weinoo

Uh oh - scary stuff. Everything is 15% off for Halloween!

And then they are perfect for making brouillade aux truffes! Here I served it with some toasts and potato pancakes.

Here is a little primer on the types of truffles...Truffles of the World And a reasonable truffle care guide.

I've certainly read that rice is not good, as it dries the truffle out, but never heard or read anything about eggs taking anything away from the truffle flavor. I don't understand this - can you explain microfiber towel or sous vide?

I vote for some sort of kimchi.

I just bought a 3 lb. bag of organic Yukon Golds yellow potatoes at Trader Joe's today. \ https://www.redisleproduce.com/

So you know to store it wrapped in paper towel, and I like to put it into a lidded container with 4 (or more) eggs. Change paper towel daily, but use up quickly.

Just got an email from Falk: We are expanding our TRY ME offer! We offer a significant discount on our 18 cm Sauciers to encourage people to try cooking with copper. This has been a great way for people to try Falk at a terrific value. Now we are offering the same discount on all three of our 20 cm (8") frying pans: Classic, Signature and Copper Coeur. Read more about the differences in these lines on our FAQ page.

I think they went to paper/plastic as many places did for the Pandemic thing = probably bought a million of them. I do see real plates looking at pre-pandemic pictures.

They really ought only boot people who aren't writers for the Times!

Sorry he had to go to that game. I was walking by this place (Pino's Prime Meats), on my way home from Corner Bistro... One of the last old school butcher shops. Purchased two nice pork rib chops, hacked off a whole roast for me. I actually took the chops off the bone when I got home, in order to use the bones in a pot of beans I wanted to serve with the pork. Sliced pork chop, RG Bayo chocolate beans, and roasted Romanesco. Leftovers may go into a ramen, a la @liamsaunt.

My cousin was in town for a few days, and wanted to have a burger at Corner Bistro, so I met him in Greenwich Village and we did... I even took a picture, barely showing the Bistro burger, which is damn good. We couldn't decide on tater tots or French fries, so we got both - and these are some of the best around. The salad was unnecessary. A plain burger here is $11, while the bistro burger (bacon, cheese, etc.) clocks in at $15, a veritable bargain these days.

And if we really want to step back in time, remember that Woolworth's always had a lunch counter! (Though I doubt the "furnishings" at Woolworth's match up to either RH's or abc carpet's (or IKEA's, for that matter). Picture from here.

Nothing like a platter of Swedish meatballs to make my day!

They're (RH) certainly not the first. abc carpet & home has had restaurants within their multifloor Flatiron district store for many years. Some of them were even good.

My money is on Jasmine rice.

As would I. Reheat gently in a 325℉ - 350℉ oven, covered to start and uncovered for the last 15 minutes or so.

I was reading a piece about the great critic/writer Peter Schjeldahl, who passed away this past week. And as I scrolled down the page, I saw this article...Love The Fig. Pretty interesting stuff: I think I'll go have a fig newton now!

This brouillade (with black truffles) was cooked in a double boiler, whisking constantly for about 15 minutes. When almost done, a small tablespoonful of cream is added, to stop the cooking. When the eggs are initially cracked into a bowl and whisked, a tablespoon or two of cold butter is cut into dice and mixed in with eggs before they go into the pan. https://www.masterclass.com/articles/chef-thomas-kellers-oeufs-brouilles-recipe-french-scrambled-eggs As far as the OPs initial question, I guess my latest is the Jacques technique of cooking the chicken thighs on one side, covering, not turning as to basically finish cooking with the steam generated from the moisture in the pan. I also cook other stuff (veg, chicken) along with the rice in the rice cooker,

I like this, from the website: My guess is that less than 1% of people in Japan are cooking rice in cast iron. I'm sure we all like Sean, Albert, et al., but they're all just shills, same as Emeril, Bobby, Chang, et al.

I always thought it was the cook who burned shit, not the cookware.

Chicken thigh pan roasted, with really crisp skin. On a bed of wilted escarole, wilted in the chicken fat in the pan the chicken roasted in, along with roasted potato. So - trick learned from Jacques - put well-seasoned chicken thigh into a moderately-hot pan, skin side down, no oil or butter. After 4 or 5 minutes, turn heat down, don't turn the chicken over, cover. Check after 20 minutes - thigh will be done, and the skin should be nice and crisp. Remove the chicken, throw some garlic or shallots into the pan and cook the greens (spinach, escarole, etc.)

How do you know? That is exactly what is on the LED strips here - the stuff they hot glued is the power cord, which didn't have a backing. Your description of the glowing is exactly what it looks like on my counter top if only the under cabinet stuff is on...looks great.

Oh, that's sad.

It was part of a gut renovation of both our kitchen and bathroom, so I can't really put a finger on this. Once you're using licensed electricians and plumbers, labor costs here skyrocket. This under counter LED strip lighting I guess could be done by someone who knows what they are doing and has the tools, time, and temerity. But in the case here, a full electrical upgrade was done to code. And then lots of outlets were put in the kitchen.