weinoo

Ahhh, I thought it was the market pantry - I guess that's Target's?

Interesting about both the Joe's and Biancos, because the DiNapoli are the winners in this "test," and if I remember from older tests in other pubs, Whole Foods house brand might've won a few.

Perhaps I might've said all H Marts except for the one in the East Village, which is more geared to convenience. Yet still handy for pantry supplies.

The one in the east village, undoubtedly?

I've gotten them at Despaña and La Tienda.

Some nice cherries (here, macerating in Kirsch) were delivered, and a clafoutis was made. My fridge is just insane.

I get raw Marconas, and roast them gently - they are so good!

That old thread is good, and I like the shout out for the Penelope Casas (RIP) book La Cucina de Mama; most of her books remain in honored spots in my library of cookbooks. That said, there are probably as many variations on gazpacho as there are on, say, what people think is proper to put on top of a pizza. But as @heidih mentions above, if you're making a tomato-based gazpacho, better have good tomatoes. And since we don't really get great fresh tomatoes here, other than maybe in the late summer months (and even then, if we're lucky), canned tomatoes are your friend. For gazpacho, I like good old Hunt's and Muir Glen, as opposed to various Italian tomatoes I might use for other things. (FWIW, these tomatoes from Gustiamo are simply amazing in sauces.) The NY Times recently conducted a canned tomato tasting, and though they were using Marcella's classic tomato sauce as the controlled variable, the results are interesting.

Those H Marts are just great - can't wait till I can go to one again.

I suggest putting your next can of pineapple juice in the back of the cabinet above the oven. That way, you'll remember where it is when it comes time to throw it out!

I thank the powers that be every day!

Happens occasionally! But there are only a few cities I'd trade our climate and everything else for. Or maybe I should say there were only a few cities.

Speaking of @Margaret Pilgrim's rillettes de porc, made yesterday... and which were served for lunch today... with tossed greens, artichoke hearts, cornichons and potato salad; what's the use by date? That is, how long do y'all think they'll keep in the fridge. Any charcutiers out there - what about if I added a little pink salt (or whatever the Morton's stuff I bought is called) to the batch after cooking it down?

@Margaret Pilgrim - if only. You only have to remember room temperature in this apartment is probably 15 - 20℉ warmer than room temperature in your home.

We shall see what we shall see... Did these on the stovetop, in a trusty 2 qt. Staub. They tasted good warm, and I was wondering if I should've topped them off with duck fat, but they seem to have solidified nicely overnight in the fridge.

Thank you - it was a good one, even though it's a Hebrew National. Most of those dogs (Gray's, Papya King, Katz's, et al.) are made by the same producer - allegedly with slightly different recipes for each. I wonder if people understand the connection between hot dogs and New Jersey! Slightly different than NYC's connection.

Roasted chicken thigh, warm just-made potato salad, pickled beets - all on greens.

Neatest part of my pantry is the spice drawer. At the present time the rest is, how shall I say it, a fucking mess.

Leftover roasted duck leg, shredded on mixed greens with a quite mustardy vinaigrette. Continuing in my tubular pasta series, rigatoni al sugo di carne. And meatballs!

I just saw this, while looking for pantry pictures. If you're still looking, the pegboard and hooks, etc. etc. came from ... Diamond Life Gear

Be careful! And I feel your pain.

But - Gray's Papaya - on the upper west side? Or Papaya King on the upper east side? Or Papaya Dog in Greenwich Village? And though I loathe Nick Solares, I'll link this here... The Story of Papaya King, a New York City Original Wiki New York Times

I knew I could count on you, @Franci - thanks! Similarly to @heidih, I can get some nice varieties of basil here at the greenmarkets. This one was a small leafed variety I received in a produce delivery, and it made a nice pesto. Not too anise-y. Now I pay a fair amount for pasta - I'll get up to that $10/lb. price point. But this place is nuts!

Oh yes, the freezing part I'm aware of. As well as me never turning down a fresh baked baguette. I'm just thinking you must give away a lot of baguettes, or have a freezer the size of a Mack truck. A: did you enjoy ableskivers on your Solvang jaunts? B: I'm worried (because of it's construction) my Danishwhisk will fall apart after not too many uses. Like the metal part will detach from the wooden handle. That hasn't to your's, evidently.

Penne al pesto (or is it alla pesto?)) with the 2 little orphan potatoes I had. Classic would have been more potatoes and green beans! I got my greens from this instead... Local, spring raab. Blanched, wrung out, and sautéed with crushed red pepper and garlic.