weinoo

Left to right: Dilly string beans Spicy dill cucumbers Turnips and beets Test batch fridge pickles.

There is nothing that can be used "in its stead." since it grates in a specific way. If I want something grated very fine and fluffy, I use one of my 3 microplanes. If not, I use a box grater, which my grandmother used to make potato latkes. When grating nutmeg, I use a nutmeg grater. When grating ginger, I use a ginger grater. Also, what lindag said.

Don't tell anyone I mentioned this, but I hear a favorite guzzle lately is a nice glass of cider invaded by a shot of Campari.

I like the organic poison.

That's the peasant version.

Shredded egg soup? And in Italy:

My guess would be lemon juice and olive oil, but since that's probably not what you're looking for...

I happened to be at a bar where a few of us had a shot that was 50/50 appejack and Cynar.

Americano!

Who you called a pedant?

Got my attention.

I haven't really used super steam either.

Ice is indeed the 3rd ingredient and it is 1/3 of your drink.

I like the Bamboo. But, as I like my Martinis with orange bitters, the bamboo also has bitters, making them both 4 ingredient cocktails. I can't see how we discount the ice/dilution. It's a 1/3 of the drink.

Of course, the Cynar Flip actually has 3 ingredients.

In what surely passes for one of the worst plating demonstrations of the year (to say nothing of the photography)... Sorta shrimp and grits - Long Island scallops over Riverplains Farm's (Strawberry Plains, TN) Hickory Cane stone-ground polenta, sautéed market turnip greens and green beans.

Yeah, mustard is one of them.

Awesome. Imagine if that Combi could hold 2 loaves at a time! Check this out, rotuts.

Also, it probably loses its potency a few months after it's open. Why not buy mustard seeds and make your own every few months?

I think Lotus of Siam would be a good addition to any low-end Vegas visit.

Twisty and all sizes of tavolo here. I like the 4 cube tray. I pretty much make ice continuously, and keep freezer bags of different sized cubes.

Almost - not quite there yet! I gotta lose the avos for something else.

Farmer's market tomatoes, cukes, parsley. Avocado. EVOO + sherry vinegar. There was also a little steak and some corn on the cob.

David Toutain. Call for reservations, and tell them your preferences. http://davidtoutain.com/ http://tastytravails.blogspot.com/2014/04/restaurant-david-toutain-fancy-fun-food.html

I think this is pretty much what its definition is.