Eatmywords

Cool thread! Any concern with how they raise and what they feed the farmed?

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. 😁

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.

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.

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.

Probably why it's only a 1 star. If he included at the start he'd have 2 or 3. 🤣

@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

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!

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

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! )

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!

Virginia looks to be about 45min away. Is that an option? There aren't many reasons that would cause me to seriously contemplate moving out of my state but this would be one.

I remember a Chef's Table episode cpl years ago featuring a pastry shop in Noto - Corrado Assneza's. If you haven't seen it (Netflix On Demand), I highly rec. Whether you want or able to get there it's a beautifully shot episode that will get you super psyched for the area in general.

Thx, yes, I found out about the added sugar post purchase but I don't mind. It's not overly sweet and has an enjoyable complexity. Recently tried the Ron Zacapa 23 and did detect added sugar but it was still pretty good esp if you think of it as a cordial 😁. I do want to try the Doorly's as well Appleton (also no added sugar).

Does the ec really need to taste every can (from the same lot) for qc? Tough job. I always thought of him as the Robert De Niro of chefs. Calm, collected, charming but with a don't f w me presence. "This is my exec chef, he's Canadian, good with fish so they're ok"....LOL

Yep, wild west out there - state to state, store to store, prices can range drastically. I picked up a George Dickel BiB for $40 in NY. A couple months later, in Myrtle Beach, I saw it behind a counter for $80. Doesn't make sense. Honestly, even if I did come into big money I'd feel silly dropping big bucks on premium stuff. My palate appreciation to cost is just not there (yet : ) Being that it's summer, I scaled back bourbon and enjoying more tequila and rum. Was recently gifted a craft bottle of mezcal - Ray Campero Jabali - distilled in clay pots and 97pr. Unlike any mezcal I've tasted. Earthy, caramel, lime, funk, velvety. Just amazing. Not cheap (~$100) or easy to find. A recent rum I'm enjoying is El Dorado 12yr. The nose has bourbon notes, like a Basil Hayden but with pronounced coffee and vanilla flavors. Also enjoying it very much as a sipper (only 80pr : ) and a nice price at under $30.

Forget staff treatment (I mean we're talking kitchens and over 15yrs ago). This, "He is probably the modern equivalent of Norman Mailer or Muhammad Ali in the 1960s and ’70s,” the New York Times’s Pete Wells wrote in 2018 “. I mean c'mon.

Haha, I remember those days. It was always tense in there. No smiles or laughs. The open kitchen/counter concept had to make it even more stressful for someone who wasn't quite the 'people' person.

'...a series of dishes that served the American palette' aka the beginning of the apocalypse.

Guessing the older chef stamped stuff was made a bit better. Mass production, cheaper materials, wasn't as easy as today. Who wouldn't want this lavender set? Plus matching spatula and slotted spoon? Damn, you pretty!

Isn't the general rule the more famous the chef (or tv personality who can boil pasta) the shittier the quality?

Who said only for tourists or that they were closed off season? How's heavily impacted by tourists? The pop of Wellfleet swells 5 fold in the summer - 3,500 to 17,000. You know what kind of havoc that can wreak per execution/consistency/quality.

Love the pics esp the eggs against the beach! The resto food too looks better than one might expect for a seasonal tourist area. Enjoy! And how bout the lobster farmer who wasn't tasty enough for the humpback? I happened to come across this: https://nypost.com/2021/06/17/cape-cod-divers-believe-lobsterman-was-swallowed-by-whale/

You don't think 'fussy' and 'picky' is judgmental? You might as well call it "Western brats who eat but nuggets/fries and the parents who allow it" When westerners began making enough money (middle class?) to afford options eventually it trickled down to the children allowing for the dilemma we're in now. Does your observation include the children of the affluent? It will change there too. Give it time.