weinoo

The meatballs I recently made: Served over penne, with a good hit of parmigiano.

For the first time in a couple of years, I ordered a few things from Misfits/Imperfect Foods. In addition to a couple of pounds of chicken wings from my current favorite brand of chicken (LaBelle Patrimoine), I got a few pounds of ground pork and ground beef (from Niman Ranch). Yesterday I did some production... I broiled these before adding to a nice marinara sauce. They came out beautifully, using 1 lb. beef and 1/4 lb. pork for these...the rest of the pork went into making about 4 dozen wontons.

Try this... https://recipes.anovaculinary.com/recipe/sous-vide-lobster Or this: https://lobsteranywhere.com/seafood-savvy/how-to-sous-vide-lobster/?srsltid=AfmBOoqfb1xDBGppbaoydYOKwInrWL2qFx_INy8FhgZJAar3GhD5VvyN In any event, the meat should be removed from the shell before vacuum sealing, so I can't imagine how that can be done if the lobster tail is still frozen.

Forget me, let's look at what a couple of high-end lobster sellers have to say: Browne Trading Company: James Hook Lobster: Lobster Anywhere:

No problem - and I think thawed is the way to go. Overnight in fridge.

Oh - this is easier... I'd go 135℉, for not much longer than an hour. A pat of butter inside can't hurt.

I think maybe this'll help...https://anovaculinary.com/blogs/blog/sous-vide-lobster-guide?srsltid=AfmBOooQis7Ds2kE2z0LLHOtGfVeW6E1lzeifOzPT5V2UOL1Ldn-SFxC Or this...https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-lobster

I bought a half-dozen duck legs from Hudson Valley Duck Farms. So: I confited them, sous-vide style. Using the Chef Steps time/temp method of 70℃ for 16 hours. Baked my first bread that wasn't flat in quite some time - the Ken Forkish, same-day practically no-knead, but then proofing it in the Dutch oven (a la Cooks Illustrated maybe), before starting it in the same Dutch oven...in a cold oven. Not bad. Easier. I like easier now.

I like this! This I'm not so sure about.

Chirashi. Seared yellowfin, Wild Alaskan salmon, Alaskan ikura, avocado, tomato over seasoned sushi rice. Pickled cucumbers and radishes on the side.

I don't necessarily love them either, but they are classic in their way. I do like their "cocktail knishes," which tend to have a nice filling to dough ratio.

Lazy man sheet-pan chicken thighs. Roasted along with carrots, parsnips, sweet potatoes, garlic and Caraflex cabbage.

Perhaps? Gabila's does both baked and fried (the square are fried). And the other major knish maker here in NYC is Yonah Schimmel. So take a look at both: https://www.gabilas.com/ Yonah Schimmel

This stuff is very good. From Gustiamo. I actually can get it through Fresh Direct.

And which isn't a knish.

Elysian/Pure Bred is great stuff; the sell at Union Square Greenmarket as well.

From what I can tell, the crusts are dough-like, for sure. Here are a couple of ideas. From Molly O'Neill's New York Cookbook (eG-friendly Amazon.com link): And from Claudia Roden's The Book of Jewish Food (eG-friendly Amazon.com link): Now get cooking!

No problem, @rotuts. It gives me something to do, in between meals in Portland, in the winter!

Plan the next meal? As people used to do in places like France and Italy? Interestingly, about 8" of snow fell on the second day we were there. But on the first day. we drove up to Freeport, which is the home of LL Bean, since she needed some stuff to wear in the snow. Freeport is basically one big LL Bean store, along with outlets to every other brand you can imagine (Patagonia, North Face, J. Crew, et al.) So we did retail therapy on day 2. And on the following day, I did some local retail shopping at one of the many dispensaries, where cannabis is half the price it is in NYC. Our plans to go to museums and lighthouses were sadly undoable because of the snow. But there's plenty to see and do...on one of our more gorgeous coastlines. Last time, we were lucky enough to visit Winslow Homer's studio at Proust's Neck.

Another trip to Portland, even though part of our trip (to Montreal leading to Portland) had to get cancelled. We ended up driving up to Portland, instead of down to Portland, from Montreal. We padded the Portland portion with an extra night, and stayed at the Portland Harbor Hotel - a pretty nice property for the price. Then again, it's off season, so all the hotels were very reasonable. We did some damage to oysters, mostly within the same restaurant group since I didn't want to take any chances, and they do the best job...in my opinion. We'd never eaten at Street & Co., so on our first night we ate here - like a 2-minute walk from our hotel. The six on top are Pemaquids, from the Damariscotta River. The bottom six - Wolfe Necks, from Yarmouth. (no complaints). A really nice linguini with clam sauce couldn't be passed up. Night Two - it had to be Scales, at the bar. An excellent local halibut ceviché. Significant Eater was all in... While I opted for something a little different... A whole fluke, which could've fed 3 people. We did stop at a new bar, located right around the corner from our AirBnB, for a nightcap... Lovely little place. We did veer off-course, to check out Leeward, on our 3rd night in Portland... No pix, but excellent pastas, all made in-house. Night four, back to our old fave, Fore Street... Clockwise from top: Wet Smacks, Bombazines, Cora Cressy (4 each). We followed up dinner with... And dessert. I still contend that Portland, ME is the best city in the country for devouring excellent oysters and other seafood!

Another classic joint. I also like https://pinosprimemeat.com/

Went for a little shop at one of my favorite places yesterday. Mortadella from Italy - so large it has to be cut in half to fit on the slicer. Above it is a pork sausage, mildly cured, from Emilia; sadly, I forgot what it is called. But it's cured for a minimal amount of time, so it's a bit softer than a long cured salami, as well as mildly spiced. And there probably is no place left that still adds up your purchases (and gives you a taste of everything) manually. Indeed - Di Palo Fine Foods.

Sure seems to be an ample amount of Greek feta at the local Trader Joe's. And plenty of Israeli, as well.

You need Urnex! (eG-friendly Amazon.com link)! -

I don’t, if it’s farmed like that. There was a place in the Hudson River Valley, called Eco Shrimp Farm, that was doing similar, and selling their product at the green market. I tried it a couple of times, and didn’t think it compared to some of the wild product I can get. And they now appear to have closed permanently. Another place, called Hudson Valley Fishery, farms steelhead trout with recirculating aquaculture, and it’s good stuff. The shrimp I avoid is farmed far away, and probably not that great when one thinks of its environmental footprint. And it tastes like crap, so there’s that. I’ll stick to my guns and only use wild seafood when at home. And I try hard to do the same when dining out. For example, I’m not buying tilapia to cook at home. and I’m not ordering it in a restaurant either.