weinoo

Maybe try Midwood Smokehouse? When we visit my sister in Greensboro this coming Thanksgiving, I plan on driving to Lexington for the BBQ there...I've had some darn good 'cue in various NC locations!

Actually... Wine Doggy Bag State Laws

Keller’s a pain in the ass.

As has been mentioned, good year for tomatoes. So why not have them for breakfast? é Open-faced heirloom tomato sandwiches. A few slices of good Comté alongside.

It's a pretty good tomato (and corn) season here in the Northeast. Pasta w/raw, small heirloom tomatoes, basil, and mozzarella.

California's Rice Royalty is Stepping Down When I read the news, I had to go down the block and pick up a bag...

That's a pretty nice restaurant price on the bottle of Lauer Riesling.

My favorite prep/cook for lamb chops...if I only had a grill!

Have some really lovely heirloom cherry tomatoes, along with green and wax beans. Made a walnut-miso dressing, from Hiroko Shimbo's classic The Japanese Kitchen (eG-friendly Amazon.com link) cookbook. What in Spain might be called socarrat, in Japan is most likely called okoge. My okoge game was strong last night, in this donabe rice with salmon, halibut and hijiki.

Red and green tomatoes, fancy Lani's cucumber, sweet onion. Pasta al pesto with Romano beans.

Generally, start root vegetables in cold water.

My fake Puntarelle Alla Romana; using endive instead. My fake veal piccata; using chicken instead. With rice and broccoli (steamed above the rice for the last 5 minutes of rice cooking time). Just one big, fake dinner.

Here are a couple of ideas: Despaña...https://despananyc.com/collections/chorizo (they make their own, as well as import a variety from Spain). Portugalia Marketplace - which is obviously more Portuguese, but has a lot of sausage...https://portugaliamarketplace.com/collections/charcutaria La Jamoteca...https://www.lajamoteca.com/collections/sausages The Spanish Table...https://spanishtable.com/collections/chorizo

I have a third: time for a new immersion blender, buy a Breville.

Pork scallopini (or piccata, whichever you prefer; there are 3 or 4 thin slices of pork under the lemon, butter, white wine, capers, and garlic sauce). Roasted baby potatoes and cabbage wedges. A pretty tasty, quick and easy dinner.

Might as well go with the flow... Heirloom Caprese salad, with dashes of balsamico. Baguette.

I'm pretty sure that in professional settings, nonstick pans are simply replaced at a fairly regular rate. I probably replace mine once every year or so.

After reading all about the trials and tribulations that @MaryIsobel suffered while working with orecchiette, I put the box of orecchiette I had pulled out of the pantry back inside. And instead went with one of my more recently favored short tubular pastas that I like for the same purpose. Mezzi rigatoni with sausage and broccoli. FWIW, any time I'm thinking of making a pasta salad (i.e.: cold pasta), I go for a thinner, faster cooking variety. Elbows, for example, cook quickly, and I think have a better mouth feel when cold, vs. orecchiette or any of the thicker pastas.

A not beautiful looking, yet delicious tasting, Pa amb tomàquet. Paella. Con socarrat!

I'd just smush the wetness back into the meat, as I prep the meat for its final use. If indeed what you're buying from Costco or Trader Joe's has flavor enhancers added, stop buying that.

Wait, you mean you can't find anything else from Prince that might look good in your kitchen? Or on your patio? Maybe you're not trying hard enough!!

Roasted mushrooms and summer squash. Amatriciana Estiva, a more summery, lighter version of the classic bucatini all'Amatriciana. Main difference is the use of fresh tomatoes (cherry, or as in this case, Lancaster Farms' organic garden gem tomatoes), and draining off a bit of the rendered fat from the guanciale. The pasta used is Setaro's Mezze Rigatoni, one of my favorite brands of dried pasta.

I would normally put my oven on with the baking steel in there and throw the pie on for like 2 minutes. But it's summer, and you know, NO OVEN IS ALLOWED ON!

Who wants to know, Billy Joel? In all "seriousness," if you want an answer to this type of question, your best bet is on a Hicksville Facebook group, or something similar.

Nice to be so close to them - I may have to give them a try, though I worry about the longer distance and the pies getting here in good shape.