KennethT

Le Coq Rico did indeed close. At one point I had wanted to try it, until I saw their prices! Many years ago, a chef in a somewhat upscale restaurant had cocks combs on the tasting menu. It was quite good, albeit ridiculously rich and gelatinous. As if the combs themselves aren't gelatinous enough, it was served with a crazy rich/gelatinous sauce. I think I was smacking my lips for days afterwards!

I did this once!! It was long before 9/11 and was my first time to Paris. I bought a chef's knife and a paring knife from Dehillerin but I was afraid of it getting damaged in the checked luggage so I figured it would be safest in my carry-on. They had corks on the tips and the package was wrapped at the store. Going through security, the guy x-raying my bag stops and looks at me and says - sir, take the knife out of the bag! It was then an amusing 10 minute conversation testing my barely passable French trying to explain my logic of why I have an ,8" knife in my carry-on. Anyway, they determined I was stupid but harmless and they allowed me to check the knives at the gate. Of course, what happened? British Airways put the knife package in a box with no packing material, so when I got home I realized that the chef's knife 's tip got bent as it rolled around the box. Completely my fault for being an idiot and not putting it in my checked luggage (surrounded by clothes) in the first place.

Nothing better than mussels in Brussels.... I mean Antwerp....

Still pretending to be in Indonesia today, as it's 40degrees and raining here..... Sambal udang kecombrang. Sambal = chilli, udang = shrip, kecombrang = torch ginger. There's a lot of variations of sambal udang - this one was made using torch ginger flower, which I've had in my freezer forever.... It's really aromatic in a floral kind of way. The head on shrimp were deep fried which made the head and shell really crunchy, and really shrimpy! Plus I have a whole load of shrimp head fat oil now! Torch ginger defrosting And some kuih.... Shrimp head oil

Indonesian chicken soup.... And our weekly pandan fix

Prepping for SE Asia.... Nyonya chicken curry made with lots of dried spices. This dish is a great example of Indian influence on Malaysian food.

whew!

Veneiro's is literally right around teh corner from me, but I've only been there once, many years ago before I lived in that neighborhood!!! And I didn't have the cannoli... but I imagine they'd be pretty good. I think I had a cheesecake that was pretty good.

ahhhhh..... I thought it looked like that directly from them. didn't realize it was operator error!

It's the same place. It was either on E. Broadway or Division St (or somewhere around there) but then it closed. Several months later, it reopened in a space on Bowery just north of Canal, iirc. They were an early pandemic casualty and never reopened.

How was it? I know you've raved about Scarr's before, but that plain slice looks overcooked to me

I've never gotten dumplings from there. Interesting. I used to buy bags of 50 for $10 at my dearly departed Lanzhou Hand Pulled Noodle. I think they were on Bowery. My local Hunan place (Silky Kitchen) makes amazing pork/shrimp/chive dumplings - but I don't think they sell bags of them frozen.

In their defense, contrary to their Chinese sounding name, they're made in the USA and sold at HMart - a Korean grocery chain, even though they do have quite a few non-Korean items. They're my default Asian store, due to proximity (they're around the corner from my apartment). This is what I typically get: https://www.weichuanusa.com/en/pork-celery-shrimp-dumpling.html And from their website regarding the celery: I love how they use the word "devour" in their copy... hehe They also have a separate "gyoza" series, though I'm not sure what the difference is. I've never gotten them. https://www.weichuanusa.com/en/frozen-foods.html?cat=20

I'm sure yours is much bigger and fantastic than mine! Mine is practically around the corner from me in Manhattan - most of the customers it sees are NYU students so there's not a huge selection of stuff to be cooked - the veggie selection is decent, but the meats/fish leaves a lot to be desired. They have a whole aisle dedicated to ramen and snacks (out of 5 aisles total), so that should tell you something. But they do have a decent frozen dumpling selection. This is the one I usually get - it's nothing compared to the fresh dumplings in Chinatown, but for a fast meal at home, they work well, especially with a dip of black vinegar, a bit of soy and some chilli oil. https://www.weichuanusa.com/en/pork-celery-shrimp-dumpling.html

I doubt it - unlike @weinoo, I don't make my own dumplings - I get bags of frozen ones from HMart - they're actually quite decent and make for a really fast lunch - basically 15 minutes including the time it takes to get the pot out of the cabinet, fill with water and bring to a boil (I love induction for this!).

It's quite common around here that what @pastrygirlhas are called pea shoots even though they're much older than the recently sprouted shoots.

Too short yet again!!!!

Second to last meal of my Singapore chicken curry with homemade roti prata. I love this curry so much I eat the sauce with a spoon once all the chicken, potato and prata are gone. Dessert

Bak Kut Teh noodle soup Pandan serimuka, the queen of kuih

I'm always impressed when you do this. You're like a small restaurant!

David Bouley used to love using fingerlings for his Robuchon-esque pommes puree.

Twice cooked Sichuan mahi mahi.

Needed a fast lunch after getting home from work.... Frozen pork/shrimp/Chinese celery dumplings with vinegar/soy/chili oil dip

Oh pont l'eveque how I love thee... The ones I can get here are ok, but nothing like what I've had in France

@ShelbyHave you had their Epoisses? If you like runny kind of cheeses, it is my favorite. The one Murray's gets is really good too (at least it was, I haven't had it in years) just make sure it's really ripe.