weinoo

Yes, the onions and mushrooms were cooked separately There was also the blanching of the lardons separately. The peeling and boiling of the potatoes separately and then sautéing of the potatoes - separately. Them there's the draining of the cooking liquid so the bouquet garni can be discarded, the cooking liquid defatted, and then the cooking liquid got blitzed. It also got thickened with a beurre manié. 4 different pots and pans. Various bowls to remove the cooked meat and the strained liquid into. The strainers. The stick blender. The peeler. The knives. The cutting board. It all looks simple on the plate though! I gotta get back to making Thai, Malaysian, Indonesian and Singaporean food - those are simple!

A classic: Which is a shitload of work, cleanup, etc. But worth it. Boeuf Bourguignon. With lardons, pearl onions, mushrooms. Boiled and sautéed potatoes. Side salad.

Neck of almost any animal I eat is usually a favorite cut.

La Vara? Very. We had first met her some 15 or more years ago - in Rome, and before she had written any cookbooks or done any cooking shows. We had aperitivos in view of Trajan's Column. Her career has been a nice one.

At one of her book release parties last night (which took place here)

We enjoy Japanese curry rice, and I recently received a shipment of freshly milled rice and a few other things from The Rice Factory. Always playing around with the vegetables; classically, you see onions, carrots and potatoes (3 types in this batch). Had some mushrooms, so they were sautéed and dropped in, as well as a test with a couple of string beans added towards the end. House-made chicken stock is the liquid. And instead of chicken, half a marinated duck from Wu's (not the standard roast, this duck is much less sweet/salty, and I think it's steamed); reheated and deskinned before adding it to the pot to heat up. Then the curry roux (also house-made) gets added. Something quite comforting about it all. (Either that, or in a previous life I was a Japanese housewife). Oh - with this rice, freshly milled 2022 crop, one needs to be careful with the amount of liquid used. Normally I weigh the liquid as I find it easier, but I just eyeballed this batch, and it was a tiny bit overcooked. On the side - oshinko, made with a packet of that stuff on the left in the top photo.

Boudin Blanc w/sauerkraut and juniper. At Corner Bar. Very good.

"Lox," (actually, smoked Scottish salmon) eggs and scallions. And a real bagel, toasted and buttered.

Oy.

You THINK????????

with the ham and cheese, it was a good balance.

Jambon, egg, and cheese on Dave's Killer Bread, toasted and buttered.

Sure - my caveat is that I never (or very rarely) buy any farmed fish nor shrimp. Eric uses some farmed at Le Bernardin, but if there's a seafood buyer I'd trust more than Eric, that person hasn't been found yet. Le Bernardin Cookbook (eG-friendly Amazon.com link) Fish & Shellfish (eG-friendly Amazon.com link) The Young Man & The Sea (eG-friendly Amazon.com link)

What were they charging for good beer?

Wow...gotta be a different metal formula on those MC2s, no? I cook A LOT. I keep my most used pans right above the stove on a shelf. I've never seen what I'm seeing above.

Fortunately, my one surgical experience (on my big toe) at Lenox Hill was outpatient, and way before Northwell took over all those hospitals.

Looks like the purple potato croquette? What I am most fascinated with by looking at the menu is how the prices are higher (in some cases, a lot higher) than here in NYC.

I'm pretty sure most home ice cream makers suffer some sort of this design "flaw." Except the creami!

Yet I can't pick the winner of a horse race.

Braised celery is a good thing.

My guess is there are some damn good lunch special plates there!

I believe there is a therapy for that. Back to red beans - I always thought red beans and rice were made with a bean or field pea like these... https://ansonmills.com/products/41 Or https://www.carolinaplantationrice.com/store/products/Carolina-Plantation-CowPeas.html or https://marshhenmill.com/collections/pantry/products/sea-island-peas

Yes, Vollrath is good stuff - they also (I believe) own the Lincoln Wearever brand - both used in lots of professional kitchens.

Falk makes a beauty. What the fuck are you waiting for? The Gin!! I guess I shouldn’t feel bad for using my cheap one (from Korin) less than 10 times.