Margaret Pilgrim

It’s worth learning about this kind of shopping. Do some online work on fish characteristics and identification. Be willing to “eat” a few disappointments, but you will eventually show and eat well.

Here's one that's been puzzling us for years. Obviously handmade, with a handful of "keys" for various extrusions. But for what? Chamber for raw product is small, less than 2 cubic inches.

Pizza sauce has to be the easiest part of the process. Someplace lower than setting the table. Go simple. Tomato and EVOO are incredible. Add aromatics cautiously, then return to the basic.

"Smothered okra with shrimp and smoked sausage" from a cook from Lafayette, Louisiana? Set me a place!

Also, or more to point, whether clients ARE vegan or merely TRYING vegan.

I use one of these on the inside of All-Clad. eta, as weinoo says, with the grain.

I haven’t made them in years. I stopped because I was the only partaker and a dozen was a lot for me. I bought one at a local bakery and got a hockey puck lump. I tried a year later but found they still employed the same baker...or recipe!

Obtaining real info about vegans is as impossible as true details of people's finances and sex.

YES re spicy Clamato!

Husband counts his V8 Bloody Mary as his vegetable. I don’t disagree.

Regular V8 is abominable. (Tastes like celery.). Spicy versions are tolerable.

I stock the spicy version for snack attack times.

One is never ready for this loss. But I have to remark on what a tremendously good looking duo you are! Enjoy your extraordinary genes!

Vegan is moderately new, while high-roll dining is not. It's my sense that those who are used to drinking top wines in restaurants and who convert to vegan will continue to drink the level of wines they enjoyed in the past.

I doubt that he will have, or even expects, many vegan regulars, i.e., locals. What he devises as bar food will be interesting and maybe crucial.

Yes, it WAS. Sadly closed its doors a couple of years ago.

Humm's plan is viable as one of his periodic style shifts. Restaurants like this and Paris' Arpege. are supported by "gastro-tourism", one-time guests with high end FOMO agendas. Probably a cookbook or two forthcoming.

In the late '70sm this was our daily go-to grill. Plugged in, had an exhaust hose that fit into a window gasket. Steaks, chops, kabobs, corn, you name it. It fed the family for a half dozen years. Then we had the house reshingled and didn't want its exhaust discoloring the new stuff. It was a really great friend. No smoke indoor grilling year round. A short-lived Jenn Air product.

Funny. Our adult son, who does the majority of cooking, has a lock on the "knife drawer", made particularly necessary when they started hosting au pairs.

That has been the EMP's business practice if not plan for a very long time. Run an incarnation for a couple of years, then reinvent. Has worked before, so...

Me too. Kenji seems to be addressing problems and trepidations experienced by some, but from my POV, it ain't broke. I also appreciate the loft you get from a pre-heated DO.

Do you share your kitchen or is it essentially your domain?

Rice flour is my god. The dough ball is placed on one end of a rice-flour coated tea towel on a rimless cookie sheet. Ball slightly rolled around to coat low sides. Top of towel brought over the ball and side edges tucked under the ball to form a support. Ball rises within this support. When time's up, hot DO bottom moved to a board on adjacent table. Tea towel removed from top of loaf, tucked under top of cookie sheet and ball tipped into the pot. Pot shaken to center the ball. Lid on -> into oven. When half baked, like Duval, I remove loaf from DO (using a long, broad wooded "spatula" and oven mitt) and let it finish directly on an oven rack. Works for me.

Agreed that the basic concept allows for individual adaptation. And probably most important is kitchen configuration and choice of cooking utensils. I can see how a wall oven presents much more hazard than a range oven re height and moving a super-hot pot. And while instructions. allow for a lot of variation in "pot", one with "ears" or side handles is much more user friendly. My oven-to-table set up makes it very easy for me to transfer dough to pot, pot to oven and the reverse. YMMV