JoNorvelleWalker

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.

Under Pressure must be the least useful SV book ever published...in my opinion. I suggest: http://www.douglasbaldwin.com/sous-vide.html Of course one of the greatest sous vide resources on the planet is right here: https://forums.egullet.org/

There is talk of frost tonight. Rather than take a chance I brought in all the tomatoes that showed color. I was not worried enough that I brought in the herbs.

I went for The New Sugar & Spice.

Ignorance of the law is no excuse. Wonder if there is a reward for turning you in? Have to check the statute of limitations. As they say in New Jersey*: "Crime doesn't pay but we do!" *at least according to the poster in our library.

Good luck about your frost. Hope the frost holds off a bit longer here. There are still tomatoes on my vines. I purchased frost protection plastic from Burpee. Hoping I don't have to use it. Dinner was lovely but not all that special: avocado, tomatoes, baguette and cheeses. Much Soave.

If only white grapefruit weren't so hard to come by.

I have visions of Eliot Ness in your restaurant with his axe, smashing water goblets. Pretty sure I heard about the water prohibition from a server. Just as I'm sure (and well remember) hearing about the late, lamented egg law from a server.

I was going to suggest Replacements Ltd but I see the pattern you like is not in stock: https://www.replacements.com/webquote/lrhman.htm You might however find something similar from Replacement Ltd. I am not ashamed that most of my glassware comes from them.

Found it! In New Jersey the restriction came into force 3/11/2002 by Administrative Order: http://www.njdrought.org/ao02-05.htm "The serving of water in restaurants, clubs or eating places is prohibited, unless specifically requested by the patron."

This was the law in NY City from 1991 till 2014: https://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html I am almost certain this was (or is) the law in New Jersey as well but I have not yet found documentation.

I know how to hard boil an egg without the green ring, that is not the problem. I'm not a hater, offer me a good deviled egg any time.

Quite reasonable.

Do you specifically request your water? I ask because it is (or at least used to be) illegal to serve water in a restaurant here unless water was specifically requested.

Myself, I would never want to see a hard boiled egg in my salad, sulfurous green ring or no. Thank you. We may be shading into politics.

I store my yeast in a stainless steel container in the door of the freezer. Just used some a moment ago to start tomorrow's poolish.