weinoo

I went to the farmer's market again (!). The Wednesday seafood vendor was loaded with good stuff, and I decided on littlenecks. Linguini with fresh Long Island littlenecks. Good and different (but not necessarily better) than the linguini with canned and/or jarred clams.

Ahhh - one of my favorite dishes, and one I haven't made in a loooooong time. Way different than brandade, because as well as no potatoes, it was originally made with dried stockfish, which was air-dried but not salted, if my memory serves me correctly. And something which is virtually impossible to obtain nowadays, as is good salt cod, I suppose. (Unless you're lucky enough to live in or near the Veneto!) And it does: As well as in Saveur: https://www.saveur.com/article/Recipes/Creamed-Stockfish/

Or better for the planet, for that matter.

Thai green curry shrimp, with potatoes, onions, okra (never again in this kind of dish, but I tried), Thai basil, cilantro, etc. These are the wild shrimp ordered from Great Alaska - maybe the best shrimp I've ever purchased. Cooked in the shell when dining with Significant Eater and no guests!

When does version 2.0 come out? Of the oven, not the app.

Scary to me too. Buy quality meat, poultry, seafood and vegetables/legumes and stop being scared.

Yeah - I wish the couple who walked away with $60mil well too.

My guess is that some roes are better than other roes for cooking/eating. I have friends who love shad roe; me - I can take it or leave it.

If it doesn't "work," I'd blame it on user error.

Husbands are easy.

And - it continues... Breville Acquires US Grinder Maker Baratza for $60 Million Australian multinational small appliance seller Breville Group has acquired United States-born grinder maker Baratza for $60 million USD, including $43 million in cash and $17 million worth of stock.

That's a sign I photographed when we were in Bologna a number of years ago. I prefer the European way! Tell me about it. They also had red ones, which I will get next time.

What a great husband!

Yesterday, since I was in the neighborhood, I made my first excursion to the Union Square greenmarket. Mondays are generally the slowest greenmarket day in terms of how many farmers/vendors come out, but still at least a dozen were there. Beautiful stuff this time of year, and this is everyone's mantra: I purchased a nice, full bag of these, and cooked them for @Shelby!

Orecchiette with broccoli raab and sausage.

Yes, I do too. Or other beans with tuna certainly. Good canned tuna. I question why one would call a chickpea salad a faux tuna salad? It's a chickpea salad, not faking anything.

The question is: Was that you?

A new bakery has opened in the neighborhood. But in an interesting millennial twist, they are only open for retail on Saturdays and Sundays (so far). And of course there has been a line there each time they're open. Anyway - this morning I bit the bullet, as there were only a dozen or so people waiting when I arrived at 8:15 A.M. Still took a fucking hour. It's called Mel the Bakery. So I figured, just buy almost everything. While not a classic French baguette style (or what I think I know to be a French baguette style), very good. You gotta like crusty because this stuff is crusty. Well baked, I might add. These boules cut in half to freeze. The nigella seeded rye (on the right) is good; haven't tried the sesame thing, which might be spelt. Croissants were quite okay, so maybe they've solved an early problem of undercooking - or - we got lucky. i did ask about ordering in advance for pickup; they're still dealing only with wholesale for that. But are "working on it" for retail customers. And I don't know how many they made, but they were already sold out of the rugbrød (which I wanted) at 9 . Very earnest crew.

Back in the day (i.e. when I had a backyard and a kettle), it was a great way to spend a Sunday waiting for football to start. My favorite thing to do in the kettle was brined whole duck. But I'll admit, if there were other alternatives available, I might've taken advantage. I just think doing them with hardwood and coal gives a flavor that's not exactly gotten via electricity or propane.

You're welcome - looks great! The reason for the Bumble Bee/Snow's is that they are packed in "natural clam juices," whereas the Matiz are packed in a sea-salt brine. You could get away with using clam juice (I like Bar Harbor) in lieu of the Bumble Bee stuff, but reducing the juices, as mentioned by @Kim Shook, is important.

This works too: OXO Good Grips Jar Spatula, White/Black

Or, as it's served at Cafe Katja (ostensibly Austrian): with butter AND their house-made liptauer.

I guess the Florida weber isn't a kettle, which I used to use for smoking all the mentioned stuff?

I went to the docks today too. OK - I got a delivery from Great Alaska Seafood.... 3 lbs. wild shrimp, 2 lbs. big ass scallops, sushi grade tuna (flash frozen), wild salmon, halibut.

It's actually planned leftover. Never at a loss for nova here.