weinoo

At this point in our evolution, I don't agree with this at all. Great olive oil is available everywhere, be it from Italy, Spain, Turkey, California et.al. The tomatoes in my farmer's market this summer are amazing. And I'll put the fresh seafood I cook with (Maine lobsters, Peconic Bay scallops and Long Island littlenecks being just 3 quick examples) up against the best stuff from anywhere. As Marcella, Giuliano and Mario taught all of us Italophiles early on, the dish is about the pasta; anything else is condiment.

They look tinned and the tin looks like it's in pretty good shape. They kinda look like older Mauviels. $150 would be a great deal. There are a few places that do retinning: East Coast Retinning Metal Man Restoration Rocky Mountain Retinning Atlantic Retinning and so on.

Here's another bit of advice: leave "the wife" home when shopping for the kitchen, especially if you do the cooking.

You and I are pretty much on the same page, Scoop.

Those two are probably also eating some pharmaceutical brownies. Awesome.

Eight Mile Creek, an Australian restaurant on Mulberry Street, has kangaroo available as a standard menu item. Gordon Ramsey usually has venison in one way, shape or form, and I'm sure it can be found around town at various places. Elk, not so much.

I've always had great meals at Michael's Genuine and at Michelle Bernstein's Michy's.. Whether they're considered "fine dining" or not is another story. There is also a very nice Sardinian restaurant way down the beach, called, amazingly enough, Sardinia Ristorante.

You know, the cast iron isn't that important. But the enameled pieces you want and you'll be fine. That Tramontina stuff mentioned above is a great bargain and works just fine.

Until you drop them.

I doubt it. The food would taste lousy and people would oversalt at the table. Food properly salted in the kitchen is the right way to go. What?! I'm insulted. Hold on while I grab a bag of pretzels... Exactly.

In a move as public relations' related as it is health related, the NY Times reports that Boston Market has removed salt shakers from its restaurant tables... As someone with slightly high blood-pressure (well controlled by some old line medicine), I feel that there is most likely a link between sodium and high blood pressure, and there's plenty of proof about the link between high blood pressure and various other health issues. So I think it's a good move for these companies to proactively attempt to do certain health-positive things to their food. What about you?

Those people might've had a few "helpers" in the kitchens, but I'll bet they weren't serving 36 hour short ribs with horseradish foam.

No problem...you're welcome. The key is to make sure whatever pots and pans and knives you buy feel good in your hands. I find the handles on newer All-Clad stuff to be a giant step down from the handles of a decade or more ago. Looking more closely at BB&B's web site, I'd actually get this bigger Mauviel roaster for only a few dollars more. Some of this might only be available on the web. I'm sure that the credit and coupons can be used to order online as well.

Yes, as I posted above...Mauviel and Sitram.

I find a lot of it to be overpriced, made in China crap.

I think the 2 most important knives are a chef's knife and a paring knife. Then, a good bread knife. BB&B's knife selections are fairly limited. A ceramic or smooth steel is a necessity with knives and a way to sharpen them. A knife block to store them (or a magnet, etc.) and an excellent cutting board will last forever. This is a beaut but it would be nicer if they had a 2" thick one. I'd get a good set of whisks (Rosle or OXO) and whatever OXO and Kuhn Rikon things you need; peelers, lemon squeezer, etc. A set of Le Crueset silicon spatulas. A Kitchen Aid or Breville stick blender. Capresso water kettle. Zojirushi 10-cup rice cooker. The top of the line T-Fal nonstick pans are great and will last a while before you need new ones. Don't spend more on nonstick than this - they are basically all throw away at some point. You can get an 8", 10" and 12" pan for $50. I'm not a big fan of the current All-Clad stuff. Not as good as it used to be. This Mauviel roasting pan is gorgeous (but may not be included in the offers). They do carry some Sitram stuff as well as some other Mauviel. Silpats. Lodge cast iron stuff is inexpensive and will last forever. A couple dozen flour sack kitchen towels. Microplane. OXO Food Mill.

Move over, Il Lab, there's a new (ish) kid in town...Gelato ti amo. My first visit here yesterday will send me back soon. The pistachio was great. 68 Second Avenue

This is NYC. No one is too polite to not say anything.

I take photos and don't bother anyone. The alleged tripod/video thing sounds a little suspect to me.

Hennes - whose chef's knife are you using on that aluminum pan?

Last Friday night, we had a fine/fun time at Court St. Grocers, in Carroll Gardens, Brooklyn, which in addition to offering a variety of hard-to-find and off-the-wall foodstuffs, prepared foods and a variety of sandwiches, does special dinners on Friday nights. These take place in the little attached room, where during the day you can enjoy whatever you've bought from their prepared food counters in the grocery. At 7 PM and 9 PM on Fridays (reservations requested), for a mere $35, dinner is offered. They've been doing clambakes, and last week we devoured a lobster (a pound and a half), clams, sausage, potatoes, corn on the cob, Parker House rolls, and dessert. It was delicious. Oh, it's BYOB, making it an even better bargain. My full blog post with pix is here. Look at this bug...

Interesting combo there, RRO.

Cavatappi, assorted raw heirloom and cherry tomatoes, basil, feta, olive oil and parmsean...

I suppose Austria is eastern Europe, so my favorite local place would have to be Cafe Katja. They're currently closed as they are expanding into the space next door and doubling in size. Hope to be open by Labor Day. Excellent house made sausages, good wines and beer, fine value. And some of the sweetest service around.

A meal at the sushi bar last night was fine for what it is, which is the best sushi below Houston and east of Bowery. I haven't ventured into the omakase world yet, but it appears as if the guys behind the sushi bar know a bit about a fish and rice, and are itching to take on that challenge, rather than making spicy tuna rolls. What really threw me for a loop, however, was my well made Stanton Cocktail, which in reality was a Boulevardier with a mint leaf garnish. In a sushi bar. Who'd a thunk it?