weinoo

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?

I'm pretty sure the responses will include Per Se, 11 Mad Park, Le B, Ko, Aldea...

My stone was preheated for a good hour.

No, definitely not Reinhart's recipe. I just checked out one of the recipes from Sam's link - it's on the pizza making forum. It has a little olive oil in it, but the interesting note is that the hydration level is under 40%. That sounds like a matzo! Thin Cracker-Crust Pizza.

Shelby - the hotter, the better, imo.

I don't know that reducing or eliminating the fat will end up in a crisper crust. After all, Neapolitan pizza, made according to standards, has no olive oil in it, and is usually a fairly soft crust. What I think you're looking for is a Roman-style crust, which tend to be thin and crisp. Peter Reinhart, in his book American Pie, has a recipe for that style crust; indeed it contains a small amount of semolina flour, but in no way approaches the 20% mentioned above. Here's a blog post which discusses working with Reinhart's Roman-style pizza crust recipe.

Wonder Bread.

It's available as a stand alone attachment as well...Pasta roller. I got it for $79 shipped, making it not that much more expensive than an Atlas.