weinoo

Pretty sure that one was Jim's! Which was also quite good!

Steve’s! That was the one I couldn’t remember, but I now remember having a couple of good ones there!

Caviar and crepes.

C'mon they made up for it in the final two minutes, when they couldn't keep their flags in their pockets!

All I know is that if I had an outdoors, I'd probably be in trouble spending a lot of $$.

You probably use different crab, however. Just as lettuce does not belong on a lobster roll, celery has no place in a crab cake.

I'm surprised bars don't keep some local stuff on their shelves...https://www.nicks.com.au/products/maidenii-dry-vermouth-750ml-34211

All that matters is that you liked them! We like Pat's, Geno's, Tony Luke's and a few others. How do they arrive from Goldbelly; are they frozen?

Like how much does Noilly Prat cost there? I don't understand how a cocktail bar doesn't have dry vermouth in their well or on a shelf.

I like to use beurre manié for certain sauces. It's easy enough to have a bit nearby, if and when it's needed.

Pretty classic.

stick to cricket, bro.

Both? Thanks!

My older T shirts become newer aprons. I still have aprons I bought for cooking school; they’re approaching middle age!

Martinis. Beefeater, wet. Uni on thinly sliced radish. Scallop crudo. Lobster bisque (some nice chunks of lobster in that little cup). Tuna tartare-uni toast. Yellowfin over foie gras. Chives. Shrimp, Uni, Razor Clam, Langoustine, Geoduck Chawanmushi, Smoked Pork Dashi Broth. Poached Lobster. Winter Vegetable Medley, Miso-Sake Lobster Broth. Baked Striped Bass. Artichoke Medley, Black Truffle Barigoule. Pan Roasted Merluza and Braised Oxtail Butternut Squash Canneloni, Spiced Red Wine Sauce. 3 ice creams and Chocolate Sorbet. MILK CHOCOLATE-HAZELNUT - Praline Mousse, Gianduja Orange-Creamsicle Ice Cream. Awwww. Petit fours - X 2. Wines by the glass for (almost) each course. Le Bernardin.

The Pats were some of the best cheaters the NFL has ever known. Belicheat Belicheck, Brady both caught and the NFL basically shrugged. Let's not even talk about Kraft, and his association with some of the worst humans the planet has known (Epstein et al.). The short-attention span game. When the D takes over, it's not as much fun as seeing QBs and WRs run around freely with barely a hand laid on them.

That's what's called, in football parlance, defense. As opposed to the game now, where the rule changes have all but obliterated the ability of a great defense to crush the quarterback and receivers.

That's a nice assortment of beans; and no extraneous crap like lentils or quinoa!!

Yes - this was a real snoozer... Stick to hockey, bro.

You mean the cheaters? My guess is you’ll be waiting a while.

That's authentic!

Nap time? I was kind of focused on Enrique Olvera, chef/owner of Pujol, Cosmé (NYC), Atla (NYC) and now Damian, in LA.

This is the binder I generally use (I did want to try the fresh bread crumbs, and they worked well). We had very good friends who for years lived in Arnold; our visits there always meant a dinner at Cantler's. (And maybe even a stop at one of the places on Kent Island on the drive home!)

Pretty close to the crab cake I made above. But as Jacques suggests, I think fresh bread crumbs work better than dried ones. And since I've recently received a bunch of nice herbs and spices from Burlap & Barrel, I leave out the old bay and work some good dried spices in instead. Thrown together in the morning, as you suggest, and cooked later in the day. Not that it matters, but I've always likes Jasper's restaurants. And Faidley's rocks...or at least did. (Latest prices on jumbo lump are inspiring - $65 a pound for me! They're a treat, that means.)

Pineapple on the pork.