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Everything posted by weinoo
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Reading between the lines? They didn't pay us enough to rate their oven highly.
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Great minds! It takes a lickin' and it keeps on tickin'!! With respect for John Cameron Swayzy.
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Wild sockeye salmon and avocado "donburi." This dish wasn't served with dinner last night, but a few nights ago as pre-dinner: Mushrooms, Spanish tapas style.
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The only problem I can see, @andiesenji, is that that photo you took of your pantry is in the future!
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I have one of these - probably from Macy's or some such. It's my popcorn popper or egg steamer.
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Not if you're following OP's original set of guidelines...
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This is a really excellent documentary, which premiered on Memorial Day, on CNN. We enjoyed it immensely, and one of my main takeaways was how prescient Judith Jones was. Trailer... There's a little bit towards the end, talking about how Julia would parboil potato chunks, and then scrape the edges of the potatoes before cooking them along with a roast or a chicken - the scraped edges absorbed more goodness and got crispier, which of course made me think of the parboiling potatoes in baking soda methodology.
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Looks good, @Duvel. Help me understand the label a bit - "trocken vom Kalkstein" especially.
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I don't think sweet potato fries are ever crispy. (nor ever any good, but that's just a personal thing).
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Just don't tell @rotuts! How did we ever survive in the kitchen before Kenji was born? It's a miracle!
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Small, yes. Unable to have a lot of stuff? No. I defer to the undisputed champion above; I enter the fray in the mid50s…and still have a bedroom with no cooking related equipment, other than a few bedside cookbooks.
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I might come close, which is really scary.
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Correct - while a sandwich, say, in Europe, is as much about the bread and balance. At Katz's, I'll remove most of the meat, make 2 sandwiches, and bring the rest home.
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Right - we put too much meat in our sandwiches in America!
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Happy Anniversary...is that a Cape Cod T-shirt on husband at lunch?
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I've taken to less steam usage (maybe because I don't think the unit works perfectly any more - too much liquid); I tend to use it these days for reheating or for vegetables only.
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Sure. A little duck fat rub and salt and pepper. Sprinkled with herbs de Provence, as I often do with chicken. Skin side down convection bake 400℉ - 20 minutes. Skin side up convection bake 400℉ - 22 or so minutes - when I turned the thighs over, I removed some of the liquid that had pooled and basted with that. There was more liquid than normal because of the cabbage I'm sure.
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Steam Girl roasted chicken thigh. Cabbage wedges roasted alongside the thighs. And one of the best potato salads made in quite a while. To drink: a nice Cru Beaujolais from one of my favorite producers, Georges Descombes.
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Cumin beef with peppers. Of course this was better than the photo I had to snap while there was still some in the serving bowl! Stir-fried asparagus and celery in oyster sauce.
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Just checked the receipt - this was Hamachi. Actually, the online menu shows Kampachi Kama at a higher price than I was charged for the Hamachi, but I'm pretty sure they were out of that one.
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I do like onigiri on the grill; can you mention a little more about that grill?
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This is a really lovely drink, combining reposado with mezcal. Phil Ward created it at Death & Co. before he went on to open his tequila bar, Mayahuel. https://www.liquor.com/recipes/oaxacan-old-fashioned/
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It's so interesting that I decided today was the day I should bake the frozen pies in my freezer from one of my favorites, Louie & Ernie's. Two reasons including making space in the freezer, and we wanted pizza without going out! And it's a place that I'd like to see @Chris Hennes get to some day, for another research point into NY pizza. Crust is a bit thinner on their frozen pies as opposed to having it in person. And so it's crisper when cooked on my Modernist Steel after a modest preheat of 30 minutes.
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Very nice - it certainly led me to believe that their omakase might be worth a try. The fish was well cared for, and the rice was very good! Might an omakase be in order at some point? Like you, i sometimes worry about Sig Eater's response to certain items, as she tends to be a little less adventurous than me in what food she likes. As well as how she likes it prepared. In any event, I think Kanoyama might move into a regular rotation for our sushi fix! (Good sakes, too).