weinoo

I'm pulling 19 - 20 gram shots for 25 - 30 seconds and get 1 - 1.25 oz. shots. I have singles, doubles, and triple baskets, but now I use a double doser basket - but am not sure which one it is.

The same friend set up private group lessons at an SF Chinese restaurant, a few years back. 5-10 minute pre-heats weren't part of the technique. Of course they weren't - those restaurant burners probably put out 10x the amount of btus, so the need to preheat for 5 minutes is not therer. Was the beef frozen previously?

In a stunning coincidence, Mark Bittman published an article about whole-grain breads on the same day I started the topic about Fleischmann's No Knead Bread Mix. Now, as many of us understand from all of the no-knead recipes that followed Jim Lahey's first published no-knead bread recipe oh-so-many years ago, kneading is not 100% necessary if you have another ingredient: time. Also, a lot of yeast isn't necessary if you have that same ingredient available: time. According to Bitty (thanks, Gwynnie): He then goes on to say, about whole-grains: Now, I notice there's a pinch of instant yeast in the sourdough starter. Heresy? And, I notice the use of a food processor for the baguette and focaccia recipes. So I don't know if we're on the cusp of a new bread revolution, or just a variation of techniques. Any thoughts?

I was definitely going here before TFN was even a glimmer in someone's eyes.

They might've, Patrick. I'll swing by again and do a double take.

It's been here forever; well, a long time, anyway... They're gruff and friendly at the same time; you'll sit at a counter with about 15 seats. Open until 5:30 only. Plan on waiting. We wanted to eat crab as soon as we arrived in San Francisco, so without hesitation, 2 crab Louis salads appeared... There's about 1/2 lb. crab on that salad, so at $24 a decent deal. They were selling whole body steamed Dungeness at $10 a pound, and picked crab at $40. There's a bunch of other seafood to eat...we also indulged in a Calamari salad. Plenty to choose from... Perfect way to start an SF trip.

I'm sorry, but the mustache/cap dude actually said, in re: sourdough that the starter is made with yeast. Wrong, zippy.

But won't that flavor be, ummmm, gross? The whole idea of a long (or even reasonable) rise time is so that the yeast has time to work its magic on the flour and develop delicious flavors.

Yes - evidently the rise time is 20 minutes and the bake time is 25 - 30 minutes. There's a video on the site. Yes, I own and have heard of this. Nothing in the books comes close.

In our ever increasingly busy world, leave it to Fleischmann's (yes, that Fleischmann's) to come up with the product we all need - and in many varieties. Yes, it's their Simply HomeMade No Knead Bread Mix (in four flavors) - and it's as simple as making bread in under an hour. Here are the ingredients for the Stoneground Wheat Bread: So, who is brave enough to give this stuff a try?

I find this rather hard to believe. Picture, please.

Yeah, I was walking home via Chinatown yesterday and there was tons of kohlrabi. Any great ideas on what to do with it? Beets have long since passed their next big thing era.

I think you have to pretty much think that anything other than stainless is going to break if you drop it.

What ever happened to Marcel?

We dine out frequently, which I suppose when one lives in NYC, exposes us to the beginnings of food trends as chefs start using ingredients until, well, we're sick of them. That being said, we've been through the brussels sprouts wars and if I see (saw?) kale on one more menu, I'm probably going to scream. Now you can't turn around without cauliflower rearing it's fairly lovely head. But I'm wondering what's going to be next? Since the brassica family seems to be high on everyone's list, and since it's a fairly affordable commodity, my bet is on cabbage. Yours?

I'm trying to remember the skimpiest outfit Padma has worn.

Absolutely needs the Peychaud's. It's a New Orleans cocktail, after all.

I would imagine the orange cauliflower has a higher beta carotene content too, no?

Yeah, I go by simply what the towel is to be or has been used for. For drying poultry or anything that might need to go into a hot frying pan, it's paper towels. For drying dishes, side towels. After I've rinsed and spun lettuce, it goes onto a large, clean cotton dish towel, which gets rolled up, put into a plastic bag and stored in the crisper drawer of the fridge. If I've rinsed, say, berries or cherry tomatoes, they get drained and dried via paper towels - which can often be reused. For hands, often it's paper towels, because I believe they're a more sanitary solution. And I always have 2 dry side towels at hand or hanging over the handle of the door on my oven to use as pot holders.

You know what? The food had better still be good.

Good guess on my part! And yes, the 6T is six demitasse cups. I can just see someone flipping that one over and ending up with scalding coffee all over the place.

Great post - these are the points I believe Derek was making in his article.

I have one that must be a couple of decades old. Never use it - I think I got it from my mom's house. Anyway, the maker is Medaglia D'Oro and it's a 6 cupper; at least it says 6T on the bottom. It may have even been a promo item or a giveaway somewhere...

Bumping this up because I happened to come into possession of a nice Wagner ridged grill pan. So two things: 1. I see no reason to season a pan like this, as whatever is being cooked in it doesn't come into contact other than on the ridges. So I imagine just a little rub with oil right before cooking will do the trick... 2. Does anyone use one of these to get grill marks after, say, sous-viding a steak?

The recipe that I have for the Maiden's Prayer only calls for 1/2 ounce of Conintreau. Also, I would think the blood oranges add a hint of bitterness that, say, Valencia's won't.