weinoo

My local supplier (who carries Stumptown and another local, Brooklyn brand) is now up to around $17 for 12 oz. of coffee. The price has increased twice this year. Which is interesting to me after having read this article in the WSJ... Anyone have any other insight into this?

I was gonna say that my friend's not a lawyer, even though his first response sounds like he is . I personally use the ice ball mold that Don refers to in his post and it works fine; if I know I'm gonna be using a bunch, I start a week or so ahead, and make a bunch and keep them in a plastic freezer bag. For anyone who has not been to Cocktail Kingdom, if you are in the least bit interested in cocktails, and happen to find yourself in NYC, go! It's an awesome place but be prepared - you will walk out with stuff. This post and the next will give you an idea of some of the stuff they have at CK - though it was taken a few years ago and they've since moved into new quarters.

See the post above? How about answering the question?

I spoke to a friend at Cocktail Kingdom today and they suggested:

I think you'd be much better off using a plain old flat-bottom frying pan (or saute pan, as the case may be) to do your stir-frying. Can you return the Bodum?

Padma's way hotter than AJ.

If the farmer's market here (NYC) is any clue, expect radishes, baby turnips, tons of greens, spring onions and the like.

I have a place that makes that style of "roast pork," as well as beef and chicken I believe, right across the street from me.

Maybe some here ought to look at the etymology of the word omelette... Seems to me perfectly legit to call an omelette French or Parisian, since that's where the word comes from.

I'm pretty sure Zimmern covered a wide range of stuff other than Korean. Bunch of places here. Lexington Market looks nice.

Faidley's. And Zimmern did a show about Baltimore this season...evidently, quite an amazing Korean population with lots of great eats...I'm dying to get to some of these!

Took the words right out of my mouth...

I think the plural of asparagus is asparagus .

A travesty if ever there was one!

I like this style of risotto...all'onda. Do you use carnaroli rice for your risotto?

Another single-egger, with avocado and salsa verde...

SobaAddict70's blog really got me going this week. I even made dinner with the temperature hovering in the mid-90s! Anyway, here is that vegetable "fricassée" still in the pan... And the dinner, including the assorted vegetables fricassée (red, purple and gold potatoes, French radishes, Japanese turnips, spring onions), sautéed asparagus and seared Long Island scallops...

Considering those grapes have probably already travelled from South America, their shelf life is probably under a week at home.

Well, we do have a lot of great non-mystery bread here in NYC - as you know. And it's not terribly expensive. I find/found baking bread to be quite rewarding...and frustrating and time consuming and I'm not always in love with the end product and it's 97° F. today and I never turn my oven on in the summer and. Pizza, on the other hand...

Sorry - not always stuffed; not always simple. As Escoffier says: The theory of the preparation of an omelette is both simple and at the same time very complicated...

OK - you can. I know Murray's and Formaggio Essex have it.

OXO swivel peeler here.

And I had this for dinner the other night. I didn't make it, but it was good...

Soba and his asparagus ! Penne with asparagus, shallots, red pepper, olive oil, pecorino and lemon zest.

I am thinking that the one-egg omelet might be easier than the 2 egg omelet. Less time for any browning to occur (unless, of course, you like browning).