weinoo

The ground-breaking American chef David Bouley passed away this past Monday, at the age of 70. Here in New York, he is known for being the opening chef at Montrachet, located in what was then a part of town not a lot of people ventured to. His first restaurant, simply Bouley, was where I had my first "fancy" meal after moving back to NYC to go to cooking school. I'll always remember the smell of the apples in the entranceway... RIP, Chef. Julia Moskin's Obit in the NY Times Daily Mail

It's a classic, that's for sure.

We like both Mont Bar and Bar Mut. https://www.montbar.com/ https://barmut.com/ And had a pretty great meal at Disfrutar.

I have to think most, if not all of them, are. And doesn't everything start to taste the same when one uses something like this powder in different dishes. What's the matter with using good, old-fashioned, home made chicken stock (reduced plenty if you must) + some sodium in whatever form, and maybe a little sugar. I don't think I want this in my food: I mean, I could just have hot dogs.

I use Nordic Ware; I think they make good bakeware. Like this cookie sheet. And the rest of their baking sheets. Vollrath Wear-Ever makes good stuff too; often used in restaurants...https://www.vollrathfoodservice.com/products/smallwares/cookware-bakeware/wear-ever-bakeware

Roasted chicken thighs with baby Yukon golds, carrots and a head of garlic to spread on bread. Salad alongside. I've taken (when it's convenient) to always pre-salting and resting (in the fridge) chicken before roasting, and most steaks/chops before whatever method of cooking they're going to undergo. Also, a 12" nonstick Rondeau is great for roasting (for two people) - and for cleanup. While @rotuts's fond may not be as prevalent as when using another type of cooking vessel, a pan sauce can still be made, and have I mentioned the cleanup?

These were the frozen product from Peru (maybe) via Trader Joe's. only ingredient is artichoke hearts. While nothing compares with (in my opinion) fresh artichokes, the ease of prep and the final result with this product are fine for a one-hour meal!

Classic sub for buttermilk is kefir. But I use those fermented dairy products for as long as they smell and look fine, best by dates be damned. AS @blue_dolphin notes, milk is a crap shoot. I've had milk last only for a day or two after opening, as well as milk lasting way longer. I think that all comes down to its handling before getting to its final destination - your fridge.

Salted and rested a couple of shoulder lamb chops in the fridge for a day. Pan-fried them. Fond for @rotuts . Braised artichoke hearts and celery, with shallots, garlic, jamon, in butter, olive oil, stock, lemon, lemon zest and white wine. Basmati rice pilaf, braised artichokes, lamb and lamb pan gravy.

I think equipment and technique is as important as recipes almost all the time. I don't think we need pictures. Do you have a stand mixer? Parchment paper? Warped and thin cookie sheets, jelly-roll pans, baking sheets (whateverr one calls them) are not the greatest, in my opinion. And you might want to download a cookie/cake/pastry book or two Something like The Cookie Bible (eG-friendly Amazon.com link). Rose's The Cake Bible and The Pastry Bible may also be helpful.

A question - what books have you read about these processes? And can you tell us what equipment you're using; e.g. what type of oven are you using, cookie sheets, baking sheets, etc.

Bonnie Slotnick in NYC...http://www.bonnieslotnickcookbooks.com/ And one in San Francisco - Omnivore - https://omnivorebooks.myshopify.com/

Old skool Italian... Baked ziti and broccoli rabe.

It's on sale!

Apparently, you've found out whatever you can from us, so please do let us know what you find out elsewhere. But not from Cuisinart!

Cecchi's in the old Cafe Loup space is fun and semi-fancy too.

Plenty new and exciting. But that's what makes them so hard to get into. Cafe Carmellini Koloman Libertine Foxface Torrisi

6X6 FRENCH FRY-CUT DISC FOR 14-CUP MODELS 2MM THIN SLICING DISC oy.

Here's a decent article about how to get the most flavor from beans... Epicurious

Those are all available from Cuisinart's parts page of the model number you own. Why the overthinking about this?

Actually, this has been discussed, though maybe not here. Something about concentration of flavors of both the bean broth and the beans as they absorb said broth, due to the much slower cooking and reduction of the broth, due to the fact that the cooking is not being done in a sealed vessel in a very short period of time. If you really want to see what the IP/pressure cooking is good at, make some chicken stock.

When you write "additional blades," are you specifically looking for spares or for some other type of blade (like what other type of blade?)? Because I would venture a guess to say that the best blades to buy for this machine are the ones made by Cuisinart.

"Soupy" rice with mushrooms, green beans, chorizo. I'd actually call this moist rice as opposed to soupy, but quite good when made with house-made stock and good Spanish saffron, amongst other seasonings. Salad like most salads we ate in Spain. They always have the sweet onion slices in them, as this one did. With butter lettuce, romaine, cukes, Campari tomatoes.

Or, to put @blue_dolphin's thoughts a slightly different way, you can always cook beans more if they're underdone, but you can't cook them less if they're overdone. Personally, I've taken to NOT cooking beans in the pressure cooker, but only on top of the stove, and after using the quick-soak method (which now I can't find, but I'm pretty sure I read that this method produced the best finished product).

Don't the leaves of perilla tend to have a more jagged edge than the Thai basil stuff pictured above?