weinoo

One of my favorites! Heath Bar, in a pinch if Skor isn't available...and Daim's.

I think that the box on the right has "absolute consistency!" Even though it looks as if the box on the left fulfills that statement to a higher degree.

Ahhh, the good old USPostal Service. Ain’t what it used to be.

You even went for the chopped liver…nice!

We were in Chicago last week to see a couple of shows, and although this was a trip we took mostly for music and art, we managed to sneak some Chicago food in. Since we wanted to arrive at the venue (Park West) early-ish in order to get the seats we wanted (how annoying is GA, seated?), it left little time for good dinners. On the one night we didn't have a show, we went to Publican, which now I think has seen better days. Don't get me wrong: The charcuterie and cocktails were excellent. Should have left it at that, or ordered cheese for our main course. Oh well. This had to be done, and came from a recommendation from our AirBnB host: Quite good. One afternoon, we took a drive out to a neighborhood called Belmont Heights. I had researched this place... Santa Masa Tamaleria. Carnitas, chicharrones, pickled veg, etc. etc. And a couple of fantastic tacos: barbacoa and tinga. As I'm driving past DePaul University, what do I notice? And then, yes, I remembered that he opened in Chicago almost a decade ago. So, without having to travel to Rome: Just a beautiful, light crust; any of 12 to 15 varieties available at all times. Obviously, al taglio. The original, from a visit to Rome quite a few years ago.

Birthday dinner for my wife last night... Shrimp cocktail with avocado. House-made cocktail sauce, poached wild gulf shrimp (in a court bouillon enhanced with shrimp shells). Nantucket Bay Scallop linguini. Sauce of butter, shrimp/scallop court bouillon, garlic, scallions, white wine, lemon. After dinner, I went down to the grocery store and scored 2 pints of Häagen-Daza, on sale at 2 for $9!!

And can certainly name a few others (hangar, skirt, et al.) I think I can get oxtail at my Dominican butcher for around $13 - $14/lb. Does that sound right?

Maccheroncini rigati w/3-mushroom sauce. Roasted broccolini.

15 pounds worth - the only issue is where to store them...I generally "decant" into 3 or 4 pound vacuum-sealed bags.

My fridge is pretty cold (especially on the bottom)...these took a good 24 hours As a matter of fact, I think I moved them to the fridge one evening, and didn't used them till 2 days later. I also don't see why they can't be defrosted on the kitchen counter for a couple of hours?

@paulraphael Is the Whynter machine I have (somewhere up thread?) considered prosumer, or just a home consumer product. i haven’t used it in quite a while, at least not since acquiring the Ninja Creami.

Cheese omelet, avocado toast, tangerine. Bread is from a Danish bakery called Ole & Steen. We first tasted Ole & Steen products a few years ago...in London. Since then, they have opened 5 shops in NYC - it's good stuff.

Braised, as if a stew.

My guess is, if there is going to be a great NA cocktail, that Dave Arnold has (or he's figured out a different way to give it that mouthfeel): https://www.barcontra.com/new-page

I agree - this was the first thing I thought about.