weinoo

By the way, if anyone has a source for the real-er mirin in the US, I'm all clicking fingers.

We should all know Kimball is a liar...

I plan on drinking it all tonight 😉 . I generally don't refrigerate olive oils...I've been using them at a rate which precludes them from going off. And unopened, in a cool, dark place, they'll be fine for a while I'm sure. Whether they'll be nuovo or not is a whole other story.

Just a little purchasing... I hear only good things about Sichuan chili crisp (and who knew, but there's a lot of this type of stuff on the market). But it'll be a cold day in hell before I put it on ice cream. Real Mirin. Not that aji-mirin from Kikkoman I've used for decades. No added sugars. Excited to try this. I couldn't resist; just bottled within the last few weeks.

Spaghetti with canned clams, clam juice, cherry tomatoes, shallots. Last night, this 'porterhouse" chop, simply pan fried with salt and pepper. With beans, rice, and raab.

Rearrange and take more pix? The French salads as I've mentioned before: Carottes Rapée. And if you have celeriac... Radishes are certainly nice sautéed in good butter.

I have to turn away.

Interestingly, I just played a Tom Lehrer youtube video for my wife. I first learned about tom when our 6th grade teacher (a Buddhist) played him for us in 19 homina homina. A friend of mine is a friend of his and has interviewed him for his radio program - I'll see if I can find it.

Oh man, you have to have a great panettone some day. They’re here for a different reason than tearing off a piece and saying a brucha.

No, only NY strips. And pizza.

You mean... I don't know about this - certainly not true in Manhattan, where the vendors I refer to are near every subway station and then some.

Yes, those quail look wonderful. D'artagnan sells a larger quail; they run about 8 oz. a piece...https://www.dartagnan.com/french-jumbo-quail/product/FQUMA010-1.html?dwvar_FQUMA010-1_freshFrozenWeight=fresh-FQUMA010C#q=Quail&start=1

It's interesting to note that the fruit and vegetable cart guys on the corners in NYC have been selling what are essentially misfit and imperfect foods since the beginning of...well, since whenever they started. Like Hennes's berries and worse-for-the-wear carrots, the stuff in packages and clamshells you have to expect it's not all going to be usable. But otherwise one can pick and choose one's own apples, bananas, zucchini, cucumbers, etc. Dates are important to check if you can (then again, I check dates no matter where I shop); for example, he always has those packages of 3 heads of Romaine from Salinas or wherever. But yesterday when I looked at the dates (they all have "harvest" dates and where they are from, I guess since the recall problems with produce like this) - they were picked on Nov. 30th - that's a pass. I generally go by a few times a week just to see what's available and what looks good. Prices can be extremely low - 5 limes for a buck (don't tell you-know-who), giant heads of cabbage for $2; or they can be comparable to what I might pay in Chinatown or at Trader Joe's, were I to shop there - mushrooms at $2 a package, bananas at 4 for $1. Since pandemic times, his cart has expanded greatly, as have his hours - basically 24/7, except during really inclement weather. The cart used to be hauled away nightly; now it basically is part of the streetscape at all times. And it serves a purpose, the same as these new services do.

It's hair - just dye it the same color as the fat, say nothing, and no one will be any the wiser.

They really call those porterhouse down there?

Interesting, as I find the plain Sun (not with any of the broths) pretty good (I think they're all salty). Boiling and rinsing seems to help a little, but yeah, they use a lot of sodium in these things.

What fun is that?

Anyone ever see or try these? Fresh (I.e.: not dried), unrefrigerated, imported from Japan, ramen noodles. Haven't tried yet.

And here's one from D'artagnan (though not labeled prime). With apologies to Santa Maria natives, here is a major bastardization of Santa Maria Barbecue. Sadly not grilled over charcoal (would if I could), nor a tri-tip, nor pinquito beans... Done to the level of doneness my dining partner enjoys. I prefer a minute or two less fire, but since we share a 12 ouncer, I try to take the less cooked areas for myself, as well as the fatty weird bits... Subbing for the pinquitos, well cooked @rancho_gordo Christmas lima beans. And some broccoli raab, because...healthy.

Will wonders never cease?

That lady looks angry! But then again, so did my godmother.

Hey, I'm on your side here... Culinary Terms that Should be Banned!

Don't tell @liuzhou!

This must be Wu's then. They also have (though looking at the current menu, "had") the famous one you alluded to...Yangzhou.

I'm sure he will, and I'm no @liuzhou, but from the start I learned to make the egg into a sort of omelet in the wok first, remove it, proceed with fried rice, and add egg back at end.