weinoo

We were in a few different clubs/mailers - but down to a single one at this point. Although when tariffs kick in, maybe we should be buying more wine from California (with the only problem being I tend to enjoy old-world wines more).

Some high-end grape juice there, @Paul Bacino !

Just to be slightly pedantic, the wine pictured is from Abruzzo, made from the Montepulciano grape. In Montepulciano, you were probably drinking wines made with a high proportion of the Sangiovese grape.

I’m wondering why they decided to put “everything” on top of the unit, as opposed to how the controls/electronics/whatever were on the. Side, in the 300? Does it make sense that to be directly above the heat source?

Let's not forget Judy Rogers, and her awesome roast chicken at Zuni Cafe... But even years before this, if my memory would only serve me correctly, was the technique I learned from (I think) Sunset - dry brining salmon, for instance, before smoking it on the Weber - which was pretty much all that was available back in the early 80s. It formed, I believe, the pellicle.

Oh, I didn't realize we were supposed to clean that glass!

Often, ice is called for in drinks specifically for dilution.

Definitely not available here.

The farmer's market is indeed in full swing: And when it is, I like to go crazy with tomatoes (and a few plums, in front). After tasting these, it's going to be hard to go back to Camparis or Kumatos. In any event: Jersey white corn, sautéed with zucchini, sweet onion, and a few of those tomatoes up top. Served with pasta marinara, which I've posted enough pictures of.

I actually do this now with most all chicken I cook. Salted lightly as well.

The menu, and the fromages, bring a touch of envy here.

Last night we walked (literally) down the block to Ernesto's (a very local Basque-inspired restaurant), sat at the bar, had cocktails, 2 pintxos (Croquetas de gallina and Tosta de gambas) and shared a main along with a beefsteak tomato salad for our dinner. Pluma Iberica con patatas fritas y piquillos. With wine. I kinda forgot how good this place can be, but last night it was just fine.

Those Boos islands are nice. One might be able to customize them as well: https://butcherblockco.com/product/cowota?product_id=120&gad_source=1&gad_campaignid=17347491098&gbraid=0AAAAADyvdXfTW1QIpvTZTAqRYm4idBKZ6&gclid=EAIaIQobChMIv8Wtt8vljgMVZDcIBR1MTgrVEAQYASABEgINcPD_BwE

They make a great sauce for pasta… https://www.pastagrammar.com/post/fettuccine-with-chicken-giblets-authentic-italian-pasta-recipe

And also realize that AI isn't the answer to everything!