weinoo

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.

Of course you can. Just steam roast for 20 minutes then roast for 10. All on the same shelf (bottom). Of course it's a good idea to toss the veggies at this point - but I imagine you do that in a regular oven too, no?

Oh yeah, this too. You don't always have to use the steam function! Believe me, if I had your kitchen and the egg, I'd be cooking on the egg most of the time! And making toast in the cuisi.

I would steam roast for the first 20, then regular roast or broil for the last 10 - and watch them like a hawk. I think salt, pepper, and a good olive oil are your best bet...maybe drop the temp by 50 too.

Commercial or consumer? I own a Lello Gelato machine; it makes gelato, ice cream and sorbet. I didn't realize the difference was in the machine vs. the recipe.

Yep - I threw out my old toaster oven to make room. My big thing now is between the Sous Vide Supreme and my Lello Gelato machine, which weighs so much I can't currently move it from where it is on a regular basis due to my shoulder recovery. Oh, to get that new Anova and not have to make the decision!

By the way, that loaf of bread looks pretty good. For the Cuisi, that is.

Yep - like a $20 bottle of El Jimador or Sauza.

Yes, that's the real name. That's what happens when I post after dinner. Good drink as well.

That price has to be for stoneware, not enameled cast iron; it's the same price at B B & B. I hope you don't shop at W/S, Soba...they're like the Whole Foods of Kitchenware stores.

The best Cuervo is the most expensive Cuervo. What's your budget?

But really, their prices are certainly on par with, say, the Dupont Circle farmer's market on Sundays. This happens at the WF I shop at as well; as well as giving small start-ups the opportunity to sell their products...we have a guy in our building who started selling ice cream, and WF carried his brand from the start. Bottom line: they're not the miserable bastards some like to paint them as.

Yes, it was a cocktail created by Audrey Saunders, at Pegu Club, to specifically break newbies into the world of Aperol/Campari. It's a great drink. The other night, at Cherche Midi, I had a drink called Julia's Crush. Quite similar to the Intro to Aperol, with Campari subbed for the Aperol, and if I'm not mistaken, Grand Marnier for the simple?

I don't really know what is meant by strong coffee. I like coffee brewed properly, with freshly roasted beans, freshly ground, made with good water at the proper temperature. No matter the method.

Nor Florence, around the corner.

I use approximately 2 T per 8 oz. water. 2 T should weigh around 14 grams...7 grams per T of coffee.

For Eater, this is a good piece: NYC - 8 Old Fashioned Butchers