weinoo

I'm very interested in what you think of these, once they're on your table!

I gotta side-eye some of the things called pizza in that book.

Five-egg frittata. Mushrooms, onions, jamón, dill, parsley, chives. With avocado toast.

They've kind of been slammed since the minute they opened. Lots of social media presence, and I guess because this is 11th or 12th year of their shop, they know a lot of people in that town. I keep saying that our niece will probably be the mayor one day. Yeah, mine too.

While I've certainly had rare duck that was tender and palatable, I just think it tastes so much better when it sees some fire.

At the same time, this article appears in today's NY Times: Searching for the Real Thing on the North Carolina Barbecue Trail I've visited family in North Carolina a number of times, but sadly never made it over to the eastern parts of the state. I do remember some barbecue and I do remember liking it...

You're absolutely correct...I'm of the opinion that too-rare duck sucks. And I don't think it has anything to do with the duck you buy. (Exception might be for wild duck).

I believe Toby is opening a new place in Vancouver.

Those are pretty giant, but if they work for you, by all means! I like stems on both wine glasses and cocktail glasses (unless I'm drinking a highball, an old-fashioned or any other drink on the rocks). Otherwise, I find the drink gets overly warm before it gets finished. And at 10 oz., I probably wouldn't be able to walk away from the bar without help.

Right - that's why we have crazies at places like Serious Eats - to do the testing! I've also stopped buying the "bulk" bags of potatoes, be they 3 lbs. or 5 lbs., since there are always 1 or 2 potatoes in there ready to spoil the whole batch (especially true at TJ's!). And let me offer this as well, from Cornell University's Cooperative Extension:

Cool - I was worried they were monster-sized, like 8 oz. +.

Exactly. My general buy is enough for the week (or at most, two weeks) ahead. i do find that potatoes, in chip form, last a hell of a lot longer if the bag remains unopened.

My above was based on the serious Eats experiments - it’s a direct quote. And here’s another: Which comes directly from Oregon State University…https://extension.oregonstate.edu/news/tips-keeping-harvested-potatoes-fresh I guess, as some used to say, we’ll just have to agree to disagree.

From Serious Eats…https://www.seriouseats.com/how-to-store-potatoes-8711610#:~:text=(Potatoes are about 80% water,prevent moisture loss and shriveling.)

Actually, I think the ideal humidity inside a wine fridge is above 50% and below around 70%. Low humidity isn’t great for corks. But honestly, my wine fridge is kinda full - with wine.

Ladyslipper is open and rocking - every night but Monday, from 5 PM...https://www.instagram.com/ladyslipperptown/ Kelly Fields making desserts.

Some random dinners over the past week or so: Big old salad, Spanish tuna, feta, olives, etc. Did some salmon in the donabe, served with above cucumber salad, potato salad, cole slaw. Eel Bar is celebrating its first birthday, so we dropped in. Only other picture I took was dessert: The caneles with strawberries. And finally, last night to Cafe Katja. Where I had the Wiener schnitzel, with buttered parsley potatoes, lingonberries and a side salad. A glass or two of Riesling went well.

I feel like I'm at a Benihana!

If you buy (or bought) the onion, make sure to wrap it well. That one really permeates!

And the first White Castle (over 100 years old), was in Wichita, Kansas, a mere 200 miles from El Reno, Oklahoma!

And Helen Rosner, reviewing the same restaurant for the New Yorker, took it a step further: George Motz is considered, by some (many?), to be the authority on the American hamburger in all its guises... Book(eG-friendly Amazon.com link)

I think it's the fried onions smashed into the burger. When Hamburger America opened here, Pete Wells covered it in his review: https://www.nytimes.com/2024/04/16/dining/hamburger-america.html?unlocked_article_code=1.RE8.WDiL.8GboIBekKFrA&smid=url-share

@rotuts Here, this morning... Blenheims.

Those all-metal versions were lovely, but I think they drastically improved the product with the addition of plastic and/or rubber on the feet to protect surfaces.

Interesting "coupes" if they can be called coupes. What's the capacity? Are they Steelite?