NyKittyNy's Profile

I have it! Many ebay sellers sell them and just drop ship them from Amazon, listing the suggested retail price as much higher than the everyday Amazon price. But I am very happy with the pan. Its great for searing stove top and then tossing into the oven, and leaves foods with a nice darkened crust.

I don't know where ChefLaura is shopping, cause the Red Hook Fairway is always clean and new looking, and I shop there at least 2x per month.

Yes, the layout is odd, forcing you to walk around the entire store if you need to go back to a passed department, but once you have been there a few times, you figure out how to do it quickly.

The outdoor seating for the self serve cafe is one of the best views in NYC.

The cheese department is hit or miss. Some of the staff is cheap with the samples, while others are knowledgeable and willing to dole out a taste.

Prices are usually fantastic though. Last week, I got live Maine hard-shelled lobsters for $5.99 per pound. We ate good that night.

Restaurants manage to keep hollandaise warmed and ready for use for entire brunch shifts.....how do they do it? Keep it in a double boiler?

Corningware!

Dependable and reasonably priced...and easy to find at Amazon, or any large store (target may have it too). I have a 9 x 13 of their newer basic white, but I also have 2 smaller "cornflower" classic dishes that have been kicking around for 25 years. They still look brand new.

The dutch oven for braising EVERYTHING!!! (Starting with beef short ribs...)

Lets give credit where credit is due....hosting the holiday and cooking the meal is a lot of hard work. that being said, I understand what she means. Once you've done it once, and perfected the art of using a timeline, it can be more manageable than other dinner parties, since so much is reheating.

me too

I have the Missy Lapine book. I like her idea of keeping the different purees stashed in the fridge for a week's worth of recipes.

Lidia Bastianich talks a lot on her show about holding different herbs and ingredients under her young grandchildrens noses, so that they will learn and accept the smell. The third time they smell almost anything, they like it. I think a similar idea holds true for these recipes. After 3 or 4 times of eating kale in meatballs, children are more likely to accept the flavor of plain kale.