weinoo

I like these, and pretty reasonable... The One Wine Glass - Perfectly Designed Shaped Red Wine Glasses For All Types of Red Wine By Master Sommelier Andrea Robinson, Premium Set Of 2 Lead Free, Crystal Glasses, and Break Resistant (eG-friendly Amazon.com link) Like Eric, I can't abide by stemless wine glasses. I'll drink the occasional plonk out of a Duralex tumbler, however.

Moving towards a 70% hydration dough, with a small amout (100g) of overnight poolish. I had a bag of Tipo 0 flour, and wanted to experiment. Last night, after bulk fermentation and proofing in a quarter sheet pan (like 650 grams of dough)... I baked one of my better focaccias...let's call this focaccia Genovese, as it's pretty thick (like 1 - 1 1/2 inches) and the inside soft and lovely... This afternoon, after an overnight extended fermentation in the fridge, I attempted a pizza (and it was almost round)... Truth be told, quite tasty, but who the heck knows what to classify it as...

I wanted spareribs. Because I have a rack of baby back spareribs (defrosted) from my local (new) meat share, as well as some gorgeous Italian sausages from Ends Meats. You can search through a fair number of Italian cookbooks, and find very few sparerib recipes. Marcella always comes through, however, and this is a version of a recipe once made many moons ago. Spareribs get cut into individual ribs. Sausages get cut into 1/3s or 1/4s. And they get started with some onion, carrot, celery... Splash or two of white wine to deglaze, and a cup and a half of tomatoes and their juices go in. Braised on the stove top, until done...(an hour and half to two)... Served over polenta. Perfect for a crowd. Or even for two, with a ton of leftovers.

In private, you can do lots of things! Have you been to Dry Martini bar in Barcelona? Those guys make a fantastic Martini!

Well, I never considered those Martinis either (especially since they're mostly made with vodka). What you've got is very cold gin. Either mucked up or enhanced (depending on one's taste) by the olive brine. Which is fine - no one's arguing that. I'm just opining that it's not a Martini.

Not really a Martini, but you know that. (right?)

You're right, as I like to taste the vermouth, and have olives on the side.

I remembered reading this... https://www.nytimes.com/2021/11/08/dining/restaurant-review-dame-greenwich-village.html They used to do decent research, back in the day. https://sobewff.org/personality/ed-szymanski/

London is his hometown.

My favorite thing to do with that veg is the classic Roman soup with skate...Minestra di Broccoli e Arzilla

@Shelby That's a really interesting looking Romanesco...is it sold as Romanesco broccoli, or cauliflower?

Yeah, my guess is you're not drinking that stuff neat.

Yesterday, i had to take a drive up to Great Barrington, MA. Which means a stop for lunch at the fantastic West Taghkanic Diner, on the way home. I'm in the back in this picture (from their web site)... He's got a beautiful smoker set up outside; pastrami, chicken, and various other smoked goodies are on the menu. Including... Smoked wings, tossed in Poor Devil hot sauce and topped with their house made blue cheese stuff. Great.

You've never been to the places in Chinatown?? They tend to have beef, pork and chicken. https://malaysiabeefjerky.com/

As envisioned, in this wonderful piece, by the estimable David Wondrich, or @Splificator... The Secrets to the Best Dry Martini You’ll Ever Have

Oh god!

Round-bone shoulder lamb chop. Yukon Gold mashed potatoes. Green beans, well cooked.

Have you ever tried one of these? They're fairly classic... Schiacciata all'uva Another...https://www.fontanaforniusa.com/blogs/news/schiacciata-alluva

See - you didn't even need a recipe! Looks good.

Mess o' chirashi. Poached sockeye. Poached halibut. Picked blue crab. Ikura. Avo. "Tomato." Gari. Nori. 50% milled koshihikari sushi rice. Sichuan style pickled cucumbers alongside.

If he could disappear, I'd buy it!!

I just bought a bag of these, and will try them out soon... The Alexia product is OK too. Never tried the Ore-Ida.

De-boned wings are great...if I see them on a menu at a good restaurant, it's a guarantee I'll order them.

That looks pretty fucking good. But...what's that stuff on top 🤣 .

Trust me - the few interactions I've had with him, in real life over the years, have been less than pleasant. A gavone indeed. And in his deeds, a real piece of work - consider how he escaped all the accusations.