Spending money

The way I usually shop is like this:

1) Think of something I need
2) Write it down on a little scrap of paper, which sits on my desk for a week
3) Get it on The List in the computer
4) Stare at it for about a year. Do a Web search on it.
5) Go look at it. Don't buy it.
6) Wonder if it's really worth the money.
7) Buy it

Of course, that's the process for something like a replacement wire for the cheese slicer. If it's something expensive, I just throw the credit card on the counter and shout "RIDE IT LIKE A RENTED MULE!!!"

LOL.

Anyway, I punted on the commercial food processor. I went and really looked at them, and did not like what I saw at all. I just could not drop a grand on one of those. Instead I went out and bought the largest domestic Cuisinart model, for less than one-fifth the price. If the food inspector doesn't like it I will take it away. In the meanwhile it seems more than adequate. My current unit's bowl is both broken and discontinued, which makes it pretty much useless. I've sort of gotten by with it, but I don't particularly care for how it spews things all over the counter when it runs.

Castino, where I get my commercial equipment, is a pretty funny place. They seem divided into a couple of distinct domains, one handling installations and big equipment, the other handling smaller things, and I get the impression they don't talk to each other much. My three-compartment sink arrived with a nice 26.5" square of nylon board covering one compartment, and it's been extremely useful, so I wanted two more. But they didn't have them just lying around - they had to be custom-cut, a hundred and twenty five bucks each! Ouch. And a new wire rack for the refrigerator? Seventy five dollars. Ouch again. Fortunately there won't be much more of this, the to-buy list isn't very long now.

Cash+Carry in Santa Rosa, a food service outlet selling by the case, proved to be very interesting. Like a small Costco, without the crowds or annoying card things. I'm not sure if their frozen products are any good, but they're worth a try.

Afterwords, I headed into G'ville for a stop at the bar, where I ran into broduke2000 and barbarian_rat. Then I called Gary, and on impulse we went out for a totally extravagant dinner at Zazu, and splurged especially on a bottle of W. Selyem pinot noir. (This restaurant is one of the few places you can find it.) Totally a surprise, I was thinking we might go have a taco or something. So much for frugality. But gods, was it nice to eat out somewhere really good. Haven't done that in a while.

Also good to get a sense of the local state of the art. The restaurant is mostly about ingredients, with emphasis on local products and simple preparation. They make their own ravioli and serve it with several of the entrees, which was perfect since as you know I'm very keen on turning that into a frozen product these days. For lunch, I had just eaten some lamb shank ravioli I've been testing myself. So this was a perfect benchmark. The verdict: I can do pretty much all of this somewhat better myself, but not fundamentally better. Once you understand how to not ruin your ingredients, this is what you get - attractive, delicious, basically competent bistro food. But I am increasingly aware of the broad gap between this and the work of the very best chefs, who hit their target much more consistently and precisely than I can. I'm not sure if it's possible to get there from here, or if I even want to.

Note to all chefs: Truffle oil? More is not better. Please restrain yourselves.

Writer's Block: Morning Decisions

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Savory. Way savory.

My favorite breakfasts were when I was in Beijing, where we would have garlic cucumber pickles, strange tofu soup, and something that was halfway between a donut and a baguette. (No, not "you tiao" - this wasn't shaped like a baguette and tasting like a donut, it was shaped like a donut and tasted like a baguette. Totally different.)

Congee is fine. But that red cubical thing was horrendous. Still don't know what it was but I never want to put anything like that in my mouth again. Ever.