weinoo

Any of the places I posted about above will give you a good meal. I think Maun Grill will be closed, as they are renovating that mercado. It's been a few years since we've been to Bilbao, so no food ideas for that town. The Guggenheim may be best appreciated from the outside, though YMMV. Two days won't be enough in Madrid, but what is enough? However, both the Prado and Reina Sofia may leave you speechless.

Or...just don't.

Some of them look as if one should be sure of updated tetanus vaccine before using.

Hot mess of a dinner last night. Not bad looking here, striped bass roasted on top of par-roasted potatoes, with thyme, lemon, olive oil. Plated is a whole other story... With well-cooked broccoli raab. Ugly delicious.

What is a paddle grater? I'm with @gfweb - one side of a box grater will surely give you fat shreds.

I really like the current crop Mandarin oranges from California. Not the ones from anywhere else that they sell.

Plain…peanut…or both?

I did cut out the back, @rotuts, and then pressed down on the keel to open up the chicken. Used the back and other bits and pieces and made a small amount of stock.

I'm pretty sure theyll make whatever size you want... That said, I own a Brooklyn Butcher Blocks' board and a Boardsmith Board (purchased at least ten years ago). Both good, and I'd say neither one better than the other. In my case, they're just different sizes.

While I might need a food stylist... and while this sheet pan is going back into the oven for another 20 minutes (after which I failed to take a picture, as I was much more intent on trying a wing), this Snowdance Farms heritage chicken was one of the best I've cooked at home. That includes Joyce Farms, as well as a fresh-killed sasso from LaPera Brothers Poultry, in Brooklyn. Great, crisp skin, juicy and flavorful breast. Oh, smushing an herb-infused duck fat/butter combo under the skin doesn't hurt either. It's a top 3. The back, wing tips, drumstick ends, neck and gizzard were all used to make a little stock...nothing wasted! Earlier this week (and late last): At Cervo's, dining solo: fried rock shrimp, over marinated potatoes, with some horseradish grated on top. Very good. Also had rice with razor clams. And at Cafe Katja, not dining solo: Smoked pork sholder, sauerkraut, spätzle.

CSO on warm function, or if it's being used for cooking, plates atop.

This is what I'd do as well; you'll have more cooked beef at the ends, and rarer in the middle anyway. Keep everyone happy. Or as happy as everyone can be.

After I broke my Hario ceramic, along with however many other pour-over units I had which were not made of stainless or plastic, I decided never again for anything breakable.

Anyone who pays $70 for that ellow pour-over dripper is insane. And the Aspen, at $45, is borderline, but if it makes you happy, that saves you money for the psychotropic drugs you'd otherwise need.

To get to what temperature? Are you pasteurizing the meat?

KFC? Domino's?

John's obit in the NY Times...unpaywalled click.

Sad news - RIP.

Before or after they’ve been used in treatment?

Thanks, @EnriqueB...we really like your city, and are looking forward to another visit.

Greek style fisherman's stew. Leeks, onions, potatoes, shallots, garlic, celery, red pepper, carrots, lemon, lemon zest, Greek oregano. Fish added at the end - wild Alaskan halibut and wild striped bass. Last night's Hanukkah Rigatoni Amatriciana. (Almost Roscioli style, but with less cheese).

Make your brother-in-law's life easier with these (eG-friendly Amazon.com link)... Better than what's in most cans, no openers needed.

You know what might be life changing? Having the dish, prepared for you, at a restaurant overlooking the Amalfi Coast.

Timely, as I just pulled a nice shot with my Breville Infuser and George Howell's Alchemy beans, roasted 5 days ago. Since I hadn't used the machine in a while, and certainly not since replacing the burrs on Rocky, it took 2 lousy shots before a fully drinkable one. But that's all part of the fun!