weinoo

For certain preparations/sauces, I wonder if you could use something like this: KANESHICHI Natural Dashi Pack (eG-friendly Amazon.com link)

Sunday gravy with meatballs and sausage, served over Faella gemelli. Braised peas with. Actually took the time to run the 2 big cans of Italian tomatoes through a food mill; made the sauce a bit more silky, if that makes sense.

Next time I see Toby, I’m gonna give him a hard time too.

Are pasta dishes considered main courses? If so, any Marcella book, any Bugialli book, even Katie Parla's Food of the Italian South (eG-friendly Amazon.com link) is loaded with vegetable dishes. In that same vein, perhaps a bean cookbook from @rancho_gordo...The Rancho Gordo Vegetarian Kitchen (eG-friendly Amazon.com link) or Heirloom Beans (eG-friendly Amazon.com link).

I made them - once. Pain in the ass and takes up too much room in my freezer.

Because you like a different drink than the Boulevardier? Some very nice tributes poured forth this past week.

I am SO glad I only cook indoors now.

How about Phil Ward's Cornwall Negroni, in honor of Gary Regan? (A bit more potent, perhaps.) Cornwall Negroni 2 ounces gin (Beefeater) 1/2 ounce sweet vermouth 1/2 ounce Campari 1/2 ounce Punt e Mes 2 dashes orange bitters Garnish: orange twist Stir with ice, strain into a cocktail glass. Source: Phil Ward, Pegu Club (2006)

I don't know that I'd call this a Boulevardier (I know, I know, semantics), as a Boulevardier is classically made with bourbon. However, you're certainly moving closer to a 1794 Cocktail, created by Dominic Venegas, at a bar called...Rye! I went old school last night... They were so good, I might have had another one.

Per their instagram: They're referencing the sauce at La Ciccia in San Francisco (sadly no longer the same La Ciccia) and the uni is currently from Maine. I'm pretty sure they're not out hunting antelope, elk and kangaroo.

Right?! I don't know if everyone gets the same amount of uni...but it was really great stuff. And the house-made saffron malloreddus is really good.

When I'm lucky enough to bring the leftovers of this dish home... from our meal at Foxface Natural the night before. It was easy enough, and delicious enough, to repurpose them... By emulsifying the leftover "sauce" with some pasta cooking water. And there was enough to even have a few hunks of the fluke, barely warmed, atop the spaghetti. So...spaghetti con pesce piatto di Foxface Natural. Or something like that. String beans and carrots to accompany.

I was lucky enough to hop into someone's unable-to-be-used seat at Foxface Natural** earlier this week, so off a friend and I went, on up through/around the maddening throngs of the lower east side, for a nice 30-minute pre-dinner passeggiata to Avenue A and E. 12th. I've got to start by saying the consistency of the cooking here, by Chef Dave Santos and team, is pretty amazing; maybe even moreso than my first couple of visits over FN's first months. Needless to say, the consistency and excellence of the raw material sourcing has been and is great. Both my friend and I wanted to eat lightly...HAH! While we did stick with the lighter dishes on the menu (has the menu grown a bit over time in number of offerings?), we ordered a lot of food. Because you can't come here and not order the bread/pickles/butter to start, right? Glidden Points were on point; I have to give a shout out to the mignonette, which is not an afterthought as it is on so, so many oyster platters...here, it's delicious. But my move is a dab of the proprietary E. Village hot sauce, and a squirt of lemon...all that I need. Told you we went light... What makes this salad so good? Toasted hazelnuts, crispy sourdough croutons, shavings of Garrotxa, the dressing? Or the fact that you can be sure no one is sticking their hand into a box of mesclun and plopping it onto a plate; this salad is almost still alive - and it contains my favorite of the beautiful radicchios. The Montauk yellowfin tuna confit in that spectacular chraime sauce; served alongside (unpictured) is a splendid hunk of brioche with a squirt of fiery harissa. Taken together, quite a lovely dish. Here's the saffron malloreddus with Maine uni. Maybe (or maybe not) a paean to the late, great La Ciccia's uni pasta dish - it's been mastered, and it's probably better, here. There's more uni, and the house-made malloreddus is insanely good. Great dish. How could we not have the Montauk fluke? We couldn't, so we did...have the smaller one. Fuck - it's delicious. You see that collar at the bottom of the pic...MINE! The fish. The potatoes. The cooking. The olive oil and herbs. Wow. The s/b classic Timut pepper and buttermilk gelato dish. Possibly with roasted plum (memory gets hazy by now). Watermelon gelato and I'm thinking whipped feta and compressed watermelon. Thinking? The service here is so lovely and genuine. The music isn't too loud. The ingredients and cooking are just what they need to be with said ingredients. Oh - the seasoning (i.e. salt) is spot on. What's not to like? (Well, try getting in?) One more thing...the wine list is offering wines at more reasonable prices than any other restaurant in our fair city. A big shout out to that. COMP DISCLOSURE: Those desserts. Some wine. ON our walk back down Avenue A, we stopped here... For a digestif...Amar y Amargo. ** Foxface Natural was reviewed by Pete Wells this week; this is why it will be quite difficult to get in for the foreseeable future.

Now you're talking!

I've moved from Crocs to Stocks.

I know you use the Cameron smoker (mine is in the closet). My most recent smoking adventures have been with the Gin donabe - I think for a longer smoking time, you're better off with the Cameron, however. the Gin gets and stays pretty hot inside.

I think the closest we can get here is probably the Muscovy hen. It's the leanest of our commercial duck, but still almost twice as large. Of course, if you can get some wild hunted teal, that might be your ticket. (Maybe @Shelby can help!)

I use crushed red chilies dried. But I think you can use any!

Just for like an hour after cooking.

A few "fancy" dinners out this past week meant we needed some simple stuff. Zucchini and yellow squash, cooked to shit in a lot of olive oil, then marinated in same with red pepper, red wine vinegar. Delicious. Penne marinara, with (not my balcony) basil (a friend's). Delicious +. One of our dinners out recently, was at a newly opened restaurant called Cecchi's, after its owner Micheal Cecchi-Azzolina. Michael has been a Maître D' in New York for decades, at places like The River Cafe, Raoul's and Le Coucou, when they were all the rage. The stories he could tell could probably fill a book. Oh wait - he's written a book about it: Your Table Is Ready (eG-friendly Amazon.com link) The service was exemplary and the food quite good. It has a beautiful bar, where we hoped to sit, and did. So we started with a coupla classics. A Perfect Manhattan and a wet Martini (yes, gin). Significant Eater can't go too long without a burger. Which came with superb fries. I had the deconstructed chicken pot pie, another fine dish. We'll be back.

You're talking about this as it relates to dining, correct?

I never saw anyone dining in that location. Let's face it; Chang, as brilliant as he is, and as much as he did to change the face of a certain type of dining in NYC, and then the rest of the restaurant world, basically sold out quite a while ago. The hiring of Marguerite Zabar Mariscal was the smartest thing he ever did.

Nice job on the omelet there. Interesting job on the omelette there.

Have cocktails at The Danforth. And then...dinner at Scales. Or somewhere else...as this is from a few months ago. The search function works.

Big sale. From the email: At JB Prince