weinoo

The Whole Foods stores that I've driven to and parked in their lots do not charge for parking, or if they are in a shared lot, they validate the parking ticket for up to 90 minutes (the stores I'm referring to are in DC).

There are enough (6 or 7, with more to come) including one I walk to.

I'll pay the extra for Bell & Evans air-chilled birds. I only buy scallops at the green market.

Anyone who thinks whole foods is more expensive, in general, than any other shopping in NYC, just doesn't shop here in NYC, and isn't taking into account what it costs in time and dollars to go to 5 different stores to save $1/lb. on things. As I'm sure I've stated numerous times in various threads, there are plenty of things at WF (e.g. dairy products) which are cheaper than anywhere else.

I tried it online today, and it definitely doesn't work (the 20% off). When you bought the toaster oven in person, rotuts, I don't think Breville was yet being excluded from the offer.

Berkeshire Pork Rib Chops w/slightly overcooked (a la Romana style) broccoli raab.

Too bad they don't sell those brands at BB&B, right?

I'm curious to hear how the stainless steel interior is different as I don't really know much about it besides it is brushed and different than the typical stainless steel interior of pans. Also whether it affects anything, good or bad. I'm not really worried about keeping copper pans shiny. And the falk is brushed so that should be very easy to keep up. Why don't you buy both, see and feel how they differ and then send the one you like least back? Otherwise you can never be 100% sure based on what others say and you may never sleep at night again. We are starting to head into another poster who shall remain unnamed territory here.

All cast iron will rust if you don't take care of it. It's cast iron. I don't understand how the Falk stainless steel interior is so different? I, too, like to check things out before I buy them. But as I said above, these are both high-quality products and neither will disappoint. If Falk is the size you want, then buy the Falk. Then start worrying about how to keep it nice and shiny.

From the Falk distributor's web site: And cast iron is cast iron, no? I think when you read "reviews" from people on various sites, most of them are fairly clueless as to how they're supposed to treat their pans. I also think you're over analyzing this purchase. Either Matfer or Falk will be great. This article about staninless steel might be of interest as well.

As I said, I think slightly bigger (1.37) is better only because there are going to be times when you don't want to use the 2 quart and the 1 quart won't be big enough. As an aside, I also have two 2 cup "butter melters" - basically, tiny saucepans. Lids are superfluous - you can always find something to cover these small pans with. Treat yourself to the Falk.

I've hurt my shoulder (torn labrum and detached biceps tendon - surgery is scheduled) so kneading is out of the question. But before I got the diagnosis, and ever since we got back from Italy, I've been wanting to make fresh pasta. I have the pasta attachment for my Kitchen Aid, so I'm thinking the rolling part shouldn't be that difficult. Does anyone make the dough with a food processor or the Kitchen Aid? By make the dough, I mean the part of mixing the eggs and flour prior to rolling. Care to share technique and recipes?

Always go a little bigger. In my case, I have plenty of lids and I can always find something to cover the pan with even if it doesn't have a dedicated lid. I'd get the 1.37 qt. pan sans the lid. I don't think you'll be disappointed.

I think at this point it is just personal preference...I don't wish the .9s were any larger. I think the copper Windsor is probably a little bigger than a quart (it is, I just measured it), but for practical purposes you really can't fill it to the brim anyway. I might just go for the Falk saucier - you'll use it a lot! Oh - the only one that has a lid is the classic All-Clad - the saucier and Windsors don't need one.

I have 3 or 4 one-quart saucepans and find them very useful. One is an old All-Clad MC "saucier." Very useful when cooking for 2 - 4 people, and I often make hot oatmeal for 1 in the classic 1-quart saucepan with lid. Saucier, Windsor, Classic

What Klapp said. I often buy butter when it's on special and have never had any problems with it 6 - 9 months past its expiry date.

Yeah, I'm pretty sure I've seen it at Fairway, in the Brit aisle.

I just cook 'em along with the rest.

That's pretty cool - the next time I have 12 hours to roast a chicken, that's what I'm doing!

Those are great for lighting cigars.

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!

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.

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.

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.

And the ramen joint upstairs is pretty good too .