weinoo

Baked up another big batch of granola this morning, sorta following EMP's recipe. Oats, almonds, pistachios, pepitas, raisins, sour cherries, maple syrup, brown sugar, olive oil, butter, vanilla, and salt.

Get to L'Industrie. Scarr's on Orchard St. As for Joe's pizza, I actually prefer the original Joe's, on Carmine and Bleecker, as opposed to the new outpost on 14th, but that's just me. Emmy Squared will be Detroit-style. There's a lot of Neapolitan, as well as neo-Neapolitan. From UPN, to Don Antonio, to a branch of a pizzeria in Naples, L’antica Pizzeria da Michele.

Chicken thighs cacciatore. Braised baby artichokes and celery.

Quail (especially glove boned) cooks so quickly that I doubt most restaurants par cook quail. What about just pan roasting it in a very hot oven, without the sear on the stove-top?

It is a favorite here...just bitter enough and stands up to assertive dressings.

New Mexico style chile rojo con carne. Dried Hatch red chilis, rehydrated and turned into a sauce with garlic and stock. Grass-fed beef and Yukon potatoes, along with garlic and onions. Black beans, simply cooked. Served with both flour and corn tortillas. A little taste of downtown Albuquerque, and Duran Central Pharmacy (where the freshly made flour tortillas are great), for Significant Eater.

Were you, in a previous life, perhaps a metalsmith? Or maybe a farrier?

One would probably be OK with these: A whole lotta different perspectives.

The Times, with Priya's in-depth look at a day in the life of a restaurant dishwasher - at Gage & Tollner, no less. Let's just say - it's a busy day!

Can you really ever have too many?

Eric wants you to, too.

Are you ordering from Great-Alaska, or another seafood supplier in Alaska?

I tried a different method than I usually use for cooking these Hokkaido scallops: And don't like it nearly as much. Broiled, with butter, lemon, soy. they were okay, but they're better sautéed. Last night, went out to MayRee Thai, sans reservation - which on a Friday night here, isn't always the right move (we'd already been turned down somewhere else). But we got a small table. Here's what we started with, and the only pic... Really quite good. On top, and man was this spicy: Grilled Shrimp Mango Salad: Grilled shrimps served with Thai spicy fresh lime house sauce, green mango, tomato, roasted cashew nuts, pineapple, cilantro, culantro and fresh mint Along with... Roti Mataba: Roti stuffed with ground chicken, diced potatoes, onions, Southern style curry powder served with house made Thai cucumber relish We followed with a Thai green curry, that was perfect after the heat of that salad. Keang Kaew Waan: Southern style green curry with coconut milk, fresh basil, bell pepper and Thai eggplant with a choice of chicken or tofu served with jasmine rice I don't know why we don't use this place more often. We order delivery, but it's just not the same quality as when dining in-house.

Also: For classic tapas, montaditos - Quimet & Quimet And Paco Meralgo never disappointed. It's also quite near (walking distance) to one of the world's classic cocktail bars...Dry Martini Bar

Personally, I'd start by making certain I liked my ragu, and then doing the lasagne simply as a cheese lasagne (i.e. mozz + ricotta + parm), with no sausage or meatballs...yet. And for some reason, it sticks in my mind that the no-boil lasagne noodles were a great time saver, and came highly recommended by either ATK or CI back in the day. Whether they make the finished dish better than using classic lasagne sheets, I can't really say.

Aren't peaberries generally considered peaberries when there is only one to a pod? And they are smaller than "standard" coffee beans?

Yeah, I'm on the 2nd rack, but with the sliding racks it makes it harder to move the racks up and down. I don't think you eat read meat, but have you ever cooked a steak under that broiler = I imagine it's pretty close to a restaurant salamander.

Pasta e fagioli. Salumi and cheese also.

The Breville unit here has removable plates, and I did buy the waffle plates (though haven't used them yet). What surprises me about the unit I have is the temperature control. Separate dials for the top and bottom plates - I checked the temperature accuracy with a laser thermometer and, while it wasn't spot on, it was within like 5℉ or 6℉, which for this type of product, I think is pretty good.

Yeah, it's pretty much the chicken pot pie filling topped with mashed potatoes. This was a second attempt, and while I thought the gravy inside was thickened enough, the thick layer of mashed potatoes definitely made the interior wetter than I'd like. Interior was sweated leeks, onions, carrots, celery, garlic, shallots in butter and olive oil. A couple of T of flour then went in, followed by white wine, stock, and a bit of cream. It thickened nicely, and the chicken and peas were added. The whole was topped with the mash and baked at 375℉ for about 30 minutes. Tasty but had too much gravy.

While not exactly a Trader Joe's product: These Pink-A-Boo strawberries are nice. I've liked pink strawberries in the past, but hadn't seen them at the local Trader Joe's. I do feel that the first of the year strawberries from Florida (whether pink or red) are some of the better commercial strawberries, at least for the first couple of weeks of that season. Once all we start to see here are strawberries from Watsonville, I prefer to wait for local product (Tri-Stars) or avoid them altogether. I can source Harry's (as I'm guessing @blue_dolphin sometimes does); they are great, but crazy expensive here.

Barely got there in time... Chicken shepherd's pie. I wanted a little more browning on the top, so I turned on the broiler, set a timer for 3 minutes, went into the other room. After 2 minutes, there was an aroma in the air, so I hustled back into the kitchen and shut the broiler down quickly, otherwise this might've been a disaster. Man, the Wolf broiler is powerful and quick.

Exactly. With a side of god old boy thrown in.

What’s a sprawn? Is there mustard seed in the sauce?

jesus, he’s as annoying on you tube as he was on Food Network,