weinoo

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.

A little fridge cleanup generally leads to one of these: Which came out very good. 5 egg frittata with meat-sauced spaghetti, broccoli raab, Parmigiano-Reggiano, chives, parsley, dill. Started on the stovetop in a small enameled cast-iron pan, moved to the CSO and cooked in low oven heat till done.

How about this one, which is absolutely gross...

They made good stuff back in the day, and Bamix has always made good stuff. Back then, they probably had one basic model; now they have a dozen.

I think (from my roasting days) the advantages are: Cheaper Constant fresh coffee in the house More variety of green beans to choose from Disadvantages (but only for me) Roasting in an apartment is not exactly a great move. The whole floor ended up smelling like starbucks on a bad day. Or like at work when people would pop popcorn in the microwave and leave it in too long. If I had an outdoor space, or a garage, I would still roast. It's very therapeutic. Fortunately, I have access to lots of good roasters, either local or via the internet. That George Howell I mention above gets here the day after it's roasted, which is the day after I order it.

I did and I think it's enough. I even gift some every now and then, because my inventory builds and builds.

Oh yeah, the hookers moved on. When I was driving a cab in the mid-70s, it was pretty much Times Square area before it became Disney-fied, and the meat-packing district before it became gentrified.

I think this is a great post, and thank you for chiming in. I can never be so, well, nice.