weinoo

From... https://www.rockaffe.com/what-is-peaberry-coffee-everything-you-need-to-know/

Yeah - you'd like the vegetables.

Turkey neck "pot au feu." With leek, carrot, celery, Savoy cabbage, potatoes. Via another video from Monsieur Pépin. Boy, Significant Eater did not enjoy the necks. I loved them. So the next day I picked all the meat from the necks, and made a spicy bean and turkey chili - she enjoyed that way more.

Also allegedly more caffeinated?

Oh, you mean the... Not saying either.

I find that cutting them up, tossing with salt and olive oil and letting them sit for an hour, they’re fine.

No - I was referring to the video I watched initially, which directed me toward that product. Not @torakris's.

OF course.

The blog was probably a Japanese housewife blog.

Nothing tastes like a backyard tomato, even if your backyard is in your living room.

Deliveries this week included some weirdness: Oh yeah, I was watching a video about chirashi prep, and this is the specific brand recommended. If I grow a third eye, you'll know why. I'm quite interested in trying this allegedly 100% wasabi powder, and I think the stuff in the tube is also alleged to be pure. Moving to France: One of our favorite cheeses, this is a 30-month age Comté. And it's freakin' delicious. Ain't that America: Mini-heirlooms. From an upstate NY farm, women-owned, via Fresh Direct. One of the reasons I don't mind Fresh Direct is because they help some of these smaller farms sell their product, and that's good for the farmers and customers. They taste as good as they look.

Simplistic ratatouille. Everything just cooked in the pan (sans zucchini). Significant Eater asked: "Is this caponata?" I had to roll my eyes.

A couple of recent dinners included: My new favorite herb of summer of confinement: dill. An old skool NYC Jewish deli cucumber salad. This is the don't tell the old skool NYC Jewish deli pork and (of course RG) beans, and collards and pork. Another new favorite due to its ease, chicken a la Jacques. Gussied up. Whole (yes Joyce Farms' poulet rouge) chicken butchered, skin removed and crisped in the steam girl. Backs and assorted tips make a couple of cups of express stock. Breast tbd.

Where do you find that?

One of the last 2 meals (from other than our own kitchen) pre-confinement was a pizza from a quite local pizzeria, Scarr's. They grind their own flour, etc. etc. For lunch one day earlier in the week on my daily walk, I stopped by, ordered, and took this home... And it was so freakin' good.

The hot cherry peppers are a favorite ingredient (scarpariello!) - I wonder if they're known or used much outside of our area?

the problem is with leftover (mostly) Chinese restaurant food, not with food being made at home.

This is an excellent idea (though the food may be secondary, it's certainly got an historical significance).

After peeling, I also used a big chef's knife - you just want to make sure you have a flat side to keep steady on the cutting board. My friend at Hot Thai Kitchen does a good job...

Bought some nice ginger this morning; can you point to a recipe please, @liuzhou?

You could reheat it stovetop, and then add a touch more slurry. Or, as I often do, just drain off most of the sauce before reheating. So many of these Chinese/American places overuse the cornstarch.

It'll be interesting to see how well it freezes in slices, as that's how I did it. But wrapped very, very well.

They also tended (at Le B) to not be huge desserts, as at some other places. Though there was probably another dessert served with this one!

And already frozen.

And only a little scaffolding! Cafe Katja (of course, food much different) has a really nice outdoor setup as well; they'd already set it up nicely, as that part of Orchard St. had already had the parking spaces taken away and given over to the restaurant - he's even covered in case of rain.