weinoo

While I don't have any recs for Chinese/Indian, our two most recent trips (including one less than a year ago) included standout meals at BRAT Shoreditch, Noble Rot (both in Bloomsbury and Mayfair), and St. John (both the flagship and Bread & Wine). We also had quite a fancy meal at Planque. And fun Sunday roasts at both Hawksmoor and The Harwood Arms.

Similar to the one I have, which is the NP-NWC10. I've used it to cookveggies/fish in addition to the rice, with no ill effects. It really does get a little nit picky with all of these variations on a theme.

My guess is the flat-topped version is a bit easier to store on a shelf or in a pantry, as the power cord can be stored inside the unit. On the top of the line Zo I inherited, the power cord is attached and does not retract into the machine, which makes it a little more annoying to put away. On the Zo I originally purchased, the power cord retracts into the unit. Why all the differences - I have no idea!

It looks as if on the flat-topped version the power cord is removable from the body of the unit.

As mentioned previously, some good melons and stone fruits at TJ's here: Dulcinea KANDY

Last night, with dinner: Sweet spot, at just around $15 a bottle. Rosé of cabernet franc. Domaine Stéphane Guion. The Borgueils he bottles are also a favorite here.

Spain-inspired, braised onions and potatoes, with pimentón and saffron. As a side dish for... Crispy-skinned roasted chicken thigh (thank whoever keeps my old CSO working!), potato thing from the 1st picture, sautéed escarole. Plum and nectarine crisp..or cobbler...crispler? cobblisp? No complaints yet.

You can dry brine it for 72 hours, if need be. No. Cook it via a traditional method (roast, pan sauté, braise, etc.); Judy Rogers wasn't sous-viding!

When we're lucky enough to be in France, Significant Eater loves starting her meal off with a Ricard. Is your next stop Girona, or further south? Are you all on the medieval tour?

Not only that, the shop I mostly order from delivers for free! My much more local shop (i.e. the one in our commercial strip) has some nice wines as well...https://www.vinvero.com/

Sadly, that can't happen here. According to AI: No, Trader Joe's cannot sell wine in most of its New York locations. Due to New York state law, grocery stores in New York are generally limited to selling beer. Trader Joe's, like other chains, is restricted to only one location in the state where they can sell wine or liquor. This single location, which was previously the Union Square wine shop, is now closed. The Trader Joe's I shop at has a fairly extensive beer selection, and a few ciders as well.

Nor would I.

Bandol La Bastide Blanche rosé. From the importer: From my retailer: Chambers Street was running a 15% off special on all rosés a week or two ago, which put this wine right at the sweet spot - about $20 a bottle.

Pasta al pesto, with green beans and yellow wax beans. Sauté of corn, sweet onion and tomato alongside.

We were in a few different clubs/mailers - but down to a single one at this point. Although when tariffs kick in, maybe we should be buying more wine from California (with the only problem being I tend to enjoy old-world wines more).

Some high-end grape juice there, @Paul Bacino !

Just to be slightly pedantic, the wine pictured is from Abruzzo, made from the Montepulciano grape. In Montepulciano, you were probably drinking wines made with a high proportion of the Sangiovese grape.

I’m wondering why they decided to put “everything” on top of the unit, as opposed to how the controls/electronics/whatever were on the. Side, in the 300? Does it make sense that to be directly above the heat source?

Let's not forget Judy Rogers, and her awesome roast chicken at Zuni Cafe... But even years before this, if my memory would only serve me correctly, was the technique I learned from (I think) Sunset - dry brining salmon, for instance, before smoking it on the Weber - which was pretty much all that was available back in the early 80s. It formed, I believe, the pellicle.

Oh, I didn't realize we were supposed to clean that glass!

Often, ice is called for in drinks specifically for dilution.

Definitely not available here.

The farmer's market is indeed in full swing: And when it is, I like to go crazy with tomatoes (and a few plums, in front). After tasting these, it's going to be hard to go back to Camparis or Kumatos. In any event: Jersey white corn, sautéed with zucchini, sweet onion, and a few of those tomatoes up top. Served with pasta marinara, which I've posted enough pictures of.

I actually do this now with most all chicken I cook. Salted lightly as well.

The menu, and the fromages, bring a touch of envy here.