weinoo

Paella for Thanksgiving in New York City! Basically, with what was on hand. I always have frozen peas, so peas and carrots became the side dish. Had to cancel our planned trip to Montreal due to catching a hellish cold (but not covid, so that's worthy of being thankful for).

Honestly, I think they are just producing so many of these different newer tomato varieties. All these corner fruit and vegetable stands most likely get their stuff from the Hunts Point Produce market, the same distributors that stock many restaurants and stores...they just get what the stores and restaurants haven't taken at the end of the day. Tomatoes seem especially cheap; apples, pears, strawberries, etc. are almost the same price as at a place like Trader Joe's or the brand new LIDL which recently opened across the street from TJs.

Today!

I’d have to look away.

A large chicken meatball maybe?

Interesting play on the traditional Sicilian pesto known as Pesto Alla Trapanese, which is made with fresh tomatoes, almonds, garlic, cheese, olive oil, basil, and mint. Traditionally, the pasta used is busiate, a special pasta from, yes, Trapani. Good stuff, though I prefer my Brussels sprouts on the side. Why ruin a perfectly fine pasta dish?! 😉

Not to bust your bubble or anything, but my corner fruit/vegetable stand guy has been selling various tomato packs (including the newer "varietals" I'm seeing at Trader Joe's for $4.99, as well as Camparis) for $1 a pack. The varietals are proliferating like crazy...https://www.sunsetgrown.com/our-produce/tomatoes/

Last three dinners: Pan-roasted pork chop with pan sauce of mushrooms, shallots, white wine, chicken stock. Brussels sprouts. Maryland-style crab cake. Kenji's oven-roasted potatoes. House cocktail sauce. Baked rigationi w/four cheeses (Mozzarella, Muenster, Parmesan, Pecorino) and tomato sauce with sausage. Big salad.

Here's how Joan Didion did it: Joan Didion’s Thanksgiving: Dinner for 75, Reams of Notes

Wow, down below 30% here already, but the (dry) heat's been on constantly since the temps outside dropped below 60℉.

That's Kanoyama. I was surprised at the quantity and variety of fish on the chirashi, and the rice was perfect. Better deal than the sushi special, I think.

Went out for some sushi earlier this week...I decided to have chirashi: It may turn out to be my standard order, as it was really good. I decided to pivot away from making meatballs to making meat loaf. And I practically followed a Serious Eats recipe to the letter, because I wanted to see if it was really that much better than a classic meat loaf recipe, say from Julia or James or whomever. It was a bit more complicated than I think a meat loaf recipe needs to be. But: It came out pretty nicely; I glazed half of it. Also made a semi-quick pickle: And some potato salad: I don't think I'll follow the recipe from Serious Eats the next time I decide to make a meat loaf, as I can get results just as good without making myself nuts. Though I will say this experiment was quite juicy and tasty. I'm actually looking forward to cold meat loaf sandwiches.

What kind of radiators do you have, or when they renovated did they provide forced air? You know how dry it is in our apartments this time of year - I've already got the humidifiers out, so I imagine just leaving them near any heat source with good air circulation would do the trick.

In the US, there’s a drink called a Michelada. This looks like a play on that.

have you tried over a subway grate?

Farfalle with a mushroom and tomato sauce.

Forgot to show the dough structure of the above:

Oven is getting turned on again, so my first focaccia of the season: Overnight dough, 74% hydration. 1/2 topped with anchovies and sun-dried tomatoes. Came out quite good, actually.

Just arrived today:

His original restaurant was where Batali trained...so there's that. I don't find him half as bad as Gordon, who should just ride off into the sunset already.

Ba-Tampte all the way. Unless you happen to live next door to the Pickle Guys.

Four times as large as a quart jar?

Why not make chicken skin "bacon?" Or gribenes? https://toriavey.com/schmaltz-and-gribenes/

Salmon and hijiki rice, via Mrs. Donabe. Wild king salmon, house-made dashi, gorgeous organic Nagano rice from the Rice Factory, sake, white soy, sesame oil. House-made cucumber salad, tomato and avo to go along with. And I even got a beautiful layer of okoge!

Wow - that sure looks deeper to me than counter depth. Are your counters 18"?