weinoo

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.

Beefsteak and heirloom Caprese salad. Roasted chicken thigh. Sautéed Asian Cousa Squash (from Lani's Farm), along with corn off the cob.

Roasted five ears of real Jersey white corn, procured earlier in the day at the greenmarket. I'd never done this in the Steam Girl, but they came out great. Buttered, served with a Greek salad, with greenmarket tomatoes, lettuce, cukes, onion, Bulgarian feta. Olives are hiding under it all. Sometimes this is all we need in the heat (I did eat two ears of corn).

Great job, Norm. But I do have one question: What's this thing called?

Shrimp and scallop "piccata." Served with rice, and a pretty giant salad; made the ginger/carrot salad dressing often seen on the salads in sushi bars. But I made it in the mini food processor, and it really needs the blender. Next time.

Louis' Italian American Restaurant, in the Bronx (fictitious name, of course). McCluskey (the cop) and Sollozzo (The Turk) didn't get to finish their meals! And "Tough Tony" (Federici) was always at Park Side, working the door, before he passed away. Significant Eater did have veal, but it was the veal parmigiana!

They're fresh, done whole with a little breading stuff on top!

What we call old-school Italian restaurants, which were a mainstay of Italian dining in NYC for many decades, have all but disappeared. A few remain, however, and last night a group of 6 of us took a trip out to Corona, Queens to what I think is the best of the remaining ones: Park Side Restaurant. It has an interesting history, as the stories go: https://www.cosanostranews.com/2022/11/rip-tough-tony-sources-say-elusive.html Baked clams - Fresh littlenecks, and some of the best in the city. There were 6 of us; so an order and a half of sautéed soft-shell crabs, one for each, were simply delicious. My main... The classic chicken scarpariello, on the bone, with sausage. As good as mine (maybe even better). And the always included side of spaghetti - how you like it The pro move, of course, is to then walk down the block for ices, at the also classic Lemon Ice King of Corona! We did.

I think for English names, it pretty much goes by "skirt" steak. There are both an inside and an outside skirt steak. In certain restaurants, like the famous Sammy's Roumanian Steak House, the Romanian steak is a skirt.

Paella - chicken thigh.

Back "in the day," when my friends were doing "ghetto" (for want of a better term) sous vide, with repurposed Poly Sci circulators, the Coleman coolers certainly could have handled a smallish suckling pig.

Lamb, roasted carrots and potatoes, corn - yogurt dipping sauce. Pan fried striped bass, mashed potatoes, corn. Cucumber salad and cole slaw alongside. Giant corn for @Duvel to make up for small striped bass!

I seriously don't think we've paid for a meal there, though we tip large.

A nice piece on Provincetown in this week's New Yorker magazine: Tea and Beachside High Jinks in Provincetown

A little finer ground (and a tiny bit clumpy, yes) then za'atar I've gotten from places like Kalustyan's. A friend brought me some back from Israel a few years ago, and its texture was much more "rustic."

First one I tried was the Za'atar. For pita crisps. These are prior to baking, at 300℉, for about 10 minutes. Quite good.

Decided to give a few La Boîte spice and herb blends a try: Probably enabled by the review of Lior Lev Sercarz's newish schwarma place, on St. Marks Place. Spice Brothers

I roasted some peppers today; do many people use a Közmatik?

Three salads: Chicken salad, tuna salad, egg salad. Plus a pickle spear and greenmarket tomato. Wasa rye crisps.

This is interesting, as a trick I sometimes use in a restaurant is to order a cheese plate along with appetizers (where it's often shown), and let it wait until after mains are eaten.