weinoo

You had good parents!

I love a good wet one!

At 92. One of the greatest. RIP, Chef. NY Times OBIT.

There is only one word for all this crap: stop

Yeah…from plenty of online sources, seems to be the case.

No eggs at Trader Joe’s today, at least not at the one where I shop.

When we first moved down here to the lower east side/Chinatown, there were a couple of ostensibly Malaysian restaurants. I'm guessing @KennethT remembers one or two of them. (One's specialty was what they called "mouse-tail" noodles). We liked them, but they were probably not super authentic...they were just putting out tasty food. They don't exist any more, but that doesn't mean I haven't saved a menu or two from that era.

This brings to mind a trip to Seattle about 20+ years ago, and we went to Armandino's shop where he cures various salumi. We got a tour of the curing area - well, we could look in from the outside - and everyone had to put on clean scrubs, hats, Booties, masks, etc. I could have been prepping for surgery. Place was so spotless you could eat off the floor! https://salumideli.com/about-us/

I'd even be worried about buying stuff in any place that still slices Boars Head products!

Proving that plating is overrated: Especially at 7 AM. Balthazar Pain de Seigle avocado toast. Cara Cara orange. Apple. 24-month aged Comté from Formaggio Essex.

I believe this belongs in the shit cooking thread…

Sorry, but there is still plenty of bad and weird food being served - in restaurants - mostly because the cook still doesn't know how to cook or season food.

before you buy stuff like this at markets like this, do you buy one to try or ask for a sample?

Of course, at almost 300 mg. sodium PER TABLESPOON, it must taste good.

I've taken to really enjoying the method Jacques uses. https://www.pbs.org/wnet/americanmasters/jacques-pepin-makes-sauteed-brussels-sprouts/19365/

Wow - I didn't see "waitlist" beans...but that's always been a part of Rancho Gordo's supply issue. I don't believe it has to do with a shortage of beans. In any event, here's what Steve has to say about that...

Just a quick check of Rancho Gordo…he’s not out of a single bean he offers: https://www.ranchogordo.com/collections/heirloom-beans?page=1

Every store I go to, if they stock beans, has tons of beans. That's just bull.

I might've actually read this thread about pork stock to see what people do for that, and then combine it with the deep knowledge of chicken stock that the op must have. My guess is that there is also a lot of info contained in various Instant Pot topics.

It just has to be boiling hot when you pour it onto your body parts that you want sterilized.

I'd venture a guess that one's hands are more bacteria laden than one's room temperature tea.

I think what's actually happening is "younger people" (old Gen Zs and young Gen Ys) are trending to cocktails, especially Martinis (or, god forbid, espresso martinis). One or two of those, with an order of fries, becomes dinner. Or as a restaurant owner recently told me: Four kids come in, order Martinis and share an order of fries. No need for wine. Look at this "Happy Meal" from the restaurant Cecchi's: NEW YORK HAPPY MEAL MARTINI & FRIES | $25 Every day 5-6pm & one hour before close And then there's this, from Grub Street:

Did you make furikake after infusing the dashi?

I like the idea of rice and various accompaniments, as well as dashi. As a matter of fact, there's a great source for dashi of all types, here in Brooklyn. I love this shop... https://okume.us/ Where they will custom blend any dashi ingredients of your choice, and bag them for you.

I certainly like Nueske’s, but Schaller & Weber make good stuff too… https://schallerweber.com/collections/bacon