weinoo

Only if you count bloggers (which brings us back to the argument about who is a journalist/writer vs. blogger)- otherwise less and less qualified food writers. Well, of course I do . I mean, the NY Times started employing non-food writers as their chief restaurant critics many moons ago. And when NY Magazine first hired Gael Greene to do their restaurant reviews, she was (iirc) writing for Cosmo. Good point.

I actually think that the "profession" of food writing is very much alive. I mean, have you ever seen more food writers in your life?

Yes, Santa Barbara was where I lived from '76 - '78, before moving to the Bay area. Sunshine Market was the first place this boy from New York ever laid his eyes on organic produce. As well as alfalfa sprouts and mashed yeast.

What exactly is your experience? Professional or perhaps as a customer?

Great kosher restaurants are, in my opinion, fairly non-existent here in the United States. Oh sure, there may be a kosher restaurant somewhere which puts out decent food. Edible food. But here in NYC, where one (me) would think an excellent kosher restaurant is a viable business opportunity, there aren't any. I've been to the ones which are allegedly "the best." And I wouldn't send anyone to any one of them, especially if they were looking for a fine dining experience. Even weirder, kosher restaurants are expensive. Really expensive. So one might think they'd be able to pull off excellent food; yet they don't. Why is this? Ingredients to be used can be just as high a quality as at any fine dining establishment. There are no rules against vegetables and fruits. Excellent quality birds are available. As is lamb, beef, goat. Fish, too. Sure, there's a problem with using any dairy in a kosher restaurant that serves meat, but that's not insurmountable. So, what gives? Why the lack of great, fancy kosher food?

Make that "steal an idea..."

I should have read the article - their inspiration is indeed Crif Dogs paired with PDT's cocktails, in NYC. I guess it would be nice if someone didn't have to steal a trend that started in New York, but that's just me.

Hot dogs work with cocktails, why not champagne...or perhaps sparkling wine?

Despana sells a Grand Daisy bakery ciabatta-type bread, which they also use for their sandwiches. It has a lighter crust than the other ciabatta I buy around town.

I'm not. I don't think. Just a random, pain-in-the-ass blogger.

For cocktails, though, you both want and need the dilution that comes from the melting ice. So just add some water to the recipe. In my opinion, that method is never getting a cocktail (that is, a drink with 3 or more ingredients) to the proper temperature or dilution. I imagine for a sipping whiskey, it would be just fine. But in any event, do as it please you.

For cocktails, though, you both want and need the dilution that comes from the melting ice.

No. Unless you take the burger upstairs, which has plenty of seating.

Last week, my wife mentioned to me that the new Whole Foods in Foggy Bottom, Washington, DC has a burger bar. Lo and behold, shopping at my local WF this morning, Bowery & Houston, NYC...I first smelled them and then saw this... I picked up a menu, and it's only $4 for a burger, or a cheeseburger for that matter. From locally sourced, 100% Grass Fed beef. Fries are $2. I tried nothing, because I wasn't there to eat lunch. But...at these prices, for a potentially good burger, does anyone think this could be a serious challenge to the 5-Guys and Shake Shacks of this world? And, has anyone tried the place yet?

Last night we had what I believe to be the best French fries I've ever had in NYC at JWF. And a pretty darn good burger, to boot. It's evidently their third iteration of the fries (different potatoes, different techniques, oils, etc.) and, and as they say on "the boards," spot on. Groundbreaking? Not necessarily. Not Nomad. Not Atera. Just fries. But oh so good.

While everything looks amazing, that culatello and prosciutto truly made my mouth water.

No, NYC municipal water. Hard water would certainly be an issue.

You seem to be turning into quite the organic environmentalist . I have never found a dishwashing detergent that works as well as Cascade. However, I find that I can get by using a very small amount of it per load, unless I'm washing really dirty stuff...and I (99% of the time) run my dishwasher on its shortest cycle. A box of that stuff lasts me months.

The nice thing about that dough (no-knead breads/pizza) is that they are very wet. But, as SylviaLongren says, all it takes is one batch of dead yeast... That said, I'm sure most active dry yeast will work without proofing, just might take a little longer to get started. I keep a 1 lb. bag of SAF instant yeast in the freezer and it works just fine - even long past its expiration date.

Very excited with my new board from Dave... So, here's my question: This board wants to suck up a lot of oil. I sent an email to Dave and he suggested: I guess I'm confused as to what is too much?

Since we know Pierogi likes her cocktails, eBay has lots of those old-fashioned aluminum ice cube trays... Click.

No, definitely not - according to the same source. Also, according to KA, it doesn't last more than a week or two in the fridge.

So you feel that bagged ice, from unknown water sources, is better to make cocktails with than ice made from high-quality filtered municipal water or spring water?

"Proofing" active dry yeast (which I guess is the pro term as opposed to "testing") is done, according to The King Arthur Baker's Companion, because active dry yeast: There is no need to proof instant yeast, according to the same source. I never use active dry yeast any more - only instant.

I will on the Pomi. But it's also good to know that Muir Glen cans are ok, as that's one of my favorite brands of canned tomato.