weinoo

First, this is for @Duvel: In order to show the relative size of this chicken thigh, compared with a string bean and a tater tot (or, as in this case, a "spud puppy"). This is cacik, a Turkish yogurt/cucumber soup, made very similarly to tzatziki. Often served in lieu of a salad, before the rest of the meal. Lots of fresh herbs; in this case dill, mint and parsley. I like to serve it pretty thick, but it can be thinned out with water to give it more of a soup consistency. The above mentioned chicken thighs (almost a la Jacques, though I do turn them, as opposed to covering them), green beans (blanched, then sautéed in the drippings after the thighs were cooked), and the aforementioned spud puppies. And no matter what the directions say vis-a-vis the spud puppies (they say to cook on an ungreased baking sheet), a little spritz of oil or cooking them on parchment will lead to a more uniform finished product.

Another thing you might think of, and something I generally do, is to soak the anchovies in a couple of changes of water. This will held get rid of some of the saltiness, without losing or diminishing the flavor that anchovies bring. And never underestimate what a little lemon zest/lemon juice might bring to the party.

I don't know if any/everyone has heard the news, but Rob has closed Bulrush. https://www.instagram.com/p/C8prc6yJoMl/?img_index=1

Sandwich envy? Sounds Freudian.

I'm more of a "don't put so much stuff inside the bread" person. If you're using great bread, in my opinion that ought to be the focus. And no sandwich should ever be on a bagel; a bagel is meant to be eaten a horizontal half at a time. This is proper: This is ridiculous:

Beer Advocate - Defending Vacu Vin

Well, I was gonna say (in response to the title of this thread) ... drink it!. Maybe using a Vacu-Vin, (eG-friendly Amazon.com link) which I use with success on those occasions when we don't finish a full bottle of wine... But I really don't think a bottle of beer, once opened, is meant to be consumed in more than one sitting.

I’m moving towards squab, then quail!

I don't understand what Casamigos has to do with that gin above? https://cannabis-spirits.amsterdam/

Potato salad, green salad, chicken thigh. All salads, all the time, as it's kinda HOT.

Wait till they start hitting up your single malts!

These kids today...

Did they slice for you, or do you take it home in one piece? (Or, in this case, 3 pieces).

We had a couple of nice starters last night, at a brand new Basque-style restaurant down these parts: Crab stuffed piquillo peppers. This is a potato "salad" like those you see in every pintxo bar. Topped with trout roe.

https://www.realwasabi.com/

I still have any number of the OG proof Beefeater bottles stashed away, as I made it a priority to grab them whenever I saw them, usually in out-of-the-way liquor stores. I don't mind the standard/classic Tanqueray, and I never knew which was going to be cheaper until walking into the liquor store.

I've been using Ford's (45%), which seems to be gaining favor among bartenders. I have a little more "trouble" with Tanq 10 in a Martini.

Haas avocados at TJ's yesterday are up to $2 each...they normally range between $1.49 and $1.79. Probably due to this...https://www.nytimes.com/2024/06/17/world/americas/mexico-avocado-inspections-suspended.html?unlocked_article_code=1.1U0.N_Rx.PqPtPW279gJA&smid=url-share

Perspective! (The 4 thighs were on the smaller side, the corn was normal!)

Asparagus vinaigrette. Roasted chicken thigh (steam girl), house-made "French" potato salad, corn.

Penzey's does - see this page...https://www.penzeys.com/online-catalog/french-tarragon/c-24/p-816/pd-s

So we each drank a can of Johnny Mash Original Cider last night. Too sweet for us.

You must be from France 😉 . I really like those cidres, as well as Basque sagardoa. Some nice funkiness there.

To be honest, I wasn't thinking about overlap as I bought spices for each cuisine, but now that I've had them for a while, the stuff that gets used more frequently is in the shared space. Also, to be honest-er, a lot of the ingredients I bought for Thai and Indian cookery were bought during the crazy-er pandemic times, when I wanted to cook stuff that we couldn't go out for. My more "normal" cooking style is Italian, French, Spanish...along those lines. Mediterranean + Middle Eastern, if you will. Then, Chinese and Japanese, whose common ingredients have always been in shared, more accessible space. Much of the Penzey's stuff was bought at the same time; every year or so, I restock the dried herbs and ground spices, and I like Penzey's for that. As can be seen in this more current spice drawer picture, some Burlap & Barrel has entered the fray, either gifted to me or purchased as one-offs. Also a bunch of different saffrons in the lower right, and the rectangular boxes are 3 different styles of pimentón, recently refreshed when we went to Spain in December!

Shacksbury and Doc's are also good, but stay away from Angry Orchard!