weinoo

The new Essex Market, replacing the old, in the process of being torn down Essex St. Market, is quite wonderful. And 2 minutes from my apartment, which I guess makes me biased. And we now have both this and Trader Joe's within a stone's throw. I'm a regular for these breads. One of the two rye breads on offer at Pain d'AVignon; this is their caraway rye, while the other is a sourdough dark rye. I like both. They don't have a slicer, so when I buy a loaf of bread which is going to be used for toast or sandwiches, I slice it all and freeze it when I get home (after eating a few slices with some good salted butter). Better pix and descriptions here...https://ny.eater.com/2019/5/14/18623011/essex-market-crossing-shopsins-open-photos-lower-east-side-les-nyc

It's summer and I can't be spending much evening time in the kitchen, as the kitchen might as well be a terrarium - facing southwest, it heats up like an MF in the afternoons. So, I put stuff together, and do any main cooking, in the mornings. Then I serve it. Gazpacho While still waiting for real tomatoes, this was actually quite good using 1/2 canned Muir organic tomatoes and 1/2 peeled and seeded fresh Romas, cucumber, soaked red onion, roasted yellow peppers, roasted jalapeño, Tabasco, garlic salt (!), olive oil, lime juice, cilantro, etc. etc. Seared red Argentinian shrimp over fresh corn salsa. Corn taken off some sweet fresh ears and pan roasted, roasted jalapeño and serrano, red onion (soaked), lime juice, olive oil, s & p. Alongside some Yukon Gold potato salad.

There's customer service, and then there's customer service!

'tis a sad day, in the city by the bay.

I like the way you're breaking the rules, and drinking white with steak!

I am in total agreement with the above, and also agree with the below post. So unless something is inedible, I will deal with it on the table, after making certain the server, manager (if there is one) and kitchen knows about the issue.

Do you (or does anyone else) find that cooking the thighs this way leads to a tray full of water? I seem to remember when my CSO was new, and I cooked chicken thighs this way, the tray ended up pretty dry, but my CSO (at the ripe old age of 5 1/2) is certainly starting to show some wrinkles.

Does he know?

Significant Eater will love that, since she spent many "formative" years there.

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.