weinoo

You know, @David Ross, many of the places we go to which are more informal...often, they'll scoop ice cream using a spoon (or 2) (like for us, soup spoons) and make a quenelle:

So basically the most important step before scooping: wash your hands.

I think it really helps for the ice cream to be at the proper scooping temperature, if there is such a thing. I have so freakin' many scoops, but the Zyliss at 1 o'clock, and the one filled with antifreeze at like 5 o'clock probably do the best job. It helps for the container to be rectangular, in my opinion. And it also helps to not use a finger to get the ice cream out of the scoop... I would never refreeze - that's just going to lead to ice crystals.

Funny I thought Thailand and Vietnam were also being discussed above.

This stuff isn't neon?

Taylor Zwilling I use an escali (eG-friendly Amazon.com link) - it's not any more utterly boring than a pot or pan, I guess. And for spices and such, some sort of $15 digital thing which sits in a drawer until I need it. Question - if you're measuring spices and such down to the .1 gram, isn't your kitchen basically a lab?

Give the people what they want, I guess. I'm a classicist. Vanilla, chocolate, coffee are the flavors I tend to buy if we go out for ice cream. I'll do the occasional mint chocolate chip, pistachio, or its ilk. At Il Lab, sometimes they'll have an interesting gelato flavor and I'll get a taste, but then order my standard coffee or espresso.

https://www.laboratoriodelgelato.com/ https://www.morgensternsnyc.com/ https://www.adirondackcreamery.com/

See above - too much barbecue?

When I lived in Santa Barbara, it was all McConnell's, all the time. I have even better (or just different) local options now.

The sarcasm escaped you - too much fruit!

From Wild Alaska:

Stop that!!

I've done it both ways and don't find much of a difference, at least not one that I can tell. The company does suggest taking it out of their vacuum packaging to defrost. I'm wondering how fish gets waterlogged, considering they tend to spend their whole lives - in water?

Mentioning wine glasses elsewhere...I definitely believe Zaltos are awesome, and there's no reason (other than expense) not to use good stuff on a daily basis. However, I was turned on to different wine glasses by a friend in California wine country, and they are quite good at a reasonable price; mostly, I leave the Zalto and their concomitant expense/need for care to the restaurants we go to which use them. These are called The One (though there are two), and they're very nice... https://andreawine.com/theonewineglass/

I do take it out of the vacuum pack.

I tend to do the quick thaw in a bowl with cold running water. For these thinner filets, it can take as little as 15 minutes. I don’t think there’s a problem with cooking them even if they are a bit icy still on the inside.

I knew you'd have the solution in your brain; the execution, on the other hand...

I don't think the cornmeal helps keeping it on the peel!

Ensaladilla Rusa with potatoes, piquillo peppers, carrots, celery, cornichons, capers, Spanish tuna, lemon and mayo.

Leftovers of roasted broccoli and sautéed spigarello broccoli made: this very delicious frittata.

I'm sorry, but I would think keeping the cicadas for the savory dishes would be just fine.

Been a little remiss in posting dinners, but we did go out to eat a few times last week. A new, let's call it pasta restaurant, opened with the sous having prior experience at the much-liked Rezdora. Others have other experience, but they were in the construction process when the pandemic hit. Forsynthia, on Stanton Street, which I'll start by saying we were literally sitting on Stanton Street. I mean, in a built up, enclosed area, but for some reason every time a car drove by, I thought it might be the end. Food's good, though. There are no what we might call main courses, only antipasti and primi. It works, cuz we love pasta. Here's one of the apps, the zucchini flowers, a little too much for what I'd like to east as a one-bite antipasto. So kinda hard to eat, while tasty nonetheless. Also had the braised and grilled octopus, coated with various spices, which was really great. For our "primi:" Significant Eater's garganelli verdi, with lamb ragu, watercress and mint was very good, but was no match for the short rib agnolotti, with parmesan and duck jus and most likely a nice hit of butter. Once again, an excellent dish. Finished with gelato - good meal. The next night... Cervo's, on the 2nd most gorgeous night of the summer, before the shit hits the fan. What's left of the frites. And even some home cooking... Orecchiette with hot and sweet sausage, tomatoes, garlic scapes and parmesan. A side of this stuff... Spigarello broccoli, blanched and sautéed in olive oil, garlic, and red pepper. And finally tonight... Thai red curry with shallots, ginger, garlic scapes, scallions, tofu, mushrooms, carrots, snap peas, cilantro and windowsill Thai basil!

Is there any other?