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Tempo and Applewood in PS

I made the roasted wings last night and they came out a smashing success!
Thanks guys!

I don't understand the point of eating a piece of meat if it's cooked to more than medium. Medium for burgers, med rare for steaks.

@thomassweet, I do believe the point being made here is that if that poster wants to warn people against eating rare meat, she's not going to have luck changing anyone's minds here. We're all burger snobs (for lack of a better word) and I don't think anyone with a burger snob palate would say they truly enjoy a well done patty.

thanks caroirsfMISSESTEXAS, I probably should measure more carefully (i like to eyeball).

i'm glad you asked about my name - my real name is actually Cindy, but I LOVE the tv show Scrubs, and Sarah Chalke especially. Around the set, they call her Second Becky because she played the second Becky on Roseanne. :)

I'm so glad someone started this conversation, because my roux sux. I honestly cant figure out what I'm doing wrong. I find that my cheese sauces become so clumpy - sometimes so thick and chewy even. Is it because I use part lower fat cheeses? I've switched from using milk to a mixture of light cream and milk. It's gotten a bit better, but its still thick. Actually I think my real complaint is that as it sits, for example on mac and cheese, it becomes more and more thick and not creamy anymore. any help? should i not use a roux at all?

I advise to go on just about any website for a bagel recipe. They are all pretty standard.

For a batch of 8 or so bagels, I'd use maybe a cup and a half warm water with a packet of yeast til foamy, then mix in a stick of butter and 4.5 cups wheat flour, along with salt and any other flavors you want. Mix in a beater and let proof for an hour. Make sure to boil the bagels in lots of water with some baking soda in it for about 30 seconds, coating with egg batter, and then baking - that is what gives it that crispy outer crust but soft and chewy inside.

(Sorry I'm not more precise, I'm not a traditional baker but more of a "lets play around" cook - I've made these a number of times and even when I mess up they still taste delicious)

Wow I have to disagree. I adore Momofuku's signature ramens. I give due respect to Ippudo, and really loved it as well, but I prefer the former. I love the poached egg and the perfectly spiced broth.
It's a decision every woman must make for herself.

What about Luger's burgers? Are those grilled or griddled?

Yay, I'll try to come, but don't really care about the other three speakers. do you know what order you'll be on?

um i'm sure you already know this, but the Park Slope market actually closed last weekend and will reopen in April.

man am i the only one who actually liked the signature slice? Granted it was WAY too goopy - maybe use half the sauce guys! - but it was different, unexpected, seasoned very well, and well, tasty.
I mean, maybe not worth waiting around for an hour for (neither is DiFara's in my opinion - amazing pizza, horrible wait), but when I'm in the neighborhood and dont want ramen, i'll dig a slice of Artichoke. But only if there's a slice available out of the oven - i dont wait.