weinoo

Yes you do. Yes you do. Yes you do.

Oh, cool. I wish I had the space for it, cause that would be the one I would go for.

I don't really run into this problem with the Rocky (who has new burrs!). But then again, I don't do French Press often, if ever, as I prefer a cleaner cup.

I guess the term "deckle" has evolved from what it originally meant, which was basically the point cut of a whole brisket. And this: Snake River Farms Now it apparently includes a similar location on a pig.

Indeed, most birds will happily eat "meat" or its equivalent.

Cafe Katja. Krainerwurst on sauerkraut. Roasted vegetables subbed for the standard accompaniment, trying to be healthier.

Random buys: I remember this stuff from my formative years...https://en.wikipedia.org/wiki/Turkish_Taffy#History And this, which doesn't have quite the same backstory as the above... But I'd not seen it with the Hatch chilies, which are evidently all the rage at this moment in time. OK - there's a bit of a backstory: https://www.ro-tel.com/about-us

Big salad of potato salad, roasted veg, veg, tuna, etc.

There is probably very little in between the super cheap and super expensive. Especially stuff which works properly.

Got around to trying the above smoked salmon this morning. On a toasted bialy, half with cream cheese, half butter. It's pretty good. More acceptable than most pre-packaged smoked salmons, actually.

If I were in the market, I'd certainly be wanting this: From RamenTool. This one: Is manual, and a heckuva lot cheaper. They have various styles of green onion cutters: Chiba Kogyosyo If all else fails: $5.00!! Temu's Manual Scallion Slicer

How many green onions are you planning on slicing?

Yeah - try that at NY Noodletown and see where that gets you! (Once, at Arturo's, I asked if I could see the pizza oven...the response: "Do you wanna go in head first or feet first?")

The roasting on the közmatik just won't stop: These were used for a nice roasted corn and pepper salsa. Made a Hatch chile quesadilla (or two). Used roasted Hatch chiles, a spreadable cheddar (with Hatch chiles, from Trader Joe's!), and another layer of bland white cheese on top. Significant Eater is getting her Hatch chile fix - we also had green chile stew with Rio Zapa beans.

I had no idea that Great NY Noodletown even had a web site! And an Insta! This is worrisome! (They still only take cash!!)

After quite some time away, I met a friend for lunch today...at Great NY Noodletown! We shared a bunch of things; always get some roasted meats. Roast duck and roast spareribs. Singapore chow fun (was awesome). Yu choy oyster sauce. Everything was spot on today, which isn't always the case. Just great though.

Well - tell us where the cut is from on the pig...

No, there isn't.

The other solution, of course, is to buy a fresh chunk, and use the old stuff to make a bean soup or something.

Yes. You're probably better off punching up the dishes with some real New Mexican chili powder (single variety).

@lindag did you notice the post immediately following?

Some of last night's dinner: Beefsteak + 2 other tomato varieties with some fresh balcony basil (from a friend's balcony, whose plants I take care of when she's not in town), olive oil, salt and pepper. Salted radishes. Small sweet peppers, roasted, peeled and tossed with olive oil, basil, sherry vinegar and anchovies from Spain. Penne with zucchini, feta, basil, hot pepper, olive oil.

There's also this tip from marcella, when the Parmigiano in your fridge seems to be a little bit too hard...

These are mediums (probably Big Jims), and they are definitely spicier than the mild ones. Quite a few cultivars of this pepper are grown in the Hatch Valley... https://www.hatch-green-chile.com/pages/what-are-hatch-chiles

I don't think you need a new processor. I'd say that maybe you ought not let the parmesan get "really hard." That said, I've never had a problem with any of the hard grating cheeses using the Mouli. However, I ofter just use one of these...https://www.microplane.com/select-series-starter-kitchen-set-with-microplane-zester I have a old microplane which has interchangeable blades; one fine, and one not fine...I think the key is not to press too hard when grating!