weinoo

Me too - always have a roll handy.

I think I'll be there, those these things are usually shit shows. I saw Alex a few weeks ago at their new 151 Bar, which is pretty awesome in its own right.

Nice job.

Not having a microwave, I've always popped corn on the stove top. And I've been able to purchase some nice heirloom popping corn at the green markets as well. I do want to try some of this corn mentioned in the article, and will be on the lookout for it my next trip to Whole Foods.

Big ice cubes. Round ice cubes. Clear ice cubes.

Do you use this one, Paul? Monterey

Agree with this. And are we talking about shots, milk-based coffee drinks, pour overs, etc.?

Is it possible you've been buying bay leaves from California?

Since I know absolutely nada about spleen (other than why we have one in our bodies), I googled it up. Yum... Pig Spleen on Toast.

The Cuisi steam oven reheats pizza very nicely.

Why don't you clean them daily?

Interestingly enough, the NY Times' Travel Section today has an article on the growth and wonder of ciders produced in New York. DiggingDogFarm lives right in the middle of the action...

You drinking with the 'smores again?

By the way, a glass of a nice, dry cider on the rocks with an ounce of Campari in it. Just sayin'.

That's a good one - I pay $5 a bottle for it. I also like the Crisipin in the tall cans. (There's a Crispin produced in California that I don't like as much).

I'd get 4 bottles of Rittenhouse.

For those who are interested, this is "analysis paralysis," referred to in a previous post, setting in.

Maybe you should buy a Cuisinart and a Kitchen Aid. Use them alternately. Let us know which one bites the dust first.

Almost everything made today is a piece of junk. How long can you expect an electrical appliance for the kitchen, that costs under $50, to last? I have a 40-year old Cuisinart with a motor that still works fine. Big, thick cord. Not made in China. They just don't make 'em like that anymore.

With Chef Nick Anderer at the helm, the newest restaurant from Danny Meyer's Union Square Hospitality Group hits the ground running. Nick is also the head chef at Maialino, another favorite of ours; Marta is the chef and Danny's latest take on Roman cuisine, that of the Roman pizzeria, as a matter of fact. That (a Roman pizzeria) means that in addition to pizza, there's plenty of other good stuff to eat. And eat we did - 4 of us scarfed down a good portion of the menu - there wasn't anything I wouldn't have again (well, maybe the octopus, but that's just 'cause I'm sick of octopus in general). 3 pies, beer brined chicken, a bunch of apps, cocktails, wine - we were happy campers. This is the Margherita... Here's a blog post with a few more pictures... Marta, My Dear

That sucker is over $100 - my guess is it ain't happening. From the manual...

Amazon. http://www.amazon.com/Cuisinart-DLC-2ABC-Mini-Prep-Processor-Brushed/dp/B0000645YM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=http://www.amazon.com/Cuisinart-DLC-2ABC-Mini-Prep-Processor-Brushed/dp/B0000645YM&linkCode=as2&tag=egulletcom-20">$36. No analyses paralysis necessary.

What if you live in a city and don't have a car?

I think you should also buy some seeds and plant next year. Or bribe someone with a garden to do the same,

Any of the piccatas have lemon in the sauce, right? Chicken, veal, etc. I like to use this thing called google occasionally. It works well. http://allrecipes.com/recipes/fruits-and-vegetables/fruits/citrus/lemons/