right? And everyone knows how to pronounce Houston Street, right? Oy - where do I begin? To start, read the story of Russ & Daughters in Mark Russ Federman's book, Russ & Daughters: The House That Herring Built. Mark is a 3rd generation Russ, whose grandfather Joel started the business over a hundred years ago, from a pushcart on the lower east side. Here's the timeline. Mark is also a hell of a nice guy, and always with the stories, if you know what I mean. Next - appetizing. Or, to put it better, an appetizing store. Appetizing, according to that great Yiddish website Wikipedia, is the food that one normally eats with bagels. Typically, one eats these foods for breakfast or lunch. So what you'll find in an appetizing store is stuff like lox, smoked salmon, herring, cream cheese, etc. And what you won't find in an appetizing store is stuff like pastrami, corned beef, tongue, salami, etc. You want that - walk down the block to Katz's - it's a delicatessen. Oh yeah, it's also on Houston St. - and no, it's not pronounced like the city in Texas, heathens. So where am I going with all this? Simple - around the corner and down the block to the newly opened Russ & Daughters Cafe, at 127 Orchard Street. It only took a hundred years, but Russ & Daughters has finally expanded, with a sit-down cafe, nu - and we're all the better for it. Fourth generation cousins Niki Russ Federman and Josh Russ Tupper are in charge here, and if it's possible for Russ & Daughters to be a schtickle better, they've accomplished just that. At the cafe, you'll find wonderful house-made sodas and cocktails, though I'm not one to drink booze with my bagels. I had some sort of cucumber-y thing, which was perfect on a hot summer afternoon, and my California friends (one's an ex-NYer) loved their chocolate egg-cream and matzo ball soup. We also thought these potato knishes were the real deal... I went back with Significant Eater a few days later, because, well, once she knew I had been, you know the rest of the story. We had no problem enjoying this ice-cold borscht on a sultry afternoon... And these potato latkes were (almost) as good as mine... Now you'll notice I didn't have any smoked salmon, lox, herring - those goodies which make Russ & Daughters famous. That's because I eat them all the time, at home, with Significant Eater - I'm a Russ junkie, and as anyone knows, that whitefish salad is addictive. But if you've never been to Russ & Daughters (the appetizers), you don't know what you're missing. I realize that can be hard to do if you don't live in town or you're just here for a visit. But now that there's a cafe a block or two away, your worries are over. Just do me a favor - don't wait 100 years. And Niki and Josh - mazel tov. I'm sure great-grandpa Joel is smiling down on Orchard Street.

I don't know if I understand the question. I could see using every type of each vegetable if that's what you want to do. Except for - eggplant. It's not a salad vegetable, at least in my opinion. And onion - either green or red in salads. I'm not a fan of white or yellow in salads.

Flying Pigs Farm's prok rib chop with pan gravy, pan-roasted new potatoes, Southern-style (i.e. cooked a lot) green and yellow wax beans.

It looks like the "Steam" function is the only one with 10°F increments...all the others (bake, bake/steam, broil, etc.) appear to be 25°F.

I think they're 25°F increments. Don't know about stability at lower temps, but at "norma;" oven operating temps, I find it quite stable. The door seals quite well.

So these... Became one of these... Strawberry rum frozen yogurt. The other is apricot/banana Apry sorbet.

Also, anything other than gin and dry vermouth (ok, addition of orange bitters and/or olives if wanted), stirred with ice, isn't a martini in my book.

Nice haul today... Pork chops, scallops, cornish chicken, corn, onions, tomatoes, string beans, strawberries, apricots, peaches,

Farmer's market haul... Salad + corn and polenta and scallops.

Roasted 1/2 chicken atop potatoes and onions.

But a lot of drinks need the water.

No way.

Well, this we know .

I just don't understand why I'd need "chilled water from the fridge" and a "slight shake with ice or 5 minutes in the freezer" when I get chilled water and an icy cold drink with the melting that happens when I shake with ice. More important to the taste of the drink is the quality of the rum, lime, and ss, imo.

I'm at sea level. I suspect many of your readers will be too.

Are you saying that a properly made margarita, daiquiri, aviation, et.al. are merely "acceptable" cocktails? Or would they be better with the addition of chicken stock? Frozen, of course.

Congrats. Let us know if you need any recipe testing.

Hey, don't shoot me - I'm only the messenger!

They much prefer cooking a steak from frozen vs. defrosting first. Overall, they prefer cooking from fresh, but if that's not available...

So I could theoretically use this to make kasha if I roast the kernels first - I might give that a try.