weinoo

Yesterday would have been my parents 76th wedding anniversary (had they still been around); our 26th anniversary was this past February, but we celebrated it last night at Le B, sort of an annual tradition. Amuse...on the far right, white gazpacho with lobster. Middle is a scallop thing, and on the left, hamachi tartare on a nori cracker. Signature dishes are signature dishes for a reason; they're good. Here, everything meant to enhance the seafood, dependent on season. The tuna/foie... And the oyster/uni: On to the "barely touched," first up is Significant Eater's magnificent Bacalao... And a lousy pic of a great dish - warm lobster "carpaccio" for me: Significant Eater's "lightly cooked" poached lobster with truffled gnocchi: What's really cool is that by this point, my wife is getting full, so I get like half that plate! While also enjoying the striped bass: Those flowers are stuffed with a "mushroom casserole," in what must be a painstaking process. Let's just say that there is never a bite of seafood at Le Bernardin where there's any doubt about the precision of the cooking. Some sweet stuff - 3 of the 4 ice creams and 1 of the 4 sorbets on offer, for me: And my wife's hazelnut waffle cone thing: Petit fours to go. A Stunning meal. Menus: Dinner Menu.pdf Dessert 2024.pdf

First, this is for @Duvel: In order to show the relative size of this chicken thigh, compared with a string bean and a tater tot (or, as in this case, a "spud puppy"). This is cacik, a Turkish yogurt/cucumber soup, made very similarly to tzatziki. Often served in lieu of a salad, before the rest of the meal. Lots of fresh herbs; in this case dill, mint and parsley. I like to serve it pretty thick, but it can be thinned out with water to give it more of a soup consistency. The above mentioned chicken thighs (almost a la Jacques, though I do turn them, as opposed to covering them), green beans (blanched, then sautéed in the drippings after the thighs were cooked), and the aforementioned spud puppies. And no matter what the directions say vis-a-vis the spud puppies (they say to cook on an ungreased baking sheet), a little spritz of oil or cooking them on parchment will lead to a more uniform finished product.

Another thing you might think of, and something I generally do, is to soak the anchovies in a couple of changes of water. This will held get rid of some of the saltiness, without losing or diminishing the flavor that anchovies bring. And never underestimate what a little lemon zest/lemon juice might bring to the party.

I don't know if any/everyone has heard the news, but Rob has closed Bulrush. https://www.instagram.com/p/C8prc6yJoMl/?img_index=1

Sandwich envy? Sounds Freudian.

I'm more of a "don't put so much stuff inside the bread" person. If you're using great bread, in my opinion that ought to be the focus. And no sandwich should ever be on a bagel; a bagel is meant to be eaten a horizontal half at a time. This is proper: This is ridiculous:

Beer Advocate - Defending Vacu Vin

Well, I was gonna say (in response to the title of this thread) ... drink it!. Maybe using a Vacu-Vin, (eG-friendly Amazon.com link) which I use with success on those occasions when we don't finish a full bottle of wine... But I really don't think a bottle of beer, once opened, is meant to be consumed in more than one sitting.

I’m moving towards squab, then quail!

I don't understand what Casamigos has to do with that gin above? https://cannabis-spirits.amsterdam/

Potato salad, green salad, chicken thigh. All salads, all the time, as it's kinda HOT.

Wait till they start hitting up your single malts!

These kids today...

Did they slice for you, or do you take it home in one piece? (Or, in this case, 3 pieces).

We had a couple of nice starters last night, at a brand new Basque-style restaurant down these parts: Crab stuffed piquillo peppers. This is a potato "salad" like those you see in every pintxo bar. Topped with trout roe.