weinoo

They're fresh, done whole with a little breading stuff on top!

What we call old-school Italian restaurants, which were a mainstay of Italian dining in NYC for many decades, have all but disappeared. A few remain, however, and last night a group of 6 of us took a trip out to Corona, Queens to what I think is the best of the remaining ones: Park Side Restaurant. It has an interesting history, as the stories go: https://www.cosanostranews.com/2022/11/rip-tough-tony-sources-say-elusive.html Baked clams - Fresh littlenecks, and some of the best in the city. There were 6 of us; so an order and a half of sautéed soft-shell crabs, one for each, were simply delicious. My main... The classic chicken scarpariello, on the bone, with sausage. As good as mine (maybe even better). And the always included side of spaghetti - how you like it The pro move, of course, is to then walk down the block for ices, at the also classic Lemon Ice King of Corona! We did.

I think for English names, it pretty much goes by "skirt" steak. There are both an inside and an outside skirt steak. In certain restaurants, like the famous Sammy's Roumanian Steak House, the Romanian steak is a skirt.

Paella - chicken thigh.

Back "in the day," when my friends were doing "ghetto" (for want of a better term) sous vide, with repurposed Poly Sci circulators, the Coleman coolers certainly could have handled a smallish suckling pig.

Lamb, roasted carrots and potatoes, corn - yogurt dipping sauce. Pan fried striped bass, mashed potatoes, corn. Cucumber salad and cole slaw alongside. Giant corn for @Duvel to make up for small striped bass!

I seriously don't think we've paid for a meal there, though we tip large.

A nice piece on Provincetown in this week's New Yorker magazine: Tea and Beachside High Jinks in Provincetown

A little finer ground (and a tiny bit clumpy, yes) then za'atar I've gotten from places like Kalustyan's. A friend brought me some back from Israel a few years ago, and its texture was much more "rustic."

First one I tried was the Za'atar. For pita crisps. These are prior to baking, at 300℉, for about 10 minutes. Quite good.

Decided to give a few La Boîte spice and herb blends a try: Probably enabled by the review of Lior Lev Sercarz's newish schwarma place, on St. Marks Place. Spice Brothers

I roasted some peppers today; do many people use a Közmatik?

Three salads: Chicken salad, tuna salad, egg salad. Plus a pickle spear and greenmarket tomato. Wasa rye crisps.

This is interesting, as a trick I sometimes use in a restaurant is to order a cheese plate along with appetizers (where it's often shown), and let it wait until after mains are eaten.

I saw it too. RIP.

Send it to @rotuts?

I think the blade has a decent amount of clearance from the sides of the container; perhaps more of a misalignment situation? Per Ninja:

McConnell's make my favorite ice creams. At the little bodega down the block, they're $11/pint. Expensive? Sure. Worth it? Absolutely.

Looks like the low temp is 125℉. Your wish...https://newellbrands.imgix.net/551101bf-29f9-3484-a543-a247aad894e0/551101bf-29f9-3484-a543-a247aad894e0.pdf

I didn't realize Wild Fork is Brazilian owned. But this article, about picanha, seems to suggest that:

No broiling or torching was involved. I think it might just be the lighting and/or the herbs that are looking like the sauce was browned a bit.

Ravioli (from Raffetto's). Sauce from me. Poached shrimp and scallop "cocktail." Cocktail sauce by me. Lani's Farm (one of my favorite farmer's market vendors) heirloom tomato and lemon cucumber salad. Drizzled with olive oil and aged aceto balsamico. Both cucumber and tomatoes are very good.

He does???!!!