weinoo

Agreed. I've never been a fan of melamine - it has a weird feel and sound. The other day I was in just one of these stores, but the product in most of these stores is not any cheaper than IKEA, and in most cases is certainly not as nice as some of what's available at IKEA. Agreed. See above. Nope...closest one appears to be about 350 miles from here . I actually have a set of those already - very serviceable. I will most likely go back to the flagship Fishs Eddy store, located right near the Union Square greenmarket. They made their name buying up old and discontinued lots of restaurant ware. Now they still do that, but they also have their own brand name dinnerware - unfortunately, it's made in China and I'm trying to avoid buying Chinese made dinnerware, which also causes problems with buying at IKEA. The stuff I've bought at Fishes Eddy is mostly restaurant grade dishes from Homer Laughlin and Syracuse China Company - it's all made in the good ole USA. They have a whole section in the back of the store with all sorts of plates, mugs, cups, saucers, bowls, etc. for $1 to $4 a piece, depending on size. The other day I picked up some nice 9" plates from Homer Laughlin for $3 a piece, and some cool looking gold-rimmed small bowls for $1 each. What I like about this stuff is that, while it's not unbreakable, it takes a lot of abuse without chipping or cracking. The stuff I have from IKEA gets chipped up practically from looking at it. With just a few more plates of various sizes, I'll be able to cobble together enough real dishes for the party. And then I'll move the stuff that I don't need on a regular basis downstairs to my storage bin! As for flatware, I already have two services for 8. While neither is complete (and what happens to those teaspoons I'll never know) I definitely have enough stuff for the brunch.

This is the main point - the storage of pieces I'd rarely use. But I do have and pay for storage down in the basement of our building, so...

Lunch here just the other day on our anniversary. We started with a nice "pot" of kimchi... One of the earliest dishes to grab attention for David Chang - the pork buns. Yesterday, a special bun made an appearance - this time it was brisket. With horseradish, pickled red onion and cucumber, it was maybe even more delicious than the original... Since we always try to get our veggies, we had to have the baby greens salad, with apple, radish, chestnut and yes, duck proscuitto... One of Sig Eater's old faves, roasted rice cakes, was on the daily blackboard menu, so... To top it all off, another of the daily specials, showcasing duck, this time the leg/thigh meat cooked into a ragu with poblanos, cilantro and a fried egg to top it all off... With only minimal pouting, we passed on dessert. After all, dinner at Acme was a mere 5 hours away.

So, the Mrs. and I are having a small brunch for family; should end up with about 13 people here in our apartment. Now this being NYC, my dinnerware/silverware/glassware collection can comfortably be used for about 8 people..that's generally the largest group we have for dinner. Actually, I have enough glassware and silverware for 16 by cobbling together pieces of various sets - it's plates and bowls that I come up short on. So, I'm thinking I might go out and buy some high quality plastic type plates and bowls; my question is how gauche is that? And do you use paper or plastic for larger get togethers where you don't have enough "real" stuff?

I enjoy arguing semantics . How would we feel if someone had a steak Diane on their menu, but since it's a chicken joint, they make it out of chicken?

Sorry - it ain't a classic if it's made that way. Just sayin'. A Martini made with bourbon is a Dry Manhattan of sorts, and a Negroni made with bourbon is a Boulevardier. Both classics in their own right, though granted they are not as well known as the three drinks mentioned in the piece above. That's close, but as you know, a dry Manhattan is made with (classically) rye and dry vermouth and a Boulevardier (one of my favorite cocktails, by the way) is usually made with different proportions than a Negroni...but I get your point. My point, however, is that the drinks mentioned in the article and as they are prepared at the restaurant, are not classics and should not be called what they are not.

Good point. It's also why a lot of people who work in the biz will order something like a Negroni when they're at an unknown bar - they figure most bartenders can count to 1! I tend to stick with a glass of bourbon or a beer.

Today's Diner's Journal reports on Manhattan restaurant Low Country, located in the West Village. Low Country (I haven't been) evidently specializes in food from the American south. And bourbon. Evidently, Low Country goes so far as to call a Margarita made with bourbon classic. Same with a Martini. From said article: Sorry - it ain't a classic if it's made that way. Just sayin'.

That's fairly impressive. Doesn't appear to come in US voltage, however. I especially like the vacuum sealer.

I'm not. It's not just messy markets (messy being a rather generous assessment, in my opinion). For starters, it also involves incredibly harmful aquaculture technique in farmed fish that comes from China and southeast Asia, as well as fish caught illegally in local waters. But I will say that some of the newer markets seem to have a slightly higher level of hygiene than the markets that have been around for ages.

If you could build a "pro" version for another $100, I think you would be flooded with requests. My question is what would a "pro" version entail? And could you do it for that price?

I agree with both of these posts. I practically live in Chinatown and I never buy fish in Chinatown. I never order fish in Chinatown for the same reasons. I do buy lobsters at Lobster Farm - last week, I got two beautiful 2 pounders for under $30. At this point, the only place I buy fish in NYC is at the greenmarket, though decent fish can be had at Whole Foods, Wild Edibles, Citarella, etc. - if you know how to buy fish. By the way, if you thought Chinatown was bad this past weekend, you should check it out sometime in August.

I go through this every once in a while. Until a book comes out that I really want. I mean, in 2011, how much more is digestible than MC? Or if I'm perusing some used book shop or a table set up on the street and I come across a used book I really want.

But there is a reason; as a matter of fact, more than one are given above.

Hi Duncan, First off, welcome to eGullet and the forums. Thanks a lot for taking the time to respond and I'm sure that before long, people will start posting about their experiences with the unit. As you can see, sous vide is a pretty hot topic around here, and we (hopefully) look forward to your continued participation both in this topic and any others where you feel so inclined. Can you tell us a bit about your background? Are you a culinary professional, hobbyist or perhaps just a mad scientist?!

It looks like this is the new place. The original joint is nothing like what is seen in the NYT pic. Yes, that's the relatively new place in the Essex St. Market. I've eaten lunch there a couple of times, and have seen them throw people out who take too long to order as well as not seat any parties greater than 4.

I'd have to think it's the heat level of the cooking surface.

I always salt the cabbage, like Chris above. I think that while it indeed limps up the cabbage, it also enables the cabbage to absorb some of the dressing and almost recrisps it.

We will be waiting for your thoughts on what could be a nice surprise!

It looks like it's made by this company,ICA Kitchen, LLC, based in San Francisco, CA. From their web site: It's a great web site, listing, in an off-the-cuff sort of way, both the pros and cons of the unit as well as sous vide cooking. And lots more. This is a great idea if it does everything claimed and it's made to last.

No Daims! the horror...

Roasting your own is a great coffee fetish to have; that is, IF you can roast your own. But, since I can't, I stick with coffee that I buy, usually from Stumptown, Counter Culture, Intellegentsia, Blue Bottle, or one of the other high-end purveyors, and always within a few (i.e. less than 3 or 4) days of their being roasted.

Nah - I just look at the pictures . Thai Street Food is a good one, too.

Maybe incorporating lemon and herb into an ice cream based on yogurt?

Sure, there are a lot of cookbooks with great food and cooking technique photos. NOMA comes to mind, as does the seminal Modernist Cuisine set of books. I often pull out a volume or two, just to show a friend the photos. But lately, I've been thumbing and rethumbing through the relatively new Marcus Samuelsson book, New American Table. The non-food shots are great. Do you have any cookbooks you look through specifically for the photography?