weinoo

I don’t, if it’s farmed like that. There was a place in the Hudson River Valley, called Eco Shrimp Farm, that was doing similar, and selling their product at the green market. I tried it a couple of times, and didn’t think it compared to some of the wild product I can get. And they now appear to have closed permanently. Another place, called Hudson Valley Fishery, farms steelhead trout with recirculating aquaculture, and it’s good stuff. The shrimp I avoid is farmed far away, and probably not that great when one thinks of its environmental footprint. And it tastes like crap, so there’s that. I’ll stick to my guns and only use wild seafood when at home. And I try hard to do the same when dining out. For example, I’m not buying tilapia to cook at home. and I’m not ordering it in a restaurant either.

Of course, though I do avoid using farmed shrimp at home. And ab is not something I see really at all. Oyster farming is a net positive for the environment, and we’re in Portland, ME right now, enjoying that bounty. I believe Trader Joe’s sells some wild salmon.

I’m pretty sure that Thurston Howell (the third, I believe) was eating nothing but wild fish on that isle. You may, but it seems like everything I mention in my post is stuff that gets discussed here, so I don’t agree with that assessment. Great Alaska Seafood…https://www.great-alaska-seafood.com

Well, it was kind of a rhetorical question. But if people (here) are buying fancy steam ovens, fancy induction burners and ranges, multiple InstaPots and Cuisinart steam girls, Vitamixes, Bamixs, Japanese knives, etc. etc., then buy wild salmon. I’ll add fancy indoor smokers to the above!

Eat wild salmon from Alaska. Why anyone buys farmed salmon is beyond me.

Make a turkey meatloaf, and all your problems are solved.

I like to go right through those types of closures with the worm; don't even bother trying to cut through that stuff.

Hi Paul - what a story and glad to see how well you've dealt with your issues. I think you can do real well with delivery services...there are a number of eG-ers who do. Check out Wild Fork - their prices are some of the most reasonable, and their selection is deep (though much, as you mention, from Australia). My favorite lamb available commercially tends to come from Colorado...https://wildforkfoods.com/collections/lamb/ D'artagnan has lovely stuff, and charges for it...https://www.dartagnan.com/leg-of-lamb-bone-in-american/product/FLDLE002-1.html?bcgid=lamb But you can often do well on a first order. I'm surprised your butcher in Madison can't get Colorado lamb. What about at your Whole Foods?

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: