gfweb

Home now. I could easily have that breakfast daily...well on weekends anyway.

Me too. Maybe I'll have to go over to NYC and have Weinoo make me one.

Could be I've had substandard Rioja in the US when better is available. This was a very nice bottle indeed.

Last night. ..another group dinner. I think I'd have preferred to fend for myself, but it was very nice anyway and with a congenial group of people. It started with tapas passed around in a garden...goat cheese croquettes...foie with spanish ham on toast, and two others I forget. Then indoors to feed some more. Watermelony gaspacho with sherbet Sirloin with truffled potato puree. The real fungus is so much nicer than truffle oil. Apple tart Nuts to me from American Airlines The Roosevelts on the media thing Appetizer Filet Cheese Pre-landing snack a not-exactly Croque Monsieur, but it was tasty

A fine restaurant at the top of a cable car pylon. Lots of cigarette smoke. Not too obnoxious. Kind of smelled good Cabbage puree Foie risotto Hake After dinner stuff

I was shocked/amazed. It wasn't a cheap restaurant either.

Group dinner. Good tapas/apps Sardines with tapenade Squid again Ham croquettes (microscopic chips of ham in fried mashed potato balls) A bread thing "fried little fish" basically uses teeny fish as a scaffold for batter. Nice. Nice Rioja. I'm thinking that the good stuff never makes it out of Spain. Two paellas. One with squid ink. Both horrible. No crust, underseasoned. If I wasn't in a group I'd have sent them back. The grilled octopus was my favorite. Naturally no pic of that. Cheesecake. Good.

Beautiful evening. Lots of people out walking around. And riding scooters. And eating. Great fast food. A convenience store has charcuterie ~4 Euros each And a real advance in potato chips...Ham and Cheese! And tasty looking premade sandwiches

The squid was crispy indeed. Esp the tentacles. Great with just lemon. The SO was in little bricks. Good, I guess for serving on a buffet. More to come...

It is a non-toasted bread rubbed with tomato. Underwhelming until eaten with salumi. With toasting and a little salt and garlic it could stand on its own.

View out my room window Big A$$ sculpture on the other side The Olympic Port Lots of beach on the other side A good number of portside eateries for lunch (after sleeping off breakfast and evening out the jet-lag ) Menu said "Productos de Iberia" Tomato bread "Andalusian squid" very nice. Beer(s)

I had some business in Barcelona and managed to get some good eating in on the side. Things stared out in the AA Admiral's Club (gag...did USAirways really turn into this?) And then on the plane... Menu in Business Class A drink to aid reflection upon the menu.Not great, but not toxic. Bumpy flight. An odd appetizer of stuffed cucumber rolls. Note the tsunami in the wine glass. Out of focus for unavoidable reasons. A funny spongy filet. Just odd. Nice spinach. Nice cheese Slept thru breakfast on the plane but made up for it at the hotel with two plates. Spanish omelet at breakfast (plate 1)is nice

me too

Love that old-school amp in the background

We just need McDonald's to offer a Duck McMuffin for a while. Duck production will ramp-up.

Seems like all the Asian store ducks are grown in Shartlesville, PA. I have a different brand, but same address.

Sweet is vile. Regular is wonderful. You can toast or fry it too and put it in a rye bread sandwich with cole slaw. Get Kunzler's sliced thick. NOT SWEET.

The issue with antibiotics and chickens is not so much drugs in the meat, its more all the antibiotic-treated poo bacteria that get shat into the environment and are actually on many of the birds in the supermarket. Something like 30% supermarket chicken with resistant staph sticks in my head.

Also the fried stuff should never be covered while it is sitting in the oven (or anywhere) they will steam themselves and get soggy.

Tell me more about the stuffed onions, please

Not sure that explains it all. If one had an imaginary sensor that didn't get influenced by external air pressure, just the pressure on the inside, would the answer be different?

Can you get whole frozen duck? In US it is about $18. You get two breasts (1 meal for 2), two legs (for confit...another meal), a load of duck for stock and a load of duck fat. Not quite cheap, but not horrendous either. If I buy breasts here it is about $20 for two anemic breasts. Whole bird is cheaper.

Well-done Fe! Looks absolutely wonderful. Think I'd put some garlic in that brine next time.

I agree with the above. I've tried Waring and a couple others. Basically junk. They don't get hot enough...not even the 375F they claim. Volume is too small so they cool off too much w food added. Storage and cleaning is harder than a big pot too. If you don't like filtering oil, just chuck it. It'll take quite a while for the lost oil expense to come close to the cost of an electric fryer that you'll hate anyway.

I still lean toward salt being the issue with stretch. An overbrined chicken breast gets rubbery even when cooked gently.