weinoo

Of course they're probably also running it through some sort of sieve/strainer or maybe even a giant food mill.

I don't think it's a byproduct, but I also (after reading some more) found out it's not any more expensive to produce. There just appears to be a lot less of it produced.

I have a feeling it's probably a lot more expensive to produce.

And I'm gonna go out on a limb and say that it makes crappy espresso.

Pancetta? Guanciale?

Does bacon hash count?

Elvis?

Tortellini in brodo.

I have to agree with budrichard. The crap from China is useless. Any chance I get I pick up some hardneck garlic at the farmer's market in Union Square, but at $1.50 a head, even those have some green shoots by this time of year.

Agree the fries blow.

I don't find Eater to be a blog; to me, it's more of a compiler, with occasional longer pieces. I blog because I simply wanted something to call my own, much of which has no place here on eG. And I post on eG because I enjoy the interaction with all of the members here.

I like the Muir Glen products. Do you ever try the fire roasted tomatoes for the salsa? It gives it a bit of a Bayless.

Rino, in the 11th, isn't too far. Great for lunch. Downstairs in the Wine Cellar at Spring. Also easy to get to from Marais. We always have a good meal and a good time at Café des Musées, on Rue de Turenne. Open Sundays and for lunch. Much more casual but great for breakfast or lunch is Breizh Cafe, for their excellent crepes.

I think they might taste better. Beauties on the chocolates, dude. I could eat a dozen or so right now.

Looks like it'll be a good week - agree on those two charcuteriers, would only add Batali senior to that mix.

I wouldn't be saving the fat from a smoked duck; all that fat is going to taste like is smoke and char. Let it harden and toss it.

Actually, there already is a Gowanus cocktail, from Bar Tano in the Gowanus neighborhood. That said, I have to agree with thirtyoneknots; batch it all up, and make the show of stirring them in pitchers and garnishing the drinks individually.

Actually, I think the cooking on this season looks (obviously, I can't taste it) so much better than many past seasons. I think Bev had to go because she lost during the regular season, LCK be damned.

I dont really have any urge or need to put grill marks on my food (of course, it would be a different story if I had a real grill), but I suppose that the best tool for this indoors would be something that cleaned up much more easily - perhaps anodized aluminum or non-stick, but then it would be a problem getting the non-stick surface screaming hot.

Now that's an idea!

Oh, it's plenty clean now. But you're really not supposed to clean cast-iron every freakin' time it's used, right... . So all I need is, ummmm, a grill. And a backyard. I like the plancha side of my grill/griddle combo - a lot!

I own one of those beautiful cast iron grill/griddle combos. Have for a long time. But, and here's the rub - I never use the grill side any more. Because after I use the grill side, when I flip it over and use the griddle side, all the crap that has formed on the grill side is now exposed to two gas flames and basically burns off flooding my apartment with smoke. Am I doing something wrong...because I if am, I can't figure out what it is. And therefore, isn't this a pretty useless piece of equipment? Well, other than using only 1 of the sides. Or using it outside. Or using it with a giant ventilation hood, which I don't have.

I like a tiny bit of oil except when searing steaks. But...the oil should be one with as high a smoke point as possible; in my case, I use grapeseed oil for this purpose, usually rubbing it on with a bit of clean cotton cloth.

I think court bouillon is used to poach fish, but not made from fish.

Kinda hot news... Mission Chinese, a wildly popular San Francisco restaurant, was coming to New York and opening in the former Rhong Tiam/Bia Garden space.