weinoo

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.

Not so much about safety as it is about taste, something I would think Mr. Hennes would be aware of. Because my drink is 33% water, I only use filtered water to make my ice. And if your water sucks, you should be using spring water to make your ice.

So basically you're about 50/50 on the list. Obviously, as a parent, I think that changes the whole discussion for you. In your shoes, I believe the only changes I'd make for my kid would be with apples and potatoes, making sure they are organic, because they do seem to be the 2 produce products that are treated with tons of crap. I also pop popcorn in a pot, with oil - Orville rocks. My biggest, latest worry is whatever the stuff is in the cans that leaches into the product - especially in canned tomatoes, and since I don't like the Pomi product that much, I'm kind of at a loss. Unless I can find an acceptable jarred version that doesn't cost triple. From my years in northern California, I believe artichokes are another veg that gets a lot of "treatment," and because of their structure they seem to retain a great deal of pesticides/fungicides/whatever. Finding organic artichokes, however, is practically impossible.

I love these trays, but they are most definitely a bit of a pain in the ass to get the cubes out of.

"Genetically modifying" food by taking a cutting off of one plant and grafting it onto another is a totally different thing than genetically modifying a plant's genes via chemical and other methodologies. Humans have been smoking tobacco for as long as there has been agriculture. Doesn't mean it's good for you. andiesenji said it all much better than I can hope to.

Actually, I find the people who are not at least willing to listen to what other points of view there are to have the smallest brains. Possibly from ingesting all those chemicals.