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Simo Kuusisto's Finnish Ruis Bread - Nordic Breads. Available at various locations around NYC and elsewhere. Photo from Nordic Breads website:

Hot Bread Kitchen's Grindstone Rye, Challah, etc. Available at various places around NYC and greenmarkets. Store Hours: Monday-Saturday, 9:00am-4:00 pm; closed Sunday Location: La Marqueta, 1590 Park Avenue (at East 115th Street) Subway Directions: The 6 train to the 116th Street stop Phone: 212.369.3331 Here's the rye - photo from their website...

Balthazar Bakery's Pain de Seigle. 80 Spring St., NYC for retail.

Gabriele Bonci's pizza at Pizzarium, in Rome.

Jim Lahey's pizza bianca at Sullivan Street Bakery.

It's becoming a weekly thing... Wild gulf shrimp and chicken. Shrimp stock combined with chicken stock for liquid. Possibly best yet, except for lack of socarrat. One of these days...

Thanks! It really is a nice, little shop they've set up there. Tell 'em I said hi!

And I really think the quality of the new, younger Overholt isn't near as good as the previous, older iteration of Overholt (4 year).

No one was on either of those boars. They're just moored there - they pay the town to have the space to moor their boats. Look at what happens at low tide!

Hatch indeed.

"505" is the area code of Albuquerque, NM, where they met in college and where they spent most of their youths. "212" is the NYC area code. II was asking them to put a club sandwich on the menu while we were there and was keeping my fingers crossed they'd name it the "212." It's the "505" however, because the mayo used on the club sandwich is spiked with New Mexico green chile.

A couple of young 'uns in our family (she is Significant Eater's oldest, and hence first, niece) just had to open a general-store-cum-sandwich shop in Provincetown last summer. After living in Gowanus/Park Slope for the previous 5-6 years. He managed Court St. Grocers; she wrote about food stuff for Huff Po. They love the Cape. They got married on the Cape, in Truro. Going to their wedding was my first ever visit to the Cape. His family's been New Englanders/Cape Cod people for a long time. As a matter of fact, his last name is among the names that are listed on the Mayflower. The Mayflower, as you all know, landed in Provincetown Harbor. Two years ago, we visited (my 2nd ever visit) and stayed at his dad and stepmom's house in Chatham. His dad, retired, now captains a small charter fishing boat, and that was my first time catching striped bass. I blogged...Lab Day's Ovah. We wanted to make sure they'd ironed out all issues, so we only waited a year and then visited last week. Pop + Dutch is their grocery on Commercial St. We spent 3 days and nights at the gorgeous Red Inn right at the end of Commercial St; they were mostly working, but we did get to spend some quality time together eating around town and playing. This was the view from our room... And we ate a bunch of this... That's from PJ's Family Restaurant in Wellfleet, and it was great. Since I think it gets really crazy crowded and partying to the max in July and August, our trips in June and September have been perfectly timed. Of course, I'm blogging about everywhere we ate once again... Provincetown - The "Outer" Cape

That might drive him over the edge. I think it's a great idea.

The WF I shop at still does. And a pretty friendly staff, to boot (tattoos included). As DDF mentions above, it's always caveat emptor. Now that ConAgra and Cargill are in the "organic" business, it's a whole different ball game. Perhaps by changing their rating system, or whatever the hell you want to call it, you allow some small farmers to remain in the game.

I've got a Dexter knife or two. They're the knives I'd take out on my boat when I go fishing. If I had a boat. And went fishing. They're probably just fine for those volunteers to use at the faire. You'll stay happier with the Victorinox/Forschner. Price appears to be around the same for a 10" chef's knife with fibrox handles. Fisher-Bone Knives Forschner

And, as a few people have already mentioned, evidently not. Is there a comprehension problem?

Yeah - overcooked in the center bottom. Rice not cooked evenly (because it wasn't the excellent rice I suggest using), so some was a little too al dente and some a little too mushy. live and learn!

I'd say stick with the 8-quart non-stick Dutch ovens. Why add more stuff when it sounds like the problem isn't the pans, but the cook (s)?

If chorizo is a sin, I'm going to hell.

NY Mag published a recipe from Phil Ward (whose Michelaa is probably the best one I've had - at Mayahuel): Celery Sangrita Michelada From Philip Ward, Mayahuel “Sangrita is traditionally made with ­orange juice, but celery juice is more aromatic. Plus, it has a nice cooling quality to it, so you can add more spice. This way, you get a pleasant building spice, rather than just a flamethrower.” FOR SANGRITA: 1/3 cup tomato juice (ideally R.W. Knudsen) 1 1/2 tbs. fresh celery juice 1 tbs. fresh-squeezed lime juice 1/4 tsp. black pepper Pinch celery salt Pinch cayenne pepper 1/2 tsp. Worcestershire sauce FOR SPICY RIM: 1 part kosher salt 1 part sugar 1/2 part cayenne pepper FOR MICHELADA: 2 tbs. sangrita 1 1/2 tbs. fresh-squeezed lime juice Negra Modelo NIGHT BEFORE: Combine sangrita ingredients. Makes about 1/2 cup. INSTRUCTIONS: Rim pilsner glass with spicy rim mix, and add 2 ice cubes. Shake sangrita and lime juice with another 2 ice cubes, then pour the liquid into the glass (straining out the cubes). Top with Negra Modelo, and serve with rest of the beer.

Outraged, indeed. Well - not really. I have been working on making a good paella for quite some time now. It's tough. Sometimes what appear to be the simplest of dishes turn out to be the most difficult. But, after trying and trying, and experiment after experiment, I've gotten to where I can serve my paella to guests and not feel bad. Yes, there's often chorizo in it - I like chorizo, so fuck the Wall St. Journal. And - I blogged a bit about the trails and tribulations of making paella... Paella - It's Only Rice, Right?

"Baby" artichokes cooked in evoo, sherry, stock, pimenton, shallots, garlic. Finished with sherry vinegar and parsley. Penne with asparagus in a light sauce of stock, herbs, shallots, garlic and 2 cheeses.

But that "aging boomer population" was the population under which the giant, high-alcohol, big California wines was created. Years ago. Before Chipotle. When they we had taste buds.

Every "best" think I've tried in NYC.

I made a really great Spanish Tarta de Santiago recently. Almonds, lemon, orange, and eggs are its primary ingredients. There are plenty of recipes - I used on from Penelope Casas' The Foods of Spain.