weinoo

So we each drank a can of Johnny Mash Original Cider last night. Too sweet for us.

You must be from France 😉 . I really like those cidres, as well as Basque sagardoa. Some nice funkiness there.

To be honest, I wasn't thinking about overlap as I bought spices for each cuisine, but now that I've had them for a while, the stuff that gets used more frequently is in the shared space. Also, to be honest-er, a lot of the ingredients I bought for Thai and Indian cookery were bought during the crazy-er pandemic times, when I wanted to cook stuff that we couldn't go out for. My more "normal" cooking style is Italian, French, Spanish...along those lines. Mediterranean + Middle Eastern, if you will. Then, Chinese and Japanese, whose common ingredients have always been in shared, more accessible space. Much of the Penzey's stuff was bought at the same time; every year or so, I restock the dried herbs and ground spices, and I like Penzey's for that. As can be seen in this more current spice drawer picture, some Burlap & Barrel has entered the fray, either gifted to me or purchased as one-offs. Also a bunch of different saffrons in the lower right, and the rectangular boxes are 3 different styles of pimentón, recently refreshed when we went to Spain in December!

Shacksbury and Doc's are also good, but stay away from Angry Orchard!

I think that's a pretty good general idea; I use a 50:50 beef:pork combo. One egg per pound of meat, similar seasonings, a couple of tablespoons of grated cheese, and bread crumbs (as opposed to bread) soaked in milk or cream (though I think I used kefir last time, as I was out of milk). The thing I don't do is fry them, but rather bake them for about 30 minutes. (And of course, first cook up a little to make sure they taste okay).

When we have a not-great meal out, and that not great meal includes pasta, I'll often make pasta the next night...just because: Mezze rigatoni with meatball and sauce. Salad.

Is the only ingredient on these "shrimp?" Because Trader's sells them, but they also have salt (and in a not so small quantity) as one of the ingredients.

The only way a (real) bagel is properly eaten, in my opinion.

We probably didn't eat too many secondi back in the day either, since we had filled up the same way as you (that warm testa was so good). It's very hard to find practically any price/value these days, so I usually stick with the tried and true. Until The Bitter End.

Oh, how the mighty have fallen - even though it has taken a long time (about 25 years, actually). Once, one of our favorite restaurants, with fine service, cooking Roman/Italian food just about right, then falling out of favor for reasons maybe not totally related to food. So, before a show at The Bitter End (!!), we decided to pop in for a few bites, as it's just around the corner. The apps we started with were pretty good; baccala croquettes and marinated artichokes. No complaints there. I ordered a special pasta (linguini with Jonah Crab) and here's where things started to go awry: Now, I have no problem paying $38 for this pasta (I think they may feel a little guilty about charging so much, but then they've basically doubled the portion size), but enough with the bread crumbs! And so much Jonah crab - which was basically tasteless. Kind of a hot mess, as was Significant Eater's ricotta gnocchi, which lacked both sausage and fennel in the sauce, at least to our taste. We didn't order secondi, as how can one eat another full plate of food after so much pasta? So maybe the play here is to order apps and secondi? Oh, lest I forget - don't order the broccoli rabe...this is how it is served: And this is how it ended up: Impossible to eat, as it wasn't cut into any sort of pieces, which if you are going to not cook broccoli rabe as they do in Rome, is a necessity. I could not cut this broccoli rabe into pieces with the knife I had on the table. Oy. Note how I cook and serve it at home, if I want it to remain bright green: Either that way, or cook the hell out of it!

While I had trouble finding Stormalong when we were in the Berkshires this past weekend, we were quite close to another apple orchard/cidery. So, for the sake of science, I took a drive to: Hilltop Orchards, where they make JMash Ciders. Bought a 4-pack of each (except the coconut thing) and will report once I have a couple.

Or a good Martini.

Usually? (Or all the time?)

Unpaywalled here: https://www.nytimes.com/interactive/2024/dining/best-nyc-sandwiches.html?unlocked_article_code=1.000.zW5P.e6uzrPF9bIrI&smid=url-share Speaking of Liebman's...https://tastytravails.blogspot.com/2016/02/kosher-ish.html I've had any number of the sandwiches listed; I'd also avoid most of them.

This is only a guess, but maybe something to do with "cannabis" on the label. Cannabis is still not legal federally. And it may be too much of a pain in the ass for the Dutch company to deal with the regs, for this product. On another, still boozy subject, y'all know that Beefeater sneakily lowered its ABV to 40% (fromm 44% and previously, 47%)? https://vinepair.com/articles/beefeater-lowers-proof-again/

I would put it out for the rats.

Oh, that’s awesome. love all the varietals. You must be pleasantly buzzed at this point, huh @rotuts

I, too, enjoy a very mustardy vinaigrette...finding nice, strong mustard sometimes becomes the problem, and once it's opened, it loses potency over time. Wild gulf shrimp. Anson Mills' grits.

"My" TJ's did not have those Stormalongs the other day. I'll look again next week.

Does one really need more spices than this? (OK, I have a Cambro each for Thai food, Indian food, and Japanese food. They may hold some cuisine specific spices). That pic is from a couple of years ago; I now have at least a dozen Burlap & Barrel things too. Oy.

Yesterday... ' No purchase of these lovelies was made due to an out-of-town event we're going to this weekend.

Nice day at the greenmarket yesterday. Peas (fresh shelling), pancetta, Parmigiano, pasta. Endive salad with an anchovy dressing alongside.

Gen Z - born into a world with full access to the internet, right from their very start. First iPhones were around 2007.

Or maybe not often enough?!

If this isn't, I don't know what is... MIA: The Ultimate Smart Spice Rack Well, at leaSt it comes with an app! (What doesn't)?