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weinoo

eGullet Society staff emeritus
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Everything posted by weinoo

  1. My saga last night, specifically for this topic. Starts out simple enough... Making a pasta with asparagus... That's the addition of a tasting spoon, and two Grey Kunz spoons, as I'm pan braising a pork chop... Gotta have tongs. So now... From above... Oh, don't forget this... To end up with this... It all worked out. I hate these spoon rests.
  2. I'm pretty sure he was just busting my balls. Grandma was pretty damn good.
  3. They're all glossy; apparently recently oiled.
  4. Or...there were a couple of cigar smokers. I actually wish I had my grandmother's stand-alone ashtray, from the Art Deco era...it was really nice. With a huge bowl. I grew up around a lot of cigar smokers.
  5. I find it a bit dangerous to use glass around my cooking areas! But I could see maybe using an 1/8 sheet pan, or something along those lines.
  6. weinoo

    Dinner 2023

    It's where all the flavor is!
  7. There may be lots of room ON a plate; my problem is often no room FOR a plate.
  8. I have this one!! It gets a D+. I also have the one in the second post of this topic - those get a C-.
  9. This is basically where I'm at.
  10. If you'd like a Hasegawa cutting board (used, stained, unsanded) on which to experiment, please send your address to me!
  11. I was gonna start a topic about spoon rests, but found this one. I have a number of rests, not a one of which really satisfies. Because who uses one spoon when cooking? Or what if you've used, say, tongs? Or maybe a fork? Or whatever? So - has anyone found the perfect spoon rest yet?
  12. Oh - I asked Salvatore if he'd sell some dough to me. He responded with that classic Brooklyn line: "If I sold you some dough, I'd have to kill you." (He did say he could tell me a recipe that I might want to try at home).
  13. Ordered July 11, 2021. Staining started July 12, 2021. Or right after I carved a juicy steak on it for the first time.
  14. weinoo

    Dinner 2023

    With the leftovers from last night's roasted chicken, and stock made earlier in the day via the Instant Pot, a chicken and clean-out-the-vegetables stew; I even found some escarole. Above is my bowl, with all the bony pieces of back, neck, wings, etc. The Mrs. gets the breast meat, once again - just touched by the heat of the stew. Jasmine rice. And a nice chenin blanc from the Loire.
  15. Took a drive out to pretty deep Brooklyn yesterday...let's call it Sheepshead Bay. We got the last table, window seats, and the sun was blasting in, casting shadows... But that didn't stop us from enjoying 2 Grandma slices, a regular slice (for me) and a pepperoni slice for Significant Eater. Lucia Pizza of Avenue X Possibly a top 10 in Brooklyn.
  16. I used up all my elbow grease by putting the damn thing in the dishwasher.
  17. It's great for reverse-engineered Rice-a-Roni!!
  18. As if your (or my) bubbe would ever... I just checked my pantry and found a well-expired assorted 6 pack! I guess I went through a phase due to reasons beyond my control. These are undoubtedly more "natural" than Better than Bouillon's stuff.... However, I still find a flavor profile that is distinctly not "home cooking," if that makes any sense.
  19. weinoo

    Dinner 2023

    Yes, Euro style BoBo - head and feet and giblets all included. The actual bird might have been 2.5 - 2.75 lbs. Upstairs butcher at Essex Market - Luis I can't guarantee they'll always have theses small ones (called "baby"), but they always have BoBo. Also a great place to buy goat, oxtail, etc.
  20. Hmmmm…reading further, and reading further up this thread, it appears as if I need one of these…https://hasegawaboards.com/scraper.html
  21. That’s not 100% comforting. But yes, it only comes off of the discolored areas. I do sanitize (when necessary) in the dishwasher. Otherwise, in the sink it gets washed with Dawn and a sponge.
  22. Wouldn't mind a place for the weekends (or pandemics).
  23. I have a question for you about Hasegawas. But first... This is my Hasegawa board. I don't abuse it (at least not to my knowledge). It goes in the dishwasher when I feel it's necessary (after cutting up raw meats, for example). But it has developed some weird surface crap. Everywhere it is discolored, if I scrape with a fingernail or the edge of a knife, the stuff in the 2nd photo comes off. What the heck is going on? P.S. At this point, I'm back to my Boardsmith board or my Brooklyn board - both end-grain, both lovely, and way more favorite than the above.
  24. I bought a shit-ton of these at the beginning of lockdown; lots of different flavors to play with. But after using them for a while, you do get the sense that everything tastes sort of the same, maybe?
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