weinoo

Essentially, sorbet is fruit, sugar and water. Sherbet has dairy.

We drank a lot of rosé this summer, but I don't think I took a lot of notes or pictures.

Shhhhh - don't tell. But from what I've read, in lieu of peppermint extract, use a very small amount of this stuff.

@weinoo is a smart guy. Significant Eater won't eat a banana. Can't standa banana. Makes a facea at a banana. But for some reason, she really likesa banana bread.

Right - I literally used two drops. Of this stuff (maybe I should've used the spearmint?):

Chicken scarpariello. Two things: 1. The sausages that are classic in this dish - as much as I dug into the freezer, nada. Of course the next time the freezer is opened, they'll just jump out. As the walnuts did when I went looking for the sausage. 2. Lately I've taken to cutting up the weekly bird (ok, butchering it), so that a bit of stock can be made with the back, wing tips, neck, drumstick ends, keel bone (yeah, Significant Eater likes the breast), whatever. With trimmings saved from leeks, carrots, celery, onions, etc. about 3 cups of stock are produced, which comes in very handy during the rest of the week. And then the rest of the bird gets salted (not brined) for a day or two before using. For this dish, the thighs and drums were also hacked into smaller pieces, breast left in 2 halves and removed after 10 minutes of cooking; it remains nice and juicy that way, and it's served sans little bones to Significant Eater.

Lest anyone think that the perfect triangle of rice was produced by these hands, I could just pretend. But really... Some single use kitchen gadgets come in mighty handy, Alton.

@shain - exactly! Walnuts were supposed to go in - but as much as I searched, I couldn't find them. Probably because they are stored where they are supposed to be stored once opened - in the freezer. This morning for breakfast, a few slices will be toasted and spread with a nice, delicious soft cheese.

I totally thought about that...

Indeed - with that tuna mixed with mayo! And another one with some furikake - last minute thought otherwise I'd have had some filling at hand.

Just on the verge bananas were hanging around, so made a quickie banana raisin bread - I couldn't find the walnuts, though they're here somewhere!

First attempt at o-nigiri; not bad! Used Japanese short-grain brown rice.

I don't understand - the video shows how this guy does his tamales, starting with the nixtamalization of corn he sources from Mexico. It's how his grandmother did it, so he aims to recreate the flavors he remembers. Of course that's not for everyone. Some people may start with prepared fresh masa. Some with masa harina. Some (me) will buy the tamales. Does that mean the video is discouraging to newbies?

A couple of the "natural" wine bars which have opened, as well as a few restaurants with natural focused wine lists are hot on some Georgian wines. That looks like one I might enjoy. I certainly enjoy shopping in Brighton Beach/Sheepshead Bay - with its many Russian focused shops and supermarkets. Monday night (it was still August, I think)... This (under $15 on sale!) Vinho Verde, full of acidity, made nice with crab cakes. https://aphros-wine.com/en/wines/white/aphros-loureiro-2019/

Oh god - just eat vegetables and legumes and grains and fruits. Stop pretending. And if you miss meat that much, eat it. Though I can guess at what @BKEats is up to.

I thought, no, the place has been open for a while. Then I see they recently opened on 1st Avenue, so no schlepping to Jackson Heights. Except, I guess, if you want the real spice-level of the OG, not the level for the hipsters in the EV. I really love stir-fried celery. If you're a celery fan, check out this super-easy recipe for celery, from Kenta at Bar Goto... https://www.epicurious.com/recipes/food/views/kombu-celery

I love tamales...but I've never tried to make them, nor will I. Do you? But I get some great ones at a place a few minutes away, called Factory Tamal. Look at all the work involved in making them. And he also makes the mole!

I like mine, probably chosen as much for its looks as its efficacy. You know, matching and all. In an apartment, recirculating, so it does as much as a recirculating hood can do. The grease filters get really greasy and go in the dishwasher once a week. The inner charcoal filters theoretically get replaced on a 6 month basis. In general, it does more than I hoped, but not as much as I wished for (which would be venting to the outside). There was a lot of hand-wringing and a lot of research which went into this purchase, and the ultimate decision to not try to make a run out the window, which is allowed but would've been an engineering nightmare. AJ Madison is OK - except for how annoying they are when you go in person...an amazing selection of product for sure.

Maryland style crab cake, house made cocktail sauce, duck fat roasted potatoes (seems like some cracklings were in the fat!), Savoy slaw.

Been drinking a bunch of rosés and light reds recently, but last week we did have white on 2 occasions... This domaine is right on the south bank of the Loire (the middle Loire), and the wine is lovely with the tart citrusy chenin fruit and minerality that we so like. And then to get a little weirder... The Pierre Frick practically orange (look at the color on that wine!) Alsatian riesling. Yum! But - not for everybody, that's for sure. Funky. Here's what Chambers St. has to say...

Dare I ask - did you go to Ken Hing for the rau ram? Also, how do you prepare water spinach? I was at ken hing this morning, and in addition to wrappers, bought some rau ram and water spinach.

Twin Marquis bought fresh, but I don't remember which ones. They make so many variations on a theme: https://www.twinmarquis.com/products/

I've been making those with fresh (er?) salmon - last ones I made were 1/2 poached salmon and 1/2 smoked salmon. My better 1/2 is not so in love with them.

Yesterday, I spent some time making wontons/dumplings... and for dinner - Chicken vegetable soup with pork and Savoy cabbage dumplings.

I use these...