weinoo

As I posted over in the dinner thread, we had Perfect Manhattans the other night... What I didn't mention was that I found a few bottles of this classic white-label Pikesville Rye, 80 proof, out of production since about 2016 in favor of the 110 Proof stuff Heaven Hill is now making. When I was driving back and forth to DC, I would often stop at a liquor store at the state line of Maryland; I think this stuff was about $11 a bottle back then, and you could get a handle of it for about $15.

Two nights ago: Started with perfect Manhattans. This became penne with assorted mushrooms ( a la Marcella). Last night: A great version of Chicken Scarpariello, using Kenji's method of finishing the dish in the oven, uncovered, for 30 minutes. The chicken cooks through, while the skin becomes nice and crisp, as it cooks above the liquid below. A couple of caveats to Kenji's method: 1. There's no way this is a quick, easy, Tuesday night meal. I actually used chicken thighs which I had cut in half, salted, and rested in the refrigerator over 2 nights. Sure, you don't have to do that part, but it makes the dish measurably better. 2. There's no way I'd use 8 hot cherry peppers. The cherry peppers I get are really hot; 8 would make the dish inedible, in my opinion. Although I suppose you could use sweet cherry peppers, for a different version. Otherwise, go to town.

I was gonna say I usually do an hour or two of salt, except if I'm making salmon to cook in the donabe - then I'll do that overnight or even up to 24 hours. Chicken for me is a whole different story...at least 24 hours makes it better!

https://www.facebook.com/photo.php?fbid=1394197150929149&set=a.132995617049315&type=3

I like this weird place on Catherine Street; it's like shopping on Catherine Street 100 years ago.

Just got a six-pack: (eG-friendly Amazon.com link)

I miss mayo that used to come in glass jars.

Call John at Ends Meat and see if they can source it for you.

For my money, there's no dish better than Coda alla vaccinara: Brown them well. Mirepoix. Braise. Plate. Maybe some polenta too. And lots of napkins - and wet naps!

Couple of recent dinners - this from a few nights ago: I guess I'd call this chicken thigh braised in white wine and stock with onions, garlic, carrots, celery, peas. Served with Carolina gold rice pilaf. Last night: Ensalada de Col Andaluza (Spanish Garlic Cabbage Salad). Arroz Caldoso con Camarones. I also had ordered 1/2lb. diver scallops, so why not gild the lily...

That's what I'm used to too. Basically a parsley/mint salad with a few bites of grain thrown in for good measure.

This is what I would do too.

Spent a nice (well, other than the Nor'easter) 3.5 days and 4 nights in Provincetown, staying where we normally stay. View from outside our room, as the Nor'easter was leaving, and low tide. And caught some sun the next evening, from the same vantage point. Mr. Wondrich ( @Splificator ) on the bar with me, as I'm enjoying an old fashioned at Ladyslipper. Ladyslipper. They built this bar out from scratch, in 2 months. 3 co-owners and a helper or two...I was impressed, as it's quite lovely inside. We basically ate like townies on this trip, as our dinners were with townies (and one lunch was, as well). The Mayflower - now closed for the season, and the place where my niece mentioned they cook the best lobster in town... Quite good - comes with a side of your choice, and at $34, a relative bargain. Absolutely classic joint, with a good $8 Manhattan to boot! Another dinner was at the Governor Bradford, sadly slated to close in a few months. Huge place, interesting menu, tasty stoner food. Good beer list, too. Lunch one day was across the street from Ladyslipper, at a lunch only place...Vorelli's Restaurant. Significant Eater had a great lobster roll, and my lobster salad on a salad was super too. Final dinner with the niece and husband - we took a drive out of town to The Wicked Oyster, in Wellfleet. I can't tell you the last time I enjoyed such beautifully shucked, plump, shell-filling oysters..the sine qua non of oysters, if you will. A couple of apps... Fried local clam strips on the left, and Jonah crab salad on the right. These were fine. For my main, I had the scallop dish, described thusly: Seared Dayboat Scallops … 35 Carrot-Ginger Puree | Snap Peas | Parsley and Hazelnut Pesto The scallops were great, snap peas replaced by roasted purple cauliflower, and just a bit too much going on on the plate, when you have such beautiful scallops. And seven of them! Most of the dishes appeared to suffer the same fate, just an ingredient or two too much. One night, we did have all 3 desserts from Kelly Fields at Ladyslipper... Top one is basically a warm apple galette, with caramel crunch drizzled atop. And underneath is a PB & J mousse, with a house-made Concord jam - more crunches atop. These were excellent, and go well with the Amaro treats on offer (I had a few Parker Poseys, if memory serves me correctly). There was a little sightseeing on the one nice day... The Nauset Light in Eastham. Nearby are the Three Sisters Lighthouses... Which were in use prior to the Nauset light going into service. Fun, if short, trip. Some gratuitous, random P'town photos: We did manage to get to the OC of course,,,I think it's tilting more than ever. And we also finished a night off at the Little Bar at Atlantic House - which has its own WIKI...https://en.wikipedia.org/wiki/Atlantic_House. Be careful. Nothing could get me out on this thing. Ever. I actually like the steeple up there.

And I would think that corn flakes would lean towards a sweeter side. Prefer the use of panko and/or saltines.

Pasta setup: Linguini (250 g) in about 2.5 L water. Sauce components are olive oil, butter, onion, garlic, white wine, clam juice and clams (canned from Basque country). Linguini with clam sauce. Added lemon zest, parsley and a splash of lemon juice. Note how much sauce the Setaro pasta absorbed, along with over 1/2 cup of starchy pasta water. Brussels sprouts with bacon alongside.