weinoo

I'm sorry, but the mustache/cap dude actually said, in re: sourdough that the starter is made with yeast. Wrong, zippy.

But won't that flavor be, ummmm, gross? The whole idea of a long (or even reasonable) rise time is so that the yeast has time to work its magic on the flour and develop delicious flavors.

Yes - evidently the rise time is 20 minutes and the bake time is 25 - 30 minutes. There's a video on the site. Yes, I own and have heard of this. Nothing in the books comes close.

In our ever increasingly busy world, leave it to Fleischmann's (yes, that Fleischmann's) to come up with the product we all need - and in many varieties. Yes, it's their Simply HomeMade No Knead Bread Mix (in four flavors) - and it's as simple as making bread in under an hour. Here are the ingredients for the Stoneground Wheat Bread: So, who is brave enough to give this stuff a try?

I find this rather hard to believe. Picture, please.

Yeah, I was walking home via Chinatown yesterday and there was tons of kohlrabi. Any great ideas on what to do with it? Beets have long since passed their next big thing era.

I think you have to pretty much think that anything other than stainless is going to break if you drop it.

What ever happened to Marcel?

We dine out frequently, which I suppose when one lives in NYC, exposes us to the beginnings of food trends as chefs start using ingredients until, well, we're sick of them. That being said, we've been through the brussels sprouts wars and if I see (saw?) kale on one more menu, I'm probably going to scream. Now you can't turn around without cauliflower rearing it's fairly lovely head. But I'm wondering what's going to be next? Since the brassica family seems to be high on everyone's list, and since it's a fairly affordable commodity, my bet is on cabbage. Yours?

I'm trying to remember the skimpiest outfit Padma has worn.

Absolutely needs the Peychaud's. It's a New Orleans cocktail, after all.

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?!