weinoo

Not if you're following OP's original set of guidelines...

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.

Looks good, @Duvel. Help me understand the label a bit - "trocken vom Kalkstein" especially.

I don't think sweet potato fries are ever crispy. (nor ever any good, but that's just a personal thing).

Just don't tell @rotuts! How did we ever survive in the kitchen before Kenji was born? It's a miracle!

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.

I might come close, which is really scary.

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.

Right - we put too much meat in our sandwiches in America!

That Peña stuff is a fave.

Happy Anniversary...is that a Cape Cod T-shirt on husband at lunch?

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.

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.

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.

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.

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.

I do like onigiri on the grill; can you mention a little more about that grill?

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/

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.

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).

I generally find Bings to be my favorites for their flavor and crispness.

Have you not taught your family the joys of sucking meat off of a bone?

That's YOU, bro!!

One of my favorites!

That's lovely - I'm old school, and still bring water up to temp on my range.