weinoo

Yes - what do I do with hominy? I've never used it before.

Unless it was an unidentifiable ingredient, I have actually never tasted Miracle Whip, nor do I ever want to , based on the aforementioned descriptions. Hellman's and Duke's are both in the fridge. As is ketchup - Heinz is what I grew up with, although I have moved over to their product labeled as organic; it replaces the HFCS with sugar! God only knows what the product labeled no sugar added tastes like. We still use ketchup for fries (and yes, cocktail sauce when I make it) or home fries. But mustard or mayo can also be used for fries, depending on where we're eating them (i.e. a French restaurant vs. a diner).

I'm wondering if flour would have been a better thickener to start out wiith?

Egg salad (made with dill, scallions, parsley, mayo (hellman's) and dijon mustard!) on some really good rye (Pain d'Avignon) sorta toasted. Pickled cucumbers. Tomatoes and avocado, too.

Maybe not. But Ballpark?

So after a few months of having our nice, new, huge Trader Joe's open across the street, I've become much less enthralled with the products on offer. Especially stuff like produce as we move into the warmer months and I'm able to get good stuff at the markets, including the brand new Essex Market, literally a block away. I don't mind the biscotti. The kefir is fine. I used the precooked beets from France to make a nice borscht (with that kefir!), and it was super easy and came out great. And Significant Eater likes the string cheese as part of her snack bag I put together for her to take to work. Nuts, dried fruit are fine.

Dijon vinaigrette I can understand, as that's a French potato salad. Ballpark mustard - oy! And ketchup in a potato salad - oy vey!

That's not allowed to be called a "crowd."

For heathens who put mustard into their potato salad.

My back and knees are killing me with the French fry cutter, be it Bloomfield or Vollroth (sic).

Probably a pretty great bar, with Patsy on the box. I Fall to Pieces. She's Got You. Crazy. Walking After Midnight. Sweet Dreams. Tough decision, depending on mood.

Not Marilyn Manson. The other Marilyn. Which I now see had already been posted.

And who was the most famous, indeed inaugural, Artichoke queen?!

And if you haven't done it yet, I'd say it's quite a schlep to drive up and back (to Maine) in 4 days. We certainly enjoy Cape Ann ; I could see heading up there for 3 days (Rockport, Newburyport, Gloucester), eating clams, lobster, and whatever and then stopping in Rhode Island for 1 on the way home. Otherwise, yeah, Fly to Portland and drive back. Even that is not really relaxing.

Now, now. Let's not conflate Jacques with Chris Kimball. Please. It would be like conflating Julia with, ummmmmm, Anne Burrell?

This a cut I used to get from our dear departed butcher, Jeffrey, at the old Essex Street Market. Specifically, I would use it for grinding and making burgers at home. Great flavor; I'm sure it will be wonderful bathed and then finished off however.

It's kind of a thing here, there, and pretty much all over. As with all fads, I give it a year or two before they start falling by the wayside.

Subway Got Too Big. Franchisees Paid a Price. Seems like all isn't on the up and up within the Subway world.

I actually got a few baskets of Hammonton blueberries this week - first (for me) of the season - they're the best. Jane Brody's NY Times' article a few weeks ago (I, too, unfortunately suffer occasional leg cramps - they suck!): Getting a Good Night’s Sleep Without Drugs

Corkage in many high-end restaurants here in NYC is, if they allow it, $100/bottle. People are aghast at that, but as you mention, @jmacnaughtan, the wine list is where they are making some profit, which they are barely making on food.

From Cook's Illustrated: A thin, dry “skin” forms on the surface of puddings because as the mixture is heated, two things happen: Water evaporates, and proteins and sugar become more concentrated. Together, this results in a dry barrier on the liquid’s surface. You can prevent the skin from forming during cooking by stirring, but what about afterward? The most common method is to press parchment paper onto the surface, which prevents evaporation. But this approach can be messy and fussy, particularly when dealing with individual portions in cups or ramekins. When developing our recipe for Lemon Posset with Berries (see related content), we came up with a simpler way: We let the mixture sit until a skin had formed, passed it through a fine-mesh strainer, and then portioned the pudding and refrigerated it until serving time. The strainer broke up the clumped proteins and sugar, returning the posset to a smooth consistency throughout. We found that this technique will work equally well on other puddings and custards like our Creamy Chocolate Pudding (see related content). After cooking, simply let the pudding or custard cool until a skin forms, about 20 minutes, and then pour it through a fine-mesh strainer into a large bowl. Portion it, and then refrigerate the portions, uncovered, until cool. Cover the cooled portions with plastic wrap (no need to press it onto the surface of the pudding) until serving time.

Had Jay called Frenchette to inquire about their corkage policy (i.e. they don't allow it), he could've saved himself the aggravation. And to actually show some balance, wouldn't it have been nice to mention all the restaurants with what might be considered more classic wine lists (i.e. not all focused on "natural wines), also not allowing outside bottles?

From the recipe I posted above: 2. Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. From my experiences making this recipe - I definitely have had skin form.

I don't really measure - just reduce for 10 minutes, and it's close enough.

I think you might be referring to moi. From Cook's Illustrated - April, 2016 LEMON POSSET WITH BERRIES SERVES 6 This dessert requires portioning into individual servings. Reducing the cream mixture to exactly 2 cups creates the best consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount. Do not leave the cream unattended, as it can boil over easily. 2 cups heavy cream 2/3 cup (4 2/3 ounces) granulated sugar 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons) 1 1/2 cups blueberries or raspberries 1. Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes. 2. Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. 3. Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with berries and serve.