weinoo

I believe Kelly Fields will be doing desserts at Ladyslipper.

I just cooked up some Marsh Hen Mill grits for breakfast this AM. Shouldn't a distinction be made between "quick cooking" and "instant?" Quick cooking can be fine - I have a bag from Anson Mills in the fridge.

Katz's has needed to upgrade their bread game for a long time! Not Schwartz's... Snowdon's Deli, Montreal

Great selection of books, and where else would one expect to see so much about shellfish other than the heartland of this country!

Nothing is equivalent to what @Shelby cooks and presents! (Also, I buy these frozen, 50 for $13!).

Pan-fried pork and chive dumplings can make a nice starter...or even dinner, for that matter. Alaskan sockeye salmon and halibut, roasted in the steam oven, came out beautifully. Served with basmati rice pilaf and a broccoli/carrot stir fry.

These must be the ones you're talking about... How do you judge ripeness of these? Also, have you tried the other large ones, I think called ruby mangoes?

I think the opening is set for June 6th, but don't quote me yet. If you've ever been to Nor' East Beer Garden, the person who ran the cocktail program there is a partner and will be tending bar here.

And the bar upstairs ain't bad either.

I made a big batch of this Japanese curry roux (from scratch via this kit), and store it in the fridge and freezer. Chicken thighs on the bone, carrots, Japanese sweet potatoes, red potatoes, onions, garlic, ginger, stock, soy, honey, chicken stock. Starting by browning the chicken thighs, skin side down, then cooked the onions, ginger and garlic in the rendered schmaltz before adding the rest of the vegetables, stock, seasonings and chicken back in to braise along with everything else. Dissolve a few cubes of the roux and add it: Japanese curry rice, with chicken. (Although normally I would use a Japanese short-grain rice, this is Jasmine rice, with a fair amount leftover for fried rice).

I think he's not, except when visiting.

My last purchase of peppercorns was also from Amazon - from The Spice Lab - they were good, same variety. I just ordered these from Penzey's to give them a try.

Made a giant pot of ragu (as well as a fair-sized batch of meatballs) yesterday (that's a one-quart saucepan behind the much larger saucepan the ragu is cooking in): Beef, pork, sausage, Italian San Marzanos, soffritto. So... Spaghetti with meatballs and ragu.

That location is now called Morgenstern's Bananas, and it looks to be a soft-serve concept...

I'm sure it's (V L) good (though I've never tried it), and I can walk around the corner to one of their shops, but if I were to walk to their shop on Ludlow Street, I'd just walk another 1/2 block and have Il Laboratorio's gelato. My problem with Van L might be encompassed by this: Both McConnell's and Il Lab are still basically small company held.

Ice cream mentioned in above post...still some of our favorite, and available from a bodega around the corner.

Giving a couple of "modestly priced" Balsamic vinegars a try...these are IGP, not DOP, so while not top, top quality, supposedly quite good. The 3 gold medals - on the left: (tried this one last night on some Vanilla ice cream - it was quite good). Made from sweet, sundried grapes and aged in oak barrels. The aromas and flavors of plum jam and red fruits blend with hints of honey and vanilla, creating a dense and sweet product. Ideal as a fresh dressing for both savory and sweet dishes. The one on the right: Aged for a long time in acacia barrels, it offers a deeply aromatic flavor with scents of ripe fruits, accompanied by notes of tobacco, roasted coffee, and hints of wood and honey. Giusti

Spring Brings New Businesses to Commercial St.

I saw mostly 4 for $5 in my walk thru Chinatown yesterday, a slightly better price, but definitely smaller specimens. I didn't get over to the stands where your favorite stuff is (Canal?); I was only as far north as Hester Street.

The 4-packs of Ataulfo mangoes are nice quality (so far). And not bad at $6, as they are a nice size.

I always thought pasta was clean, no? Last night: Seared ahi tuna (saku block) from Great Alaska, ikura, avo, cherry tomato, gari over trfny rice (koshihikari).

This time and temp worked quite nicely...I thought the duck was moist enough, and quite tender. I crisped the skin in the steam girl for about 20 minutes. Served with baby lima beans and a salad. These were Moulard legs.

I think the strangest and most glaring omission from the Serious Eats article is that he takes no time distinguishing amongst the various types of duck available to us. D'Artagnan alone sells at least 4 breeds... Rohan Moulard Muscovy Pekin

According to the revised edition of Paula's book, she suggests: 180℉ for the following times, depending on what kind of duck one might be cooking... At least 8 hours for Moulard, 9 for Muscovy, and 5 - 6 for Pekin. In general: Muscovy ducks are larger, and the meat is more gamey with less fat. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and has a hefty breast. And from Serious Eats: Cooking Temperatures for Sous Vide Duck Confit 140°F (60°C) for 20 to 40 hours Firm texture across the time spectrum, more like roast duck. Good, but not like confit. 155°F (68°C) for 20 to 40 hours Incredibly silky and moist; completely fork-tender. The best were the 36- and 40-hour samples, which were difficult to distinguish. 170°F (77°C) for 8 to 40 hours The meat falls from the bone the most easily, but there's a noticeable chalky dryness in the 20- to 40-hour samples. Shorter cooking times produced duck that was slightly drier and less tender than the 155°F samples. A decent option if time-saving is critical; otherwise, not the best.

So, I have two duck legs, cured overnight, and I'm probably gonna do sous vide for, I dunno, 6 or 7 hours. Just read this piece, wherein the author does mention... I have both Wolfert books mentioned above (I'm sure I'm not the only one, and both are well tattered) and have often used Paula's method for sous vide confit, from the revised edition. But based on the Serious Eats piece, I think I'm gonna go for a temp in the 170 range, for 7 hours or so, and see what happens.