weinoo

Thai red curry with tofu and baby broccoli. Thai basil and chives from my balcony windowsill!

I think the issue is...it's a secret! Per Raichlen... Per Second City Prime: Per Otto Wilde: (who??) And finally: My guess - it can be almost anything!

Get the popcorn.

You don't think I doubt that, do you? Other than eventually sinking into the ocean, FL is a hellhole. Without state income tax.

Also, face it Franci - you're in Florida and Florida pretty much sucks. Come back to Brooklyn - all is forgiven!!

You could always take a ride up to delray and see "the boys." Admittedly a schlep. Fruits & Cahoots looks nice. I was more thinking along the lines of taking a ride to one of these: Market Locations- All markets are year round Legion Park Farmers Market 6601 Biscayne Blvd, Miami, FL 33138 Saturdays 9-2PM Now Open Free parking in main park lot, 6447 NE 7th Ave, Miami, FL 33138 South Miami Farmers Market Between City Hall and the Library 6130 Sunset Dr, South Miami, FL 33143 Saturdays 9-2PM NOW OPEN Free Parking at City hall, SE 72nd St. Vizcaya Village Farmers Market 3250 S. Miami Ave, Miami FL 33129 Sundays 9-2PM NOW OPEN Free Parking at Vizcaya Village, west side of S. Miami ave (old science center lot) Market Mondays at the Arsht Center- Drive Through Market on the valet ramp 13th and Biscayne Blvd (1301 Biscayne Blvd.) Mondays 4-7 PM NOW OPEN And seeing what's up at them. Sadly, I don't think you have a great chance of finding some of those more bitter greens that I suppose you're lusting after. But I will say that the boys, in Delray, had all that stuff...how shall I say it was Italo-centric. And some day I'll tell you the story about how my mother would say, every single fucking time I went there to shop, that she knew them when all they had was a roadside stand. I wonder if there's something closer like that - Lauderdale perhaps, Homestead? Sure a schlep, but might be a fun weekly or biweekly excursion. We travel for rapini could be your slogan.

Lunch on Sundays is often a light affair, so we can eat dinner early... Salad with Spanish tuna, piquillo peppers, anchovy-stuffed olives, other usual suspects except celery, which was for dinner. And...baguette from Balthazar!

I was always surprised by the lack of great produce in Florida - they ship most of the good stuff out. What about taking a once a week approach - there must be some farmer's market or decent place to buy fruit and vegetables in or near the city of Miami. How about these for starters? https://glaserorganicfarms.com/ Bonmarche Market Address: 7621 NE 2nd Ave, Miami, FL 33138 This place does customizable boxes, and is local... https://floridafarmdirect.com/ https://vizcaya.org/posts/farmersmarket/ Fresh Produce Every Sunday The market gathers dozens of vendors offering locally grown and hand-crafted goods every Sunday, from 9:00 a.m. to 2:00 p.m. Watch the video to go behind-the-scenes and inside the market. http://www.urbanoasisproject.org/farmers-markets.html http://www.urbanoasisproject.org/

Fan favorites for fun food last night... Blue crab cakes, baked potatoes, half of which got topped with sour cream and ikura, house-made tartar sauce, let's call it sautésed celery. Lotta dill. Plated in a way in which my old cooking school mentor wouldn't be happy.

Don't forget Flay and his squirt bottles! And I think Portale was pretty much responsible for tall plates.

I did! And we love (d) Ceraldi. Most of your stays appear to be in Wellfleet, and you probably have a few favorite houses; are they via Airbnb or the like? Do you ever stay farther out - Truro or Ptown? Our first trip this year isn't until October - Ptown at our favorite Red Inn.

I can vouch for how lovely it is out on the cape. Our niece's husband's dad is a fisherman. He has a lovely boat, and enjoys going out (far) for bluefin. Every year, new charts have to be drawn up for all the new cuts and to show old cuts which are no longer usable due to winter storms. Constantly shifting sand and dunes are part of life on the cape, and in other places I'm sure.

The last time we were in Burlington, VT, we went to the original Ben & Jerry's...another ice cream way too sweet for me. Congrats.

My first spins of the summer-y-ish season last night: Both of them from Jeni's Splendid. One the left, The Buckeye State Ice Cream - Honeyed Peanut Ice Cream With Dark Chocolate Freckles. On the right, Roasted Strawberry & Buttermilk Ice Cream. Allow me start by saying: her ice creams are so damn sweet. Too damn sweet for me, I think. But the end result, once you get past the tooth shattering sweetness...two pretty lovely ice creams, both in texture and flavor. Happened to have good strawberries, and a brief roasting to concentrate their flavor, made that the favorite of the two. The peanut butter and chocolate presented the issue of add-ins, as melted and mostly cooled chocolate is supposed to be poured into the machine before the ice cream fully sets, allegedly turning the chocolate into "freckles" during the final few minutes of spinning. With the Whynter machine, spinning was paused and chocolate poured in. The only problem was that the machine then didn't want to spin any more; I'd obviously waited too long to add the chocolate, so I simply smushed it up with a wooden spoon as I was moving the ice cream to its freezer container. Significant Eater was happy, as she got giant hunks of high-quality chocolate in her bowl. The strawberry buttermilk combo - just great, with that tiny hint of tartness from both the buttermilk and strawberries (along with a bit of lemon juice added to the strawberries when they get blended). I could certainly see cutting the sugar by 10 - 20% without a problem, since both cream cheese and cornstarch are used for texture and these had zero crystallization. That may become an experiment soon.

Alternatively, don't tell them. (And eat it all yourself!!)

Considering how many Fred & Barney could put away, that's good planning.

I remember those, but I didn't know they offered food...

I would make a parsley pesto without the cheese, and freeze it in portions. When ready to use a portion, that's when the cheese gets added. Great on pasta obviously, but potatoes and green beans as well. I might make an Italian salsa verde - I think it also freezes well... https://www.seriouseats.com/italian-salsa-verde-with-parsley-and-capers

The founder of my alma mater, Peter Kump, was adamant about one thing... leave the rim of the plate blank, like a frame. Don't strew stuff all over it. The dishes on this page follow that rule well...

Sad face. Et voila... No herbs were harmed.

Show me where I said anything about them being disgusting please.

Cervo's last night, on one of the most beautiful nights in forever, which makes me not even that aggravated eating outside on Canal Street! This yellowfin tuna dish was outstanding. As were the not pictured snow peas, swordfish, and fried skate dishes. (And the chocolate mousse).

like tonight? 1/2 box of excellent frozen ravioli from Raffetto's in Greenwich Village. Tomato sauce made by sautéeing a minced shallot in olive oil and adding this... From Gustiamo. Cook and spider out the ravioli into pan with sauce. Toss. Plate. Grate some parm over. Done.

So, @btbyrd, do you use like 6 different knives when, say, cutting up and boning a chicken? Butterflying a loin of pork? Etc. Are you field dressing game? Slaughtering partridge? Help me understand.

I'm gonna go with the stereotypical American food, the Korean corn dog. However, that's not because I can't find them... https://ny.eater.com/2021/6/11/22529328/korean-corn-dog-two-hands-nyc-soho-opening Just...NONONONONONO