weinoo

Here's the cider menu from the owners' first restaurant, The Queens Kickshaw. There isn't a menu for Wassail yet, but...

And this month, on the lower east side of Manhattan, a new bar called Wassail opens. Close to 100 ciders on offer. Can't wait. Wassail.

Let's say you invest 20 hours of work...does $750 sound like anything other than a nice number? Of course, $1K sounds better... Not including expenses, btw.

$750. For no reason other than it sounds like a good number.

I think it's in the 190℉ range.

At this point, I don't think it's fair of me to opine. I'm not your target market. Been there...done that. Not my favorite way to spend my dining dollars.

Here's a focaccia like flatbread, 1/2 topped with thinly sliced and blanched red potato. I'd like a darker brown potato, but was afraid I'd burn the bottom of the focaccia, since it was already pretty dark brown - as was the 1/2 of the bread without the potato on top. Baked on the bread setting, 450°F, for about 20 - 22 minutes. But I do preheat the oven on its regular bake setting, at the same temperature, for about 5 minutes.

Chicken scarpariello, sautéed assorted greens (kale, spinach, chard, beet greens) topped with some of the peppers and onions from the scarpariello, and focaccia with potatoes, which could have been a little browner, but I was worried about burning the bottom.

Frittata with 2 kinds of leftover pasta...carbonara and caccio e pepe.

Haven't tried the salsa yet, but I'm probably gonna use it as a condiment for the pot of beans I'm planning on making today. Steve told me that the Eye of the Goat beans are really good, but the harvest this year was meager.

I just received a nice order from, guess who...

Thanks for putting the romantic back into toast. As someone who often makes toast for my partner Significant Eater, I'd almost forgotten. And now I'm going to remind her, tomorrow morning, just how important her toast is to me!

No way. I also don't understand "intimate" at 40 or more people. Nor where it might be held.

I do like how "10 second toast" takes 8 minutes and 30 seconds before it gets there. I could've toasted like a whole loaf of bread already.

Let me know when you get it. Dave Santos already does something similar at Louro, with his Nossa Mesa Supper club.

Doesn't faster toast mean the outside gets cooked more than it should while the inside remains less cooked than it should? What's the rush?

So the drinks are diluted with water as well?

Speak to him, yes. Just be careful about going drinking with him .

Aren't there many apps which already accomplish this?

Dave - what's the flooring? Looks like bamboo. Nice setup. Where's the weed patch?

Interesting. As I said, I'm not their market - I can't imagine a Daiquiri, or Margarita, or Aviation, etc. tasting great without the proper, reasonably fresh juice.

How do they deal with "fresh" juices? Doesn't any juice going into the bottle need to be pasteurized. thereby making it not fresh, by default?

According to the NY Times, bottled cocktails are now good for the "discerning drinker." I guess that depends on what your definition of discerning is. Evidently, they've been around, in stages, for a long time... I'd never buy one of these, but I'm probably not discerning enough, nor their target audience. Will you be buying any of this? Full Story.

Black sea bass? At what temp did you cook the fish?

I understand the no pesticide thing; but aren't there jet fuel emissions from the, ummm, jets?