weinoo

Which chef? And why not?

Setaro calls these "maccheroncini." So... Maccheroncini alla marinara with feta and Parmiggiano.

I was also thinking of making this one. I like using 3 ingredients!

When I was a kid, I remember the knife sharpening truck would occasionally ride through our neighborhood. I think he clanged a bell (like the Good Humor Man, only louder) to let people know he was around. Indeed...https://www.nytimes.com/1997/06/29/nyregion/a-truck-a-bell-a-craft.html?unlocked_article_code=1.Q00.sHty.UHOlIPzjMvAZ&smid=url-share And...https://www.nytimes.com/2006/01/08/nyregion/thecity/bells-clanging-a-tradesman-comes-home.html?unlocked_article_code=1.Q00.vJL2.Lf4fh0k62IMD&smid=url-share I think back in those days, they sharpened everything using exactly the same equipment. So your lawn mower blade, pruning shears, and fancy knives all got sharpened on an electric wheel of some sort. Or even like this... Credit: Roger Viollet via Getty Images But lookie here as well...Knives Sharpened Like the Old Days — On Wheels From Eater, no less!

Nancy touched on any number of points you've touched on, @blue_dolphin . However, she did also say that in this book, she wanted to simplify stuff compared to her previous books. There was recognition that first editions of books will often have errors, generally in the editing; I think her recipes are very-well tested for the home cook. Then it was mentioned that stuff like matcha should stay out of baked goods, and that muffins in coffee shops look horrendous; enough for 4 people. Right away, I was on her side. They (Ruth and Nancy) talked about Cafe Fanny's blueberry muffins as being exemplary; and they contain millet (maybe one of the obscure ingredients people complain about on that fb group). I've already bought some millet and extra-large eggs; the blueberry muffins will be my first bake from the book. I'd say as an overall suggestion - this isn't a book for anyone who really doesn't want to read recipes and follow them carefully, or anyone who is afraid of getting their kitchen a little dirty. It's actually a real cookbook.

Bought two big bone-in rib pork chops at Ends Meat yesterday. Decided to do them a little differently, based on an idea from Bruce Aidells's Complete Book of Pork (eG-friendly Amazon.com link). Browned them first... Then finished in a braise of stock, mustard, shallots, white wine. After reducing the sauce, I added a couple of tablespoonfuls of sour cream, adjusted the seasoning, and plated so it would look like a crime scene... I get the much rarer portions near the bone (as well as the cap and the bone itself). Served with boiled, buttered and smashed yellow potatoes, and glazed carrots and string beans.

I hate when that happens!

Indeed - the other night, Significant Eater and I were having dinner at Ayada Thai. She took her first bite of a pork dish I'd ordered, and said: "This is pretty spicy!"

Went to a book talk last night with Ruth Reichl and Nancy Silverton. The "interview" (which was Ruth ostensibly interviewing Nancy (the two are old friends)) centered on Nancy's new book, The Cookie That Changed My Life (eG-friendly Amazon.com link). And I got one...

Last night, I tried something I've never tried before: Pan pizza - with a dough from Ken Forkish (overnight pizza dough). I didn't quite get the stretch I wanted; his recipe called for a 9" cast-iron - this is a larger pan, but the closest I had. It was very good, topped with smushed Bianco tomatoes, some shredded mozzarella, and Parmesan. (Here's a tip - don't touch the pan). Also did another flatbread at the same time, in a sheet pan, in order to stretch it further and make it thinner. Didn't use any mozzarella on the rectangular one, just tomatoes, oregano, and some Parmesan. Not bad...

Funny, I thought that was a 49ers' game.

We're all familiar with Marcella's famous (and famously easy) tomato sauce. Last night, I tried another one of her simple, yet fabulous techniques: Roast Chicken with Lemons. And boy, was it good. Since I was going with Marcella, I also made Julia's hash browns, from Julia and Jacques Cooking at Home. (eG-friendly Amazon.com link) String beans by Weinoo.

A noodle/ramen bowl. Shrimp stock and dashi miso for the broth. Barely poached scallops and shrimp on top. Last night, took a friend to Cafe Katja... Krainerwurst. With some greens cause I'm healthy (normally, the krainer comes with quark dumplings).

The Dead Rabbit Irish Coffee

If you swipe too high up on those jeans, and the knife slips, you may end up really noticing the difference.

The sushi in a supermarket is most likely past its prime the day it's made. Just stop buying sushi in supermarkets and bodegas - it's one of the reasons why tuna, salmon, et al. are fished out.

Cold outside means oven can be turned on full blast. Leading to: Forkish same day pizza dough, with the addition of a few Tablespoonfuls of olive oil. Quite nice.

Lemme know when you wanna come to NYC. I'll show you Times Square. And Coney Island in the summer!

Thanks! I even got the rice to the cooked level that we constantly saw while in Spain.

Spanish "soupy" rice, with chorizo and mushrooms. Plated/topped with seared scallops and wild shrimp. Something green roasted with onions.

How does NO smoke escape into the home? Anyway, as @btbyrd would probably agree (and since he has an outside setup and doesn't have to worry about smoking inside): Ibushi Gin

Oh, what were you thinking?!! (Other than your personal safety, that is).

That was the reason for my post, as it was the reason for many of Ruscha's works of art.

What makes it so hard to give an accurate estimate of time as to how long a hunk of meat will take to cook to a certain doneness has a number of answers. Every oven is different. Every hunk of meat is different. Every cook is different. It's why a thermometer is your best friend. Both an oven thermometer and a probe thermometer, actually. The classic cooking school Q & A: Q: How long will this take to cook? A: Until it's done.

Just got this from eBay... Looking forward to digging in.