weinoo

Nah - I just don't think every newfangled idea makes things better, or easier for that matter, than the way things have mostly been done. I think plenty of burns and mishaps have happened to people using the microwave oven, though I refuse to look back through the "I will never again..." thread. DM your address to me - I have a store near me that carries Faella, otherwise I'd have to make a large order from Gustiamo. So do all the pastas I make on the stove.

How is this any faster than cooking in boiling water on the stovetop? As a matter of fact, none of the times appear to be any faster than stovetop cooking; some appear even slower. Now, before you say, I know you're gonna talk about the time it takes to boil water. Sorry - but in my case, that doesn't count. If I'm making pasta for dinner, the water goes on the stove way before I start dealing with the sauce and side dishes. Kept on a very low flame, that water can then be brought to a boil instantly. Have you ever cooked this in your microwave method? Try it and get back to me.

A. There are people who don't have a microwave. B. There are different shapes and sizes of pasta, as well as different brands of pasta. Your DeCecco is not the same as my Faella or Setaro. I think if I cooked some of the pasta I use with the fast method, it would be a gummy mess. I will say - I don't use a gallon of water to cook my usual amount of pasta - in the 200 - 227 gram range. But, I tend to use at least 2.5 - 3 L. of water, in a pot big enough so the pasta has room to swim. And I do use however much pasta water I need to incorporate into the "sauce."

Inspired by the Venetian dish called Schie con Polenta: Shrimp cooked with oil, butter, garlic, crushed red pepper, white wine, lemon juice. Creamy polenta with parmesan. In Venice, the dish would be made with schie, tiny gray shrimp not found here.

No, they use the internet for that! Look, he cooked at Franny's and other good restaurants (though I'm not sure how much). Do you have this? That's a hard no!

Well, some of us are. I just don't understand how a recipe might be written differently than a recipe is written. I also don't understand how, unless a recipe/dish for pasta comes out amazingly different, that it hasn't been written in one way, shape or form previously.

By the way, according to Amazon (to answer a question above):

I mean, I know - I get it - chef's, if they can, will write cookbooks because they need to make some money, which their restaurants probably aren't. But if we haven't learned all we need to know about pasta, it's uses, sauces, how to make it fresh or dried, etc. etc. from Marcella, Giuliano, Pellegrino, Katie, Roscioli, Julia della Croce, Simeti, Carlo MIddione, Lidia, et al. - then what is this world coming to?!

They do. Both Saxelby’s and Formaggio age in their own caves as well. (fWIW, Saxelby’s focus is on American cheese producers).

Yes - Kroger's was nice enough to buy it all - lock, stock and caves.

It's great that you like what you got - just know that Murray's is owned by Kroger's. Not that there's anything wrong with that. The independent cheese mongers here might need your support even more...Formaggio Kitchen/Essex. And Saxelby's, founded by the late, great Anne Saxelby.

It sounds as if you may have identified the issue - in a scientific manner!

I need a few food stylists. Wondering if @blue_dolphin and @Ann_T are available? The full carbo load breakfast... Bread flapjacks, ala Jacques Pepin. Leftover Amatriciana Estiva frittata with extra added potatoes.

Italian night... Negroni to start. Amatriciana Estiva, with possibly the last of the summer farmer's market cherry tomatoes. Ensalada mista alongside. https://www.ettoregermano.com/vino-barbera-dalba-superiore-della-madre?lang=en

This...I only use "good knives" and they are immediately wiped with a wet rag after any task and ready for the next task. If there's no next task, the can readily be put back onto their storage space...if I've cut anything that would involve washing them down, that's what happens anyway. In other words, there's never a dirty knife lying on a cutting board...(as Taylor would say) like...ever.

I think I had an argument with fat guy about this 15 years ago. Or maybe it was about wooden spoons? my perspective…I’d rather give any and all of my knives a quick wash and dry and put them back where they belong.

I had the distinct pleasure of attending a discussion about a new cocktail book by David Wondrich (aka @Splificator). Called The Comic Book History of the Cocktail (eG-friendly Amazon.com link), it's the history of the cocktail, illustrated in comic book form (I think the title gives that away) by the wonderful Dean Kotz. To make it even more interesting, the discussion was moderated by @Michael Ruhlman. Also introduced me to the fine book store/cafe/a bunch of other stuff, called P&T Knitwear, right here on Orchard Street. I got me some merch...

It just got "reviewed" on Eater - for whatever that's worth! (Basically, nothing, as eater, in my opinion, is gasping for air). https://ny.eater.com/restaurant-openings/404894/time-out-new-york-market-union-square-kebabwala-lori-jayne-kam-rai-thai-taqueria-el-chato-fornino-patty-palace

Nah - that's worthy of complaining about.

Not here - that scooping of the bagel was only to reduce its carb content; it only got cream cheese...lite cream cheese, applied lightly.

Yes - and most likely Tik Tok and Instagram aplenty.

Was that at the new Time Out Market food hall, which took over the old food hall on 14th? Did anything t else look interesting?

A shonda, I tell you!

I think that's fairly reasonable.

This place would probably be included in my Top 5 NYC bagels... Mind you, I'm a mini-bagel person - I want my bagel to be around 75 grams, not 150 like the monster, sandwich-sized bagels. In other words, as bagels once were.