weinoo

Thanks, @SLB. Fortunately, we're no longer in a 4th floor walkup! I could see using Fresh Direct the same way you have, however; lots of the heavier groceries, and I certainly would try certain seafood/meat/poultry at least once, to see how it is. Re: my surgery. I had a 2-level ACDF done, at C5-C7. Not wearing a collar, my doctor is kind of progressive and feels patients do better without one. The fusion takes about a year to be fully fused. I'm sure the carrying/lifting proscription is to allow things to really settle down, and for the fusion to at least start happening. I started PT this past Monday, a mere 4 days post-surgery, but just working on arm/shoulder flexibility and strength; nothing with the neck just yet.

Now (to my warped mind) this would be the perfect basket for a show like Chopped. P.S. What the hell are chicken Marylands?

I have never used any delivery services for grocery shopping, but the times they are a changin'. I'm in the throes of recovering from some fairly intense surgery (not intense in a life-threatening sort of way, but intense in other ways, like it fucking hurts), and my recovery precludes me from driving (not necessarily a problem) and lifting/schlepping anything over "x" number of pounds. So my beloved trips to the USQ green market, or out to Sheepshead Bay to Net Cost market, or to somewhere in Queens or NJ to H Mart, and dragging 30 to 40 lbs. of groceries/produce up to my apartment, are out for a while. Fortunately, the recovery has not stopped us from going out to dinner practically nightly. Enter Fresh Direct, and my thoughts of signing up. The have product like Poulet Rouge, a favorite bird of mine. And their prices for many items certainly seem in line with the places I generally shop at. They have various iterations of a "delivery pass," which would allow me to schedule deliveries on certain days of the week, at practically $0 delivery cost. I've heard from 2 or 3 friends who use it that it's very, very time saving and convenient, and that much of the product (fresh stuff) is actually of good quality. On-line they even show a produce delivery box from a CSA, that you can order or not, without signing up for a whole season's worth. So, other than the above, anyone here use it regularly? If so, whaddya think these days? I noticed they had Wild Alaskan king salmon at $25, which is about 40% off the price other sellers. And certain other fresh items (meats, seafood, poultry) have prices that easily match or are better than I pay at other places. ETA: Thank god for the World Cup and today the start of the Tour de France, which while they haven't eased the recovery process, certainly help to pass some time.

Yeah, I'll bet it's delicious, but young.

Paul Liebrandt posts some nice shots to his feed. Otherwise practically every darn restaurant in Manhattan has an Igram account. As does every chef.

Is this an everyday red? I don't know how @Anna N prefers her Negroni, but I like to play around with different gins/vermouths, which really affect the taste. Antica is sweet and cloying, whereas M & R is not as much. When I want to go classic, it's equal parts Beefeater, M & R, and Campari. (On occasion, there's nothing wrong with Gordon's Gin either). @FauxPas - Try adding a dash or two of Campari to your husband's Manhattan; it really makes for a lovely drink. Enjoy your vacation, @Anna N and @Kerry Beal!

Exactly, @Anna N. The thermostat measures the air temp in the oven, I believe, which lowers dramatically as soon as the oven is opened to put something in. If the oven is properly preheated (the walls, the floor, the ceiling, etc.), especially if there's a pizza stone or steel in there, the drop won't be as dramatic, and it will recover a hell of a lot faster - all especially important when baking.

I don't know about anyone else, but when preheating my oven, I always go for at least 45 minutes. The air temp will kick off the thermostat, but the oven internals aren't really at that same temperature you're looking for. Especially when doing something like baking bread or making a pizza.

I like gfweb, but that is the dumbest suggestion I've ever heard ( along with his trolling "overrated" comment). Problem is, nyc, like most other cities, tends to shut down too early, especially on a Sunday night when it's a million degrees out.

At least you got to The Polynesian!

I almost pulled the plug on a 2nd unit today. It popped up at $169 on a Walmart site. Went all the way up through checkout, then realized it was a refurb, whcih isn't necessarily a bad thing, but it only came with a 90-day guarantee.

i've had nothing but love with my Wolf gas range. Especially great at simmering, as all 4 burners have 2 separate settings... \ When you turn the control knob all the way, it kicks on the lower burner, which is adjustable for simmering... And I upgraded with full-extension racks that hold 50 lbs. each... Someone upthread claimed the knobs felt flimsy, but I strongly disagree. And like gfweb's Blue Star, the broiler is a beast. No electronics here either.

Also, I don't know if you like tiki cocktails, but The Polynesian, Brian Miller's new tiki bar, has opened right in Times Square.

Perfect for Cafe Katja. Even without a reservation, there are usually seats available at the bar (and the bar seats have backs and are actually comfortable). And they have decent enough air conditioning, which can be a challenge on days like this one is likely to be (and tomorrow!).

I have heard that the license has finally come through. I expect an opening in the next week or two.

@Kerry Beal How many people? Saturdays are hard to get into any of the "hotter" restaurants in town, but you can call and see what the story is. Our local favorite, and for people who like Austrian/German-ish food, great beer, nice wines is Cafe Katja. They usually have room. I don't think they'll have any spargel left, however. It's just a good, fun place. Not fancy, good for a group.

sorry - just seeing this now.

That's correct, but the cafe is on Orchard Street, and a worthy stop.

Yes! In Italy, chops like this might be called scottadito, or burnt fingers, since one can't wait to pick them up and start chomping. Our favorite restaurant in Rome, Trattoria Da Cesare al Casaletto, serves a fairly delicious version.

Still waiting on their license, but they'll be previewing some of the stuff on their menu one day this week, via a catering license from Mace (another of one of the co-owner's bars.

I love shoulder chops, especially the round bone ones above, even more than rack. Sometimes, they even have some tiny little riblets attached.

Along with that Australian rack of lamb, done in the CSO I stumbled upon Some baby artichokes, which I quartered and cooked along with some Spanish-y style spices.

For the first time, I did... an Australian rack of lamb, from D'artagnan. On steam bake, around 425, for 16 minutes would have been perfect. I went 20, so it was a little more done than I like, but still nice and moist and flavorful.

But of course! Continuing to focus on some vegetables, since it's the time of the year when why not... A "stir-fry" of asparagus, assorted radishes, king oyster mushrooms, and scallions in a Guilin chili garlic sauce. Served over Charleston Gold rice.

To make sure the above couldn't possibly considered a vegan meal, I also pan fried, and served alongside, some gorgeous Long Island scallops.