slkinsey

Today the NY Times tells us of the Rosé de Roscoff. It is a French onion, lightly pink and described as mild with a mellow pungency. The French, aparently, often enjoy them raw. Sounds like it strikes a nice balance between a sweet Vidalia-type and the more assertive bite of a standard red onion. They are sold loose and bagged at Fairway ($2.99/lb) and boxed at Agata & Valencia ($2.99/lb) as well as Dean & DeLuca ($5.00/lb).

NYC eGulleters! Look here for notices of deals, sales, unusual or rare items and other noteworthy things to buy in the City. From cookware to wine to produce to meat, we'll do what we can to keep you in the know.

Take a peek at this thread about the Asheville dining scene. Also, some good stuff in Varmint's Blue Ridge/Smoky Mountain Report

Joe... this is a sign from above that we need to get a delegation together, head over to Pop's and sample the simple carbohydrates.

For $200 you can get the granite ice cubes together with the Scotch Clip. Even better would be chilled rare earth magnet cubes you could put in your drink.

Springbank 21 drooooooool

You should seek out Highland Park 12. Most everyone I know, myself included, prefers it to the 18 year old.

Springbank! Highland Park! Is that Lagavullin I see? Rock on, my friend.

Why not just keep the botle in the refrigerator, then?

Well... first of all, single malt scotch is not designed to be consumed chilled. Blended scotch is, but not single malt. Second, scotch benefits from a certain amount of dilution. The whole premise is kind of silly.

i thought french toast was pain perdu? and eggy bread in the uk. D'oh! Damn, damn mistyping! Of course I meant to say "French toast." Grumble. The old brain-to-fingers connection is misfiring today.

"French bread" is known as "pain perdu" in France.

Yea... well that's more or less a done deal in my case. No chocolate syrup required here.

Hey... you might be shocked at how fast you go through one of those jumbo bottles.

If Ghirardelli says it is only available to the trade, it is probably not packaged for retail sale (i.e., in gallon bottles or restaurant-sized cans marked "not for sale at retail") -- which would account for the reason none of us have ever seen it for sale in stores. Looks like you can get it online here, though.

I've had some 20 - 50 dollar wines that blew the doors off some 200 - 250 dollar wines. A lot of it has to do with (often not entirely deserved) reputation and supply-and-demand. For example, most wine people would agree that Riesling is one of the great white wines, if not the great white wine of the world. And yet, it is also one of the lowest-priced white wines.

Say hello to my little friend. given the amount of money these babies cost and the time between sharpenings assuming you steel your blade regularly, isn't it better to just get it sharpened professionally? Expensive? It's only 125 bucks for the Apex model. That's not all that much money. As for professional sharpening... it's always the best thing provided you have someone who really knows what they're doing sharpening your knives. The chances of that? Around 5%.

Say hello to my little friend.

Dean, how do you hold a knife? Do you hold it like this: Or do you tend to hold it mostly on the handle? If the latter, you might consider switching to a "pinch grip" as shown above. It provides much better control. Also, for knives that don't have a bolster (and I think that applies to Chad's Mullin), you can "choke up" on the blade even more than the picture shows. I also tend to hold my thumb and forefinger much further down the blade, closer to the edge.

Babbo's tripa alla parmigiana is amazing. But we digress... isn't this thread about 'Cesca?

Because stainless steel is the best in terms of (non)reactivity and durability, and such a small layer is used that it doesn't significantly impact the thermal properties of the pan.

Rock on! I made a shaved Brussels sprout and stilton gratin (also included fresh bread crumbs, onion, garlic and evoo) for Xmas eve dinner that blew my parents away.

Yes. My suggestion is that you spend the entire hundred bucks on a 10" chef's knife. Then, if you find down the road that you are really pining away for another kind of knife that does things you can't do with your chef's knife -- get yourself another knife. Over a few years, you will build up a battery of great knives that really fit your use.

They look like giant shrimp.

Why is that? Is there something wrong with the rest of their bodies? Virtually all of the meat on a New England cold water lobster comes from three areas: the tail, the claws and the knuckles. The rest is tomalley, etc. Caribbean spiny lobsters don't have large claws like their New England relatives. Thus no claw meat and no knuckle meat. All that is left is the tail meat.