weinoo

You're talking about this as it relates to dining, correct?

I never saw anyone dining in that location. Let's face it; Chang, as brilliant as he is, and as much as he did to change the face of a certain type of dining in NYC, and then the rest of the restaurant world, basically sold out quite a while ago. The hiring of Marguerite Zabar Mariscal was the smartest thing he ever did.

Nice job on the omelet there. Interesting job on the omelette there.

Have cocktails at The Danforth. And then...dinner at Scales. Or somewhere else...as this is from a few months ago. The search function works.

Big sale. From the email: At JB Prince

(eG-friendly Amazon.com link)

Is there another way to add an acidic component?

It does, but eventually one is going to drink that stuff (most likely) over ice. So why not start by extracting all the good things in coffee, using hot water.

Add salt?

Warmers are the bane of good coffee...once, again, in my opinion!

Maybe your left over coffee should go down; there is rarely any left-over coffee here, and certainly not any that's been held on a warmer, hot plate, or in a thermos. I will make extra pour over coffee specifically to have some for the fridge.

In my opinion, iced coffee should be made from left-over, pour over coffee (make extra), that then gets refrigerated and used as needed.

Let's hope not. A few places here (NYC) use some labware as mixing glasses, but I've not seen any of it used for serving.

So far, I've found the shrimp to be nice quality. The scallops may not be the equal of the fresh ones I get at the farmer's market, but quite good. Both very convenient to pull out of the freezer, take 4 or 5 of each, defrost quickly in cold water, and use however. (In other words, the IQF works well here). Both the smoked salmon and the Gravlax salmon are also nice. Haven't tried the halibut or steaks yet.

I might first cook some unadorned, or very lightly adorned, pizzas. And see how it works.

Well then, sounds as if you have nothing to lose.

My guess is you'll void the warranty. The "secret" is that Vitamix is most likely made to a higher standard, with better raw materials, than knockoffs.

How many cups of coffee do you @Deephaven and you @Laurentius drink per day?

You mean... To be honest, the price was OK and the anchovies were very good, as was the butter. The bread, on the other hand, was not full of flavor...because this restaurant is in Florence.

I guess I'm one of the few who washes rice in the insert to the rice cooker - one less thing to clean, no?

I'm sure you all have seen this: The taste of fines in coffee grind

This should be a fun weekend; remember, I had nothing to do with it!

As it's known in the current parlance, it's tinned seafood. What it's known as in the Oxford English Dictionary, or 4th Century Latin, or prehistoric China, I don't really care. Yes, I did miss the one use of the word in the eater piece:

Just more hack writing by another hack, in order to get clicks. Let's look at the caption under the lead picture: Now who the fuck puts "conservas" (which according to this author and picture means tinned fish, as the word is never mentioned again in the piece) on a charcuterie board, when they have nothing to do with charcuterie?

if I were you, I’d buy it now! but I am little surprised you don’t have an Ooni!