weinoo

They do. Both Saxelby’s and Formaggio age in their own caves as well. (fWIW, Saxelby’s focus is on American cheese producers).

Yes - Kroger's was nice enough to buy it all - lock, stock and caves.

It's great that you like what you got - just know that Murray's is owned by Kroger's. Not that there's anything wrong with that. The independent cheese mongers here might need your support even more...Formaggio Kitchen/Essex. And Saxelby's, founded by the late, great Anne Saxelby.

It sounds as if you may have identified the issue - in a scientific manner!

I need a few food stylists. Wondering if @blue_dolphin and @Ann_T are available? The full carbo load breakfast... Bread flapjacks, ala Jacques Pepin. Leftover Amatriciana Estiva frittata with extra added potatoes.

Italian night... Negroni to start. Amatriciana Estiva, with possibly the last of the summer farmer's market cherry tomatoes. Ensalada mista alongside. https://www.ettoregermano.com/vino-barbera-dalba-superiore-della-madre?lang=en

This...I only use "good knives" and they are immediately wiped with a wet rag after any task and ready for the next task. If there's no next task, the can readily be put back onto their storage space...if I've cut anything that would involve washing them down, that's what happens anyway. In other words, there's never a dirty knife lying on a cutting board...(as Taylor would say) like...ever.

I think I had an argument with fat guy about this 15 years ago. Or maybe it was about wooden spoons? my perspective…I’d rather give any and all of my knives a quick wash and dry and put them back where they belong.

I had the distinct pleasure of attending a discussion about a new cocktail book by David Wondrich (aka @Splificator). Called The Comic Book History of the Cocktail (eG-friendly Amazon.com link), it's the history of the cocktail, illustrated in comic book form (I think the title gives that away) by the wonderful Dean Kotz. To make it even more interesting, the discussion was moderated by @Michael Ruhlman. Also introduced me to the fine book store/cafe/a bunch of other stuff, called P&T Knitwear, right here on Orchard Street. I got me some merch...

It just got "reviewed" on Eater - for whatever that's worth! (Basically, nothing, as eater, in my opinion, is gasping for air). https://ny.eater.com/restaurant-openings/404894/time-out-new-york-market-union-square-kebabwala-lori-jayne-kam-rai-thai-taqueria-el-chato-fornino-patty-palace

Nah - that's worthy of complaining about.

Not here - that scooping of the bagel was only to reduce its carb content; it only got cream cheese...lite cream cheese, applied lightly.

Yes - and most likely Tik Tok and Instagram aplenty.

Was that at the new Time Out Market food hall, which took over the old food hall on 14th? Did anything t else look interesting?

A shonda, I tell you!

I think that's fairly reasonable.

This place would probably be included in my Top 5 NYC bagels... Mind you, I'm a mini-bagel person - I want my bagel to be around 75 grams, not 150 like the monster, sandwich-sized bagels. In other words, as bagels once were.

With apéritifs last night, before dinner... Pa amb tomàquet, along with Lomo Iberico and Chorizo Iberico.

Still does - the widget! Releases nitrogen into the beer when the can is opened...https://www.guinness.com/en-us/our-craft/guinness-innovation

Don’t mean to bust anyone’s bubble, but Smart Chicken is Tyson Foods. Possibly not the greatest for quality, but very good for low prices.

Guinnness Pub Draught. 4 pint (well, maybe 14 oz. ) cans for $11.99 at Trader Joe’s. re: the price of Chimay…imagine what that costs when out at a bar in NYC!

In that case, use mustard. Who puts mayo on a sandwich with jamon or salumi?

I would think sirloin/top round. Have you ever been to the jerky place on Canal Street? Ling Kee Beef Jerky There's also a Malaysian beef jerky place in Chinatown...https://malaysiabeefjerky.com/

Go earlier. You don't think that restaurant cooks go when all the tourists are there, do you? Air chilled is good (I buy Bell & Evans if I happen to see a sale in the local supermarket, or BoBo Poultry at Essex Market), but the thing I believe to be most noticeable is the textural difference between a good bird and a battery bird. (This is where pre-salting for a day or two can really help the not-so-great bird).

There once was a ramen cook off, and here’s how I like to doctor my ramen noodles…the sodium content is always a worry with instant ramen, at least for me…