tonyrocks922

Resurrecting this thread for the open sandwich that I have once every 2 years, after trying liverwurst for the first time around 2010 ago when I first came across this thread.

Stroganoff

Pepperoni olive calzones

Rosemary seasoned sous vide flank steak with cheesy garlic potatoes and baby spinach salad

Some recent dinners Black Bean Nachos Pizza Bacon Avocado Cheeseburger and Fries Char Siu Style Chicken Thighs

As others in this thread have noted the situation in NYC is weird. With my tiny fridge and freezer it's been difficult to keep stocked up on things. Delivery slots for instacart and Fresh Direct (a local grocery delivery) have been impossible to get. Even when I get get a slot they will inevitably not deliver one key ingredient for a recipe I was planning Stores in my neighborhood are supposedly reasonably well stocked but my wife is considered high risk and I don't want to do any in-person shopping. I finally caved and ordered from Baldor Foods (a restaurant supplier now doing residential deliveries). They have a $250 minimum but now I've been able to Tetris 10 lbs of chicken into my freezer and got some yeast (1 lb of instant - the only type/quantity available). Their produce is much better quality than I've been getting from other places.

I cook coconut milk based curries and soups often. I had always used Goya coconut milk, and in the last few months I've noticed a lot of separation which was not a problem for me previously. I switched to Iberia brand and haven't had the problem since.

The one upside to having jury duty. There is no good Chinese food in my neighborhood (a lack of even any good American style Chinese) so going to Jamaica Queens gives me the chance to have some great Dan Dan noodles. Served with with fried vegetable dumplings. I may or may not have enjoyed these at a nearby bar where they could be chased with a double bourbon to ease the pain of the coming afternoon of boredom.

Black Eyed Peas made with leftover Thanksgiving ham. Jiffy cornbread.

Spaghetti Carbonara and Seafood Linguine from Piatto in Utrecht, NL

Been lurking this thread catching up for a while. Some more notable dinners from the last few months: Prime rib from Prime and Provisions in Chicago Lamb shank with orzo from Ouzo Bay in Baltimore Snow crab legs boil and lobster boil from a restaurant I don't recall in Disney Springs, Florida. Duo of tartars from a random cafe in Bordeaux Dried sausage from Chez le Pépère in Bordeaux Cheese plate from L'After Work Beer Bar in Bordeaux

Pan fried chicken breast with spicy BBQ sauce, mashed potatoes, steamed asparagus.

I tried this today and the crust was kind of bland. Looking back other pizza dough recipes I've used have salt. Is salt missing from the ingredients intentionally?

They key to a good FOF is to ask for it without cheese. Cheese doesn't belong with fish anyway imo and you get one freshly made with cooler tartar sauce.

ORD - LGA Chicken arugula salad with strawberries and orange wedges.

He's been doing that on egullet for years. I think he enjoys the attention of people wondering and speculating. I wish this forum has a feature to hide/ignore posts by user.

I flew Singapore about two years ago and I'm struggling to remember the food but recall how comfortable the seat was for economy even though I was stuck in a middle seat for 13 hours. It was LHR-SIN after a sleepless red-eye on Virgin which was extremely uncomfortable despite having an empty seat next to me. After that the 19 inch wide seats on Singapore were a dream come true.

It was but it was a 250 ml can instead of a standard 330. Gone too soon. The food was better than it looked. The chicken was described as "BBQ sauce chicken" but tasted like some kind of American Chinese food. The salad was actually very good. Fresh lettuce, some marinated eggplant in there, and the vinegarete was very good. The little box had very good cheese and crackers in it. All in all one of the better economy meals I've had. Better than recent ones on Delta, Virgin, Lufthansa, and Finnair. The absolute best I ever had was in First Class on Virgin. I have pics somewhere but will need to dig them up.

The French 1664 beer is a pretty generic lager. Nothing special but tasty. I believe altbier refers to using an older brewing style and not aging the beer.

Stroopwaffel and espresso

Some recent brews. A 1664 at a cafe in Paris, a Beck's and sausage break while biking along the Rhine, and an evening altbier in Dusseldorf.

KLM transatlantic in Economy

I think it was glass but after 2 beers in the terminal and a third pre-departure I can't say I was being that observant.

Light breakfast

Today's flight is too short for meal service so dinner is a Chick-fil-A spicy chicken sandwich packed in from the terminal with a Woodford Reserve on the rocks.