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Posts posted by joethefoodie

  1. 1 hour ago, bloviatrix said:

    On the other hand, we have a very deep fridge and I hate it! There's actually too deep.

    Is it a walkin?

    48 minutes ago, Orik said:

    Are remote compressor home fridges a thing? They seem to offer every benefit you'd want - quiet, super-spacious, etc. as long as you have somewhere to mount the compressor outside. 

    I imagine one could install a commercial unit in a house, or maybe even hack a consumer unit and put the compressor outside?

    I know there are ventilation hoods where u can choose for an in-line, in-duct or remote (external) fan. Which would be really great, I think - nice and quiet.

  2. 1302285839_Spaghetticacioepepe07-08.jpeg.c77aafe30410872e811c078c228ecba3.jpeg

    Spaghetti cacio e pepe (how I'm cooking pasta, in my kitchen, in this weather, is beyond me). The peppercorns are lightly toasted and smashed in the mortar and pestle, which makes a lot of difference in the finished dish, in one person's opinion. I think green beans on the side.

  3. Our home-based lunches skew towards very healthy; certainly healthier than dining out, even for a non-working stiff like me. Because even non-working, I often indulged in lunch out, be it at Wu's (where I overate) or Katsu-Hama (where I overate) or Katz's (where I overate) or Scarr's (where less said, the better).

    No - at home it's more likely to be:


    Chicken salad, salad, a few housemade pita crisps, half of a lonely pickle. 

    I really miss pizza. Good pizza.

  4. 8 hours ago, bloviatrix said:

    About 10 years ago, our building upgraded the electric which required putting in a new breaker box. They chose to put in right in the middle of a wall of our living room. Similar to you, we have an enormous framed print covering it. The problem is that on the occasions when we blow a fuse, it's a royal pain in the ass to get to the box (the piano sits under the poster).

    The new giant breaker box in (fortunately) our hallway, is also a few feet lower than the old one. Evidently, that's "code." Same with any new wall light switches they installed.

  5. 1 hour ago, Josh Karpf said:

    Our plan was to go up from 150 to 200 amps, since we'd found 50 more amps in the building basement unused by our unit. Yet I caught our electrician about to install a 100 amp breaker box! At least I think he was the electrician. It may have been the GC's brother, also an electrician. Sort of.

    My twenty-year rent-stabilized brownstone walkup had 10 amps. Every amp is sacred, every amp is great.

    Man, what I would give for 100 amps!  I think we have about 60...on a good day.  I saw some flickering lights this morning, with both air conditioners and the espresso machine running.

  6. Fucking contractors. And their subs.  But I will say the electrical sub did a pretty good job with dedicated circuits, though it involved a giant new breaker box, which is currently hidden behind an even larger framed poster. The plumbing sub - let's just say I actually made my contractor come back, after 2 years, to fix a shitty part of that job...a few minor threats did the trick!

  7. Kinda surprised this hadn't been posted yet. At 91, creator of some fairly iconic designs. Founder of NY Magazine. DC Comics Logo. Dylan poster. I LOVE NY. etc.






    But what really kinda blew me away...I was, as I do daily, looking at a cookbook for some ideas - and the cookbook I pulled off the shelf was this one..


    All well and good. And then...


    RIP - one of a kind.

  8. 9 minutes ago, Josh Karpf said:

    Note to self: If the household left hand hasn't cleaned the range-hood grille recently, the household right hand should never boil pasta without turning on said hood.

    Because that steam, with nowhere else to go except for the rest of the kitchen, will soften and, as it condenses, dilute the accumulated grease in that grille, finally dribbling out along the sides.

    Who knew that pasta could spawn such a greasy mess.

    Since we have a non-ducting (i.e. recirculating) hood (and I imagine on ducted hoods as well?) with steel-mesh grease filters and inner charcoal filters,  I throw the grease filters into the dishwasher once a month. Even in a month (especially now) they get pretty disgusting.

  9. 9 minutes ago, mitchells said:

    We’re typically having  4 and no more than 6 including us and only close friends that we know have been safe. All of our dinners/lunches with friends have been outside. It has provided us a bit of sanity which we believe with minimal risk. So far so good.

    Is that the road to sanity? Because I might be looking for that road, after spending 24/7 with my (admittedly lovely) wife and (admittedly lovely) cat. For the last 120+ days.

  10. 1553531759_DONABE2FISH07-06.jpeg.9dd8ac94a082dce63bb35850f3b2f27b.jpeg

    The other night, donabe rice with mushrooms, ginger, mushroom stock, sake, soy, sesame oil (no dashi necessary). Halibut and salmon from Great Alaska (I really ought to portion the filets before cooking, but...) just mellowly roasted, and spinach in a sesame/miso dressing.

  11. 10 hours ago, StephanieL said:

    I'd be happy to declare victory if none of the filling leaked out.

    I was ecstatic with the fact the I lost only one, yes one, to leaky filling.

    I learned after folding the first few using less water on the edges to make the seal is much better than using more water on the edges.

  12. 5 hours ago, mongo_jones said:

    later i saw them pouring 50 ml minis of vodka into the sprites they'd ordered from the shacks. 

    Hey -- I used to do this at the movies!

    Great with popcorn.

  13. I want to congratulate myself, because while they're not perfect...


    I followed Kenji's instruction as to how to fold a wonton, and for a first attempt, that one looks pretty good. This experiment was certainly challenging...




    as the need to pan fry some of the "wontons" was also present. Actual dumpling shapes not so much. But...


    with a couple of different sauces to go along with (ginger/scallion/hot oil and soy/vinegar/etc. etc.), the wontons and pan fried dumplings were both delicious. The stuffing in both consisted of fatty ground pork, scallions, chives, sautéed shitakes, soy, ginger, garlic, rice wine, sugar, and pepper.

    I'm certainly never going to be able to make these with the speed or consistency I've seen when I've seen these being made on a table in the back of Wu's, but I'll keep trying - they're worth it.

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