weinoo

After almost too much dining out, a couple of dinners at home were necessary. Not for @rotuts's roast chicken picture collection, as I tore the skin, but still a delicious bird. That'll teach me not to try to cook this in a different pan (said pan ended up going down the chute!). With sautéed spinach, roasted potatoes and roasted carrots. Chicken (Sundance Farms) was salted and dried in the fridge for a day and a half - really helps the bird. Last night's crab cake with house-made cole slaw and cocktail sauce. And not house-grown avocado and tomato. Japanese rice served with.

I believe it's the resistant starch and they go through a sort of retrogradation?

I wish I could, @Duvel, as I really like celeriac, and often make Céleri Rémoulade. It was almost a purée, but other than that I have no idea how it was made, but I'll see if I can get the recipe from the chef!

Yes, it was really wonderful!

It's been a busy week here, with a (big) birthday, anniversary, Valentine's Day, and whatever else. So we went out to eat a number of times, as I was unable to get a reservation where I really wanted to go for our anniversary. (fuck RESY and their ilk). Anyway, we started (on our anniversary) at a restaurant we've wanted to try, called Koloman. Marcus, the chef, has been at a few previous restaurants we've really enjoyed, and here he stretches out even further, with his "own" place. Here, @Kerry Beal was mentioning the frying of parmesan rinds. I do know, and have made, frico. So I was taken by surprise with this amazing appetizer: Where the parmesan is fried and ends up almost like a piece of chicharrón. To go along with the celeriac tartare, something I was not expecting at all. We also had this kingfish crudo, with lots of horseradish. For my main, I wanted the classic Koloman dish: Salmon en Croûte, with a beetroot beurre rouge, pickled cucumbers and sunchoke purée. Significant Eater had the unpictured schnitzel. For dessert, we couldn't pass up the souffle for two, with lingonberries, vanilla ice cream, and rum... We rolled out of Koloman, happy on our 26th anniversary. The next night, we actually went to see Patti Smith at the Bowery Ballroom, so even though it was a birthday, meals were not that important. But we made up for it with dinner a few nights later (the night after Valentine's Day) with dinner at Cecchi's, a place I've mentioned before. Apparently, my lover of hamburgers and fries could not resist... While I had a nicely cooked, huge pork chop. Dessert was simple, just a chocolate cake with vanilla ice cream (comped by the host). All in all, a pretty good week.

Mississippi Roast?

They certainly have a good story (per their web site). Why not try them and report back?

I confess (and so should Katie). One of my favorite things to have at hand, because the make for good gildas! And since I can't find a picture of my own, here's one better styled anyway: With a recipe! Saveur. (Does anyone really need a recipe for a gilda?)

So I finally got around to making the blueberry/millet muffins from Nancy Silverton's latest cookbook (yesterday)... In addition to not winning any beauty contests, the recipe turns out to be fussier that I need in my life (between cracking the millet, and melting the butter, and cooling the butter, and ribbonning the egg and sugar, oy vey - just stop!). They taste good, though.

Yes, I always use the rinds; sometimes when making a soup or, as suggested above, in a pot of Tuscan style white beans. I, too, have never noticed an off taste - but let's not forget, old (sliced?!) (stravecchio) parmesan might just be funky in and of itself. There are little pieces of parm rind in the above soup; I basically cut the rinds into 1/8" dice and they add a certain meaty (okay, umami) flavor.

I did a riff on the classic tomato soup and grilled cheese sandwich. Tomato, white bean and escarole soup, along with a cheese quesadilla.

I try not to get too fancy for Valentine's Day dinner, lest my Significant Eater start to expect fancy all the time! So I made some Spanish "soupy" rice, with a hint of chorizo and a few shitake mushrooms I had in the fridge. I also "just happened to have" some beautiful Hokkaido scallops, and wild Gulf shrimp, which both received the treatment in the pan. Shrimp and Hokkaido scallops plated atop the Spanish rice. Served with Frenched green beans, cooked in my usual way (i.e.: with butter, olive oil, and a little stock).

I'm a fan of the one we own: (eG-friendly Amazon.com link)

Drew Nieporent, as well as the people he brought in to run his restaurants, was a fucking genius. Check out the Chef DB for Bouley, and look at the cooks who came up through that world: https://www.chefdb.com/pl/3073/Bouley-New-York I went to school with a bunch of these people. Sadly, I was no way near as talented as they were, so it's cooking for two these days!

Really excellent pie, at the newly opened location of L'Industrie pizza, in Greenwich Village. The original, tiny shop is in Williamsburg.

Made some scones (and a mess) for Significant Eater (and me) for Valentine's Day.

I probably am misremembering. The classes and other stuff I remember attending were in a big, beautiful space (on Duane St.?) maybe even above what was Brushstroke? Let's just say he was involved in a lot of stuff! https://davidbouley.com/bouley-at-home/

I definitely went to some of those cooking classes. I think they were called Bouley at Home or something like that?

This one works pretty well for me when I need it to... Ilsa Heat Diffuser (eG-friendly Amazon.com link)

The ground-breaking American chef David Bouley passed away this past Monday, at the age of 70. Here in New York, he is known for being the opening chef at Montrachet, located in what was then a part of town not a lot of people ventured to. His first restaurant, simply Bouley, was where I had my first "fancy" meal after moving back to NYC to go to cooking school. I'll always remember the smell of the apples in the entranceway... RIP, Chef. Julia Moskin's Obit in the NY Times Daily Mail

It's a classic, that's for sure.

We like both Mont Bar and Bar Mut. https://www.montbar.com/ https://barmut.com/ And had a pretty great meal at Disfrutar.

I have to think most, if not all of them, are. And doesn't everything start to taste the same when one uses something like this powder in different dishes. What's the matter with using good, old-fashioned, home made chicken stock (reduced plenty if you must) + some sodium in whatever form, and maybe a little sugar. I don't think I want this in my food: I mean, I could just have hot dogs.

I use Nordic Ware; I think they make good bakeware. Like this cookie sheet. And the rest of their baking sheets. Vollrath Wear-Ever makes good stuff too; often used in restaurants...https://www.vollrathfoodservice.com/products/smallwares/cookware-bakeware/wear-ever-bakeware

Roasted chicken thighs with baby Yukon golds, carrots and a head of garlic to spread on bread. Salad alongside. I've taken (when it's convenient) to always pre-salting and resting (in the fridge) chicken before roasting, and most steaks/chops before whatever method of cooking they're going to undergo. Also, a 12" nonstick Rondeau is great for roasting (for two people) - and for cleanup. While @rotuts's fond may not be as prevalent as when using another type of cooking vessel, a pan sauce can still be made, and have I mentioned the cleanup?