weinoo

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!

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.