weinoo

Nothing gets into these Kuhn Rikons (eG-friendly Amazon.com link) either... Heavy-duty Stainless Steel Barrel handle is sealed and waterproof Handle has hanging loop Dishwasher safe

Understood. Most of, if not all of Marcella's vegetable recipes are variations on a theme, obviously. And she likes to use what she calls meat broth, as opposed to chicken stock, for many of her risotti. If that is not in supply, Im pretty sure I read she'll use plain water - seafood stock or water for those which call for seafood. Herewith, her classic risotto with Parmesan... https://www.pbs.org/food/fresh-tastes/marcella-hazan-parmesan-risotto/

I haven't seen them down in my neighborhood, but this corner stand was on Lex and 69th (se corner), right near Hunter College subway station. If he's got them, then they have to be around elsewhere (at corner stands, that is).

There may be all sorts of weird stuff embedded in this label - as a matter of fact, who knows happens once you eat the mango - it might turn me magnetic 🤣 !

Usually Some of the time, you can find out the variety of mango from the number. If the number starts with "9" the produce is organic. http://bobbywires.com/plu-1.php?S=V&L=M&V=MANGO But some are ripe when green! Like these Keitts!

Is there a sticker on it with a number? My very poor guess might be the Atkins or Haden.

What hasn't been discussed here is the variety of rice the OP was able to purchase. I haven't used arborio for a long time, finding carnaroli to be better suited to my taste, and maybe even a little more forgiving in the cooking. Any seafood risotto I'm making, especially if it's in the Venetian (all'onda) styIe, I reach for the vialone nano. Or for risi e bisi mentioned above, it's vialone nano, since that variety of rice is better suited to a looser, creamier style. For the rice in the OP, I'd suggest asparagus, mushroom, artichoke, or other vegetable type risotto. I did make a risotto once with red wine and beef that was pretty interesting; a Marcella recipe. And in Marcella's Essentials of Classic Italian Cooking, (eG-friendly Amazon.com link) you might find in addition to the red wine and beef mentioned: Risotto with Parmesan Risotto with Saffron Risotto with Porcini Risotto with Asparagus Risotto with Celery Risotto with Zucchini Risotto with Spring Veg, Tomato and Basil Risotto with Clams Risotto with Vegetables and Red Wine Risotto with Sausages Risotto Bolognese

And everywhere you walk in NYC, it smells like a burning joint.

There were certainly some dishes he liked and that blew him away. And yes, the service and intangibles play into it. I wish he would've at least discussed the wine list.

I know there are many varieties of mangoes for sale, though often here in the United States, the mangoes in stores probably are picked a bit (or more) before they are truly ready. I've mostly enjoyed the variety called Ataulfo (Honey) here; not as big a fan of the more fibrous Tommy Atkins variety, which is the one I most often see in stores, at street corner vendors, and often sold (outside busy subway stations) already cut up for quick eating out of plastic baggies. A few days ago I was making my way around the upper east side, and encountered a vendor who happened to be selling these huge, green mangoes. So I bought two. They are really pretty damn big... And they're the Keitt mango, which ripens green with sometimes a little yellow or red blush. Virtually fiberless, they are very good. I imagine before they get too ripe that they're good for mango salads. Or pickled mango. A huge amount of flesh in that big boy. Mango experts or not - weigh in.

Crazy day yesterday, so... Penne all'Amatriciana. Some still excellent Jersey corn, on the cob, on the side.

Not (yet) according to the reservation website, which shows not a single open reservation through the end of October. You can't really be surprised that there are many, many people who don't read Pete. And there are many, many people with lots of money and zero taste. However, if one really must have a meal with no meat, nor fish, nor chicken, nor rabbit, nor doe, nor ortolan, there's always Dirt Candy, serving a meal focused on vegetables, and with this philosophy: Which I kinda like. And it's only $85! And there are actually reservations available.

It’s a one or two star review, in my opinion, with very salient points, especially of the times we are in.

Yeah - show me an expansion of a small, single operator place actually as good as the OG...I think there's also one in the Mohegan Sun Casino.

I've been able to get my hands on some really nice, fresh wild Alaskan King salmon these last few weeks, and at not jaw-dropping prices, so I go for it even though I have frozen wild Alaskan salmon in the freezer (though coho and sockeye, not king). So yesterday I decided to give one of the two half-pound pieces I had the Japanese gin donabe smoke treatment. It's no Weber, nor any other cooker where I might be able to smoke a brisket or shoulder or a few racks of ribs, but... It worked pretty well; when still hot, the salmon is not that easy to cut into nice slices... And it's certainly still delicious and moist and juicy. Along with assorted mushroom and ginger rice (also donabe cooked in dashi/mushroom stock) and a small "salad" of avocado and heirloom cherry tomatoes.

I’ve had quite good pizza in New Haven. Ironically, the place we like is called Modern Apizza. This doesn't look all that bad, does it?

Yeah, even eBay if you don't mind buying the entire jar.

Really the only place for us to go on a Saturday night, sans ressie, is our local for the last 12+ years, Cafe Katja. (Note rarely are Saturday nights out, but making a fancy lunch at home will do that). It's almost October, amirite @Duvel?! I knew someone had been out fishing, as well as what's runing right know, and we really like this dish... The star attraction above, in the crock - smoked Long Island bluefish paté. Some pickled onions and radishes and major rye toast. Excellent. And my main - a grilled flank steak, parsleyed potatoes, heirloom tomatoes, and some greens. Wowza. Sig Eater went a bit more traditional with the berner würstel, a dish Katja does perfectly. Way too much to drink; including some schnapps and more wine. OK - So Sunday it's back to slaving over the stove... Sorta carciofi alla Romana; actually frozen artichoke hearts cooked in a nice court bouillon. Raffetto's ricotta cheese ravioli in Marcella's simple tomato sauce. Ricotta salata grated upon. Quite interesting, this wine.

My experience is that in addition to being relatively mild, they (the pickled) can get pretty spicy. Calabrian chili is often, once again in my experience, quite hot. And I don't thick usually pickled whole like the green ones, but used red. Dried - I'm sure they make delicious flakes...https://buonitalia.com/?s=calabrian+pepper&post_type=product&v=7516fd43adaa Also sold whole, in jars. This may shed some light...https://www.masterclass.com/articles/what-is-pepperoncini And yes, I've also heard crushed red pepper referred to as pepperoncino/i.

I gave up most, if not all of, that low fat dairy stuff a long time ago. Whole milk product just tastes so much better, and it's not like I drink a quart of milk in a day or two. I'm not giving up charcuterie or hot dogs, however; moderation is fine.

The Infatuation fatuously weighed in...https://www.theinfatuation.com/new-york/guides/best-oyster-happy-hour-nyc-oyster-bar-nyc A site which ought to learn how to proof and edit...https://donyc.com/p/where-to-get-1-oysters No, Macdougal Street is neither Greenwich nor the upper west side. Idiots. Where do these web sites come from? https://www.nycdatenite.com/blog/2021/8/5/the-best-oyster-happy-hours-in-nyc At least she likes herself. And of course...https://ny.eater.com/maps/best-dollar-oyster-deals-in-nyc 56! (But older)...https://www.thrillist.com/eat/new-york/best-oyster-happy-hours-in-nyc

RE: oysters...

There has been some discussion in the dinner thread about oyster happy hours. Places where you can suck down raw oysters at $1 or $1.50 a pop, as opposed to the standard pricing of $3 and up. Ten Bells is a neighborhood spot, usually offering 3 types of oysters at $1 each, and cheaper carafes of (cheap) wine. It's OK; I haven't always been impressed with the shucking of the bivalves, which tends to be done quickly and haphazardly. Got any favorites?

Because what you really want are little necks.

There are oyster happy hours here and the oysters tend to run $1 a piece. You just gotta go to a place where they know how to shuck, because when they are careless, the oysters suffer. But even retail (at the farmer's market, or a good fish monger) oysters tend to run $1.50 each or so.