weinoo

Ain't we all? All this talk meant I had to make some slaw last night. Cabbage, one carrot, salted for 2 hours and squeezed. Apple cider vinegar, olive oil, a smidgen of mayo, celery seed, mustard seed, black pepper. Not bad.

Yes. Huh - it help the cabbage reabosrb the dressing and crisp up, no? That's because you use a fancy schmancy knife! And, no jewish cole slaw or NY deli cole slaw ever had onions I'm aware of!

Our last evening in Provincetown started out with me, by myself (as Significant Eater was on a business call), heading down to the breakwater/moors area to meditate. If anyone thinks I meditate, I don't, but this certainly wouldn't be a bad spot for it. I hung out for a while, contemplating the universe...it's really big. Since the local relatives are in the food biz, many of their friends are as well. Fisher people, cooks, servers, etc. So we went to dinner at niece/nephew's home, where we were cooked for. These came out of the water (from exactly where, I don't know) a few hours prior: A fantastic razor clam ceviche, prepped by a friendly local chef. A few nights prior, we had a knockout scallop ceviche prepared by the same guy who provided these clams, as well as the large black sea bass: Grilled, (scales on to keep it moister than possible), stuffed with bay and lemon. It was great. There were also Jonah crabs, grilled focaccia, stuffed and grilled Italian sweet peppers, and a rhubarb dessert mit schlag. I brought a couple bottles of wine, some other legal stuff was consumed, and a great time was had by all. It was sad leaving, as we'd had a wonderful 4 days at the end of the world. But, Rosie was happy to have us home.

I believe the point is click bait.

Our last day in Provincetown, biblically pouring in fits and starts. We started off here, the new hipster AWOL Hotel, which used to be a crappy motel (The Inn at the Moors), but always had the most amazing view of yes, the moors or the marshland at the very, very tip of of Provincetown... After a couple of nights there, we moved over to our favorite, the Red Inn (which had been fully booked until last night), where the views are of Provincetown harbor, and where the water laps up right to the deck at high tide... A quick trip into Wellfleet and Mac's on the pier yielded this for lunch yesterday... A lobster roll for Significant Eater (with that dreaded lettuce). For healthy me, broiled scallops, steamed veg and rice. There are like 7 - 8 delicious scallops in there, which would probably cost $200 in NYC, but that plate was all of $21. Dinner at Fore Street a few nights ago was fine. I liked these soft shells, which were on special... And last night, dining at Nor' East Beer Garden with a few local celebs (okay, the owners of Pop+Dutch and a chef from Nor' East Beer Garden), meant a groaning board of various bites... A little Mediterranean flavor, all quite good, and easily the best cocktails in town; good beer list too. Yes, Pop+Dutch closes at 4 PM...sorry about that. I did have a Rainey sandwich there the other day (deviled ham and pickles on white toast, an ode to nana), and we'll load up on the way out of town tomorrow.

Dilution would be the concern for sure. Why not pour off half the liquid, and replace it with an approximate equivalent mixture to the original. And write stuff down, though the limes and serranos might be variables.

Of course - this type of stock (from roasted or raw and roasted) is stock I use for things like soupy rice, paella, risotto, to cook beans, etc., as opposed to using it for soups, where I am focusing on the flavor of the actual soup itself.

The oysters and burger look good.

Their salt is fine (if high priced).

Sometimes I wonder about the freshness of some of their spices. But all in all, I like the shop a lot, though the prices aren't silly low like they were 10 years ago.

Yes - even if I buy a rotisserie chicken (from the one place where the rotisserie chickens are edible and not blown up with sodium), I generally don't serve the chicken on the bone - I'll remove the meat and then use the carcass and bits, along with any other bits I might have in the freezer, to make some IP stock. I'm lucky enough (depending on one's point of view) to live 2 minutes from Chinatown. Okay, in Chinatown. Many of the markets (and there are plenty) offer what they call old hens (skinny layers that had seen better days) at like 2 for $5 - they make a great stock addition.

I'm a fan of Penzey's variety and quality, but: https://shop.laboiteny.com/search?q=black+pepper&type=product

Asian/ethnic markets would be your best bet. But really, sometimes whole body chickens are as cheap as even the cheapest parts; buy a few, save the thighs and maybe the breast meat, and use the rest for a batch of stock to freeze. How cheap are parts at costco? How cheap are you looking to pay to make stock; it's only as good as its ingredients.

A giantess.

$3.50?! A steal!!