weinoo

I have a Bosch gas range with full convection - probably a good 6 years old. Similar to this. The oven thermometer that I like is clear so it gets lit up from the oven light behind it. But they all get filthy and unreadable pretty damn quickly.

Well, mugen's more macro...you and I - more micro.

I don't know about you, but I might have to rush out and get these... Guy squirts... And all along, I thought Bobby Flay brought us the squirt bottle...

My range actually has a window so I can almost read the thermometer through that window. I also have a pizza stone in the bottom of the oven - once it's heated properly (45 min - 1 hour), the loss in temperature from opening the door and closing it quickly is minimal. Also, once you understand the thermodynamics of your oven, you shouldn't need to open the door to check the temperature very frequently.

I'm not sure if this is serious, if it is, it's pretty ironic that you're posting this statement to a food board. So it's ok for a select few to enjoy food, but if it spreads too far, well, then the allure is lost and it's ruined? Curious. I don't think that's what mugen is saying at all. Actually, I think mugen gets my OP. Fair enough. Guess i just don't follow the point then. I think the point I was trying to make is that, yes, we love pickles. But do we need to pickle every damn thing in sight? I love espresso. But does it have to be a triple ristretto every time? I like bacon and fat. But does it have to be on every dish I eat? I like barbecue. Do we have to smoke vinegar? Etc.

The only way to get an accurate reading of what the temperature in a home oven is is with a thermometer. I actually have two in my Bosch range, and in different parts of the oven they are off by about 25℉.

But lancastermike, you know "diets" don't work. Have some bread - but make it a small piece and subtract those calories from something else you're eating!

I'm not sure if this is serious, if it is, it's pretty ironic that you're posting this statement to a food board. So it's ok for a select few to enjoy food, but if it spreads too far, well, then the allure is lost and it's ruined? Curious. I don't think that's what mugen is saying at all. Actually, I think mugen gets my OP.

Maybe you can get some relief from your credit card company?

So, I made matzo brei with toasted whole wheat Streits' matzot... Feh.

There was a cool episode of Andrew Zimmern's show on last night, which was all about Baltimore. Looked like some fine places and some excellent Korean food. Actually, last night was the original air date... http://www.travelchannel.com/tv-shows/bizarre-foods/episodes/baltimore-and-chesapeake-bay

Have you tried a Fitty-Fitty? Say, with Plymouth/Dolin? Orange Bitters and a twist. Olive on the sie.

Interestingly enough, I actually find that the Bell & Evans organic air-chilled chicken I buy at Whole Foods is my new favorite. And I got some pork twice the week from Heritage Meats at Essex St. Market that was amazing. Tamworth chops and a red wattle shoulder...this was staring at me when I walked in on Tuesday...

Interesting, as I think some of the best of the produce I've eaten and you've mentioned have come from the USGM - but anything can happen! We'll keep you informed on who has what this coming growing season!

Just out of curiosity, what's the excess involved with pickled raisins? I didn't know you could buy pickled raisins but I've made them in the past and thought they were tasty. They seemed like a natural pickling candidate, overly sweet and mostly dehydrated. They suck up the pickling liquid, soften and the sweetness is balanced by the vinegar. Personally, I find it a vast improvement over a stock raisin. Not bashing your opinion, I'm just trying to understand the criteria for "excess" in that case.Okay everyone - lighten up... http://youtu.be/yYey8ntlK_E

I'm having a little bit of trouble understanding this...what vendors are disreputable or what have you bought that is worse than supermarket stuff? Most everything is available for a taste, isn't it? And I've never met a vendor who, if you were to tell them that the corn you bought last week sucked, wouldn't make it up to you. I mean we all know there's no outdoor growing season here during January and February, and apple harvest takes place Aug - Oct, so stuff we're buying in March was harvested some time ago - but that's the case even with a lot of stuff in the supermarkets; either that, or it came from 6,000 miles away.

Zen anything.

The following things are starting to bother me... Pickled Raisins. I mean, we all love Ideas In Food, right. But... Smoked everything. I like toast. But do I have to watch it on TV? See-through toaster. Got any?

Brophy Brothers' in Santa Barbara is awesome.

If it's available at any of the greenmarkets, it will be available at Union Square. The "ethnic" stuff you can find is the stuff that's growable fairly locally. Don't go looking for plantains, yuca, ginger root, etc. But epazote in the summer, all the Asian cabbages, Persian cucumbers, and so on, are available during their growing seasons.

Rockaway Tacos. But they still need help recovering from Hurricane Sandy.

I don't know how to even weigh in on this topic, I guess because I don't drink drinks which I don't like. Of course, to try to convince people that they might like a drink they don't like is a tough sell. But - as Amirault points out, maybe it's in the execution. Don't like a Bronx cause of the orange juice? Try a South Bronx, and squeeze a blood orange. Don't like a Manhattan? Is it perfect? Sweet? Dry? Twist? Cherry? Rye? Bourbon? Antica? M & R? Dolin? Don't like a Saz? Help!

A more important question is: do you peel toward yourself or away? Those who peel towards themselves might indeed like the Y-peeler. I peel away from myself and have always used a swivel bladed peeler for that task. Also, I don't really find myself in the position of peeling pounds and pounds of things, so my hand doesn't get tired.

Chabad-certified Schmurah. Because nothing screams exclusivity and Jewish wealth like the need to spend 21+ dollars a pound on shit that tastes like building material. http://www.chabad.org/holidays/passover/pesach_cdo/aid/265986/jewish/Order-Matzah-Online.htm Hey - have you seen the cost of a lulav and an etrog lately ?

One of my first blog posts was about Streit's matzo factory, located on the corner of Rivington and Suffolk streets for the last 90 or so years.