weinoo

I thought I had posted here after I went to an event with the film maker and Marcella's son, Giuliano Hazan. It was last June, and held at the National Arts Club, here in NYC.

I'm offended! But not as offended as I would be by those burnt lemon slices!

Quickly cooked dinner in between periods 1 and 2 of the Rangers' game last night: The rice had already been started. Shrimp and scallops, sautéed in butter and olive oil, pan sauce. Stir-fried bok choy with lots of garlic and ginger. Rice was the latest crop from The Rice Factory, Minamiuonuma Koshihikari.

Toasted bagel, half w/avocado, half with goat cheese. Served with coffee + OJ.

Back in cooking school, one of my first fun "experiments" was making crème fraîche; we made it simply, by adding a tablespoon or so of buttermilk to a cup of heavy cream, heating it gently, and letting it sit overnight. Simple yet pretty delicious. Here's the page from the course...

Well, this is called consistency in the restaurant business!

I think it's the turmeric that makes you golden!

See - I don't have to worry about that, as I don't own one. And if something is left out, it just attracts vermin Rosie. That's been happening for Significant Eater for decades.

You forgot to mention the morels!

We both got another round of Covid vaccinations the other day; and we both had more side effects than usual. Just a general malaise, headache, body aches, etc. So... Chicken noodle soup, from scratch.

I'm pretty sure I have that book somewhere...I do remember, and this is quite some time ago, that when driving past Gilroy at harvest time (be it heading north or south), the air was perfumed mightily. As far as garlic presses go, just a waste of space in a drawer. Nothing that a sharp knife or a microplane can't handle.

I mix this... According to the directions. It works great. Buy here (eG-friendly Amazon.com link).

Pasta (Faella Tofe) e Fagioli. These shells were actually not the greatest to use with the fagioli; too large, in my opinion, and then they soaked up a ton of the sauce.

I stock with the farmer's market for maple syrup; both NY State and Vermont produce some of the best (along, of course, with Canada).

This must be why all those questions about pasta water. We’ve finally figured out what some others are up to!

Right - I was more or less referring to the sequence of how you get to eat...pick your own ingredients out into a plate or bowl, hand them to someone who weighs and cooks them for you, and then you eat! (Although, if my memory serves me correctly, it was generally an all you can eat for $X type of place.

I don't think that's anything new, though here in NYC it might be. But I remember places in the Bay Area, many years ago, where one would gather ingredients from a similar set up, and then cooks would cook it all up and hand it back to you. It was actually called Mongolian Barbecue, and maybe there were even places here that did it... https://en.wikipedia.org/wiki/Mongolian_barbecue

You're not gonna try to convince me, @Kim Shook, that one of those dogs is better than a classic Nathan's or Katz's hot dog, dressed with mustard and sauerkraut. Or, as they used to say: "Gimme a Frank Sinatra, fully dressed!" (Are you?)

We'll be back for a few nights at the end of May - anything new (er) and exciting, @johnnyd ? I see that Helm has closed (as had the Danforth), which was my worry when we were there last year. We do have a reservation at Twelve, so far.

Chicken Scarpariello, over a bed of polenta. Instead of how I usually make this dish (i.e.: on the stovetop), once the chicken and sausage were browned, and the onions and peppers were sweated out, it went into the oven (well, the countertop oven) to cook uncovered, which I don't think is called braising, but perhaps called broasting. Made the skin much more crispy, as it was exposed to the dry heat. (Of note, since I don't usually eat a ton of skin (except at KONO), I'd stick with actually braising on the stovetop, covered.)

I think it would be ridiculous to save water that pasta has been cooked in. What about the salt content and how do you adjust the taste of whatever it is you might currently be cooking?

I do use Cascade here - in my dishwasher. Bottom line is it sounds as if you don't like Americanos, which is fine. Maybe a perfect Americano would be more to your taste, using half sweet and half dry vermouths. Or, just stick with Campari and soda. And remember, the Americano Bolognese also calls for a few dashes of Ango.

A really great take on the Americano is the Americano Bolognese, invented at Nu Lounge Bar, in Bologna... https://www.mixology.recipes/cocktails/americano-bolognese

I don’t understand what you mean by early season? Unless you’re getting these from the southern hemisphere, apple season in North America is autumn, I think.

The hot dogs have been a thing for a while. This one on Ludlow Street opened a few years ago; it drew big crowds for a while; don't know if it still does. https://www.ohkdog.com/ With Katz's around the corner, I find very little reason to ever try a Korean hot dog.