weinoo

I don't know if you can call Mac's a seasonal restaurant for only tourists, though. We've only traveled to Provincetown off-season, and have enjoyed Mac's quite a few of those times.

It's a quandry; on the one hand, worker in resorts area face a strain, and yet so do the business owner who depend on those tourists. We've been sniffing around at properties in some other places in New England( we like both Vermont and MA), and prices in these places have probably jumped 20% or more in a year.

So great - for both you and the farmers!

I enjoy cooking on a griddle (I call it a plancha just becuz), especially one which can then be moved into the sink to clean, and which serves a dual purpose. This one works for me, and there's a larger one as well (yeah, we have both, but the large one stays in the oven; it's friggin' heavy). Baking Steel Mini Griddle If you see one of these in a second hand store, grab it.

You know, if those weren't shoved into the tiny styrofoam containers (or whatever they are), they might not look half bad. I realize that's not toeing the line.

I love this: "I'll just have a salad." And then take the fries home and shove them down my throat when no one except the cat is watching.

They do, but probably just "gourmet" shops. For instance, I can get some of his product at Formaggio Essex...it's actually kept refrigerated! (I think they get big bags, and decant it into 1/2 lb. and 1 lb. packs).

You know, to be a little more serious here (though don't think I was kidding with the pizza suggestion), why not make stuff as you always make it? From what I can see, there will be plenty of stuff for them to enjoy. It doesn't all have to be from the grill; a nice platter of cheeses and dry sausage. Some great sides. Some weird sides. And nothing really wrong with pork on a skewer or chicken breast, especially with a great marinade and dipping sauce (satay? something yogurt based) to go along. Throw in a skewer or two of thigh and collar. Whatever you make may will most likely impress them if they're as boring unchallenged as your research exposed. We've come to worry too much about what others may think. Have the yamazaki before starting to cook - and it'll all flow nicely.

Grilled pizza!

All good for the farmed atlantic stuff - which is probably purchased fresh. This stuff, obviously, comes frozen, and with certain cooking methods can end up dry. I generally defrost overnight in fridge before cooking - sometimes I go very low heat in the steam oven, which works nicely. I also like to smoke it in the gin donabe, but there you end up with a different end product. It's fun to do trial and error. I've always had good luck with the halibut, just cooking it till it barely flakes. I think all of this stuff benefits from, once defrosted, about 1/2 hour with a dry brine - basically salt. I find it nice to have these individual portions in the freezer; if in a hurry, they defrost very quickly in cold running water. And with something like ikura in the fridge, I can make a quick chirashi with 3 or 4 kinds of (cooked) fish.

Most of what matters in the restaurant business is the business of restaurants. Successful ones often have good marketing. I doubt that humm's fishers, farmers and purveyors have a problem with it.

I always enjoyed shopping at Harris-Teeter when we were in DC. Do you have those? All I can think of when I think of Publix is years and years of my parents in Delray Beach, and Publix being THE grocery store. I was in wonderment at how wide the aisles were!

I received my first order combo this week. So how do you deal with the salmon to keep it somewhat moist?

But did they have to throw that other, famous pizza oven under the bus? EMERIL!!

Pretty much the same here. However, I don't recall my dislike of anything that was served, since most everything that we were served was fairly benign.

Very true. And convenience foods, to say nothing of the convenience they offered, probably helped with addicting kids to sugar and salt (a whole other subject for sure).

Well, maybe makes no sense to some, but... because according to Bloomberg, the waitlist for June and July now stretches more than 15,000 people long.

Don't have any problem here using a flat bottom, 14" carbon steel wok (from The wok Shop, iirc!) on 15K burners.

What about Sea Island red beans? Do you see any Anson Mills stuff in the stores down there? (Don't get me wrong; I love the RG Domingo Rojos!)

Kumamotos, or is there another variety we should know about? They're a fave.

I'm eminently qualified to respond, having no children of my own, having no background in science, no medical knowledge, nothing, nada, zilch. Therefore, except for one or two of the aforementioned, similar to the op in that regard, My guess is seeing/living/experiencing the people (i.e. parent or parents, in most cases) who are responsible for nurturing, and then copying what they do, is what's going on. So, if while that tot is sucking on his/her formula at McDonald's, while mom is shoving a burger and fries down her throat, that tot is gonna want the burger/fries at some point. On the other hand, if mom is gently sharing her stir-fired greens with tot right from the minute that tot is able to eat real food, tot is not gonna be green averse. I've seen some similar stuff in our travels; I love how moms/dads share from their plates, stuff that would've never crossed my parents' minds to share with their kids.

Don't some potatoes actually look like footballs? One reason to tourné, and why it's taught in cooking school, is to make all the veg the same size, so they will cook and be finished at the same time. Important to the finished dish, I think.

In addition to being illegal, I suppose it could potentially be deadly! We once took a long, legal walk thru and around the dunes to end up on a beach somewhere around Truro - Provincetown. At times, it was like being on another planet... I thought I was gonna die by the time we got to the beach. And it was so crowded...

Indeed - there will be more! You have valiums? Hmmm...

Detritus...after these scoops, the rest was washed away to make room for the next, hopefully less sweet, batch.