weinoo

Potatoes, par baked with onions, shallots, pimentón, saffron and olive oil. Topped with Long Island Striped Bass (from the freezer), tomatoes, Spanish olives, ramps, and more olive oil. Back into the oven. Checked at 15 minutes, they still needed another 5 (these were thick hunks of fish), after which they flaked perfectly and were still super moist.

Since vodka is basically tasteless, I doubt you'll find anything different, nor anything special, in those older bottles of Stoli. Basically, you're dealing with ethanol delivery. I'd be thinking about a cocktail along the lines of: Moscow Mule Kamikaze Godmother

Exactly; I figure I have to be doing better than him!

I definitely saw the prices double at Trader Joe's when I went in yesterday. But also, maybe they were artificially low prior to that, when a dozen could be had for like $1.79.

If you only knew how many different levels of kosher I know!

I've noticed a spike in egg prices, so maybe there is some sort of shortage?

Townes van Zandt always cheers me up. Usually a Pandora station; his, John Prine's, EC's, Taylor's, Clash's, etc.

Not according to the Talmud!

I believe I ate there once, and it was very good! We also enjoyed many late night, perhaps inebriated meals, at the old Sam Wo's, along with Yuet Lee. And others no longer around, including Square One, Postrio (my first exposure to Wolfgang), Stars, 4th St. Grill, et al.

Even the pigeons here won't eat the matzo that's discarded.

Hokkaido scallps and wild gulf shrimp. Asparagus beurre moussant. Hokkaido koshihikari rice from The Rice Factory.

Oh - I see. I hadn't had my matzo yet!

That one, and Brandy Ho's, were two of my favorites. Even the "newer" Hunan (on Sansome?) was excellent.

Strangely, that wouldn't have been my first choice, had I had a choice. No - it is unleavened bread!

My guess is that matzo brei is also a "separate category," according to the OP. Which, of course, makes no sense.

Here's my blog post from 15 years ago, re: Streit's Original Matzo Factory...https://tastytravails.blogspot.com/2009/02/streitsfresh-baked-matzos-since-1925.html

I like it after the box has been open a day or two, when they get nice and stale (though often, they're stale right out of the box). So, in answer to this question: NO! You'd have to be meshugge to eat that stuff year round.

I've had the book for a long time; while not making that roast chicken specifically, it was almost cutting edge back in its day, for the simple reason she was doing a long (2 or 3 day) dry brine. And now I generally dry brine chicken, at least overnight.

That chicken is really no more expensive than so many places doing a whole roast chicken for 2 (or more). As a matter of fact, it's probably cheaper!

Never willing to let leftover pasta go to waste, I took the other night's leftover pasta and made this: Frittata with artichoke pasta. With some avocado toast and tomatoes - I'm practically Californian!

P.S. Here's the paywalled Zuni Cafe review, from the current SF Chronicle reviewer.

Our last day in San Francisco dawned, and we hadn't yet been to our favorite breakfast place! Into the car, and up the hill, Potrero Hill, that is. Where, on one of the steepest streets around, you'll find PLOW. We like it so much. The griddle tends to be loaded, all the time... And these guys rock... To go orders, to stay orders, almost everything cooked from scratch (they make their own sausage, and if you order fresh fruit, it is cut to order). Just a great place. For our final dinner, another classic - Zuni Cafe was the destination, and actually we walked from our AirBnB. As is our wont, drinks at the bar to start. And the menu... I was unwilling to order the famous chicken, not wanting the leftovers to go to waste. But there were other Zuni classics to be had. Piccolo fritto; expertly fried veggies, with that lovely aioli. A very proper Caesar salad. And my fantastic loin of rabbit. With sautéed greens, carrots that taste like carrots, and rich mashed potatoes. Significant Eater had (and loved) the gnocchi and we shared the Pavlova for dessert. Took an Uber back to the AirBnB - didn't feel like walking that stretch of Market St. again, though it does go right past the historic US Mint's San Francisco Facility. (WIKI) We stopped to read about it on our way to Zuni... Coincidentally, the following week Ruth Reichl's Substack La Briffe was a piece about her current trip to the Bay Area. I had no idea the current San Francisco Chronicle's restaurant critic is the granddaughter of Henry Chung, he of the famous Hunan Restaurant, a beloved place I often dined at, even back in the 80's. Soon, we'll head back north, to the Sonoma coast, valleys, and Healdsburg.

I was hoping you won't use round - not enough fat, connective tissue or flavor for this dish. And I think the dish would be great over polenta.

Can you show us what the blade for your machine looks like? I'm sure you looked at eBay, where usually one can find almost anything.

I think, despite objections that dim sum are rarely made at home, one might find some nice recipes, tips, helpful suggestions, etc. in: I have one or two books by Eileen, and they're quite good. Amazon link...(eG-friendly Amazon.com link). I mean, don't we bake bread? Make complicated pastries? Stuff pastas? Cure meats? Make pickles? Etc.