weinoo

Thanks. These are the oatmeal cookies I've been making ever since I cut the page out of the Jan/Feb 2008 issue of Cook's Illustrated..Thin and Crispy Oatmeal Cookies. They are, as you say, not too sweet. I sprinkle a little fleur de sel on top of each cookie before baking, just to set them off a bit.

Batch of big, crispy oatmeal cookies. And since the oven got fired up, a loaf of banana/walnut/raisin bread as well.

No, don't take them out of shell to cook them. Ripert's method of poaching is fine; make a nice court-bouillon and use that (though in his Le Bernardin cookbook, he poaches the tails for only around 6 - 7 minutes; the method Ken mentions above (turning off the heat) is probably a little gentler). Deephaven's method sounds fine too, and I'm pretty sure Jean-George's butter poaches, though not sous vide. The easiest method is probably just to steam them for 8 - 10 minutes if still frozen. If defrosted, 6 - 8 minutes should do the trick.

I have a very, very strict demographic.

Salad: 3 bitter greens in a mustardy vinaigrette, house roasted and marinated bell peppers, Spanish piparras, Spanish olives, tomatoes, avocado, Spanish tuna.

How long is the cord?

Take some leftover housemade pimento cheese, fry up some mortadella, and... Make a really delicious sandwich with those on Party Bus Bakery's scallion bun.

This is interesting to me; all the salads we had las month while in Spain proper were basically lettuce and sweet onions. And at one of our favorite local restaurants, I often order wine from the Canary Islands...https://cervosnyc.com/2/ Though don't tell me what the markup is, or I'll get aggravated!

After an extra special, especially delicious Christmas eve dinner at Foxface, Christmas night dinner meant some kitchen time for me. I wanted to use the remainder of a chicken roasted a few nights prior. In a sort of shepherd's pie, or as it might be known in France... Parmentier. Recipe above appears in the La Régalade Cookbook. Prior to oven... Post oven: Other than burning the shit out of our mouths, it was pretty good. Mashed potatoes were only made with butter and cream, no eggs or egg yolks, so probably would be a little tighter with the addition of yolks. For those who care, Parmentier was a pretty cool character... https://en.wikipedia.org/wiki/Antoine-Augustin_Parmentier

Any of the places I posted about above will give you a good meal. I think Maun Grill will be closed, as they are renovating that mercado. It's been a few years since we've been to Bilbao, so no food ideas for that town. The Guggenheim may be best appreciated from the outside, though YMMV. Two days won't be enough in Madrid, but what is enough? However, both the Prado and Reina Sofia may leave you speechless.

Or...just don't.

Some of them look as if one should be sure of updated tetanus vaccine before using.

Hot mess of a dinner last night. Not bad looking here, striped bass roasted on top of par-roasted potatoes, with thyme, lemon, olive oil. Plated is a whole other story... With well-cooked broccoli raab. Ugly delicious.

What is a paddle grater? I'm with @gfweb - one side of a box grater will surely give you fat shreds.

I really like the current crop Mandarin oranges from California. Not the ones from anywhere else that they sell.

Plain…peanut…or both?

I did cut out the back, @rotuts, and then pressed down on the keel to open up the chicken. Used the back and other bits and pieces and made a small amount of stock.

I'm pretty sure theyll make whatever size you want... That said, I own a Brooklyn Butcher Blocks' board and a Boardsmith Board (purchased at least ten years ago). Both good, and I'd say neither one better than the other. In my case, they're just different sizes.

While I might need a food stylist... and while this sheet pan is going back into the oven for another 20 minutes (after which I failed to take a picture, as I was much more intent on trying a wing), this Snowdance Farms heritage chicken was one of the best I've cooked at home. That includes Joyce Farms, as well as a fresh-killed sasso from LaPera Brothers Poultry, in Brooklyn. Great, crisp skin, juicy and flavorful breast. Oh, smushing an herb-infused duck fat/butter combo under the skin doesn't hurt either. It's a top 3. The back, wing tips, drumstick ends, neck and gizzard were all used to make a little stock...nothing wasted! Earlier this week (and late last): At Cervo's, dining solo: fried rock shrimp, over marinated potatoes, with some horseradish grated on top. Very good. Also had rice with razor clams. And at Cafe Katja, not dining solo: Smoked pork sholder, sauerkraut, spätzle.

CSO on warm function, or if it's being used for cooking, plates atop.

This is what I'd do as well; you'll have more cooked beef at the ends, and rarer in the middle anyway. Keep everyone happy. Or as happy as everyone can be.

After I broke my Hario ceramic, along with however many other pour-over units I had which were not made of stainless or plastic, I decided never again for anything breakable.

Anyone who pays $70 for that ellow pour-over dripper is insane. And the Aspen, at $45, is borderline, but if it makes you happy, that saves you money for the psychotropic drugs you'd otherwise need.

To get to what temperature? Are you pasteurizing the meat?