weinoo

Figuring I'd give Wild Fork a try, since a few of y'all like it. Received my first order today (with $20 off and free shipping, not bad!). Arrived frozen solid, with a small few pieces of dry ice in an insulated bag inside another paper shopping bag. 1 lb. of Key West wild shrimp (10 - 15) 1 lb. sea scallops (10 - 15) 1 lb. Halibut filet skin-on 2 lbs. USDA CHOICE BLACK ANGUS BEEF THICK NY STRIP STEAK (2 steaks) 1/4 lb. oak smoked salmon 1/4 lb. Gravlax salmon All in for $98 includes a $10 driver tip

It seems as if (from the recipe) it's fruit puree with an addition of milk (or cream), as opposed to milk (or cream) with the addition of fruit. The first would be sherbet, and the latter would be ice cream (I think). I guess the Rose's recipe falls in the middle...not quite ice cream, not quite sherbet? https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet

Dave Arnold is such a great geek. And since he’s my neighbor…respect.

Isn't this sherbet?

While indeed that Fellow is good looking, you'll have to pry my Rancilio Rocky from my warm, coffee-stained fingers. Looks be damned!

Finally broke down after using a water boiler this past weekend, and reading some good reviews. Don't really have the space for it to sit on the counter, so I'm playing around with that. Works great (so far), holds a liter (as opposed to the cool looking Fellow units), and comes with that nice 3-year warranty.

Spent a long weekend up in the Adirondacks, at a friend's "camp." Made spaghetti one night, so the leftovers were important. Amatriciana frittata aka spaghetti pie. With some additional chorizo and scallions thrown in.

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.