weinoo

Was it the same Moishe's (on Grand) because there was also the one on 2nd Avenue (now the home to a good French bakery!)?

First night's seder was at in-laws in the Ansonia. 22 people. Bunch of the cooking was done by young 'uns (think Gen Y to Z), who possibly have to take a few more cooking classes on line in person. I brought a bunch of dessert things from the still extant Moishe's, at the eastern end of Grand St. They were not great, (ok, they were horrible) and I don't know how the place is still open, other than the fact that it's an all-cash transaction. Check the web site out for more extra weirdness...https://moishesbakeshop.com/ We did read thru a modern Haggadah, and drank plenty of wine. But - the chicken soup w/matzoh balls was served before the gefilte fish, which is just so wrong. The matzoh balls, however, might have been the highlight of the evening, as there were 3 types, including ones made with green chili from ABQ, and they were really good. Second night was at a friend's apartment. Food better; wine really good. I made two kugels; potato and farfel. Both surprisingly good. The farfel kugel, essentially a riff on Arthur Schwartz's, involved well caramelized onions, along with porcini and cremini mushrooms. Melt-in-your-mouth brisket. Grass-fed beef, braised for 3.5 hours in red wine, tomatoes, etc. etc. The wines last night... The 1999 Musar and the '06 Late-Harvest Tokaj - just great. Couple of other wines from NY State shone. I had a bagel and lox for breakfast today.

Oh, I wasn't thinking of using it for drinking; I like to use it for cleaning certain things and it's good for taking labels off.

A titan of food writing and restaurant criticism. RIP.

Pickles and their juices? Reminds me of Salade Russe a bit (but only). Rubbing alcohol is even cheaper.

I made a 6 lb. brisket for tonight's 2nd night dinner... It looks like this after its 3.5 hour covered braise. After resting overnight, it has been defatted, the brisket is sliced, and I'm currently playing with the gravy/braising liquid. Some of the carrots and celery have been spared to be reheated with the brisket (as opposed to becoming even more integrated into the gravy). More pix when complete. Also made two kugels: This is the potato kugel which will be reheated and (hopefully) get nice and crisp on the top; there is a fair amount of schmaltz involved. Also baked, but not shown, is Arthur Schwartz's farfel kugel, with mushrooms and dried porcini; also in his book Jewish Home Cooking (eG-friendly Amazon.com link). One cannot have too many brown and/or grayish dishes on Jewish holidays; it's a rule.

Meatless Monday dinner... Braised "baby" artichokes. Pasta fagioli. Tuesday out... Sparget time! Boiled new potatoes. Fried chicken thighs alongside...at Cafe Katja.

A couple of dinners out in the 'hood... Trout carpaccio. Halibut, white asparagus, hazelnuts...hollandaise served alongside in a nice ramekin. Both at Corner Bar, NYC. Chicken Pot Pie. And a Guinness. At Betty.

Not surprising! And the pricing seems about right, but we get out for less by having the cocktail first and then a few by the glass wines.

The OXO's go into the dishwasher, which does a nice job - sometimes I'll run a soaped up bottle brush thru it before it goes in, and a very skinny one for the nozzle area. When I'm not in the mood for guessing (easy enough as the olive oil looks different from the peanut or sunflower oil, but there are usually 2 olive oils), I'm of the tape variety.

I have at least 4 of these. I keep a different oil in each one, for assorted sauté tasks, adding oil to a salad dressing, etc.

Chicken persillade the way Jacques does it. (Like the easiest thing to make, ever). Couscous with mushrooms, shallots, spinach, garlic.

Yes - eaten thusly:

Especially because bagels were not meant to be sandwich rolls. Sadly, they've morphed into that, making them bigger, fluffier, and in general, not all that great. Not dissing your sandwich, of course...it looks...tasty.

Shrimp paella. House-made fish/shrimp stock for the paella. The shrimp were sautéed in a little chorizo oil, and added back before serving. I used a little chopped onion at the start - something I won't do again. Tilted the dish sweet.

What (if anything) is new and exciting, Portland-wise, @johnnyd? We're heading up for a few days next month.

Might cost you children + a kidney. (And you don’t wanna really live midtown, do ya?) Strangely, my wife and I have had multiple discussions about buying something somewhere else! It’s a great city to visit!

I was pretty sure that "we" had talked about Urban Hawker, as I distinctly remember asking @KennethT if he'd been. Then looking through everything, I realize it was either via text or PM that we discussed it, as Ken had been there pretty soon after they opened. Of course, I'd recently been to Le B - and we don't really call that neighborhood Times Square! (Last night, however, we went to a play on The Deuce, and that is much more Times Square than 51st Street!)

I think it also depends on what course the pasta is being served at. If truly a primi (after an antipasto), then 2 oz. per person is good. Leaves room for a secondi. If it (the pasta) is a main course, I make 8 oz. Depending on sauce, there may be a decent amount left over, or barely any. But, you gotta have a green or something along with it. Cooking for two in my above examples.

Removing spaghetti-type pasta from a pot is why they invented tongs.

One would think that with all the cooking being planned in this large kitchen, a large-ish refrigerator, as opposed to: This. Why the need for this, then? By the way, I have a deep sink - I like it, except it might not be great for someone who isn't too tall, as it will require much more reaching.

I would keep at least the tallest spoon, and the flat spatula-like thing. I've never understood what the thing on the left (with the spikes) is used for. Though I probably have 2.

Are the olives glued on? Since I kvetched a fair amount in the spoon rest thread, the pasta I made while taking pictures with which to kvetch: Penne with asparagus. Almost as simple as it looks, other than the homemade chicken stock and the freshly grated Pecorino and Parmigiano. And peeling the asparagus.

My mother died a little more recently than that, but I still have, and use, some of the wooden stuff she had and used, and probably some stuff that her mother had, and used. It's great.

What are your reasons for this? Are you running a catering operation out of your kitchen? I mean, the addition of a baking steel or stone to your oven - doesn't that make it sort of a deck oven? Also - what are the dimensions of your new kitchen? Sounds like a whole house.