weinoo

Look what you made me do (though not quite as pretty as that one above): Jumbo lump, however... And we each ate one of these as well: With tzatziki.

I've dined at one of the Hawksmoor locations in London (for Sunday roast), as well as the NYC location a number of times. Fun restaurants.

Are your friends as multi-cultural as you are, vis-a-vis the foods they like. Seems likely that they will consume anything you bring, but do any of them cook as you do?

That Susquehanna delta is pretty awesome! Marcella's Penne col Sugo di Funghi Coltivati. Okay, it's Penne with Mushroom Sauce, a dish I've been cooking ever since I bought the book it's in - which looks like 1987. The book is not in great shape; the recipes still are.

If you can eat this, you can have some pasta! He just doesn't like the name. Call it something else, and you never know...

One of these looks as if it's made by the students who don't graduate, the other looks like it's made by people who...know what they are doing. Where do these take place?

I have, and use, that Israeli feta for years now. It's quite good. And I've always loved Bulgarian feta, but this Israeli is right across the street. Pretty tasty dip here...https://www.seriouseats.com/whipped-feta-dip

My money is on the St. Michel.

I would never order any burger with any sort of bleu cheese, though I suppose people like it (just not me). At one of their sister restaurants (Cervo's), they offer a lamb burger, with the potential to add anchovies.

We've kind of settled into a pattern of going out to dinner on Friday nights (and theoretically one or two other nights during the week, but you never know). On Friday, we went to one of our local favorites (like within a 10 minute walk), Eel Bar. This was a tough, fantastic menu to choose from and there are no food pix. We had fried black bass, potato salad, Montauk scallops, stuffed quail, and the Bomba rice with soft shells. As the inimitable @Duvel might say - no complaints! We then walked down the block to Cafe Katja for chocolate cake mit schlag, and schnapps. Saturday night I cook... Roasted duck legs and duck fat roasted potatoes. A big salad accompanied. Once again, no complaints. Oh - let me edit and add - you can see lots of Eel Bar food at their IG account here...https://www.instagram.com/eelbarnyc/

When the apocalypse comes, I'm coming to visit! (I'll cook, too).

I believe Kelly Fields will be doing desserts at Ladyslipper.

I just cooked up some Marsh Hen Mill grits for breakfast this AM. Shouldn't a distinction be made between "quick cooking" and "instant?" Quick cooking can be fine - I have a bag from Anson Mills in the fridge.

Katz's has needed to upgrade their bread game for a long time! Not Schwartz's... Snowdon's Deli, Montreal

Great selection of books, and where else would one expect to see so much about shellfish other than the heartland of this country!

Nothing is equivalent to what @Shelby cooks and presents! (Also, I buy these frozen, 50 for $13!).

Pan-fried pork and chive dumplings can make a nice starter...or even dinner, for that matter. Alaskan sockeye salmon and halibut, roasted in the steam oven, came out beautifully. Served with basmati rice pilaf and a broccoli/carrot stir fry.

These must be the ones you're talking about... How do you judge ripeness of these? Also, have you tried the other large ones, I think called ruby mangoes?

I think the opening is set for June 6th, but don't quote me yet. If you've ever been to Nor' East Beer Garden, the person who ran the cocktail program there is a partner and will be tending bar here.

And the bar upstairs ain't bad either.

I made a big batch of this Japanese curry roux (from scratch via this kit), and store it in the fridge and freezer. Chicken thighs on the bone, carrots, Japanese sweet potatoes, red potatoes, onions, garlic, ginger, stock, soy, honey, chicken stock. Starting by browning the chicken thighs, skin side down, then cooked the onions, ginger and garlic in the rendered schmaltz before adding the rest of the vegetables, stock, seasonings and chicken back in to braise along with everything else. Dissolve a few cubes of the roux and add it: Japanese curry rice, with chicken. (Although normally I would use a Japanese short-grain rice, this is Jasmine rice, with a fair amount leftover for fried rice).

I think he's not, except when visiting.

My last purchase of peppercorns was also from Amazon - from The Spice Lab - they were good, same variety. I just ordered these from Penzey's to give them a try.

Made a giant pot of ragu (as well as a fair-sized batch of meatballs) yesterday (that's a one-quart saucepan behind the much larger saucepan the ragu is cooking in): Beef, pork, sausage, Italian San Marzanos, soffritto. So... Spaghetti with meatballs and ragu.

That location is now called Morgenstern's Bananas, and it looks to be a soft-serve concept...