weinoo

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.

Here's a bottomless in action...

I think it all depends. Depends on the coffee. The humidity. The grind. The tamp. Keep playing - sounds like you've got a good thing going. Next, you'll be buying a bottomless portafilter so you can really geek out. I just went thru a bag of this Verve Street Level espresso which I was able to buy (2 days post roast) at a DC ICH. If you scroll to the bottom of the page, they give some nice instruction.

Have you checked Ace?

In one of the greatest things to happen to the civilized world, Antica will now be available in 375 ml bottles.

Yes, it's definitely a dried pasta dish. I like Setaro brand, but it's not always that easy to find.

It is indeed a great winter dish...thanks. Now, the questions are - do you have some good quality pasta? And what are you waiting for?!

We had Spaghetti alla Carbonara this weekend... The blog post about it.

Does everything have to come in a jar now?

Isn't the #1 consumed item at super bowl parties the guacamole? Of course, if my team makes it to the big game, I don't want to spend any time in the kitchen...I'll be watching the game.

I just got that Charles Phan book - it looks great and I have to start digging into it.

Where are you staying, KB? We like Mo's on Grant and Plow on Potrero Hill for breakfasts out.

You also need good quality water, but I think those points have been established. As far as "brands" of beans, I'm sure that's based on where one is located, who the local roasters and what their standards are. Or, get good green beans and roast 'em at home.

I use Cafiza, by Urnex. I love using it in a glass thermos, which sparkles afterwards.

As for fineness of the grind, I go somewhere between espresso grind and fine-drip grind. I totally understand that the aeropress claims it cleans itself - but even with plain rinsing, coffee oils will eventually build up on the inside of the unit and all over the black/rubber end of the plunger. As far as the siphon setup goes, well, I've got no problem with that either...

Chris, Welcome to nerd coffee land. I think you get better results from an aero with a finer grind, but to each his own. That said, and this is from someone who has been "brewing" my own coffee at home for a long time, I'm not a huge fan of the aeropress. I can understand your frustation with the French press, but I suggest you get and try a pour-over set up, just to see how you like it compared to the aero. You can probably pick up a Melitta for $25 or a Chemex for $50, and imo either is well worth the price - especially since you seem to have a grinder dialed in as well as a kettle. If you really want to join the hipster coffee generation, you'd best move to the Hario world...because, you know, Japanese people have been brewing coffee forever. As for the aeropress "cleaning itself," I find that anything that comes into contact with coffee in any way, shape or form (i.e grounds or brewed) eventually needs to be cleaned by someone other than itself! My aeropress has gotten mucky over the years at the plunger and is virtually uncleanable. And really, do we need MC to teach us how to brew coffee at this point in our existence?

This is a good point, although I'd like to expand on it further. I know a few bartenders. I've hung out in a few bars that are considered to be on the high-end, cutting edge, whatever it is you want to call it. I can't tell you how many cocktails I've tasted before they were put on the menu...if they ever made it that far. So yes, perfecting drinks behind the scenes is a good idea; but trying them out on a few select patrons can often give a bartender an idea as to whether the drink even deserves to be on the menu. And let's take a look at technique. I don't care how great the cocktail a bartender has invented is. If it's not served at the right temperature, or properly diluted, then it sucks. And that's the same whether it's a slippery nipple or a Manhattan. And that's one of the points that I think Derek is making - learn how a classic drink should taste and should be served - then move on to your brilliant idea.

One would hope. I think the problem is there just aren't really that many good bartenders that know what the hell they're doing.