FrogPrincesse

Most of mine are in a drawer, stored upright. There is some excess in an adjacent drawer, and a couple of taller bottles on a shelf. When i run out of space it is usually time to either make a dish that uses a lot of them (curry, etc) or throw away the ones that are past their useful life.

For sure (Nijiya has it). You can use instacart to see if any stores have it close to where you live.

Toasted Japanese white bread with crème fraiche and salmon roe. Little squeeze of lemon juice. So good!

They look like the chipolatas we have in France - long and skinny. Never heard of a Cumberland chipolata, but from I read online Cumberland sausage is meant to be peppery.

Your local Japanese supermarket will likely have fresh wasabi root.

Interesting. Is this served warm?

If I see it in the store I will grab a can, for sure. I always like to try new stuff.

Angry orchard is vile. So is our “local” Julian hard cider (they import most of the apples they use and it’s just mass-produced crap). I think it’s hard to compete with a classic breton or normand cider. That’s the reference for me as I like a rustic, dry style.

That’s a pretty sad state of things. Have you tried contacting @Ed Hamilton? He is no longer active on eGullet but he is on instagram. He should be able to help. https://www.instagram.com/edrumguy?igsh=MWQ1ZGUxMzBkMA==

Thanks for sharing, @Shelby! Bookmarked. Hank Shaw is a trusted source.

I have observed this gradual downgrade which prompted me to look for another “everyday“ gin. I have since happily converted to Tanqueray 10 (47.3%).

What’s your favorite meatball recipe? I am still looking for the perfect one (one local place, Tribute Pizza, has perfect meatballs that are incredibly tender, but I haven’t been able to replicate them yet).

They didn’t taste overly salted to me. And I prefer them to the variety in the blue bag.

The frozen shrimp was from Trader Joe’s (and so were the purple garlic and linguine). I rinse it until partially defrosted. Then I follow this classic Ina Garten recipe. I have been making this regularly for a very long time now, it’s a family favorite! https://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619.amp

I make sure to have shrimp in the freezer so I can make linguine with shrimp scampi when I don't feel like grocery shopping. Wild Argentinian shrimp, purple garlic, and linguine from TJ's; lemons from a colleague.

Or just upgrade to rhum agricole…

Sure. Have you exhausted all possibilities? Out of the > 100 stores that they show as having carried this item recently, there are likely a few that still have it in inventory.

Here is a nice article about the vibrant Asian food scene in San Diego, and its origins. We are so lucky to have all these great shops and restaurants here! https://sandiegomagazine.com/food-drink/how-convoy-became-the-heart-of-san-diegos-asian-food-scene/#:~:text=In 2020%2C the city of,known for quite some time.

Wine Searcher shows that W&N is available at many (> 100) stores in NJ. https://www.wine-searcher.com/find/j+wray+nephew+white+over+proof+rum+jamaica/1/usa-nj?Xsort_order=p&Xsavecurrency=Y

It’s all about TikTok trends these days! There was a giant line there too as we left (we apparently got there during a rare lull and were able to order right away). At least their ice creams are pretty good.

They call it tripe on the menu but based on shape, it looked like the intestines (similar to the Mexican "tripas"). Tubular as we would say in Southern California. 😉 It's close enough for me - it is all part of the digestive system. This discussion taking place at what is breakfast time for me reminds me of a passage in Amelie Nothomb's Hygyene de l'Assassin. "Des tripes à la graisse d'oie au petit déjeuner ? C'est excellent." But I digress..

See corresponding discussion.

Thanks for letting me know. The link worked earlier, so I assume the site must be undergoing maintenance at the moment. It didn't provide details on how the tripe was prepared if that is what you were curious about. That particular tripe resembled a small tube. My guess is that it was from the small intestine and cooked for a very long time given how tender it was. I have five Korean cookbooks I borrowed from the library and none of them discusses tripe (they were published for the American market, so no wonder! ).

Tamarind mojito adapted from a recipe by Pierre Thiam. The tamarind which is naturally tart added interesting flavors to the classic mojito recipe (spice and burnt sugar notes). First you make a tamarind simple syrup with 1/2 cup of tamarind pulp or paste (I used a tamarind puree which has the consistency of honey), 1 cup of sugar, and 1.5 cups of water (heat everything together, then let it cool). To make the cocktail, you muddle 1 mint sprig with 1-2 lime wedges, add 2 ounces of white rum, 3/4 oz of tamarind syrup, 1/2 oz lime juice, shake with ice, and strain into an ice-filled glass. Then you top with club soda and garnish with a mint bouquet.