weinoo

Cold outside means oven can be turned on full blast. Leading to: Forkish same day pizza dough, with the addition of a few Tablespoonfuls of olive oil. Quite nice.

Lemme know when you wanna come to NYC. I'll show you Times Square. And Coney Island in the summer!

Thanks! I even got the rice to the cooked level that we constantly saw while in Spain.

Spanish "soupy" rice, with chorizo and mushrooms. Plated/topped with seared scallops and wild shrimp. Something green roasted with onions.

How does NO smoke escape into the home? Anyway, as @btbyrd would probably agree (and since he has an outside setup and doesn't have to worry about smoking inside): Ibushi Gin

Oh, what were you thinking?!! (Other than your personal safety, that is).

That was the reason for my post, as it was the reason for many of Ruscha's works of art.

What makes it so hard to give an accurate estimate of time as to how long a hunk of meat will take to cook to a certain doneness has a number of answers. Every oven is different. Every hunk of meat is different. Every cook is different. It's why a thermometer is your best friend. Both an oven thermometer and a probe thermometer, actually. The classic cooking school Q & A: Q: How long will this take to cook? A: Until it's done.

Just got this from eBay... Looking forward to digging in.

You probably don't really want to know!!

Actual Size, by Ed Ruscha (1962), on view at the Museum of Modern Art, NYC https://www.wikiart.org/en/edward-ruscha/actual-size-1962

Donkeys are very cool animals. Way smarter and friendlier than one might think.

From??? (Did you see that Dhamaka/Biryani Bol is now offering a meal kit for their biryani at home?) Mulberry/Canal?

It's the cook's treat around here...eaten. Lovely looking meal!

Favorite winter salad of bitter greens, with a few additions. Mustard-heavy vinaigrette. No need to wait for a summer salad here. Roasted chicken parts and potatoes. Breast was removed 15 - 20 minutes earlier, to keep it from over cooking.

How were the mini naans? As to the swordfish, it really needs to be super fresh. But still, not for everyone.

sure - but you might want to cut into one of the steaks to see that it's cooked all the way through. Rare swordfish is not great, though it can always be reheated in the pan sauce.

Here's how I like to prepare sword: Swordfish Piccata

Strangely, from Fresh Direct.

Barely cooked Hokkaido scallops over pasta; sauce for pasta consisting of butter, olive oil, garlic, white wine, shrimp/scallop stock. Bitter greens salad.

Reheated and picked off the bone duck (almost) confit. Vegetable samosas from Trader Joe's (still my favorite product from TJ's). Roasted carrots, potatoes and cabbage leaves. Sonoma Pinot Noir from our favorite winery to drink.

Hoppin' John - but cooked the Sea Island red peas separately from the rice this year.

Yesterday's baking projects meant might as well keep the oven going all day (luckily, there was a nice cross breeze cooling the kitchen). Not quite confit, via Lebovitz et al. Overnight cure on the Hudson Valley duck legs, and then a couple of hours in low heat before crisping up the skin. Served with duck fat roasted potatoes and a bitter greens salad. A bonus was the almost full cup of lovely duck fat spooned out of the baking dish during the first hour or so of low-heat roasting. I really should check on the size of the legs the vendor pulls out of his cooler - I'd like them more equally sized; the one on the left is probably 200 grams larger than the one on the right, and they're both the same price!

As long as I was baking yesterday, and had the oven going, I wanted to try something different (for me) and new. Tried making granola for the first time. A mashup of Eleven Madison Park's and Marion Cunningham's (eG-friendly Amazon.com link) granola recipes. Actually not bad. Rolled oats, raw pepitas, raw almonds, butter, grapeseed oil, B grade maple syrup, brown sugar, salt, dried cranberries, dried sour cherries, and raisins.

Definitely let the cookies cool all the way down on the cookie sheets.