JoNorvelleWalker

That's more than two years ago and I don't remember what the wine in question was. But it wasn't good. Particularly when I was expecting it to be carbonated. Ever been served a flat coke? I was trying several different vintages to see which carbonated best. My go to white wine is Folonari Soave -- wonderful wine -- carbonated or not. It is a great budget wine. Eternal thanks to Eric Asimov. I do not carbonate my wines to get drunk. Getting drunk has never been a challenge. Upperclassmates charged only a modest markup.* Funny I was just having this conversation with a visiting collage friend over dinner this evening. But yes, I confess this is a budgetary issue. In my pensionary years I cannot afford vintage Grand cru at every meal. *Technically speaking they charged only Pennsylvania State Store prices but they purchased in volume out of state. Let's hear it for free enterprise. I trust the statute of limitations has run out.

I don't find it too acidic but there is nothing back up and balance the acidity. Last night I had some, since the bottle was open, with tomatoes, avocado, lots of balsamic vinegar.

Part of the problem may be I just don't like pinot grigio.

When I was young we did not have whisks.

To resolve my .dng file question, a kind member solved my problem by PM. Unsure why not publicly as others here might need the information someday. Anyhow with the imminent release of Modernist Bread, there is now a solution to another problem: http://www.picture-plugins.com/ While perhaps not the intended application I can affirm this SilverFast plugin works great for removing baguette crumbs from the tablecloth. Discount till the end of the month. Disclaimer, I am in no way affiliated except as a customer.

Something may be said for cooking bare out of the shower. Not only are you clean, but when you slop tomato paste down your front you don't have to change your clothes. Anyhow, last night was Le Bernardin Fish Soup. Some of the mise. Often I wish I had a sous chef. Particularly when a recipe calls for "2 large heads of garlic, cloves smashed and peeled". After a couple hours, cooked soup, Alaskan halibut in this case, ready to be passed though Mouli. Le Bernardin Fish Soup, finished with white pepper and cayenne. (Though I cheated and used Piment d'Espelette because I can.) Served with toasted, garlic rubbed baguette. Gruyere and Ruhlman spoon.

I possess an ancient memory of disliking pinot grigio. I'd not tasted it in probably twenty years. However I wondered if I had merely sampled cheap pinot grigio? Accordingly tonight I opened a bottle of Santa Margherita. Which was not cheap. After a bit of research I know now why Eric Asimov panned Santa Margherita pinot grigio in the NY Times. Wish I had done my reading first.

Bookmark the pages of interest and then just jump between/among them. This works for the Kindle iPad app.

This morning: Perfectly grilled pork, thirty second green beans, two hour potato.

I well remember the diving horse from Atlantic City Steel Pier but as I recall none of the concessions were serving horse meat.

What's almost as sad -- the required kitchen equipment list calls out for six copper bottomed pots. Makes the Kindle price not so much of a bargain.

Thanks @Marya another for my library!

And unlike with most purchases from this thread I actually have been reading it.

My Social Security (old age pension) arrived today. How could I say no to the Le Bernardin? The introduction is a little sad.

At the time it may have been legal. I'm not sure. This was pre glove law. The employees did use hand sanitizer I noted. In any event I chose not to eat from there.

More leftovers. Re-grilled pork chop, aging Brussels sprouts, three day bread -- which the CSO resuscitates marvelously. Last of a bottle of Valpolicella. First Valpolicella I'd had in forever, prompted by the NY times. Really, really good. I recall forming an opinion in my youth that Valpolicella wasn't fit to imbibe. So wrong I was. Hard to believe I've been drinking legally for over half a century. Making up for lost time.

"Two by two, hands of blue." I feel strongly about this. We shall have to disagree. I recall the best sub (hoagie, zeppelin, etc) shop in the area had the cashier making the sandwiches. She apologized that there was no sink to wash her hands. To me this is beyond revolting. This was before the New Jersey glove law. Here patrons can request a glove change. Gloves are cheap compared to losing a customer or making someone sick. Your mileage may vary but I buy my blue gloves in large quantity. And no plans to visit California.

I see no problem with this. The Californians chickened out on the blue gloves though.

My parsley, sage, rosemary, and thyme are still outside. We had frost last night but I went out when I saw the frost advisory and threw a frost blanket over the herbs. Everything seems fine. Even the flowers. I'm on the second floor so I typically escape the early frosts.

Rotor-stator homogenizer? She asks hopefully. More seriously I'd have flattened out the dough sort of like a pizza, layered on puree, folded in half, layered on puree, etc. Even more seriously I'd have baked a baguette and served a bowl of olives as I did last night.

If they are on sale I'd like to get another set of the bent spoons. I use all three sizes...a lot. The perforated egg spoon not so much.

Any more information on the Dave Arnold book? I might note the year does not have that far to go.

Anything is good from a Baron shaker.

Leftovers here tonight: Sauce from the malloreddus of a few days ago. Served tonight with spaghetti Rustichella d'Abruzzo. Olives and sauce from Pesce alla Vernaccia. Last night's baguette with European sweet butter. Not to mention liter and a half of Soave. (No picture.) Regrettably I was unable to finish the sauce, the olives, bread, Soave, nor butter. But I did manage to kill a bottle of Whistlepig.

Beautiful! I wish I could bring myself to like this.