weinoo

I kinda like Fever Tree. Or Q. Both of their regular tonic waters have about the same calories as Schweppes regular, no sodium and no HFCS. Their lights are also just simply a lot less sugar, w/o the saccharine. If sugar is an issue, I guess there's no getting around using diet. Martinis we like with Beefeater and a fair amount of vermouth. I've probably got 5 or 6 (more?) gins in the pantry, but pretty much end up using Beef or Plymouth for practically all cocktails made with gin.

Keeping it simple these days. Frittata of smoked salmon, tomatoes and scallions. Frittata of broccoli, cheddar and scallions. All served with something toasted (bagels, bialys, whatevs) and some fruit.

It may have been better had I taken a picture of the finished dish, but by that point, all I could do was sit down. The Instant Pot made its first appearance in a really long time for a 3.5 lb. heritage pork shoulder (which was at least 3/4 lb. of fat) that I butchered up (saving about 3/4 lb. of pork for another dish). Big chunks. And 1/2 lb. of @rancho_gordo's Mantequilla beans soaked/brined for about 4 hours. And the last jug of 3 jugs of this stuff (having already used both the jug of medium and jug of hot purchased a few months ago). Green chile stew in New Mexican cooking is basically pork braised in roasted green chile with other stuff (not beans, but hey), and it's pretty awesome. I didn't have all the other stuff, but diced up some onion, shallot, garlic, celery and carrot in lieu of. Also toasted some cumin and coriander and crushed them in a mortar. Browned the pork, removed, threw in the mirepoix to soften, added back the pork, spices (Mexican oregano and bay leaves in addition to the cumin and coriander), about 1/3 of this jug of roasted chiles and a cup of chicken stock. Cooked it all for that 36 minutes and let it natural release. Tasted, salted and smashed a few beans right in the pot to thicken a bit - it was not too soupy, but a little thicker was just right. Holy shit - it was great! I don't think these beans have ever been more perfectly cooked (at least not by me) and flavored. The pork was just at the point where it was shreddable, but not shredded. Holy shit - it was great! Over rice - roasted broccoli alongside. It's just coming into chile season in New Mexico, by which I mean everywhere you go, you smell chiles roasting. It's like driving through Gilroy during garlic season; you can't escape the smell. And the smell is wonderful. If I had more freezer room, I'd stock the frozen, diced chiles, but these shelf stable ones work surprisingly well. I also keep a pound or two of the dried reds (which aren't roasted, but still taste smokey); they're the base for many other classic New Mexican dishes - chile colorado/carne adovada being my favorites. And when you can't make up your mind what sauce you want on your enchiladas or whatever it is you're having - ask for Christmas - and get both! For reds, I like this brand...

The gateway cocktail, as it was known at the (re)dawning of the serious cocktail bar. I can't tell you how many people I've made that cocktail for, who allegedly "hate" gin, yet for some strange reason loved the Aviation. Oh god. I think the reason you don't like real tonic water is probably the same reason you don't like some of those more floral gins.

The nerve! Don't they know who you are??????

What's that red and green stuff on that hot dog?

"Cooking." Bacon, lettuce and tomato on that Dave's bread. Duke's mayo. Crudités with house-made ranch dressing/dip. Double dipping allowed, as we each have our own little ration of dip!

Well, not necessarily. I'd say in western kitchens, I like the choice. Why bring out a 14" wok if I can bring out a 1 quart saucepan and do the same job, and still have room on my stove for 2 or 3 other pots and pans? Maybe I'm braising in a Dutch oven on one of those. Maybe I'm shallow frying in a different one. Maybe I'm heating water for coffee in a 3rd? So yeah, for all those billions of people for whom 1 cooking vessel is all they're allowed, a wok might be just fine. Me - I like having choices. It's not a stainless steel wok - it's a splayed sauté pan, which they also make in carbon steel. No harder to clean than any other pot or pan in my arsenal.

I often used one of these...https://www.mauviel-usa.com/collections/murban/products/m-urban3-curved-splayed-saute-pan-with-lid?variant=32878846476341 It's great for making a pasta sauce as well; once the pasta is cooked, toss it right into this pan and mix it in with the sauce. I'm pretty sure I have an All-clad verison as well (might check ebay for those, but get there before @gfweb!). For chicken parm, I order in.

Summer three-salad lunch. Egg salad, tuna salad, pasta salad. Some crudités. Duke's used in differing quantities in all three, because...Duke's.

We have, but I was able to solve the humdrum conundrum simply by lifting the lid.

Good questions. The dispensaries do sell various tinctures and liquids, so something along those lines may work. As well as, as you mention, maybe something creamy.

Back at the Farmhouse last weekend, along with Bistro de Margot and E B Strong's, which is kind of a classic old steakhouse (you know, the ones with the 8 oz. martinis). We always have a nice time, the food isn't revelatory, but it's fine for what it is. Our favorite place had not yet transitioned back into a "normal" restaurant, only operating via takeout. Ah well, there's always next time. \ The beer/cider list at Farmhouse is great, with the ability to taste quite a few beers with the 6 oz. pours. The bottle/can list not pictured is also quite extensive.

How about a wine popsicle? On a less serious note @blue_dolphin - have you made any popsicles using any THC and/or CBD in the mix?

More: https://www.vollrathfoodservice.com/products/smallwares/cookware-bakeware/stock-pots

Lookkee here...one can get an 8 qt. and 12 qt. Tramontina set for $60... With glass lids to boot!!!!!!!! https://www.tramontina.com/4-piece-nonstick-stock-pot-set--8-quart-and-12-quart-_80124127/p

Here's what Wirecutter has to say...about everything! https://www.nytimes.com/wirecutter/kitchen-dining/cookware/ I'll cut to the chase since might be paywalled (though maybe they give a few free articles a month; who knows, everyone charges for everything these days). And...

By now, I think the soup has overcooked, the stew is dry, and the less said about the chili, the better.

Actually, @rotuts - I read it: As meaning you can order from as many wineries as you have room for. I am either a club member, or order from a few: Merry Edwards and Stonestreet being two of my favorite Sonoma makers.

From what I think I'm reading, you can have wine shipped directly to you from out-of-state wineries, if they have the permit to do s0, which I think is free. https://wineinstitute.compliancerules.org/state/north-carolina/

Like at least 40 years ago. I still have one or two pieces from a full range of pots and pans.

Drink wine. Buy by the case. Have it shipped to you.

That's almost what I mean by send it back - pass it on!! Those old-school Revere Ware pots and pans lasted for-fucking-ever. As did what I think I recall buying at Macy's; a brand called Tools of the Trade. Obviously, if you're set up to ruin big pans, just buy aluminum stuff, and be done with it. Exactly.

Much cheaper, and often just as good (if not better!)

You gotta take home the carcass of a roast or Peking duck, preferably from Peking Duck House!