weinoo

At least until...it's not!

Good stuff...and how surprising is this, really? I like this guy, but if I were him, I'd be looking over my shoulder for the bad guys a lot!!

You might even live closer (now) to Dual?? Certainly according to google maps. https://www.villagepreservation.org/2018/05/17/business-of-the-month-dual-specialty-store-91-1st-avenue/ Years and years ago I was told by a fairly well-known Indian chef, that he preferred the store next to Kalustyan's for many spices, as he felt they were fresher. Splitting hairs.

Nothing wrong with the few recipes I've made from Jeni's, though the ice cream tends to be a little "chewy." Dana Cree's methods are fine by me. Tapioca starch, nonfat dry milk powder, glucose are all as adult as I want to be. When I start getting complaints that I'm not using enough hydrocolloids in my pints of ice cream, I'll start to worry, and I'll have Dave come over to help! Ninja sounds as if it's become the new Ron Popeil - I only wish Dan Akyroyd was still making commercials on SNL.

Try here - https://www.hatch-green-chile.com/collections/fresh-hatch-green-chile I don't believe they are smoked; I think they get roasted.

More trouble brewing in the empire... One of Momofuku’s Top Chefs Is Leaving the Restaurant Group

Practically as good as getting them fresh. These were their "plain"noodles (their Kaedama), and I cooked them for maybe a few seconds longer than I would have had they been fresh.

Probably McNulty's, one of the original NYC old-school coffee roasters. I was just interested in why you said this: Which I have a hard time agreeing with. It all depends on the roaster, be it home or commercial.

Happy Anniversary, @Ann_T - nice run. Since I'm way jealous of all the beautiful food @Duvelis getting to eat on their trip to one of my favorite food-eating places, last night for dinner... Fish cakes, a few meager potatoes, tomatoes and PA AMB TOMÀQUET! Which was the delicious-est part of the plate, unsurprisngly. We stayed on the peninsula and drank this quite funky natural Portuguese Alicante... Delish!

Significant Eater went in to the office yesterday, so I made myself some ramen, with leftover steak, tomatoes, radish, cucumber, carrots and lettuce. Noodles are from Sun Noodles, now available frozen to me via Fresh Direct.

Flaugnarde (a la Richard Olney) of fig (mostly) and plum. This was taken literally minutes out of the oven; it collapses into something resembling something more of this planet rather quickly.

I guess if you smoked Marlboros, a rump roast was just fine.

You're not close to a George Howell? https://www.georgehowellcoffee.com/ What do you mean by big batch commercial? What coffee house's fresh roasted is not giving you a good bloom? Costco?

@chromedome will certainly keep you apprised!

I'm buying organic; I know even that might be a scam (and probably is), but I feel like at least I'm trying. And if they're local, farmer's market people, I feel a little more confident that they're at least trying! We're doomed!! Silent Spring (eG-friendly Amazon.com link) caused quite a stir when it was released (in 1962!); she was way ahead of her times!

We can all cherry pick to our heart's content...that's what is great about the internet, and in this case, eG. I mean, I know there are smokers who have lived well into their 90s; does that mean we should all start using tobacco? In any event... https://www.ecowatch.com/roundup-cancer-1882187755.html

I'm sure that non-Hodgkin's lymphoma existed prior to the use of glyphosate, but I guess Bayer didn't feel like going down that path.

Only my opinion. Everything's been around for ages, and certainly detection and awareness has gotten better, but you can't really think that spraying poisons onto giant fields of wheat and corn and soy before they are harvested, is good for the final product?

Sorry if this is behind the dreaded paywall (though I'm somewhat sure the Times gives a few freebies every month). https://www.nytimes.com/2021/08/18/magazine/superweeds-monsanto.html In any event, the Times Magazine (this past weekend) ran a story about, well, superweeds. That is, weeds resistant to the herbicides which are sprayed on fields of things like soy, cotton, corn and other commodity crops. It appears as if weeds, like certain viruses, evolve rather quickly to defeat things which are out to kill them. And weeds are really good at it, especially a weed called Palmer Amaranth. (Side Note: Of course Monsanto developed seeds which could survive the onslaught of their herbicides being sprayed on the fields. And it's my own opinion, but how surprising is it that gluten intolerance, celiac, and various other digestive issues have come to the forefront in the 20th and 21st centuries, sorta coinciding with the use of these herbicides and pesticides on fields of everything we eat?) Start eating Palmer amaranth, everyone!

From the stuff I've researched and read, it seemed as if clafoutis was the traditional term when the fruit was black cherries. But we all know what happens with tradition.

I love them - so good, and so easy!

Hey @Duvel, how do you find the breads in Spain (or at least the part of Spain you're currently in) as compared to home? I'd always kind of found them to be much more of a supporting player for the other goodies, rather than the star as a baguette might be in France, or a perfect rye might be in Germany.

Might be time for one of my favorite desserts (though often just eaten as a snack) - a flaugnarde!

Slow-roasted Hudson Valley duck legs. Some of the fat spooned out to sauté those potatoes. Porter Creek pinot noir to drink.

A little more fridge cleanup (Saturdays are good for that, no?). Fried rice with leftover rib-eye steak, corn, scallions, and yellow tomatoes.