weinoo

Oh - sure you can...(eG-friendly Amazon.com link)..and it's under $10! Nick was my pastry/baking teacher in culinary school!

Nice and crispy skinned sautéed chicken thighs, pan gravy served on the side. Oven "fries" which only reinforce my belief that oven fries are never as good as real French fries. Broccoli raab. I let (and like) the chicken cook in its own juices. Only thing added to the pan for cooking was butter and olive oil. After browning the chicken well, pan gets partially covered, the chicken turned a few times until it is done.

Our first time on Rue Mouffetard was really great (and decades ago). Still good, but certainly changed.

Bee-uti-ful.

Ooooh, you stay in the fancy neighborhood, @Duvel! 😉

Or everything?

But the ingredients I listed come from the Haagen -Dazs website and containers, so I'd say the ingredients are correct. Methodology and equipment are up to the user.

5 or 6 ingredients, depending on whether it's their Vanilla ice cream, or their Vanilla Bean ice cream.

Penne with mushroom ragout. Endive masquerading as puntarelle in the classic Roman way (anchovy, lemon, garlic, olive oil).

Don't forget the famous Seinfeld "shrinkage" episode! I used to see (I say used to, because I rarely shop downstairs any more) the pallets sitting in the aisle waiting to be put into the freezer cases, or in the case of cream/milk etc., into the dairy cases. Never again wondered why my milk would go sour so fast. But yes, that last stop is generally the worst stop for products needing to be kept cold or frozen. I'm sad that our location of stoner ice cream shop Ice & Vice closed, but I'm still within good walking distance of the OG Il Laboratorio. Strangely (or maybe not so strange), the bodegas in this neighborhood often have ice cream in better condition; probably because they have no floor space, the stuff gets unloaded right into the freezer.

Our laundry room downstairs is also (occasionally) a de facto book exchange; that is, people will drop off books they no longer want, and they're free for the taking. And every once in a while, many books will appear; people emptying out an estate apartment or just cleaning up clutter. So last weekend when I went down to do laundry, there were a hundred or more books, which must have been put there the night before. And there were cook books, wine books, food books, etc. etc. I took a few, including... Brought them upstairs, and then found this... Signed by both authors!

Guard cat is thinking, where's the fish and meat?

Just ordered and received this (eG-friendly Amazon.com link)... Based on I dunno what, but it was something I read. And the author is Benmont Tench's wife. I like Benmont, maybe that's it.

If you like a French carrot salad or celeri remoulade, it's fabulous for those as well.

There's also, as far as commercial mass-produced ice cream, the issue of how well the product is handled post-production. To whit: the other day I bought two pints of ice cream at the grocery store downstairs. (Well, one of the pints was 14 oz., but why quibble?) One was Haagen-Daaz, the other was a local, "artisinal" brand - they make some unique flavors and are well-liked. We had some that night. The Haagen-Daaz was as expected - pretty good, no complaints, etc. etc. The "artisinal" brand had obviously been handled poorly, as it was loaded with ice crystals - even Sig Eater said what the heck is going on with this ice cream? Maybe when it was loaded onto the truck coming out of the factory? Maybe when it was unloaded at the grocery and spent a little too much time on the loading dock, or in an aisle before hitting the freezer? So, while science may tell us the best way to produce the "best tasting" and "best textured" ice cream, many other factors might be involved. Something science often overlooks.

Just about anything helps!

What might be pointed out is that the farfel itself may be made in a number of different ways. (As well as being @Pam R's dog's name). I believe what @BeeZee is referring to might specifically be Matzo Farfel. (Another of the many, shall we shall, tasteless byproducts of matzo itself). Spruce Eats explains it better than I: And what better time to bring up a nice memory...of matzo...and days gone by: Streits: Fresh Baked Matzohs Since 1925 Chag Sameach.

In other words, what everyone already knew?

Yeah, that's a good one. Made similar last night. Usually served with bigoli, but I'm not the hugest fan of that type of pasta. So here, casarecci (I threw a few Tumminia busiate in there just to make sure I don't like it as much) with duck ragu.

Yeah - they're annoying. Their opinion about pizza often sucks, so why should this be any different?

Sunday breakfast. Frittata of smoked salmon and scallions. Buttered toasts. Avocado and tomato.

Shrimp and vegetables stir fried with noodles. Chicken piccata. Brussels sprouts with bacon. Carolina Gold rice.

Also, where are you taking your dates? And do you ever get a second one?

Well, if I buy 2 Pepsis, I do expect it to cost double, and that's fair. But I don't really think that's the complaint here. If there is a complaint.

Or...to put it another way... https://robertreich.substack.com/p/truth-about-inflation?s=r