weinoo

This was on Eater a few days ago; I just caught up with it...https://www.eater.com/23824392/best-cape-cod-fish-sandwich-filet-o-fish-provincetown The owners didn't even know the article existed! But as my niece texted when I sent this to them: I did not see this yet, thank you! What a bizarre thing to be mentioned for. 😅🤷🏻‍♀️

Something like this, @Duvel? Tiroler Schinkenspeck - though you'd definitely have to punch up with cayenne and garlic (also, tasso is generally shoulder vs. leg). Smoked hock might even be a better sub.

I have experience with these...

See how easy that was?!

Isn't there a German sausage similar to andouille, @Duvel? And when it's found, make jamabalaya.

But a Costco rotisserie chicken is still only $5!

I must agree, as I've never purchased nor used an ebook cookbook to actually cook from. I do borrow books occasionally from the library onto my iPad, and then get a notice when they automatically disappear...before I've even looked at them.

Three nights ago: Audrey’s Fitty-Fitty Martini. Last night: Tom Collins made with Tanqueray Malacca.

Not even on a good day. Though I imagine there's a fair amount of "where I've eaten, maybe even how I've tipped" in the RESY/Open Table/The Fork apps.

Their menu is hard (but not impossible) to find online. In the restaurant, it's on a blackboard, allegedly so they can change it at will (which they may do after the review cycle).

Mine lives similarly...

Yeah, the house-made sausage is probably leap years beyond a standard "banger" though.

Last Friday night's dinner, at a quite new restaurant in Greenwich Village (in the sub neighborhood known as the "west village") called Libertine. (For the second week in a row, dining at a place where we'd not been before, we were seated at basically the best table in the house - for reasons beyond my comprehension. Hewing somewhat classic French bistro, the quite compact menu yielded some delicious food. Jambon persillé. Saucisse purée. Last night's simple dinner... Spaghetti with red clam sauce. Roasted broccolini served with.

This: Gets used on an almost daily basis. And one of the great inventions for wine drinkers... The Durand.

L'Industrie is one of my favorites...as a matter of fact, the pizzaiolo was one of the original chefs at Cervo's - we were sad when he went off to L'Industrie, but he does a great job.

You're sort of on your way to a Bushwick cocktail - is that where that was headed?

The butcher I use for high quality stuff does - if he's around next time I visit, I'll ask. However, they make a lot of different sausages, so I wouldn't be surprisedif they don't sell it separately. Regalis supplies some high-end stuff to restaurants and consumers. This page shows some of the Iberico cuts available...https://www.regalisfoods.com/collections/2023-spanish-iberico-pork

I was worried that this was gonna be your answer.

What'so wrongo with thato?

My guess (though I won't bet on it) is that the butchers where @Duvel lives and procures his pork, end up with somewhat different cuts than the butchers in Spain might. Sorta like American beef cuts vs. European beef cuts.

I bought one of these, which is obviously similar in its methodology of ice making to the product @JoNorvelleWalker shows us above. Pain in the ass to make clear ice, in that the thing takes up a lot of room (so my freezer is not perfect for it), and mostly the cocktails I make are served either stirred or shaken and served up. So really, in many cases, what's the point?

Check this out...Campo Grande

Not that there’s anything wrong with that!

Did you check this out? On the bottom of the page, they have a whole slew of recipes using their gin...https://www.luxardo.it/liqueurs-and-distillates/london-dry-gin/

The next time we go to Katja, I'm totally showing this to Erwin!