weinoo

Hence much of the local farmer’s market stuff.

Every bread is different special.

Indeed. And Entenman’s was the first one I thought of…https://www.entenmanns.com/en/products/crumb-coffee-cake Ebinger’s (RIP) too…https://www.tfrecipes.com/ebingers-crumb-cake/

It's pretty good. We enjoyed our dinner there a few months ago. well, once the restrictions are lifted (this week, here, I believe) ain't much you can do except wear a mask when you feel it's necessary and take your own precautions. Or never go anywhere or do anything. I've taken bp meds for a long time - I think the bigger problem is for people who have high blood pressure which is uncontrolled.

Well, most of their dining structure is under scaffolding, and half of it protrudes into the bus stop area just south of the restaurant facade. I think you're going to find, as restrictions are being lifted, that many restaurants are not using their outdoor spaces as much. Have you tried Forsythia?

Those are nice, but what about the crumb!!

I do have the half one, and also the larger Modernist Cuisine baking steel (double sided), which lives in the oven. At 25 lbs., I found it annoyingly heavy to move in and out of the oven when needed for use as a griddle/plancha, so I invested in the smaller one as well. FWIQ, I also have the giant Lodge cast iron, two burner reversible griddle/grill. As @paulraphael mentions, when it's used, whatever seasoning might've been present tends to get burned off on the side facing the fire. It resides somewhere in a closet, as even giving it away became a problem. I think its best use is as a plancha, outside on a real grill. AND, I have the Cuisinart griddler, which really works nicely for pancakes and panini, but also a pain in the ass to store.

Simple supper... Rancho Gordo's King City Pink bean and vegetable soup, sprinkled with Parmesan. Some rinds were used in the making of soup. Side salad. Good bread, butter.

Yeah, but at the price point, and with its ability to be easily stored, it's easy enough to replace when it hits that point. I've had that square non-stick All-Clad griddle for years, and it's still fine.

Not a big problem with the smaller square one. I also have one of these (but it's all-clad), and it works fine...

Sure - why not? Even though I know nothing, my guess is that if you use them as you would fresh peaches in a crisp, they'll be fine with a little thickening agent.

Chewy looks pretty loaded with food.

Tried my hand at scones (again) this morning... With some good French confiture, they were tasty. The ones in the back (first batch) were not to my liking.

I like my baking steel griddle. It weighs a lot, however. https://bakingsteel.com/collections/griddles/products/baking-steel-mini-griddle

What's amazing to me is that people were able to peel garlic before the home microwave oven ended up in so many home kitchens. Though they were probably more concerned with help washing dishes.

Pork (collar) stew Sichuan-style, adapted from a Fuchsia Dunlop recipe; my adaptation was basically using less chicken stock than she calls for. Simple stir-fried celery, a house favorite. \ Served with Jasmine rice, and an absolutely incorrect wine.

I'm wondering if this is because it's just easier than making the real changes (congestion pricing, better mass transit, etc. etc.) that might actually make a difference. As both @dcarch and @paulraphael have noted, every change to be made has a related cost - be it environmental, affordability for the masses, etc. etc. I believe there are no free lunches.

Frittata all'Amatriciana.

Or, perhaps - lardo?

I don't think we know what @TdeV's bottom looks like - the one at the top of this thread is not the same poster.

Undoubtedly a little fattier, but I trim off a bit of the fat, or remove a tablespoon or two of the rendered fat, before I add any aromatics to sauté. Good guanciale adds an unmistakable flavor that cannot be had from bacon or pancetta. As we kinda know, a tablespoon of fat is right around 110 calories, no matter where it comes from.

Cod (fresh) chowder, Manhattan-style. Bitter greens salad.

It's not. That's like saying the same thing about bacon - which apparently you like!

Always in my pantry too - buttermilk dressings never tasted so good (but I use real (i.e. full fat) buttermilk...AND powder).

Are those Campari tomatoes?