weinoo

Very nice. Soba will be proud.

Plenty of books to recommend and there are plenty of threads recommending them in the Cookbooks and References forum. For very excellent prices on used cookbooks, check out half.com. If you order a number of books from the same seller, the shipping can be combined. There's a hardcover Joy for under $1.

That a bit simplistic too. They're a test of mise en place, a test of working under pressure, a test of plating... It why all those "chefs" failed on Top Chef.

So even if it tastes good, great, or any other positive adjective, it should be sent back because you perceive it as soulless? You don't think that's close minded? If I ordered say, a cheese omelet at a restaurant, and that's what was served to me, yes - I'd send it back. I won't know how it tastes - because I've sent it back. And I won't care how it tastes - because I've sent it back. Get it?

Yes - now you have to show the chef you know how to vacuum pack, put something into a water bath, walk away for 36 hours, come back and unseal, sear, and plate. Much better cooking skills!

You gotta look at Katie Parla's info and app. She's written any number of travel articles for the NY Times, National Geographic, and others. Katie Parla.com Parla Food Katie and a number of her friends have also founded a very useful website called: The Rome Digest On our last trip to Rome, I contacted Katie directly and she was of tremendous help.

Someday you should try that...it'll teach you how to cook. That smacks faintly of Cultural Imperialism. I think Keith_W knows how to cook, notwithstanding what you may think. One of the reasons that chefs ask potential hirees to make an omelet is to gauge their skills as a cook. In a restaurant kitchen. Under pressure. Where the simple things become the hardest. There isn't a doubt that Keith_W can cook. But to me, that omelet above appears soulless. Like it was made in a lab using techniques that no one who has to cook omelets for a living would ever have the inclination to do. Sometimes one has to go back to basics to really understand what cooking is all about. That's what I was referring to. Cooking is something that only bulk cooks in the heroic mould can do? Give us a break Mitch. From what I've seen of his cooking, I'd suggest that Keith would p... all over them with only a little experience in a commercial kitchen. Oh please. I never said that. But it's a nice extrapolation. What I said was that the striped omelet looks soulless. And I don't care if you serve one of them to me, or 600 of them. I'd send 'em back.

Well I figured that instead of just bloviating about omelets, I might as well go ahead and try to make something I've never made before - the one egg omelet, popularized by SobaAddict70 in his outstanding eGullet food blog this week. I guess the reason I've never made a one-egg omelet is because when I'm just having one egg, I tend to go for the broken-yolk fried egg sandwich, one which many New Yorkers are familiar with. Now, it's certainly not as beautiful as Soba's, but not bad for a first attempt, with herbs and maybe a teaspoon of grated Parmigiano And a different folding technique...

Someday you should try that...it'll teach you how to cook. That smacks faintly of Cultural Imperialism. I think Keith_W knows how to cook, notwithstanding what you may think. One of the reasons that chefs ask potential hirees to make an omelet is to gauge their skills as a cook. In a restaurant kitchen. Under pressure. Where the simple things become the hardest. There isn't a doubt that Keith_W can cook. But to me, that omelet above appears soulless. Like it was made in a lab using techniques that no one who has to cook omelets for a living would ever have the inclination to do. Sometimes one has to go back to basics to really understand what cooking is all about. That's what I was referring to.

Someday you should try that...it'll teach you how to cook.

What kind of caviar are you buying?

Here's a thread from a couple of years ago. Seems like people are evenly divided.

I guess you can show everyone those when you do a blog. Looks like you may have never seen one of those things. Possible also that you can't conceive of an omelet which does not look like the pale French type and might be upset that there could be such a thing as a browned omelet or a non-neatly-folded one which is tasty. Let's see - I've been on e G for over 11 years and been cooking and dining for well over 4 times that long. Yes, I"ve seen them, conceived them, eaten them and cooked them. But this isn't about us; it's about Soba; so let's let him get back to what he does - cook and photograph, ok?

I guess you can show everyone those when you do a blog.

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.