Annie_H

That is too bad. I've had a half dozen varieties over the years including from a good local butcher but it suddenly became way too salty and not a mistake since it remained salty after a few purchases. Misfits is FabriqueDelices brand. Easily our favorite. I use a tBsp of avocado oil, (tolerates high heat), in a cast iron stovetop, few minutes, then a 1/4cup-ish water, cover and steam. 5-ish minutes. Then into the oven uncovered to roast. I don't think they have been selling it long enough to go bad or off in the freezer. Tight cryo-vaced seal. Hmm, a shame.

Last week I way over-cooked RG cranberries. Mush. I do a similar method for all beans,---no brainer, for me any who. 20 minutes uncovered in an enameled dutch oven. To a boil, then salt and set on back slow burner to simmer partially covered. 30 minutes. At that point with a taste test I can easily judge another 15-20-30 minutes. I do write on the half bag shelved, 'quick cook' or 'long cook'. No complaints as I like having sooo many varieties to try. Should probably keep a little book for reminders. Like I have for sous vide. RG sent a tiny book a few years ago but that is in my SV cambrio. Definitely a sweet spot. Undercooked is so disappointing.

Experiencing that success, (though it could use more spice and more garlic before baking), I think I can improve my Oaxacan black bean recipe. It is good but would be better baked. I've been using a sauce pan. A molé spice blend. Miropoix, bit of tomato paste, 1/2 pint stock. Soaked some RG midnight black beans last night. Will be a nice base for a protein undecided. Maybe a chicken thigh. ---tomorrow.

Good recipe. I soak a couple varieties of RG beans without much of a plan usually. I've made this recipe a couple times with great results. Brings beans to the next level without much effort. "I don’t stir, as I like the chewy crust that forms on the beans at the surface, but you can stir once or twice as it bakes if you prefer a more uniform consistency." I added a 1/4 pint of homemade stock. Garlic, smoked paprika, olive oil, but forgot the olives. I added lemon and a couple pats of butter.

A drive from Calgary to Banff. A well known creamery we stopped. A scoop of rum raisin and a scoop of black licorice. Heavenly. Don't care for rum or raisins unless raisins/dried fruits are soaked in bourbon but have always liked rum/raisin ice cream even as a wee one. Black licorice love I share with my father. We all have odd culinary desires.

FreshDirect is a grocery delivery system. 20 years NYC. My last week delivery had two bags of frozen peas. Frozen solid. Frozen should be delivered frozen like ice cream. My pork shoulder was very cold and the PatLefreida burgers were cold un-frozen. My choice to freeze or cook within a couple days. I like the 5-7am delivery window. Makes me nervous every delivery but so far so good. Lobsters are lively, cold, but wake up on the counter feisty.

I think Wonder has potential. I downloaded the app and see a few meals I would order. Not many reviews or unboxing but I like the 'taco night'. taco meal ...and another restaurant has nice looking crab cakes and lobster rolls. Our steak portions are 4 oz at home and burgers 3 oz. I always cook an extra third steak very rare for a next day noodle bowl or hot pot. Would like to see the full plating with an 'adult' steak. Some kids freak out with anything green on the plate or anything touching. One Ytube video shows the truck interior with a slide out cast iron pan for searing. Hard to find reviews. One town's website is 50/50, positive/negative. Those that actually order love the service. The negatives are those that probably complain about everything...especially the noise from the generator. Was it really that loud? Can't been any different than lawn service.

Figs! Not here unfortunately. Just dried. I'm in a rotation with FreshDirect and Misfits. Order Sunday mornings but skipping this week altogether. Full fridge/freezer and crisper. Finally figured out and cashed in my market points. And a new gouda treat.

Prosciutto BLT on Levy's Jewish Rye. All about the tomato.

Had a BoSaam feast Sunday. One of the many 'sides' was Maangchi's quick kimchi using half of an enormous 7pound napa cabbage. Made kimchi BoSaam Napa rolls last night. Steamed the leaves until tender.

A nice salmon/shrimp/merguez red miso pan roast. Could be called a bisque but seafood/broth on a thick toasted brioche slice. -Memories of GrandCentralOyster bar pan roast.

Agree. He has many investors from past successes. But they need the deep pocket consumers that don't blink to pay for a quality meal. If Wonder can pull it off, they will satisfy a level of diners that like delivery once/twice a week, and can afford it. They hate cooking or can't cook. Or too busy. High end have nannies and live-in cooks and house keepers. One wealthy tier down can be disappointing from a local NJ pizza joint, or Mexican fare. We never get delivery. Random take-out in person. No issues heating it up at home, especially pizza.

Trying to cover Manhattan sounds like a logistical nightmare. They say they will need a driver, a chef, and a runner. The suburbs makes sense. School nights. Dad is in his office/or mother. Mother is tending the kids needs/or dad. Higher end restaurant quality meals at your door. Family eats together. None of the offerings seems to have kids menus but maybe get them fed and to bed and mom and pop have a nice meal together. None of my friends with school age kids eat out as a family on school nights. It's take out or delivery a couple times a week. One van carries only one restaurant. Or so I read. High speed convection, cast iron for steak. Not sure what happened to the 'room service' white glove I thought they were doing. Plates and silverware, then retrieved later. Expensive to pull off and would need a runner to pick it up? What seems insane is getting the workforce hired that are capable of cooking a perfect steak. The only meal I saw unboxing was the Mexican taco meal that did look really good. I suppose it is similar to a restaurant that preps fresh that morning or afternoon, then kept refrigerated. Proteins, like a nice steak, is seared curbside. Lots of deep pockets out there. Seems to be the target customer.

Roasted a couple small pasture raised chickens a couple days ago. Last night had a second meal with roasted golden beets, salted potatoes, and a fresh sliced slaw/salad. Batch of chicken stock. 3 pounds of roasted chicken necks, and lots of aromatics and veg. Leek tops, etc. 3 pints with chunks of chicken for semi quick soups.

I cut off all hard copy cooking magazines years ago but won a recipe contest and the prize was FineCooking. We really enjoyed it. I have a 2ft stack bundled up in twine to go out curbside but have hesitated. I'll take a bundle to the beach house as well as some NewYorkers. House guests always enjoy them.

Yeah, I agree some things are just better with a hand copped mince/small cubes, over a meat grinder. I don't purchase grocery ground meats but do have 2 meat grinders. One fits on my stand mixer and one beast semi-commercial. Last batch of chili I hand chopped with a cleaver but I only have one. Worked fine using a big chefs knife back and forth, one or the other. One chopping, chef knife rocking. Similar to taking the time to use a mortal and pestle for fresh herbs, garlic and salt. Adding to beans---nothing better. I do think emulsification can happen with a mince/ground. The last time I made dumplings was Fall 2018. With a couple friends to take the sting out of the chore. A healthy social afternoon. Same with hand pies, (empanadas), and tamales. 2019 we were all too busy and then covid. I have everything I need now to make a big batch for the freezer. But still have a few bags of purchased decent quality so maybe next month. I have the round and square pre-made wrappers in the freezer. My go-around using minced for dumplings is emulsification. I have always used my danish dough whisk in one direction about 40-50 aggressive 'spins'. This fella explains it best. Chinese Wontons I goes against our American mince like a burger to leave it alone and to not over mix. I've never been so aggressive but totally get it.

😂, not uncommon to not know what to do with it. I like at least two or three tiers. A stacked steam is similar to a sheet pan roasted dinner in ease of pulling off a meal. Roast is so good, but steam is oddly clean where a simple potato is 'all-about-the-potato' and not the roast crispness. I gravitate 80% to a roasted sheet pan. But taking a stack of steaming veg, small bites, soup dumplings, etc. is satisfying to a gathering that starts standing outside with cocktails. --a stack of steamer baskets. Small bites. Most if not all are from the freezer so an easy first nibble and easy clean-up. Rinse or light scrub with soap but need to sit out for at least 24 hours to fully dry. The only bad review are idiots that put them away damp.

This is my go-to for soup dumplings in NYC, Mott street. Easy to argue better ones, but with out of town guests, this is quiet and so enjoyed by elders parents and in-laws-SIL. After the nuts of crowded Canal street, Mott street is oddly quiet. A good custom tea house where she makes you a blend based on your preferences. MIL and SIL are tea drinkers and love that visit. I can order selections for them starting with soup dumplings. Shared steamers baskets keep hitting the table. Such a nice way to feed a family. Nothing they ever get back home. Sometimes a cabbage base but most often parchment.

Not sure I approve of the lamp hack. Like taking a can of spray paint to an iconic Eames molded fiberglass chair. I've enjoyed this fellows content. 手工制作蒸笼(Bamboo Steamer). Similar to Liziqi. But both have not downloaded content for about a year. Liziqi has had some issues with being taken advantage of by some big jerks. Capitalizing on her success. He makes his own bamboo steamers as well as many other thing.

No, China. Though I doubt in your area as pointed out by Duvel. But the bottom pics are Mark Weins travel tours He did do an extensive China tour similar. Many other videos via your preferred search platform. I spent about 5-6 years in a LIC/Queens NY location having Friday lunches in a 200+ seating DimSum where only Chinese was spoken. Not a tourist spot. Most NewYorker have no idea it exists. Out Queens Blvd. Free valet parking with a meal receipt. No drama parking. 10 or 12$ per head. (I think it is 15 lunch, 20 dinner now). Not possible to shut down after lunch having massive real estate issues $$$. Very popular lunch but insane celebration meals weekends. Nana b-days, etc. Two story indoor water fall, 500 gallon fish tank, yada. I'm not being combative. I just see things differently. I have a very useful kitchen tool I've used for years. It does it's job very well. dumplings/soup dumplings, bottom steamer, greens/bokChoy top steamer in one go at a meal. Three tier, --pork/ginger/garlic/lemon grass bottom. Shrimp Shumi next up, greens on top. Not even much of a dance.

Another BLT--prosciutto bacon. Hopefully not our last. Killer loaded potato salad. A shame it is so ugly. But we don't care. --olives, spicy cornichons, lots of celery, celery seed, chili crisp, unseasoned rice wine vinegar, S&P, tBsp of kewpie.

The top pick is a Michelin star restaurant using the same circular steamer as the street food guy below. The bottom two pics are interesting in a high volume restaurant choosing from many prepared steamers. Note the fridge behind him. Once selections are made your 'stack' is sent over to the big steamer table. Then delivered to your table.

They are steamer baskets. Designed to steam food in the basket and stacked. Or just one with lid if that is all you need. If something is tossed in a glaze or with a sauce, they are placed in ceramic or metal bowls first. Or parchment circles. Restaurants buy them pre cut. Sometimes salad or cabbage leaves. I sometimes use grape leaves. One of mine came with a metal disk with some holes punched. No leaking if the proper vessel is used inside the steamer basket. I just pre-cut my own disks for dumplings. And use one for rice dumplings with a metal insert. Bamboo is incredibly strong. I use bamboo chopsticks and other bamboo/wood spoons and spatulas and as well as wood and bamboo cutting boards--though bamboo is not great on your knives being so hard. Never considered any of it unsanitary. Never have been served in a dry steamer just for presentation.

I find it a bit depressing that something so iconic for centuries is no longer embraced. Nice to see some are carrying on the tradition. Such an art and so beautiful. The forgotten Hong Kong icon

Thankfully they are all sent here I suppose. I've had mine, 2 sizes for years. A 2 stack and a 3 stack. A couple years ago added another size. Efficiently can steam a few things at once. Straight to the table and keeps contents warm. I like that they absorb the steam/moisture so no drippage onto the food as it steams. Also, an easy transport of spring rolls or sushi or an appetizer to a friends gathering. I can't think of anything that does it all so well.