weinoo

Browned and braised chicken thighs, with a little onion, white wine, and chicken stock. The sauce created by this braise is wonderfully chicken-y.

After another year, I've finally made the decision to pull the plug on Silvia. But - she's going to a good home; we're visiting my sister and family and one of my nephews and his girlfriend will be the new owners of a well cared-for and beloved machine. And all the stuff I bought for her (but not the grinder!). They're ecstatic - and my hunt for something new now starts. And yes, it's gonna have to be something that I'll be more inclined to use at least a few times a week, without the agita.

I totally agree with this; even making pizza not from MCP, even making pizza not in an Ooni, I found levain pizze to not be to my liking.

PB (Smucker's) & French (Alain Milliat) wild berry confiture. On Dave's (thin) killer toast. NY State apple. The next morn's Haas (?) avo on same toast.

Stif-fried wild Gulf shrimp, sweet onion, and bok choy. Jasmine rice.

It was, as we all know, a slow year. I guess Time doesn’t think anything of note will happen in November or December. I agree.

Everything old is new again. Just with a different name and angle.

After a lovely time at The Metropolitan Museum of Art yesterday, a friend and I decided a late lunch was in the offing. Not super close, but a 20 minute walk away is the classic, original J.G. Melon... Melon has been around for about 50 years; when Significant Eater and I lived 2 blocks away, we were regulars one or two nights a month. Back then (20 years ago), the burger was considered to be a thing of beauty, before all the bespoke burgers started popping up from here to Paris. But, as has been written much more recently, it's not as good as it once was (is anything?). Still, my friend was visiting from far away, and is doing a bunch of classic NYC stuff, so... Cooked more than I like (or requested), seasoned less than I like. As someone once writ, you can't go home again. And not for nothing, the place was full as ever at 3 P.M. - or as they say on the upper east, time for lunch.

I think it's Ava. She pretended to like it, at least with her favorite sauce, a combo of 'nduja and ricotta, not a sauce I find myself making often. And even then, both of them were mentioning how the pasta cooks quite unevenly. Sure...and they've touched on all the good marketing terms. Artisinal, Brooklyn, organic, etc. etc. I'm fortunate enough that here in NYC, I do have access to not only those behemoths, but some smaller producers of high-quality pasta as well.

Right - mine was here last week, so time's up!! And now you don't have to.

I stand by, and practice as much as possible, the purchasing of food products from sources as local, small, and direct as possible. That means farmer's market (s) for much product, be it in person or via one of the delivery methods available to me. I've been skeptical of organic stuff for a long time.

Similar to.... ???

Thanks, Shelby. And for you...

People - if pasta was meant to be this shape, with weird varying thickness, don't you think it would've been 'invented" in Italy and been in use for a long time?

Friday night we lucked into 2 seats at the bar at Ernesto's down the block. 15 minutes later, not a seat to be had... We shared a few croquetas and a salad heavy on roasted wild mushrooms. I was especially happy with my main... A big hunk of roasted suckling pig, with the crispy skin - so good. Which of course meant something a little lighter last night... Linguini with cockles and tomato stuff.

This has always been my method, until some here started to get scary about it!

This is what I was kinda trying to find out. I know no gringos who do this…is it a southern thing?

Oh, you jest! set that bad girl up right next to the Bluestar!

The halibut may be my favorite since I started touting this stuff.

I don't wanna wish bad on your ancient neighbor, but if you're the first one in that house after the inevitable, you might be able to get the AGA out with just a little help.

So...like...for lasagna? Or...why?

Dirty water dogs.

Portugalia Marketplace has a pretty decent selection... https://portugaliamarketplace.com/collections/tinned-fish

House made shrimp salad over greens, tomato, avocado, radish, cucumber, etc. Wild gulf shrimp, gently poached in a seafood/shrimp shell stock, chopped, tossed with sweet onion, celery, piquillo pepper, dill, chives, Duke's, Dijon, lemon juice.

Zero trick or treaters for us. Which would be great if we bought candy, but we hadn't. Simple here - you sign up to either let the kids come to your door, or you don't. If they even let that happen this year. Significant Eater loves candy corn, whereas I'm agnostic. Then again, Significant Eater is a junk-food junkie!