weinoo

I always salt the radishes an hour or two ahead of time - takes some of the bite out, and makes them a little pickly. And a quick heat-up on a hot griddle will make your sugar snaps even more delicious.

Oyamel is pretty loud. Not been to BlackSalt. What about Proof? Excellent wines, good food.

Roasted peppers, marcona almonds, artichoke hearts, chickpeas, etc.

I think that's Mike Mills.

I think it depends on what's being cooked. If I've got a lamb shoulder, a pork butt or even a whole chicken, I like to salt copiously and let sit in the fridge for a day or two before cooking. On the other hand, if I'm cooking a skinny filet of flounder, I salt right before cooking.

Ryan Sutton in Bloomberg News awards MCFNY 2.5 stars...

Of course something medicine-like is what real tonic is made from!

What gin are you using? What proportions of gin, tonic syrup and club soda did you use?

I think it's more than a water filter that makes clear ice.

This is what should have been done...it's management's job. If people get loud and obnoxious in a bar, they're asked to leave (or shown the door). Same thing should happen in a restaurant. We're unfortunately at a time in the "evolution" of society where there are people who don't respect boundaries when they are in public places. Sometimes they need to be told how to.

What the fuck is a Rachel?

If they put a show on TV, and nobody watched, is it still a show?

James' Peterson's Fish & Shellfish: The Cook's Indispensable Companion is one of the best as to the who, why, when, what and where. And David Pasternack's (along with Ed Levine) The Young Man & the Sea is a great guide.

In Italy, they sell a version which actually is alcoholic (I think it's called Campari Soda), which makes it just that much better.

Yeah, that's what I'm hoping - because after an hour or two, I'd be started to get worried about food safety.

My version contains lots of tarragon, for sure. Chicken and tarragon - a perfect match.

No to the first part. Sure to the second. With pink slime, consumers aren't being told that. With Maryland crab cakes, they're being, depending on who you talk to, misled as to the potential for the crab itself being from Maryland.

I make this really delicious chicken salad...no mayo, lots of herbs, mustard, e.v.., lemon juice, vinegar, etc...call it French style.

You see, this is exactly what I'm saying.

I think from the article, while they aren't actually out on the street like carny barkers screaming: "Maryland crab cakes," unsuspecting consumers are probably thinking that's what they're getting.

Since I'm a big fan of crab cakes (I had a couple of them last night at Dino's, in Cleveland Park, that were excellent - and 100% Maryland crab), it hardly comes as a surprise to me that the majority of Maryland crab cakes are not made with Maryland blue crabs at all...this article in the Washington City Paper blog discusses the situation in depth: Seems like Maryland is a style of crab cake, rather than an indicator of where the crab comes from. A marketing tool, if you will. Since I've known this for quite some time, I avoid crab cakes unless I specifically can trust the provenance of the product. Does this bother you? And what other products are fooling us?

Plenty. I make all sorts of things on toothpicks (banderillas)...recently I did baby artichokes with roasted red pepper and pickled onion. Anchovies, high-quality tuna, olives, etc. all go well together on picks. I'm a big fan of mushrooms cooked with sherry and pimenton. Tiny 1 bite crostini topped with all sorts of things.

I make smoothies. Is that cooking ?

Since you're in northern New Jersey, I'm going to assume you're not getting local cantaloupes, a fruit I generally have good luck with. Most likely what you're getting now is from Mexico or the desert southwest. I can't say I've had as good luck with much of the "summer" fruit I've purchased - that is, fruit which generally ripens at this time of year in the northern hemisphere. I've had a couple of good peaches from Georgia purchased at a farm stand in Delaware (and good tomatoes, too!), but the peaches I've bought in NYC (also from GA and CA) have been lousy. Cherries have been kind of blah. Local strawberries are okay, if a little watery from all the rain - when I was in Florida in April, I bought some farm stand local strawberries there that were the best I've had in years. Obviously, two of the biggest factors affecting the quality of the fruit you or I may buy are the weather and the ability to actually pick good fruit - which, imo, is much easier to do when dealing with local product.

I like to pre-heat my oven to no more than 300℉. Then I pre-heat the pan in which I'm making the frittata over medium heat while preparing the ingredients. I beat the eggs with salt & pepper, add any other ingredients (precooked if necessary, like with vegetables, but I'm partial to herbs and freshly grated parmesan). I use both olive oil and butter in the pre-heated pan and pour in the egg mixture. Let it set for 3 - 4 minutes on top of the stove and then into the oven until it's done. Here's a breakfast frittata I've made with leftover pasta.