weinoo

Stopped by the Union Square Greenmarket today, and picked up a few goodies. BLT, on Balthazar whole grain bread (lightly toasted). Assorted tomatoes (Beefsteak on the sandwich) and corn from Jersey. Duke's mayo.

It has to be toasted, if it starts out coming out of my freezer! https://www.freshdirect.com/bky/bak_bagel_knish/bak_bagels/sc/bak_bagels_plain/p/bak_pid_4651076

Bagel, Scottish smoked salmon, pickled herring, crudité. (Special plating for @rotuts and @gfweb).

I’m waiting for them to make an oven that will do everything above, plus clean up after cooking.

In my opinion, with AI, it's only gonna get worse.

After having some lunch, walked over to Essex Market, and my favorite cheesemonger. The Tour de France just concluded (today) their stages in the Pyrenees, and Formaggio Essex had just gotten in a delivery (which also included my favorite potato chips from Spain)... The Comté - delicious as always. The Pyrenees' cheeses are just fantastic.

Walked over to Chinatown (wait, I sorta live in Chinatown, so I only walked a few blocks west on Grand Street) to restock a few pantry items, along with some ginger, mangoes, etc. Never tried anything from the Ning Chi company, which is located in Taiwan.

My friend makes a smoked bluefish "dip" at Cafe Katja... I don't have his recipe (I'll ask him for it), but Hank Shaw has a nice one on his website...https://honest-food.net/bluefish-pate-recipe/

For anyone who might wonder, Louisette was one of the authors of Mastering the Art!

As a once-famous chef once said: "Take it to the plate." Eel Bar Foul Witch is not so much how beautiful the food looks on the plate, but how beautiful it tastes once in the mouth!

Couple of dinners out this past weekend. Friday night - the new Ops Pizza, on 2nd Avenue in the East Village (the original is in Bushwick, Brooklyn.) Known for both their pizza and their well-curated natural wine list, it was a place i always wanted to try, but failed to get to the Brooklyn location. Now that it is within walking distance, we went on opening weekend. I always have to order a classic Margherita - and this one did not disappoint. And we had a calzone, which was fine, if not terribly exciting. We did start with (no picture) fritto misto, an excellent platter of beautifully fried shrimp, haddock and some veg. Cocktails were good, and the wine by the glass selection was fine. We'll be back for more. Saturday night was dinner at Foul Witch, which interestingly enough was borne from the loins of Roberta's, another Bushwick stalwart, which also begat the much lauded (and sadly, now closed) Blanca, as well as Heritage Radio Network. We started by sharing the excellent focaccia, along with a plate (a huge plate, I might add) of the Finocchiona. Pastas followed, with Significant Eater enjoying the wonderful Chitarra with bottarga and yours truly, the lumache pomodoro, another fine dish. We were stuffed, but able to share the roasted sea bream... No room for dessert, but we were comped two glasses of the house amaro, and left happy for the walk home. And last night, back to local fave Eel Bar, where my only picture was taken early on... Eggs mayo, white prawns, burger, half chicken and cheesecake were all consumed.

If we could only cut him in half. For good. Hopefully, you told your gastroenterologist...in addition to telling us, of course.

Exactly. As a matter of fact, at one of our favorite places where they make a good burger, it's on a brioche bun; if I order one, I ask for it on toasted rye instead.

I have an earlier Creami; the capacity of the containers is 2 cups. I just kinda eyeball things. Yesterday I prepped, but haven’t yet spun, lemon sorbet, peach sorbet (with canned peaches in light syrup), and nectarine sorbet with, well, real nectarines. Each batch prepared was slightly more than the max fill line, but don’t have a big problem with that. I enjoy using different boozes, so for the lemon I used gin, the peach bourbon, and the nectarine - Apry. I expect they’ll all be edible.

Exactly why I use an old Cook's Illustrated article and technique for my sorbets. They don't stick around long enough for me to worry about them so much. Sorbets.pdf