weinoo

I just got back from my local "super" market, Their price for limes has always been 4 or 5 for $1; when on sale, 8 or 10 for the same price. Today, they were 5 for $3.

So the latest shortage to hit consumers is the versatile lime. Used by restaurants and bars, the price increase is starting to make itself felt. From a story on Eater: And it also appears there a citrus disease affecting the lime tree. from the LA times: What will we all do? Would you ever resort to using chemical substitutes that mimic the flavor and acid of a lime?

Well, I've been using my combo oven steadily since, well, the beginning of January. a. It still works. b. I really like the quality of the toast. and everything else I do in it...mostly roasted vegetables, occasional poultry, reheating. Does it do things better than the Breville? Hard to say - I don't have a Breville here. c. I make it a habit of cleaning the interior just by wiping down with a damp sponge every time I use the steam function as the oven cools down. The interior looks practically brand new, d. Just tonight, for example, I steam roasted the side of vegetables shown here...375°F convection steam for 15 minutes and then 375°F just on bake for another 10. AT $199, if you can get another 10% off via a first-time purchase, I think it's a good buy.

Strozzapreti with asparagus, parm and crispy prosciutto. Side of steam-roasted carrots, fingerlings and brussels sprouts. Negroni rocks.

I think that Wiser's might be a different age than the one I bought - the export stuff is a year older? I bought it at a liquor store in DC - I haven't seen it in NYC.

I buy it every time I drive through Maryland on I95. There's a big liquor store at state line (called, oddly enough, State Line Liquors) that stocks it - I think 1.75L is around $17.

This sounds reasonable and intelligent. I use a scale for lots of stuff every day (like coffee beans before grinding) but I guess I'd find myself way too OCD if I weighed the water to make my cup of oatmeal in the morning.

I need to buy a new measuring cup (liquid) or cups, so I thought I'd try to get a consensus. What do you use? Size of cup? Glass, plastic, metal, etc.? Brand? You know - tell me all.

I see an idea for a great new product. I mean, the sale of muffin tops has exploded; how about "crusty brownie sides?"

I just picked up a bottle of this and was wondering if anyone has tried it...

Is it really smoke-free? Like usable in an apartment with no vent hood?

I like to use an old tuna fish can, on top of which I set a heat proof plate. Saves me $$, and saves the analysis paralysis of figuring out which $6 steamer is the best.

I'm surprised that Heritage doesn't carry it - they usually have 3 or 4 breeds of excellent pig. I wonder if Flying Pigs Farm is going to be raising this breed? Or one of the other pig farmers at USGM?

Heritage is my go-to in the neighborhood, Paul. Otherwise, I'll schlep over to Bleecker St., where I still have the choice of Ottomanelli's (the original, I think) and Florence Meat Market right around the corner. Fairway often runs specials on prime and/or aged cuts at outrageous prices. And Whole Foods has good quality beef - just don't expect any "butchering."

Isn't this the general problem with most of these Richman reviews (and with most "reviews" in general)? My guess is he dines at these places a grand total of once - certainly not a representative sample. To say a place is great based on that sampling, or to pan a place based on same, does not serve his readership well or properly.

So I make smoothies - occasionally. Sometimes it turns out to be way more smoothie than I can consume in one sitting. Can they be refrigerated or do they turn into some separated disgusting looking thing? I'm talking smoothies that usually have a yogurt or kefir type component.

If you make a coleslaw, make sure to salt the cabbage first. I like it, along with an onion and a few cloves of garlic, braised, covered on the stovetop in its own juices for a long time - an hour and a half to two hours. Then, just a hit of red wine vinegar. A la Marcella Hazan. You must keep an eye on it to make sure it doesn't start burning - if so, add a few tablespoons of water.

There's a topic about apricot preserves going on. But what is/are the differences between preserves, jellies, jams, marmalades, chutneys, etc. And which style do you like best?

Stonewall Kitchen has always tasted good to us.

Yeah, I didn't know if you were close to that Dino. I like Mighty Quinn's more, but you'd have to schlep into Manhattan.

My favorite bbq restaurant is Mighty Quinn's, especially for their brisket. Very casual, and gets pretty darn busy at prime times and there will often be a line, but it moves quickly. And there's a Dinosaur BBQ as well - perfect for kids and huge. In Brooklyn, Tanoreen is high on everyone's list for Middle Eastern.

I saw shad roe at one of the fish stands in the Grand Central Market last week. I think it was $20 for a pair.

Yeah - we don't eat them as much as when I lived in Cali and you could sometimes get nice big ones at 3 for $1! These were purchased at Whole Foods, and if you know how to pick 'em (heavy and squeaky!), even at $2.50 a pop, well worth it. The elements of my dinner last night were bought at 4 different places.

Start with... First course. Carciofi w/vinaigrette. Like we used to eat them in California... Main course... Roasted kosher chicken, roasted Yukon golds and carrots.

Although I seem to remember that for some recipes, Cook's Illustrated preferred not toasting the nuts first. Of course, I can't remember which recipes...