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Everything posted by weinoo
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After a fantastic trip to Rome earlier this month (more to come, at some point), I needed to try (again) my hand at pizza bianca, Rome's favorite food to eat out of hand. Forno and Roscioli are but 2 examples, and they're both great. Last night I started a no-knead, high-hydration dough; about 75% hydration, only water, flour, salt and yeast. Kenji's recipe here is a good one. Prior to baking... After... The structure of the dough... Sliced and stuffed with a bit of Prosciutto San Daniele... Bill Klapp will be happy to know I used no fancy equipment!
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Seared meat is one thing; properly cooked meat with a sear is another thing altogether. No one I know, well - except Dave Arnold - has a salamander broiler at home; those things fire at ridiculous temperatures and they are restaurant equipment. At $79 for the Searzall, and say $200 for an immersion circulator now that they're being made as consumer products, I hardly see "hundreds or thousands of dollars of equipment" being poured into this "fad." Just like I don't see a Vitamix, Kitchen Aid, Cuisinart, ice-cream maker, or any other piece of equipment that a serious home cook might have in his or her battery as a fad.
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In what might be the greatest "extra" product to have if you're into sous-vide cooking, Dave Arnold, in conjunction with David Chang and Momo, is going to be selling his first consumer product, the Searzall. One of the things I've always disliked about the blowtorch method of searing food is that I have been able to detect the taste of the blowtorch. This seems to solve that problem: I want one.
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When I was growing up in a two-family semi-detached home in Forest Hills, NY, we lived upstairs from my paternal grandparents. I learned that Marlboro reds go really well with coffee - it was how my grandmother started every day - she took Carnation evaporated milk in her percolated Maxwell House (as opposed to her sisters, who took heavy cream). My paternal grandfather, however, liked to start with a Dutch Masters cigar; he was a car salesman, and I think he went through 6 or 7 cigars a day. Cigar boxes were a great toy for little kids. There were no meals at this house without every single adult smoking at one point or another. She was a pretty bad cook, iirc, but they had no problem taking the kids out for Chinese food, great hot dogs or pizza or whatever. She had 5 brothers and sisters, and they were all close for their whole lives. They all liked to drink - and rye whiskey was a favorite. Many of them lived to a ripe, old age - and they all lived life to the fullest extent they could. My maternal grandparents lived in the Bronx. It was about an hour and a half subway ride, but we did it often. This was like another world - as Woody said in Annie Hall, "my grandmother was too busy being raped by Cossacks." This was the miserable side of my family, and where I came to the realization that if you were ruled by a woman like my maternal grandmother, oy gevalt. She scared most everyone. Interestingly enough, she could cook...although she tended to put chicken through a deflavorizer. But I always loved her chicken fricassee (she used the feet, neck, giblets and ends of the wings), her potato latkes, her kreplach, her kugels, her gefilte fish, etc. There was a dumbwaiter in the apartment, and I have no idea how she cooked for 20 people in that tiny kitchen. I'm sure I have some cookbooks somewhere that came from one or both of them. I'll see what I can find over the weekend.
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And the ramen joint upstairs is pretty good too .
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Which basically proves my point that WF is no more expensive, based on the overall opportunity cost of shopping, than any other type of food shopping. Also, unless and until any poster shops in a newer WF store, based in a metropolitan area, I find those answers moot.
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Exactly. As I may have stated upthread, the employees at my local "supermarket" are miserable bastards. And much of the perishable stuff sits in the aisles for hours after delivery and before it's upacked and put into the refrigerators. The driving reference, as well as the Costco/Walmart bs make no difference when one lives in NYC and gets to most places via public transportation or on a bicycle. Because carrying 50 rolls of toilet paper on a bicycle or on a subway is not exactly practical. To say nothing of storing such quantities - my building doesn't let me store stuff in the hallway. I'll add that anyone who shops at greenmarkets or buys a CSA can't actually complain about produce prices at WF either.
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WF had stores back in the 1930's?
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biggest issue with nakazawa is the environment; too western from what i read. and also the "newness" of the place. not even sure i could get a reservation... and its actually more than yasuda. That's the new wave of sushi here in NYC, my friend. You're right in that you probably can't get a ressie, but never hurts to give it a try.
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eG Foodblog: munchymom - Livin' La Vida Locavore
weinoo replied to a topic in Food Traditions & Culture
Do you shop at the Boca Whole Foods? -
I would go to Ushiwaka Maru before any Blue Ribbons at this point. Quite good and a good value as well.
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I do realize this is an old post but I am curious to know where in Chinatown you saw the geese? I'll try to hunt down a goose and make one for the first time this year. Thanks.! There's a butcher on Catherine St. that has a lot of different poultry. Also check the large supermarkets, like the one under the Manhattan bridge and the new one that has opened underneath the new hotel on Pike St.
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Why don't you try to go to the place that has been opened by one of Jiro's assistants - Sushi Nakazawa? 15 East is excellent. Sushi Dojo is excellent and pretty new too. From what I've heard recently, Yasuda good but not as good as it used to be. And out of your price range.
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That's a nice store - with parking!
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I actually think that restaurants using cloth napkins, tablecloths, etc. and sending them out to a service get them practically boiled, bleached, lyed and who knows what else. Significant Eater (my significant other) often uses her napkin (papr) for a final nose-blow before leaving the table. If we're using cloth napkins, I tend to think of them like handkerchiefs and nobody would want to use one of those more than once.
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Does Toots walk to your house to bring you her laundry, or vice-versa? Because if either of you is driving, that sure wastes a lot of gas. And I'd venture to say that very few people would want to reuse their napkins without washing them - sure seems germy to me.
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My local grocery store has many napkin options. It sells these really cheapo ones that basically are good for one wipe (face wipe). That's a store labeled brand. It sells crappy Scott's that also fall apart, especially if you're eating something juicy. Then there are the Viva napkins. Much more expensive, and sold in various sizes - lunch napkins, dinner napkins, cocktail napkins (which I do buy, and use, for, ummm - cocktails!). The Viva product is nice and sturdy - holds up to many lip wipes. Of course, there are also reusable napkins made out of various fabrics. Obviously, more expensive and they have to be washed. And it's hard to get them super perfectly clean - at least I find it difficult. Since I'm not one to use an old T-shirt for a napkin (I use old T-shirts only for rags), I was wondering what napkins you all buy? And, do you use a different napkin for each meal?
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Funny you should mention that. Yesterday, while at Trader Joe's, I saw that they had sea salt in a small jar with a shaker cap, seemingly perfect for my needs. The size of the jar was fine, but I wasn't sure about the size of the holes in the cap, so I didn't buy it. However, on the way home, I thought about how I could make it work even if the holes were too big, which was my concern. The size of the hole is extremely important.
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Buy your salt in disposable salt shakers. That way you'll never run out of fun things to think about.
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And, I believe, probably illegally imported into the US, if that's where it's being served.
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I hope Rancho Gordo weighs in.
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It seems that there are rules for practically everything. And it seems that there are people who are obsessive compulsive about rules, and who wonder if anything they are doing regarding food, the preparing of food, the serving of food, the eating of food, the cleaning of plates, the turning on of a water faucet, etc. etc. is the correct way. I have been wondering for many years if there is a correct way to cut a sandwich. I have decided that there isn't one special way, but perhaps any number of ways. And maybe it depends on what's in the sandwich or what's on the sandwich? In any event, I usually cut sandwiches, especially when I pack a lunch for Significant Eater, in half, and turn that sandwich into 2 equal rectangles. I think she might go apoplectic if I cut the sandwich on the diagonal, so I avoid that at all costs and hope that I am not breaking any sandwich cutting rules. How do you cut your sandwiches?
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I don't think there are rules. My feeling is that certain people are obsessive-compulsives, and worry about every single thing they do regarding food, kitchens, pots, pans, faucets, etc. Just enjoy your pasta. If it's good for you, who gives a shit?
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I like oatmeal cookies, though.
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I eat certain things because they're "good for me." But I've decided that some of the stuff I eat because it's good for me sucks. For instance: OATMEAL. Do you ?