weinoo

My favorite prep/cook for lamb chops...if I only had a grill!

Have some really lovely heirloom cherry tomatoes, along with green and wax beans. Made a walnut-miso dressing, from Hiroko Shimbo's classic The Japanese Kitchen (eG-friendly Amazon.com link) cookbook. What in Spain might be called socarrat, in Japan is most likely called okoge. My okoge game was strong last night, in this donabe rice with salmon, halibut and hijiki.

Red and green tomatoes, fancy Lani's cucumber, sweet onion. Pasta al pesto with Romano beans.

Generally, start root vegetables in cold water.

My fake Puntarelle Alla Romana; using endive instead. My fake veal piccata; using chicken instead. With rice and broccoli (steamed above the rice for the last 5 minutes of rice cooking time). Just one big, fake dinner.

Here are a couple of ideas: Despaña...https://despananyc.com/collections/chorizo (they make their own, as well as import a variety from Spain). Portugalia Marketplace - which is obviously more Portuguese, but has a lot of sausage...https://portugaliamarketplace.com/collections/charcutaria La Jamoteca...https://www.lajamoteca.com/collections/sausages The Spanish Table...https://spanishtable.com/collections/chorizo

I have a third: time for a new immersion blender, buy a Breville.

Pork scallopini (or piccata, whichever you prefer; there are 3 or 4 thin slices of pork under the lemon, butter, white wine, capers, and garlic sauce). Roasted baby potatoes and cabbage wedges. A pretty tasty, quick and easy dinner.

Might as well go with the flow... Heirloom Caprese salad, with dashes of balsamico. Baguette.

I'm pretty sure that in professional settings, nonstick pans are simply replaced at a fairly regular rate. I probably replace mine once every year or so.

After reading all about the trials and tribulations that @MaryIsobel suffered while working with orecchiette, I put the box of orecchiette I had pulled out of the pantry back inside. And instead went with one of my more recently favored short tubular pastas that I like for the same purpose. Mezzi rigatoni with sausage and broccoli. FWIW, any time I'm thinking of making a pasta salad (i.e.: cold pasta), I go for a thinner, faster cooking variety. Elbows, for example, cook quickly, and I think have a better mouth feel when cold, vs. orecchiette or any of the thicker pastas.

A not beautiful looking, yet delicious tasting, Pa amb tomàquet. Paella. Con socarrat!

I'd just smush the wetness back into the meat, as I prep the meat for its final use. If indeed what you're buying from Costco or Trader Joe's has flavor enhancers added, stop buying that.

Wait, you mean you can't find anything else from Prince that might look good in your kitchen? Or on your patio? Maybe you're not trying hard enough!!

Roasted mushrooms and summer squash. Amatriciana Estiva, a more summery, lighter version of the classic bucatini all'Amatriciana. Main difference is the use of fresh tomatoes (cherry, or as in this case, Lancaster Farms' organic garden gem tomatoes), and draining off a bit of the rendered fat from the guanciale. The pasta used is Setaro's Mezze Rigatoni, one of my favorite brands of dried pasta.

I would normally put my oven on with the baking steel in there and throw the pie on for like 2 minutes. But it's summer, and you know, NO OVEN IS ALLOWED ON!

Who wants to know, Billy Joel? In all "seriousness," if you want an answer to this type of question, your best bet is on a Hicksville Facebook group, or something similar.

Nice to be so close to them - I may have to give them a try, though I worry about the longer distance and the pies getting here in good shape.

Beefsteak and heirloom Caprese salad. Roasted chicken thigh. Sautéed Asian Cousa Squash (from Lani's Farm), along with corn off the cob.

Roasted five ears of real Jersey white corn, procured earlier in the day at the greenmarket. I'd never done this in the Steam Girl, but they came out great. Buttered, served with a Greek salad, with greenmarket tomatoes, lettuce, cukes, onion, Bulgarian feta. Olives are hiding under it all. Sometimes this is all we need in the heat (I did eat two ears of corn).

Great job, Norm. But I do have one question: What's this thing called?

Shrimp and scallop "piccata." Served with rice, and a pretty giant salad; made the ginger/carrot salad dressing often seen on the salads in sushi bars. But I made it in the mini food processor, and it really needs the blender. Next time.

Louis' Italian American Restaurant, in the Bronx (fictitious name, of course). McCluskey (the cop) and Sollozzo (The Turk) didn't get to finish their meals! And "Tough Tony" (Federici) was always at Park Side, working the door, before he passed away. Significant Eater did have veal, but it was the veal parmigiana!

They're fresh, done whole with a little breading stuff on top!

What we call old-school Italian restaurants, which were a mainstay of Italian dining in NYC for many decades, have all but disappeared. A few remain, however, and last night a group of 6 of us took a trip out to Corona, Queens to what I think is the best of the remaining ones: Park Side Restaurant. It has an interesting history, as the stories go: https://www.cosanostranews.com/2022/11/rip-tough-tony-sources-say-elusive.html Baked clams - Fresh littlenecks, and some of the best in the city. There were 6 of us; so an order and a half of sautéed soft-shell crabs, one for each, were simply delicious. My main... The classic chicken scarpariello, on the bone, with sausage. As good as mine (maybe even better). And the always included side of spaghetti - how you like it The pro move, of course, is to then walk down the block for ices, at the also classic Lemon Ice King of Corona! We did.