weinoo

Looks like that to me. A LOT of it.

I've got that "other" gas range, a 30" wolf, and the pans are never crowded. If you're just cooking for one or two 97.5% of the time, it's never a problem. I'm also in a pretty small one-bedroom apartment, and a 36" range, while it would've been cool to have that size, was just not the right decision.

Cafe Katja last night where we got a treat from my friend. Freshly caught Long Island sound squid (Port Jefferson area) and house-made tartar sauce.

French toast - Something I haven't made in years, and certainly not ever on the baking steel. But it was good. Pain D'Avignon brioche loaf I had a half of in the freezer.

Good to hear - once I looked at the map, I figured it was a pretty easy hop off of I95, though with I95 you can't really count on anything being easy.

We took a drive yesterday (Significant Eater had the day off for Veteran's Day) out to some of my old stomping grounds, before I left for more fertile fields. This is the pizza place we used to go to in high school...as a matter of fact, on Sunday nights we'd often bring a pizza or two in for dinner. Their offerings have expanded, and now include the "fancy" grandma pizza. But the classic deck oven NY style pizza - still damn good. When I asked one of the guys behind the counter if they had many customers who would tell them they used to come here in high school - he started by rolling his eyes...and then rattling off names of well-known people who do that. Who says you can't go home again? Carmela's

Where are you staying - in Nassau County? This place...http://www.aandsbagels.com/ if you are anywhere near. If you have an early start tomorrow, and can get into the city/Brooklyn, there are more choices. And here's a place in New Jersey, which may work even better for you...Teaneck Road Hot Bagels

Almost vegan mushroom barley soup. Next time, rice instead of barley; I barely like barley and should know better. Gambas al Ajilo. Salad.

I really do make an attempt to not have our dinner look like this: But it was actually pretty good. Took leftover chicken cacciatore off the bone, diced it along with some hot and sweet sausage that was also previously cooked, tossed it with undercooked penne, the sauce from the chicken, grated provolone and parmesan, topped it with parmesan and bread crumbs, and baked it for like 40 minutes. Served it with more sautéed broccoli rabe from the farmer's market, which is barely bitter.

If only I could do the ordering for restaurants using it. I do request no truffle oil on whatever they might be thinking of putting it atop or in.

Truffles, like uni, depend so greatly on how fresh they are, to say nothing of what variety one might be dealing with. And then, how that variety is put to use. Truffle oil always ought to be shown the door.

Huh?

I'll bet. We once had app in Paris that was basically 3 freshly opened uni...amazing. I can order live uni here - it's expensive! As is the Hokkaido stuff.

Does the venison have enough/any fat to really stew it for any length of time?

Joyce Farms (!!) chicken cacciatore in the foreground. Farmer's market broccoli raab in the rear, blanched and sautéed in a fair amount of olive oil and garlic and some chili flakes. Took a little of the gravy and tossed some casarecce with it. Above: My plate of a drumstick, neck, wing, and a piece of back with the oyster. Next time I come across a Joyce Farms poulet rouge fermier, I hope to be able to roast it (i.e. when the temperature drops to November normal).

Yes - I like to use a mix of 50:50 whole wheat and white flours, but that is as exotic as it gets. For crêpes, white flour only, unless the crêpes are galettes.

Smoking duck is something I once enjoyed greatly, back in the days of having a backyard. I will say it benefits greatly from being brined overnight.

Good question! There is a place I've ordered from called Heritage Foods. But I don't think this was from them. Might've been from...https://www.freshdirect.com/pdp.jsp?productId=prag_bstk_shell_bnls&catId=mt_b_steaks_strip

Well, now that I think more about it, maybe it was simply local Heritage meat, not grass fed? I don’t remember where I got it!

Took this (EDIT: I DON'T THINK IT WAS) grass-fed NY Strip out of the freezer a couple of days ago... And as is my wont, cooked it on the stove top... While it was resting, with the 2nd half of the truffle purchase, made some truffle mashed potatoes (note the Foley fork!)... Then "carved" the steak... Voila... Aforementioned steak with pan sauce, truffle mashed potatoes, green beans with shallots. Prison plating.

Just so people understand Drago's...

When weighing the water, it's 225 grams of water to every go cup of Jasmine rice (around 145 grams). Of course, after you rinse jasmine rice, it will hold onto something like 20 -25 grams of water, which I tend to adjust for. Simple, right?

You're all set. Have fun.

Have you looked at the prices on Amazon because they are way less than that? Maybe you're unable to use Amazon?

In lieu of making your own (probably the best option so you can tailor it to your taste), have you tried the Bob's Red Mill products. I can't imagine they're not at least good.