weinoo

Was that at the new Time Out Market food hall, which took over the old food hall on 14th? Did anything t else look interesting?

A shonda, I tell you!

I think that's fairly reasonable.

This place would probably be included in my Top 5 NYC bagels... Mind you, I'm a mini-bagel person - I want my bagel to be around 75 grams, not 150 like the monster, sandwich-sized bagels. In other words, as bagels once were.

With apéritifs last night, before dinner... Pa amb tomàquet, along with Lomo Iberico and Chorizo Iberico.

Still does - the widget! Releases nitrogen into the beer when the can is opened...https://www.guinness.com/en-us/our-craft/guinness-innovation

Don’t mean to bust anyone’s bubble, but Smart Chicken is Tyson Foods. Possibly not the greatest for quality, but very good for low prices.

Guinnness Pub Draught. 4 pint (well, maybe 14 oz. ) cans for $11.99 at Trader Joe’s. re: the price of Chimay…imagine what that costs when out at a bar in NYC!

In that case, use mustard. Who puts mayo on a sandwich with jamon or salumi?

I would think sirloin/top round. Have you ever been to the jerky place on Canal Street? Ling Kee Beef Jerky There's also a Malaysian beef jerky place in Chinatown...https://malaysiabeefjerky.com/

Go earlier. You don't think that restaurant cooks go when all the tourists are there, do you? Air chilled is good (I buy Bell & Evans if I happen to see a sale in the local supermarket, or BoBo Poultry at Essex Market), but the thing I believe to be most noticeable is the textural difference between a good bird and a battery bird. (This is where pre-salting for a day or two can really help the not-so-great bird).

There once was a ramen cook off, and here’s how I like to doctor my ramen noodles…the sodium content is always a worry with instant ramen, at least for me…

Possibly not the best way to spend your time…you could be fishing!

Ahhh - good question. Yes, I order the Japanese rices from the Rice Factory here in NY. The Thai Jasmine rice I bought at a store down the block (at a reasonable $6.25 for 5 lbs.). The Japanese freshly milled rices are a bit more expensive.

This could probably be a little helpful as well...https://www.uonuma-jozo.co.jp/en/koji/index.html

Yeah, I used google translate, via the camera on my iPhone.

Resupply...

I found one that might even be more within everyone's price range... I don't think it was for sale, however.

Setaro Maccheroncini Rigati with broccoli, feta, olives, parmesan, and parsley. Broccoli is cooked down till an almost sauce-like consistency. Quite good, no complaints.

Well, if the shoe fits…in the Breville, that is. i have a great Staub that fits perfectly into my steam girl.

This is basically how it is always done here. In the Asian markets, it may already have been cut up; in the Latin markets, it's whole, cut to order.

That might be too easy! In any event, for braising, I quite enjoy using (depending on how much or what I'm braising), either my 3 or 4 quart Staub Dutch ovens. Or a great Falk copper rondeau. All bought on sale at great prices, which I believe are offered annually. Sometimes, on occasion, I'll use a large Le Creuset. I even have, in my batterie de cusine, some real old school Danish and Belgian stuff. To me, stuff sold as specialized braisers, is just marketing. Don't get me started on broasting!

Right - that's exactly what "reality" cooking shows are as well - they don't teach anyone how to cook, which is what the OP is referring to. As for "shows" on TikTok or Instagram, they're for a totally different audience with a much shorter attention span. And fewer brain cells.