weinoo

I did have to download the Kindle app (via Amazon, I guess), but these books are now on my iPad for free. Thanks!

They're called fruits, vegetables, and baskets.

This has been an ongoing, fun argument for years, amongst various friends of mine. NYC's greenmarket program has rules. Like these: So anything bought at the greenmarkets here is, in essence, "local." Don't look for oranges, lemons, limes (sorry, @JoNorvelleWalker), pineapples, etc. They're not available. Nor is salmon from Alaska (or anywhere, for that matter - I've certainly never seen salmon). Does that mean everything is in season? Of course not; the growing season here is not as long as California's (which, for some vegetables, in some locations, is year round). So I know that the potato or onion or apple I buy at the greenmarket in January wasn't harvested yesterday; it came from storage. I also know it didn't come from California. Farm stands (which I believe @gfweb is referring to in the preceding post) are totally different animals. I used to stop at a farm stand on my weekly drives to DC, on the DelMarva peninsula. In summer, from their fields, great corn, tomatoes, etc. But they were also selling, you guessed it, lemons and limes and bananas and... As with most consumer purchases, caveat emptor.

I find myself fortunate to live within a 5-minute walk of two restaurants, both of which offer Basque-style cheesecake. Ernesto’s and Cervo’s do an admirable job.

Californians never stop showing off with the produce and shit.

Oh, I knew that. But even $1.60 for a cucumber would be a lot here. I have no problem with real farmers charging what they do; and when stuff is in abundance, and it’s time to clear out space for new harvests, even the prices here come way down.

by Jove, I think you’ve nailed it (I’d also add annoying to my family, which you, being a much nicer person than me, need not do). And when your brother joins you next time, his onion, garlic and carrot eating would fit him well with my ancestral code.

I know how everyone thinks the prices in NY are very expensive. But those prices at Shamrock Farm are right in the ballpark!

is the puff up due to the sauce not extending all the way to the edges? Or anything not extending for that matter?

Your family could possibly make some Jewish families look normal (almost).

What we won’t do for our mothers.

Yes - no one wears that type of toque anymore!

I can't believe how much caviar they go through. Daily it seems as if. Note no yelling, no throwing knives, no loud kitchen music. Just some nice focus. It's been a long time since we've eaten at JG the flagship (our most recent meal at a JG restaurant was at The Fulton); this only makes me want to get back there, and lunch was one of the other great bargains in town.

Being scientific, I imagine you keep notes so that you end knowing what flour works best under what conditions. Me - I'd try to remember and just screw everything up! Absolutely great looking shop. Lucky you to have that resource; I'd spend hours. Weekly. Damn! What does the pasta aisle look like? Oh, not just them! But the whole egg on pizza has become a thing, hasn't it?

This is very good...

That's a tough one out there. Might have to just buy some good quality ice cream in the store and keep it in your freezer! I am impressed your niece eats all the good stuff, by which I mean meat.

I know some were kvetching when the price for eleven Madison Park's vegan tasting menu became known...$335 per person. (Though they actually do have a shorter, plant-based tasting menu in the lounge, at $175). But how about this... With New $800 Menus, Masa and Per Se Become Even More Inaccessible

He makes a rounder pie than I do!! I like that grater contraption.

And it would be a good way to get the little one working!

True that. I used to get beautiful beef ribs; simply salted and grilled just great.

Yes - they kinda used it as a sort of wrapper, which I liked. And which I'm pretty sure I had seen done before, maybe in California, but using super thin sliced kohlrabi or something similar (maybe jicama?).

Yes...and it has a little fan. I often do what you do, and try to open the door when the cycle is finished. The only stuff which isn't fully dry is the plastic, so after I unload the rest of the dishwasher (bottom up!), that comes out onto a towel on the counter. Works fine for me.

As I'm starting to get more tired of cooking (and the accompanying shopping, prepping, cleaning, etc.), we are starting to venture out more to various restaurants., which are opening (and reopening) apace. Trying to visit a new place every week, with certain old standbys thrown in. Last week, our new place of choice was Little Mäd. A few people who had worked at Le Coucou, bring French influence to Korean food. Or perhaps Korean influence to French food...who knows? This is an amuse, and quite amusing... Pancakes with a seaweed butter. Head cheese torchon. Yellowtail with Asian pear. Softshell, sabayon, pea tendrils. Lobster, peaches, scapes, bisque. (Talk about a Le Coucou influence right here). Rice, mushrooms, marrow. We were probably already sated, so a lot of this came home. American wagyu, confit garlic. Not shown: Ssam party. Also half came home. (Both were good last night for dinner). Earl grey ice with lots of berries. A very good meal; maybe our best one out yet. Actually looking forward to a return.

This sucks - I saw an IG post from our niece that they weren't opening yesterday. One of their employees (all of whom are vaxxed) tested positive in a breakthrough case, so they're all gonna get tested for a few days before they reopen for takeout again, perhaps on Wednesday. One or more of the "bears" might have been an idiot, I guess.

NCIS is scripted?! Now you've ruined my Sunday!!