weinoo

Coq au Vin. Mashed potatoes.

Yeah, this has never happened in my kitchen. But it's def a technique restaurants use for any number of different rice dishes. In school, we learned the "French" way of cooking rice, which is sorta like cooking pasta. What do the French know about rice anyway?

It takes a second to tap a credit card as well; it still takes much more than a second for the bartender to deal with the customer, the receipt, the potential for a tip, etc. I didn't suggest you were implying the article was about the UK; I merely suggested your pedantic ways.

I have both varieties as well, either from Carolina Plantation or Anson Mills, both fully milled (i.e.: white rices). On one bag (Carolina Gold), the instructions imply that it is the variety which might be more suitable for risotto or rice pudding...I've used both interchangably, but never for a risotto.

There are both Carolina Gold and Charelston Gold rices. Charleston is an offspring of Carolina rice, with slightly different aromatic and finished product qualities (Charleston being the more aromatic of the two).

Quicker for whom? It's not quicker if a bartender has to take out the credit card machine, deal with hoping to get a tip, printing out a receipt, etc. etc. And I think this article is geared not toward the bar culture in GB or wherever else, but in the US.

Lemme sound like one - for you, of course. Paying for each round separately, if you're gonna have more than one, is really fucking annoying to the establishment. Since these kids are so great with their phones, why doesn't one pay for the evening, and everyone just Venmo their share to the payer? Re: driving...no one in NYC drives, so that's a moot point here (but even when we've driven out of town for a vacation or whatever, I won't drink anything and drive). Anyway, the bottom line to me is that everyone I sent the article to had something not that nice to say about the etiquette and habits of Gen Z when they go out. And it wasn't just old people I sent the article to! FWIW, I like to leave a card, and tip in cash.

I'll probably have a Stiegl tonight at Cafe Katja!

Now I'm torn.

Because they don't have proper bar etiquette! https://www.nytimes.com/2025/05/31/business/gen-z-bar-etiquette.html?unlocked_article_code=1.Ok8.DUGp.xAEKuNmLw4J-&smid=url-share It can certainly add up for the establishment, and just another reason why cocktails are $20+!!

Bagel and "lox." Half the bagel with cream cheese, half with avocado. The tomato is an heirloom, purchased in a two-pack from Trader Joe's, and not bad.

Well...yeah...!!! You probably even drove there!! Stir-fried pork with Szechuan flavors. Can one use too much ginger?

They have 3 or 4 different varieties of Za'atar - I like the Lebanese stuff, but it is definitely different than what you had from Israel, and what a friend brought back for me from Israel. I usually use it to make pita crisps, or to sprinkle on hummus or yogurt.

Yep, they undoubtedly help. My haul: Mostly small sizes, so I can see what we like and we don't. Not shown, a "fresh" product which I learned I really don't like: Turkish delight.

I made it up to Kalustyan's today to stock up on various peppercorns. Just to bring it to others in pictures, here is one aisle... Took me 1/2 hour to find the za'atar.