weinoo

I see an idea for a great new product. I mean, the sale of muffin tops has exploded; how about "crusty brownie sides?"

I just picked up a bottle of this and was wondering if anyone has tried it...

Is it really smoke-free? Like usable in an apartment with no vent hood?

I like to use an old tuna fish can, on top of which I set a heat proof plate. Saves me $$, and saves the analysis paralysis of figuring out which $6 steamer is the best.

I'm surprised that Heritage doesn't carry it - they usually have 3 or 4 breeds of excellent pig. I wonder if Flying Pigs Farm is going to be raising this breed? Or one of the other pig farmers at USGM?

Heritage is my go-to in the neighborhood, Paul. Otherwise, I'll schlep over to Bleecker St., where I still have the choice of Ottomanelli's (the original, I think) and Florence Meat Market right around the corner. Fairway often runs specials on prime and/or aged cuts at outrageous prices. And Whole Foods has good quality beef - just don't expect any "butchering."

Isn't this the general problem with most of these Richman reviews (and with most "reviews" in general)? My guess is he dines at these places a grand total of once - certainly not a representative sample. To say a place is great based on that sampling, or to pan a place based on same, does not serve his readership well or properly.

So I make smoothies - occasionally. Sometimes it turns out to be way more smoothie than I can consume in one sitting. Can they be refrigerated or do they turn into some separated disgusting looking thing? I'm talking smoothies that usually have a yogurt or kefir type component.

If you make a coleslaw, make sure to salt the cabbage first. I like it, along with an onion and a few cloves of garlic, braised, covered on the stovetop in its own juices for a long time - an hour and a half to two hours. Then, just a hit of red wine vinegar. A la Marcella Hazan. You must keep an eye on it to make sure it doesn't start burning - if so, add a few tablespoons of water.

There's a topic about apricot preserves going on. But what is/are the differences between preserves, jellies, jams, marmalades, chutneys, etc. And which style do you like best?

Stonewall Kitchen has always tasted good to us.

Yeah, I didn't know if you were close to that Dino. I like Mighty Quinn's more, but you'd have to schlep into Manhattan.

My favorite bbq restaurant is Mighty Quinn's, especially for their brisket. Very casual, and gets pretty darn busy at prime times and there will often be a line, but it moves quickly. And there's a Dinosaur BBQ as well - perfect for kids and huge. In Brooklyn, Tanoreen is high on everyone's list for Middle Eastern.

I saw shad roe at one of the fish stands in the Grand Central Market last week. I think it was $20 for a pair.

Yeah - we don't eat them as much as when I lived in Cali and you could sometimes get nice big ones at 3 for $1! These were purchased at Whole Foods, and if you know how to pick 'em (heavy and squeaky!), even at $2.50 a pop, well worth it. The elements of my dinner last night were bought at 4 different places.

Start with... First course. Carciofi w/vinaigrette. Like we used to eat them in California... Main course... Roasted kosher chicken, roasted Yukon golds and carrots.

Although I seem to remember that for some recipes, Cook's Illustrated preferred not toasting the nuts first. Of course, I can't remember which recipes...

Yes to all. I cut bread on my IKEA wooden counter top but try to stop before I go all the way through the bread. When I want to hack up a bird or something similar, I pull out my old Boos board or one of those industrial plastic ones we used to carry around to catering jobs.

I've had a Boardsmith board for a few years now, and it's great. Sure it's heavy, but I rarely move it from its permanent home on my countertop. When I cut raw meat, I simply place a thin plastic cutting board on it, and that can go in the dishwasher. Otherwise, it just gets wiped down with a damp sponge. If I feel it needs a better cleaning, I wash it with a scrubbie where it sits and reoil it after it has dried off. I had David make mine without feet so I can use both sides - it sits on a dry bar rag. And it's 14" x 18", which in my kitchen is the perfect size.

Russ & Daughters' bagels are, I believe, from the Bagel Hole in Brooklyn. Many consider them a classic NY style bagel. Zabar's ships toasting bagels and often runs specials with buy a dozen, get a dozen free with shipping included. What would be the NY bagel you'd like to replicate in the Bay Area? When I lived in the south bay, there was a great bagel place in San Jose. Real, boiled and then baked bagels. Don't know if it's still in existence.

Oh? Do tell...

I know; forgetting about the pizzas he was one of the earliest proponents of fusion stuff.

I think Wolfgang was pretty influential. He spawned a whole generation of pizzas. Don't overlook the import of Jean-Louis Palladin; there's a great story about him in the current Food Arts. FWIW, Bourdain has probably influenced more kids to go into the biz than any other chef in recent memory. Jacques, Julia, James, Michel Guerard, Richard Olney, Jeremiah Tower.

This is the stuff I bought from La Tienda... I topped a nice salad with it, over in the dinner thread.

Mojama and Benton's ham w/parsley and celery salad... Amatriciana...