weinoo

Chirashi. Seared yellowfin, Wild Alaskan salmon, Alaskan ikura, avocado, tomato over seasoned sushi rice. Pickled cucumbers and radishes on the side.

I don't necessarily love them either, but they are classic in their way. I do like their "cocktail knishes," which tend to have a nice filling to dough ratio.

Lazy man sheet-pan chicken thighs. Roasted along with carrots, parsnips, sweet potatoes, garlic and Caraflex cabbage.

Perhaps? Gabila's does both baked and fried (the square are fried). And the other major knish maker here in NYC is Yonah Schimmel. So take a look at both: https://www.gabilas.com/ Yonah Schimmel

This stuff is very good. From Gustiamo. I actually can get it through Fresh Direct.

And which isn't a knish.

Elysian/Pure Bred is great stuff; the sell at Union Square Greenmarket as well.

From what I can tell, the crusts are dough-like, for sure. Here are a couple of ideas. From Molly O'Neill's New York Cookbook (eG-friendly Amazon.com link): And from Claudia Roden's The Book of Jewish Food (eG-friendly Amazon.com link): Now get cooking!

No problem, @rotuts. It gives me something to do, in between meals in Portland, in the winter!

Plan the next meal? As people used to do in places like France and Italy? Interestingly, about 8" of snow fell on the second day we were there. But on the first day. we drove up to Freeport, which is the home of LL Bean, since she needed some stuff to wear in the snow. Freeport is basically one big LL Bean store, along with outlets to every other brand you can imagine (Patagonia, North Face, J. Crew, et al.) So we did retail therapy on day 2. And on the following day, I did some local retail shopping at one of the many dispensaries, where cannabis is half the price it is in NYC. Our plans to go to museums and lighthouses were sadly undoable because of the snow. But there's plenty to see and do...on one of our more gorgeous coastlines. Last time, we were lucky enough to visit Winslow Homer's studio at Proust's Neck.

Another trip to Portland, even though part of our trip (to Montreal leading to Portland) had to get cancelled. We ended up driving up to Portland, instead of down to Portland, from Montreal. We padded the Portland portion with an extra night, and stayed at the Portland Harbor Hotel - a pretty nice property for the price. Then again, it's off season, so all the hotels were very reasonable. We did some damage to oysters, mostly within the same restaurant group since I didn't want to take any chances, and they do the best job...in my opinion. We'd never eaten at Street & Co., so on our first night we ate here - like a 2-minute walk from our hotel. The six on top are Pemaquids, from the Damariscotta River. The bottom six - Wolfe Necks, from Yarmouth. (no complaints). A really nice linguini with clam sauce couldn't be passed up. Night Two - it had to be Scales, at the bar. An excellent local halibut ceviché. Significant Eater was all in... While I opted for something a little different... A whole fluke, which could've fed 3 people. We did stop at a new bar, located right around the corner from our AirBnB, for a nightcap... Lovely little place. We did veer off-course, to check out Leeward, on our 3rd night in Portland... No pix, but excellent pastas, all made in-house. Night four, back to our old fave, Fore Street... Clockwise from top: Wet Smacks, Bombazines, Cora Cressy (4 each). We followed up dinner with... And dessert. I still contend that Portland, ME is the best city in the country for devouring excellent oysters and other seafood!

Another classic joint. I also like https://pinosprimemeat.com/

Went for a little shop at one of my favorite places yesterday. Mortadella from Italy - so large it has to be cut in half to fit on the slicer. Above it is a pork sausage, mildly cured, from Emilia; sadly, I forgot what it is called. But it's cured for a minimal amount of time, so it's a bit softer than a long cured salami, as well as mildly spiced. And there probably is no place left that still adds up your purchases (and gives you a taste of everything) manually. Indeed - Di Palo Fine Foods.

Sure seems to be an ample amount of Greek feta at the local Trader Joe's. And plenty of Israeli, as well.

You need Urnex! (eG-friendly Amazon.com link)! -