weinoo

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

Might be something like this... (eG-friendly Amazon.com link)

Sounds as if they had good senses of humor.

The hood you see is not vented to the outside, nor is it vented up through the building. To vent to the outside is a nightmare, as you can't go through the walls and have to use an existing window, wherever that window might be. We (my contractor and I) discussed it, and had actually drawn up plans for ductwork to route out the window, but as I did more research it became apparent that with so much ductwork in a quite small run, the hood would basically be useless. So instead, it's recirculating, with 3 excellent filters. 2 of them pop into the dishwasher (and get surprisingly gunky) weekly, and the 3rd is a thick charcoal filter, replaced after x number of hours of use. I'm surprised at how efficient the filters are; this being NYC, we also have HEPA air purifiers in the living area and bedroom.

It may be uniform, but there are 5 or 6 different muscles I think. This is a whole "porcelet" collar... From D'artagnan.

Escarole and Alubia blanca bean soup. Beans cooked initially with a bit of prosciutto end, gifted to me at DiPalo's. At the table, anointed with olio nuovo and parmesan. A nice, crusty baguette along with.

Exactly how I'd also do a pork shoulder steak. Are you able to buy collar steaks, because here I basically have to buy the whole collar.

The real problem these days is finding a fridge/freezer combo without one.

Exactly how I keep them. And they don't pick up any weird odors by hanging out in the freezer for weeks.

I've never quite understood how it became so difficult to make ice cubes with ice cube trays, which I have in multiple cube sizes and shapes. Then again, other than for cocktails and the occasional iced coffee or tea, the need for ice in this home is minimal.

That’s practically walking distance in California. Where is this case of Poulet Rouge coming from? Because if it’s Joyce, you’re in for a treat.

Anything but counter depth fridge would be acceptable in my world. They just don’t hold enough. I’ve never hooked up an ice maker, nor a water spout, because I live above others and it can only lead to problems down the road.

These are really meant for pan grilling or grilling on a grill. Or - does the APO broil?

I started reading some of the stuff on the bags of products I got from them, and...oy. FWIW, this is the company which used to be Geechie Boy Mill. Good products. Today, I was in a much different neighborhood, uptown around lunchtime. And one of my favorite jerk chicken carts was rarin' to go. He's got a nice setup, and his chicken is tasty, with rice and peas, steamed cabbage, sweet plaintain. $10. 71st and York, for those so inclined.

I am less enamored of the Cooks Venture bird. Here's what a sasso looks like, roasted... And here's a more standard bird roasted (ignore the truffles) You can tell the breast is much larger on the bottom example.

Yes, if one's fish shopping leads to Chinatown, I would say Aqua Best is probably one's best bet. I've seen less than great looking seafood at Eataly in the past, but a knowledgeable shopper should be able to do all right, while paying through the nose.

That's a lot of steam just from the moisture inside the bread. Also, my guess is most of us don't use Wonder Bread all that often. The baking on convection might work really well on a dense whole grain type of bread.

Not only are they available, they (along with any number of other breeds, poultry, etc.) are available still clucking. I buy them at LaPera - but my guess is there are other live-markets where they can be had. The distributor of them is Watkins Poultry. By the way, if you're near a Union Market, they occasionally seem to have Joyce Farms...if you've never tried these, they're great too.

Does this help? https://www.tastingtable.com/687131/how-to-make-bao-buns-chinese-steamed-buns/

Trying to remember where I bought this giant bottle, Ken... Might've been in one of the more Vietnamese-leaning groceries along Grand Street, or the supermarket at Hester/Elizabeth, or on line. I bought it after reading this... https://www.seriouseats.com/taste-test-the-best-sriracha

What about using a different sweet potato - the Korean and Japanese ones I can buy tend to be a bit drier that the orange/yellow fleshed ones. https://www.thespruceeats.com/what-are-japanese-sweet-potatoes-5213007

I'll note that it appears as if Wild Fork is now carrying Sasso chickens. I've only had fresh killed ones, and it's possibly my favorite bird here in the States.

I mentioned D'artagnan yesterday, when writing about chickens. Sadly, yesterday's news was that D'artagnan had been acquired. The firm (Fortune Int'l.) which acquired it has also been acquired. All owned by some big conglomerate based out of Bahrain, and this is why we can't have nice things. https://www.businesswire.com/news/home/20220331005145/en/

Exactly. If only they were good, though…

I think they (Cornish Game Hens) used to taste and be better. Maybe I'm misremembering. That said, I always liked cutting then in half, marinating in olive oil, lemon juice, garlic, etc. etc. and grilling them. Haven't bought one in decades, since I much prefer a poussin.