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Eatmywords

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Everything posted by Eatmywords

  1. Incredible photos, Shain, thank you! Takes me right back. Now, can we talk about the Louis Vuitton cat jacket? 😸😸
  2. You do realize there is no difference (ingredients-wise) btwn collezione and regular? Maybe the cut is ever so slightly different achieved by 'using traditional Italian bronze plates for a homemade "al dente" texture'. Appears to be a (good) marketing ploy for new or limited release shapes. https://www.barilla.com/en-us/products/pasta/classic-blue-box/penne https://www.barilla.com/en-us/products/pasta/collezione/penne
  3. I remember Pai (the 'down town' area, where we stayed) to be pretty built up for tourists. - Lots of small hotels, garden lounges/restaurants and a 'look the other way' attitude to drugs (mostly marijuana and the like). That was 13yrs ago. No idea now but even in my late 30's it felt like I was close to my expiration date. A bit 'spring breaky' if you will. Still, a beautiful place with lot's of great hikes and stuff to do on the rivers. Enjoy!!
  4. Absolutely, nothing wrong with playing around with it. Sure, the the cask strengths/high proofers will have crazy heat but the complexities in the good ones more than make up for it.
  5. I have a Knob Creek 9yr 120pr Single Barrell store pick that I think would change your mind 😁
  6. I do remember a couple times a green bartender or server not getting 'neat'. I believe I followed with a 'straight up' which was immediately understood.
  7. She dragged 8 people to a ~E150 pp meal to invent a clever and funny account of a bad experience to drum up PR for her travel book or blog that covers everything from Jeff Goldbloom to Star Trek? Really?
  8. Haha, what @KennethTsaid. I think there's enough in the descriptions, food pics and facial expressions to make this very believable. And as a travel writer you'd think she's sampled enough avant garde/molecular food to know the difference btwn good and comically bad. This got me going: “I’m… I’m sorry, did you say rancid? You mean… fermented? Aged?” “No. Rancid.” “Okay,” I said in Italian. “But I think that something might be lost in translation. Because it can’t be-” “Rancido,” he clarified. 😆
  9. I'm only on the first place in the video and I want to go there now. Had no idea Parsippany had such an Indian presence (and It's only an hour from us). Will definitely try to get there esp this Dhaba Express. Thank you!
  10. I've always been curious about the offerings in Edison given the large Indian community. It's just a bit far for me to venture over less I had 'real' reason to. Have you guys ever been? Worth a trek?
  11. Cool thread! Any concern with how they raise and what they feed the farmed?
  12. I was thinking not fancy but too chain like. It's the Taconic prkwy now. (Taghkannic was obviously too challenging) I think I worked with Linda. Petit monde. 😁
  13. Treat it like a good tenderloin or fillet. I try to keep it simple like Shelby w traditional sears to oven (400F aprx 10 min depending thickness/desired temp). I've done straight broiler for thinner cuts and even strips or cubes for stir fries. It's hard to mess up unless overcooked. It's usually leaner than beef so can use a bit more fat - butter, oil, etc. Whatever pan sc you, peppercorn, brandy cream, etc. but a sweet fruit like blackberry or even figs works really well.
  14. The diner's I grew up on around NY were Greek run, had booze, some full bar, some beer and wine only. One of my first waitering jobs was at the Lantern diner in Long Island. Breakfast was the worst shift. Alota work for small chk avgs/tips. Lobster night was challenging. We had to fish them out of a tank up front, put them on a cocktail tray and bring them to kitchen. Remember it like it was 10min ago 35yrs later. Fun and stressful times for sure. Bobby Flay helps answer any q's. Looks just like the places I frequented then and now.
  15. Ooh, 3 in one, pretty cool design, I see it as a space saver for camping/motor homing, but for home, as any appliance that has multi functions, what to do when one function dies? I do like the idea and at under $100, good gamble.
  16. Probably why it's only a 1 star. If he included at the start he'd have 2 or 3. 🤣
  17. @JoNorvelleWalker 1/4 teaspoon seems pretty safe regardless how many the recipe serves. I'd quadrupole at minimum 😁 I use it at start and finish depending simmer time, etc. If we did Indian on any regular basis I'd prob round up the ingreds and give it a shot. Thanks for the reminder, I need more. I looked for the Ras El Hanout (above) on Amazon and didn't see it. I had the Simply Organic last and it was fine but like to try another. Any prefs? https://www.amazon.com/s?k=garam+masala+spice&i=grocery&sprefix=gara%2Cgrocery%2C110&ref=nb_sb_ss_ts-doa-p_2_4
  18. Oooh, those look great. I have lots of unfamiliar stuff growing on the property but sadly I've been lazy on how/where to identify edibles. You're inspiring me though!
  19. Funny, just the other day I acquired Maker's 46 and absolutely love it. Light years better in nose and complexity than the standard Makers. Not funny the state's handling of the shortage. Below link mentions frustration rooting out the problem but the govt is addressing and the head of the liquor board resigned. Perhaps this will spur privatization? They have to consider the taxes generated from well run private stores vs what they take in from this archaic system. In the meantime I'd go back for that 1.75 Knob Creek 9yr. That's a fantastic bourbon and decent value. I asked about Virginia which didn't look far from you - not an option? https://wlos.com/news/local/liquor-shortages-on-north-carolina-shelves-gets-legislatures-attention
  20. What are you making? Imagine the standalone more practical for changing locations frequently. The trailer more long term parking. But as AlaMoi listed, so many factors to consider. (I wonder how many folks on here have had the recurring food truck fantasy. If I had a dollar every time someone told me to launch one I'd have a fleet. Good luck! )
  21. Coincidentally, a few days ago, I threw out visiting the US side to which my wife (who's been a few times, me never) said emphatically there's no point in going if the Canadian side isn't open. Good luck, hope you find something!
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