weinoo

Foxface is also selling a few (for now) of their awesome breads; need to order in advance...https://foxface-provisions.square.site/ As Ken mentions, bakeries have exploded recently; it's the new wave in hipster-dom (I guess there were already enough ice cream shops). My favorites: for French bread/baguettes - Le Fournil and Bread Story For classic NY baked goods (like corn rye, black & whites, Kaiser rolls, etc. - Orawasher's And a place with a very strange name...Breads Bakery. Excellent rugelach, babka, etc. Bagels - my favorite bagel place in the city now has a location in Manhattan; the original is out in Whitestone, Queens. Utopia Bagels. (If you buy that rainbow bagel, please don't tell us anything about it, as it's a shonda). And Bagel Bob's, right near Ken, isn't too shabby either. You won't be disappointed with the bagels at R & D Cafe, so no worries there. Please do stay away from hipster bagels. My favorite chocolates? Simple - Jacques Torres. Delis? Oy...The NY experience is at Katz's, but beware - there will be lines. If you tell us a little more about what type of restaurants you might want to try, we can probably be a little more helpful. Foxface is great, and can be a bit challenging, food wise. I really had some great food at Torrisi (but good luck getting in). Smithereen's, newish in the E. Village, is very good. As is Foul Witch, on Avenue A. Balthazar is classic for a reason, and not just because of McNally's IG account. Uncle Lou will not disappoint for Cantonese cooking. I've sent people to, and they've really enjoyed the food at Lola's, in NoMad. In FiDi, Dead Rabbit will be your best bet for good cocktails. I've also heard, but not yet been to, Peck Slip Social. The Tin Building, by Jean Georges, is a fun wandering place. Be amazed at all the products, and the prices as well. Much of the food is good enough. Essex Market has the best cheese purveyor in the city, in my opinion - that's Formaggio Essex. Lots to munch on there.

Strangely, I do see where they claim to be vegan...Amoretti Just use Better Than Bouillon, and be done with it...(eG-friendly Amazon.com link)

Made a few pounds of pork/beef meatballs in gravy. Spaghetti and meatballs. Oven roasted carrots and zucchini as a side.

Seriously the best way, and it's not like anyone in their right mind would want to carve a turkey anywhere but in the kitchen.

My grandmother (she should rest in peace) had a really great method for Thanksgiving turkey. She cooked in until it was inedible, and also served brisket, which was almost edible. Maybe, as has been implied elsewhere on the nets, turkey deserves to be cooked in parts.

It’s why we go away for Thanksgiving.

Céleri rémoulade. Crispy (roasted) chicken thigh. Red rice. Roasted delicata squash. Sautéed snap peas.

Faella linguini with shrimp and peas. Glazed carrots served with.

Doesn't appear as if there is a 4 quart roaster.

Rack of lamb, roasted new potatoes, roasted broccolini. As much as I use (and love) the steam girl, there is nothing like roasting in a real, full-sized oven. (The whole plate, rack included, from Trader Joe's...my Fresh Direct delivery never showed up yesterday).

You’ve never been?!?! It’s a worthy trip.

Thanks…I think.

But now I have to ask…where are you seeing 25% off for Falk?

It’s as good as you’re gonna get for Falk. All the Falk pieces I have were purchased during one of their sales, but usually only 20% off.

If they told you…

You're a much better person than I...if I had a house guest who requested anything other than what I was already preparing, they'd be going to a restaurant.

No, I think this is counterintuitive.

I'll second that.

Of course, @rotuts is correct; however, there may be a way to cook your lean cuts and have something worthwhile come out. At least that's what recipe from the IP FB group implies... Instant Pot Roast Beef I mean, it looks somewhat edible...

Everyone I know who uses them likes the Made In cookware. https://madeincookware.com/products/stainless-steel-frying-pan/10-inch

Useless extra piece of crap to eventually throw away. Or worse, to put somewhere thinking it might work better some day.

Chicken scallopini (or piccata, I guess) over linguini. Blanched and sautéed broccoli rabe.

But much cheaper!

I've seen some of these works in the Louvre... But it was definitely before this restoration: https://news.artnet.com/art-world/giuseppe-arcimboldo-four-seasons-restoration-louvre-2497463