weinoo

Yeah, we're pretty lucky here with the greenmarkets and the fisherman selling great product there. I mean, you can see the quality of stuff just by checking out SobaAddict70's blog. In any case, if those scallops of yours are noticeably plumping up, they may have been treated before freezing, and then when they defrost all the liquids are released. Just a suggestion, but maybe buy scallops half as often but buy the local ones!

I think the only problem I have with this is the brine. The scallops I get are so sweet and delicate that I can't see wanting to muck that real flavor up with a brine.

And DiPalo's.

Leek and potato. Water based.

In cooking school, we definitely had to bone quail. Thankfully, I never had to do it again, but also am interested in perfecting the technique. You know why? Other than the fact that it's a pain in the ass? Well, I can get 6 frozen whole quail for about $10 in Chinatown. Semi-boneless are about 2.5x the price, although at D'artagnan the whole quail are closer in price to the semi-boneless.

After losing my Canon G12, I now have a Nikon P7700. Strangely, though, I did have a pastrami sandwich for lunch.

This made for a nice Manhattan...

really? my usual are Quattro's, Violet Hill and Knoll Krest. which others? maybe they're expanding into other lines of production, which could be a good thing. I ddin't really notice the names of the stands, but it seems as if there are a lot more vendors with eggs now. The market is really starting to explode. Lots and lots of greens, fiddles, ramps, young garlic, young onions, good seafood today - I just had some scallops for lunch that were delicious.

Why not argue? 2:1? Fitty-Fitty? Orange bitters? Twist? Oh yeah - plenty cold. But I also made one of these just the other night, and it was pretty damn great...

Yes, really...it's a classic contorno.

I've noticed so many more places with eggs this year.

My kingdom for a great Chinese casserole.

Sachisha - can you narrow it down? What city/state does your mother reside in?

After those pix, I might have to go for lunch. Which dish didn't you think was great - the shoots or the casserole?

I think it's fine, if a bit expensive for what it is.

This is a product that gets daily use in our house. It is clearly not half and half. It is non-fat milk processed in a way that gives the same mouth feel that half and half does. My wife uses it every day in her coffee. I drink my coffee black, but I will use it on my bowl of morning flakes. Just like American cheese it is a product of so called "modernist" techniques. If Myhrvold and his gang of merry pranksters had touted a way to produce a product that mimics half and half out of non-fat milk it would have been greeted as a wonderful revolutionary product by the many modernist cuisine groupies with perhaps its very own EG topic to go along with the millions of other modernist ones. Instead, since it is a product of industrial dairy producers, it is derided as dreck. The manipulation of traditional products by application of additives and techniques can be done in a high falutin fancy food lab or in a big industrial facility. The concept is one in the same. So, if you don't like this product don't use it. For those who may wish to limit their dairy fat intake, but still like the mouth feel of half and half it is not hat bad of a thing Hm... isn't this a topic about subjective dislikes? I dont think anyone necessarily expects agreement regarding their views (after all, masses of people adore Irish cream liqueurs, even if I think they're unspeakably vile), we're just taking the opportunity to grouse, here, these aren't personal digs. But some of us like to turn everything into a personal dig. And if we're gonna dig on Myrhold and his gang of merry-pranksters, we might as well go back to the caveman who first applied fire to whatever it was he had just killed. Or at least to 1929 and Mr. Birdseye.

You ordered good. Still my 1st or 2nd or 3rd fave in Chinatown.

. I've been to CBP - nice little ballpark. But not to watch a Phillies game; only for Springsteen - and that was most likely my last stadium concert unless I happen to be in Barcelona.

Is there anything worse than "your" team (I'm talking the Mets here) losing, at home, to those powder-puff blue dandies, the L. A. Dodgers? I mean, especially when you trudge all the way out to Shea Stadium Citi Field, on the god-forsaken 7 train, in weather more suited for football. A game in which "our" number 2 starter was knocked out after taking a line-drive off of his lower leg. A game in which the "paid attendance" (which is the way the home team lies as to how many people are actually at the park) was over 21,000, but if there were more than 10,000 people in the park, we'd have been surprised. Well yes, there is - and here's why - it's how "they" treat you at the stadium. No, not how the Mets treat you (we already know how bad that's gonna be), but how the organization (Aramark) running the rip-off concessions treats you. Early in the game, my friend (the Dodger fan) and I headed to one of the fancy-schmancy bars that people sitting in the expensive seats get to go to. I think it was the Delta Club, or some bullshit like that. Anyway, after sitting there for 15 minutes and not even getting someone behind the bar to say hello to us, I was starting to get aggravated and do things I don't do at a bar - like hold up a $20 bill so one of the schmucks would come over. We finally got served our $9 one ounce Jim Beam pours, and boy were they worth the wait. Oh - here's a tip - sneak in a couple of minis (you know - airplane bottle booze) and just refill your glass; they're giving you plenty of ice. We took a nice, long walk around the stadium to digest our booze, and there are food options aplenty. Lots of Danny Meyer: Shake Shack! Blue Smoke! Plenty of Pat LaFreida, too! You can't miss it... We ended up getting none of those, as we had a game to get back to, and I had a bag of peanuts, which are one of the fun things to eat at a ballgame; after all, you just throw the shells all over the place, so what could be bad? By the sixth inning, we decided to head back to the Delta club; after all, we were practically regulars, right? Here's what greeted us when we sat down... Yes, that's a disgusting bar-top with water and left over detritus from whatever previously unlucky patrons might've been sitting there. 15 minutes passed (of course) and I once again waved a bill in the air; this time, when one of the schmucks came over, I suggested that perhaps he might use a bar rag and wipe the bar before serving us. At that point, I received a look of disdain - how could I suggest such a thing? Oh - I just love being called "boss," by some 2-bit bartender that wouldn't know a Manhattan from a Martini, but that's another rant. Also, we ordered some food from someone who looked like they might be a food order taker/deliverer. I mean, she took my order and took my credit card and had no problem with my 32% tip. Check that - small problem - never got my Danny Meyer Shake Shack food. So I called over a manager who explained that they were very busy (HAH!), apologized profusely and said to make sure I get in touch the next time I'm at Citi so they could "take care of me." We all know the Danny Meyer service model - I mean, the guy wrote a book called Setting the Table: The Transforming Power of Hospitality in Business. And I know he doesn't run the show at Citi - but he does have his good name associated with some of the food being served. So Danny - get yourself out to Citi and see how they do by you. And to Aramark. Citi Field. The Mets. You can all kiss my ass. My next game is gonna be at a classy operation - Yankee Stadium, here I come.

What you probably heard is that when they are together in your fridge, becoming pickles, they really stink.

I just like to shake the shit out of Pom & sugar. Then add the orange blossom water. With fresh juice, I'd give the JM method a try.

That's a good philosophy, Hassouni, and one that I try hard to follow. I think it actually makes things taste better, too.

Great job, Hassouni. Imagine, all that without a sous vide rig, an app, or some Jetson's like apparatus. Just don't try to slow cook an egg with that thing .

Do you use a little bit of alcohol in your sorbets? Because I make (not professionally, only at home) lots of sorbets using sugar, fruit/fruit juice, water and a small bit of alcohol and never run into that problem.

I'd bet Mike Mills and Ed Mitchell are getting a big laugh from some of the suggestions in this topic. Apps, sous vide, etc...