weinoo

I'm pretty sure the Katz's pastrami is that color before it gets steamed...and before it gets steamed, it gets boiled for a few hours! Katz's - How They Make Their Pastrami

??

I don't believe it's whiting, but it can be called white bait (it's just one example of baitfish, I think). They like euphemisms (see my sea bream at Cervo's = porgy) for certain fish, as the word "bait" might just put some unsuspecting Gen Z-ers off. And Gen-Y-ers?! Fuggetaboutit. This may explain it even better: https://www.e-fish.com/products/spearing-long-island

Only because I’d had a few beers at the show I was at prior, and wanted to make sure there was enough room for the burger.

Time for a new fridge?

I was trying to force myself.

I was surprised that the burger actually comes with fries - it doesn't show them on the menu. I'm pretty sure they'll give you whatever you ask for; the free bubbly makes up for "just ketchup!"

It doesn't appear as if Mexico has similar rules about getting too close to the whales as are often in place here in the US when whale watching. Certainly the adults could be protecting calves, or just get annoyed by boats and injuries sustained from boats. And - they were there first.

I literally couldn't finish them all. Speaking of which, dinner at Cervo's last week... Fried spearing. Sea bream a la plancha. With those fries (here, they come with aioli; at Balthazar, they come with ketchup and requested mustard). Pão de Ló. Outside Cervo's, this is Canal Street (looking west again); this stretch is closed to traffic most every evening. Corner Bar, which I've posted about before, is in the taller building in the rear, with the cupola atop.

Walking home last night after a concert, I stopped in to Balthazar to grab a bite. A very respectable burger, and some of (along with those at Cervo's) the best fries in the city. Every solo diner is comped a glass of bubbly, which is nice. Instead, though, I drank a glass of Beaujolais.

Maybe we'll all own a collectible one day.

I opened the refrigerator yesterday, and it smelled deliciously of coffee. Which is good...and bad; when I investigated further, I noticed that a container of coffee I had put in there for iced coffee had leaked. Everywhere. Of course that meant everything had to come out and the interior cleaned. Which is good and bad, since maybe it was time to clean the fridge...oh, it's never time to clean the fridge! Lessons learned: when using containers from take-out Chinese food, first make sure they haven't developed any imperfections!

So much bubble wrap, it's frustrating to even remove it. I tried that brand of olives, and they left me wanting...food service quality, I guess.

Used that onion... Cannellini beans, with that Marcella onion, leeks, shallots, garlic, carrots, celery, tomato.

Do you have a good source for jumbo lump, and how much are you paying for it?! (Prices I’ve seen are, shall we say, high).

I often see Mucci tomatoes at my corner fruit/vegetable guy.

Kinda why I never believed my teachers.

It would probably make a good onion parmigiana hero.

What do you do with the onion?

In that case, you know page 95 (or thereabouts)...

I think you all need to get out your copy of Essentials...maybe even the newish 30th anniversary edition (eG-friendly Amazon.com link). Or perhaps her seminal book on Italian cooking for the American home kitchen, The Classic Italian Cookbook (eG-friendly Amazon.com link)...I happen to love the OG, especially if you can find a first edition.

A. See above. B. It has not been discarded; might be good as a base for pasta e fagioli, or something soup-like.

A. That totally defeats the purpose of this particular sauce. If Marcella wanted the onion in there (as it is in other of her sauces), it would be in there. B. The food mill was washed, dried, and put away immediately after the tomatoes were run through it; i.e. before the sauce was cooked.

That’s it, but I’d def put those small tomatoes through a food mill to get rid of skins and seeds.

Made a double batch of (one of) Marcella's classic tomato sauce... The one with butter and a peeled onion, the onion cut in half and theoretically discarded after the sauce is cooked (but there's gotta be something to do with that onion). Actually took out the food mill for the canned tomatoes...which by the time her first two books were re-released as Essentials of Classic Italian Cooking was no longer deemed "essential" for the canned tomatoes (also dropped was 1/4 tsp of sugar, an ingredient in her first book). Her editor was Judith Jones, and the recipes evolved slightly, with less fat and some becoming even simpler. As Marcella suggests, tossed with penne, served with Parmigiano-Reggiano and balcony basil from a friend.