weinoo

Last night, with dinner: Sweet spot, at just around $15 a bottle. Rosé of cabernet franc. Domaine Stéphane Guion. The Borgueils he bottles are also a favorite here.

Spain-inspired, braised onions and potatoes, with pimentón and saffron. As a side dish for... Crispy-skinned roasted chicken thigh (thank whoever keeps my old CSO working!), potato thing from the 1st picture, sautéed escarole. Plum and nectarine crisp..or cobbler...crispler? cobblisp? No complaints yet.

You can dry brine it for 72 hours, if need be. No. Cook it via a traditional method (roast, pan sauté, braise, etc.); Judy Rogers wasn't sous-viding!

When we're lucky enough to be in France, Significant Eater loves starting her meal off with a Ricard. Is your next stop Girona, or further south? Are you all on the medieval tour?

Not only that, the shop I mostly order from delivers for free! My much more local shop (i.e. the one in our commercial strip) has some nice wines as well...https://www.vinvero.com/

Sadly, that can't happen here. According to AI: No, Trader Joe's cannot sell wine in most of its New York locations. Due to New York state law, grocery stores in New York are generally limited to selling beer. Trader Joe's, like other chains, is restricted to only one location in the state where they can sell wine or liquor. This single location, which was previously the Union Square wine shop, is now closed. The Trader Joe's I shop at has a fairly extensive beer selection, and a few ciders as well.

Nor would I.

Bandol La Bastide Blanche rosé. From the importer: From my retailer: Chambers Street was running a 15% off special on all rosés a week or two ago, which put this wine right at the sweet spot - about $20 a bottle.

Pasta al pesto, with green beans and yellow wax beans. Sauté of corn, sweet onion and tomato alongside.

We were in a few different clubs/mailers - but down to a single one at this point. Although when tariffs kick in, maybe we should be buying more wine from California (with the only problem being I tend to enjoy old-world wines more).

Some high-end grape juice there, @Paul Bacino !

Just to be slightly pedantic, the wine pictured is from Abruzzo, made from the Montepulciano grape. In Montepulciano, you were probably drinking wines made with a high proportion of the Sangiovese grape.

I’m wondering why they decided to put “everything” on top of the unit, as opposed to how the controls/electronics/whatever were on the. Side, in the 300? Does it make sense that to be directly above the heat source?

Let's not forget Judy Rogers, and her awesome roast chicken at Zuni Cafe... But even years before this, if my memory would only serve me correctly, was the technique I learned from (I think) Sunset - dry brining salmon, for instance, before smoking it on the Weber - which was pretty much all that was available back in the early 80s. It formed, I believe, the pellicle.

Oh, I didn't realize we were supposed to clean that glass!

Often, ice is called for in drinks specifically for dilution.

Definitely not available here.

The farmer's market is indeed in full swing: And when it is, I like to go crazy with tomatoes (and a few plums, in front). After tasting these, it's going to be hard to go back to Camparis or Kumatos. In any event: Jersey white corn, sautéed with zucchini, sweet onion, and a few of those tomatoes up top. Served with pasta marinara, which I've posted enough pictures of.

I actually do this now with most all chicken I cook. Salted lightly as well.

The menu, and the fromages, bring a touch of envy here.

Last night we walked (literally) down the block to Ernesto's (a very local Basque-inspired restaurant), sat at the bar, had cocktails, 2 pintxos (Croquetas de gallina and Tosta de gambas) and shared a main along with a beefsteak tomato salad for our dinner. Pluma Iberica con patatas fritas y piquillos. With wine. I kinda forgot how good this place can be, but last night it was just fine.

Those Boos islands are nice. One might be able to customize them as well: https://butcherblockco.com/product/cowota?product_id=120&gad_source=1&gad_campaignid=17347491098&gbraid=0AAAAADyvdXfTW1QIpvTZTAqRYm4idBKZ6&gclid=EAIaIQobChMIv8Wtt8vljgMVZDcIBR1MTgrVEAQYASABEgINcPD_BwE

They make a great sauce for pasta… https://www.pastagrammar.com/post/fettuccine-with-chicken-giblets-authentic-italian-pasta-recipe

And also realize that AI isn't the answer to everything!

When I got my large butcher block for part of my countertop, I literally spent weeks oiling both sides of it, prior to its installation.