weinoo

There are both Carolina Gold and Charelston Gold rices. Charleston is an offspring of Carolina rice, with slightly different aromatic and finished product qualities (Charleston being the more aromatic of the two).

Lemme sound like one - for you, of course. Paying for each round separately, if you're gonna have more than one, is really fucking annoying to the establishment. Since these kids are so great with their phones, why doesn't one pay for the evening, and everyone just Venmo their share to the payer? Re: driving...no one in NYC drives, so that's a moot point here (but even when we've driven out of town for a vacation or whatever, I won't drink anything and drive). Anyway, the bottom line to me is that everyone I sent the article to had something not that nice to say about the etiquette and habits of Gen Z when they go out. And it wasn't just old people I sent the article to! FWIW, I like to leave a card, and tip in cash.

I'll probably have a Stiegl tonight at Cafe Katja!

Now I'm torn.

Because they don't have proper bar etiquette! https://www.nytimes.com/2025/05/31/business/gen-z-bar-etiquette.html?unlocked_article_code=1.Ok8.DUGp.xAEKuNmLw4J-&smid=url-share It can certainly add up for the establishment, and just another reason why cocktails are $20+!!

Bagel and "lox." Half the bagel with cream cheese, half with avocado. The tomato is an heirloom, purchased in a two-pack from Trader Joe's, and not bad.

Well...yeah...!!! You probably even drove there!! Stir-fried pork with Szechuan flavors. Can one use too much ginger?

They have 3 or 4 different varieties of Za'atar - I like the Lebanese stuff, but it is definitely different than what you had from Israel, and what a friend brought back for me from Israel. I usually use it to make pita crisps, or to sprinkle on hummus or yogurt.

Yep, they undoubtedly help. My haul: Mostly small sizes, so I can see what we like and we don't. Not shown, a "fresh" product which I learned I really don't like: Turkish delight.

I made it up to Kalustyan's today to stock up on various peppercorns. Just to bring it to others in pictures, here is one aisle... Took me 1/2 hour to find the za'atar.

Well, maybe this had something to do with it... So, after a nice passeggiata, we ended up at an old favorite: For drinks and mostly snacks, including these: Salt cod croquetas, which were fantastic last night. Louisiana white prawns, fried squid and French fries (some of the best in the city, imho) were also consumed.

I go out to dinner.

My parents lived in Delray, and Total Wine always got a visit. There was generally something interesting to see. Wonder if there will be a batch 02?

That's a really excellent beer from Maine!

Definitely on a menu (or as, as I don't see it on their menu now)...https://punchdrink.com/recipes/shuck-n-jive/ To me, a waste of perfectly good sherry and vermouth, and as far as the vodka goes, who cares? You know, it gets to the point where some of this shit is just silly.

Okay, and sorry, but this sounds absolutely disgusting. Do you ever get over to the restaurant at the airport, Hangar B? Or have you posted about it before (I guess it's mostly breakfast)?

In general on a menu, I think quotes mean that the item on the menu isn't exactly what it reads like it should be. In this case, maybe the "fries" are like @liamsaunt's guotes around "chips" that came with the fish and chips pictured above; that is, smashed and fried fingerlings, if that makes any sense. I did get an update today; still awaiting a permit or two and hoping for the official opening on June 18th.

Look what you made me do (though not quite as pretty as that one above): Jumbo lump, however... And we each ate one of these as well: With tzatziki.

I've dined at one of the Hawksmoor locations in London (for Sunday roast), as well as the NYC location a number of times. Fun restaurants.

Are your friends as multi-cultural as you are, vis-a-vis the foods they like. Seems likely that they will consume anything you bring, but do any of them cook as you do?

That Susquehanna delta is pretty awesome! Marcella's Penne col Sugo di Funghi Coltivati. Okay, it's Penne with Mushroom Sauce, a dish I've been cooking ever since I bought the book it's in - which looks like 1987. The book is not in great shape; the recipes still are.

If you can eat this, you can have some pasta! He just doesn't like the name. Call it something else, and you never know...

One of these looks as if it's made by the students who don't graduate, the other looks like it's made by people who...know what they are doing. Where do these take place?

I have, and use, that Israeli feta for years now. It's quite good. And I've always loved Bulgarian feta, but this Israeli is right across the street. Pretty tasty dip here...https://www.seriouseats.com/whipped-feta-dip

My money is on the St. Michel.