weinoo

Nice crowd - there's a shop on Hester St. between Eldridge and Forsyth - I think all the products they sell (and there are a lot of different sausages, birds, etc.) are preserved. I've bought some of the various sausages and cook them the same way; steaming it with or on top of rice.

Simple dinner tonight... Rigatoni with sausage and escarole. Garlic bread alongside.

Yes, it is. Evidently.

So I gotta ask you, @afs - your science seems pretty well thought out, and getting better all the time, no doubt. So...how's your food/cooking these days? Are you happy with that; because after all, that's what it's all about. Because as Mr. Kinsey (aka @slkinsey) used to say, and I'm paraphrasing...a good cook can cook on a crapmaster 3000 NYC 24" apartment stove with Lincoln Wearever pots and pans...or even less.

I believe so - it's 2 liters.

Have you been introduced to @JoNorvelleWalker recently?

I don't necessarily think Falk does anything special. I have older tin-coated copper Mauviel, newer stainless lined Mauviel - if used correctly, it cleans up as easily as nonstick. I never use the same high heat with copper that I might be persuaded to use in stainless, cast iron, or blue steel. I say "persuaded" as I don't really find screaming high heat necessary for most of my home cooking. And I have no outdoor space in which to play with really high heat. So stuff rarely sticks.

What's amazing to me is how easily they clean and shine up...on the inside! I rarely bring out the Bar Keeper's Friend or other copper cleaners - I mean, they have to look pretty grungy on the exterior for that to happen.

I love the science as well. Might be why that last sale forced me into this... Much less than we spent for a crappy dinner at a restaurant not too long ago. Which is always my rationale.

This is a Basque dish called Ajoarriero Bakailaoa. The weird thing is this actually looks better than the picture in the book I took the recipe from (eG-friendly Amazon.com link)! I mean, how nice can a salt cod dish look, one which uses soaked, desalted, shredded salt cod in it? I had a fair amount of salt cod (purchased at Portugalia Marketplace in Fall River, MA), so also made brandade. Last night... Always happy when Zo is steaming away. Japanese pork curry rice.

I'm pretty good at cooking shrimp. These 16-20/lb. were added (raw) to the rice after the rice was completely cooked, and served after 3 minutes, at which point they were barely done. Served into a hot bowl, by the time they reached the table, they were fully cooked. Yes - I think that recipe must be from before real Carolina gold rice was more readily available. Me neither. Yes, quite similar.

Low country cooking. Shrimp perloo...wild gulf shrimp, Carolina gold rice. NYC Cooking... (OK, it was a different night, and the baby bok choy accompanied something else).

I mentioned the smothered cabbage for sure, and I think it's the base for that soup!

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I guess this was unexpected since I happened to walk by and when I didn't see the usual scrum, I popped into: And ended up with a bunch of stuff for the next few breakfasts on Thanksgiving Day and post...

The great Joyce Goldstein!

Chinese-ish chicken (thigh) and vegetable stir-fry...red and green bell peppers, Cremini mushrooms, and onions. I'm not really a "stir-fryer" as they might stir-fry in a restaurant; I tend to go slower. But all the seasonings, from fresh garlic, ginger, scallions and hot peppers to Shao Xing wine, soy, Chingkiang vinegar, chili/garlic stuff, etc. etc. are the real deal. The use of thickening agents (in this case, potato starch) tends to be less than in a restaurant as well. Jasmine rice.

Similar to... Serious Eats Hoppin' John Marcella's Smothered Cabbage is as good as anyone else's.

I went a little crazy ordering some rice and cowpeas from this place... Three different rices...and cowpeas, cause I don't have enough dried legumes in the pantry. These are very different from the cowpeas also known as black-eyed peas, even though they're pretty much the same botanically...https://www.carolinaplantationrice.com/store/products/Carolina-Plantation-CowPeas.html So I made Hoppin' John. And had some smothered cabbage on the side. And it was the least photogenic meal made...maybe ever. But man it was tasty.

Well, here you go...

Indeed; and if there are two of them, I'm guessing they can do at least a dozen birds in each one. Not Cuisinart?

And I just noticed, but there also appears to be a bunch of ducks roasting next to the chickens.

looks as if there are many more hooks to load chickens on.

Finally found a video of the rotisserie...