KennethT

When I have to go out here, I use the tip of a key to push elevator buttons, pin pads, etc. I also keep a small bottle of hand sanitizer with me to use immediately if I have to touch something with my hands.

Happy bday @TicTac! Love Pio Cesare! My wife just got a whole bunch of samples from them... nice to know someone in the wine biz...

That's about the same price I'd pay when I got them... the vast majority of the cost is the shipping!!

@Shelby those crawfish look beautiful!

bone-in / skin on... I like what the broil does for the skin - makes it a bit crispier than steam bake by itself

lately I do chicken thighs with a hybrid method... 425 bake steam for 12 minutes with rack on lowest position, then raise rack and 425 steam broil for an extra 7 min. perfect

I wouldn't be surprised that they were there, I just haven't had a chance to go down there. And now, it won't be for teh forseeable future since I don't want to take the subway if I don't absolutely have to, mask or no.

I used to go down to the Essex Market (before they moved) once in a while and I'd see the vendors selling limes 10 for $1 back then.... but I was talking specifically about Mexican Limes - or key limes... I don't know if I ever saw those there, but I've seen them in Fairway from time to time...

I would also be cautious due to the reasons above, but another one as well - we still don't know exactly when things will "go back to normal" and cities/states start allowing people to go to restaurants at full capacity again. Here in NYC, restaurants are only allowed to do takeout and delivery, and there's really no idea when this will end. Many people believe that NY State won't allow restaurants to allow guests to dine in for at least a couple months yet. And once it is allowed, when will people feel comfortable enough to do so?

In our neck of the woods, "cheap bags of Mexican limes" is a complete oxymoron. Relatively small bags (1 lb) is about $5

Fettuccine with dried porcini sauce...

Tried my hand at Indian-ish tonight. This is sort of South Indian with the mustard seeds and curry leaves. Most S Indian is vegetarian, but I added some boneless chicken thigh. I made it way too soupy... Tasty but too much liquid.

I imagine there should be a way to adjust the temperature display to true to an external reading...

Over the weekend I was rummaging around the freezer and came upon a batch of homemade sambal to try to recreate Singapore (Old) Lai Huat's specialty, sambal fish. Photos of which can be found in two of my Singapore travel blogs and also on the most recent trip to Jogjakarta. Suffice it to say that mine paled by comparison, but it was still tasty...

Is it me or does that cleaver seem pretty dull? Evidently that doesn't make a big difference to the end result.

I've never tried mincing meat by hand, but you have got my curiosity piqued for sure. About how long did it take? You didn't happen to take a video of it did you? What is the general procedure? First slice into smallish dice, then whack away?

Picked this up at the Korean grocery yesterday It won't win any awards, but not bad.... Not bad at all....

I imagine that if you kept your blast chilled items in the middle of the self defrosting freezer (not near the walls) and surrounded by other frozen stuff you should be ok.

I've been thinking of ordering from there for a long time but haven't pulled the trigger yet... I'll be curious about your experience with it.

Are you talking about fresh food or prepared? For prepared, I know of this place: https://ny.eater.com/2019/2/25/18234871/ybb-wechat-chinese-lunch-minivans-financial-district-midtown-office-workers for fresh, there's freshgogo.com

Where did you get these dumplings? Before this whole virus thing, I used to go down to Manhattan Chinatown to Lan Zhou Homemade Noodle and pick up a frozen bag of 50 dumplings... their dumplings (not soup dumplings) are amazing!

@DuvelWhat's the skewer material? It kinda looks like a piece of sugarcane... but I imagine that would be hard to find in Germany right now...

How many sparrows would you need to press to get enough juice to be able to do anything with it?

That's a feast!

What do you do with an ear of popping corn? I assume it's for making popcorn, no? Do you have to take the kernels off the cob?