weinoo

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...

I've been putting the oven through its paces since unpacking it, and I gotta say, it's a pretty good little toaster oven. And then some.; Last night, I felt like having some duck confit, which I happen to have in my freezer. I also had some organic sweet potatoes and Yukon golds. So I said the hell with it, and put them all on the roasting pan and popped them into the Combo at 400°F on Bake Steam for 45 minutes. Everything came out perfectly cooked - the duck from frozen to delicious too...

Man, that's some nice looking pig. Any idea the breed? Have you tried making pancetta with the belly before?

1. Seasoning 2. No 3. Yes 4. No 5. Whole - otherwise why would I have a dedicated grinder? 6. All of the above.

If only it was that easy. I'd say the best bet is to buy the same pot and lid used on ebay. Seriously, how often do you see LC lids for sale? From 35 years old pots? Frequently. Thus far the good ones have not been in the size I need, and if I want to settle for something less-than-perfect, such as one with a chip, or that has some other flaw, there are plenty. And I will settle for one that's imperfect, depending on where and what the imperfection is. Yesterday there was a really nice white one (the color that I'd prefer) that I just missed bidding on. Well, I guess you've answered your question then.

Trending downward from what? 4 to 3? 4 to 3.75? Have you tasted them side by side?

If only it was that easy. I'd say the best bet is to buy the same pot and lid used on ebay. Seriously, how often do you see LC lids for sale? From 35 years old pots?

So here's a bottle of Old Overholt that's been in my liquor cabinet for a bit (but not more than say, 6 months) and it's a 750ml bottle... And here's the neck label from a bottle of Old Overholt that I bought yesterday. It's now a liter bottle, and the front label doesn't show an age, but the label around the neck does... So, it appears as if the formula/aging has changed from 4 years old to 3 years old, and the bottle has gotten bigger. Anyone have any insight?

Is it "polish" or "poolish?"