weinoo

Wow - 60 Hudson Street is a gorgeous Art Deco building; I had no idea the nut association was in there... https://en.wikipedia.org/wiki/60_Hudson_Street And that pamphlet is weirdly available on Amazon! (eG-friendly Amazon.com link)

My parents lived in Delray Beach for many years. And we'd go out to eat whenever we visited. We did have a couple of places where the food was good enough; not great, but good enough, and my parents loved it so... One thing we did notice, whenever we would try a new place, was that the chefs loved to put as much stuff as possible on a plate. Flori-bbean cooking!

Sure - there's good fish too - and produce - but in Florida, you're mostly better off, as @Franci shows, cooking that stuff at home rather than dining out.

The internet is your friend. Just mail order it. https://portugaliamarketplace.com/ From Saveur...https://www.saveur.com/how-americas-best-portugese-market-ended-up-in-small-town-in-massachusetts/ https://www.tienda.com/food/chorizo.html

As they say in real estate, location, location, location. You now live in Florida so you really can't expect the restaurants to be great, I'm sorry to say (as someone who visited the state many times over 20 - 25 years). However, if you find yourself in Tampa, there's always Bern's.

I'd be reading that with raised eyebrow... https://www.breville.com/us/en/products/ovens/bov845.html

My first try at... Japanese curry, not made from a purchased curry brick or curry sauce. I did, however, use the S&B curry powder along with home made roux, and cooked the other ingredients in both dashi and stock. Over Japanese short-grain brown rice. Soon, I will use this stuff in lieu of the S&B powder to make my own curry powder and bricks...

I like that fish a lot. Along with the other lovely west coast specimen, sand dabs!

Is that the petrale sole of west coast fame?

Thank you! That Oriental Show-You Company booklet, with my name on the cover, was bought for me (from what I remember) by my first live-in girlfriend's mom (I was already cooking and even taking Chinese cooking classes!)- at the Santa Barbara flea market, probably around 1977. Both the girlfriend and her mom were flea market/second-hand store/garage sale hounds. As you can see, she valued me highly, and paid all of 10 cents for it. Digging a little deeper... http://campusarch.msu.edu/?p=5523 https://indianahistory.org/blog/the

Hard to see the cover on this first one... Show You! Golden Rule... My faves...

I did get around to it @ambra! It was a good one, with nice soccarat. Boneless and non-boneless chicken thighs. Wild shrimp. And to make sure it was non-authentic, a bit of chorizo.

The Staub doesn't!

The silpats don't impede the drying?

Whenever I have SV'd duck legs, it's at that higher temp -maybe eve 185F for about 8 hours.