weinoo

None of the restaurants remain. There was a great one on the Asbury Park boardwalk...http://www.highwayhost.org/NewJersey/Restaurants/AsburyPark/asbury1.html

I used what I had for different purposes...

I had delicious Acadian redfish in Portland recently!!

Fish soup. Alaskan cod, fish stock, tomatoes, tomato paste, potatoes, onions, leeks, shallots, garlic, carrots, celery, saffron, herbs, scallions.

A few of my ancestors were bagel bakers. They are actually buried in sections of cemeteries that the various bagel bakers' unions purchsed... https://www.gothamcenter.org/blog/whats-in-a-name And a bissel more... https://untappedcities.com/2020/11/24/notorious-bagel-famines-new-york-city/

Four nice, fat bunches. Leaves made an almost-pesto (sans cheese, which I add at the time I use the almost-pesto, if necessary). Pickled most of the bulbs.

Rigatoni all'Amatriciana. Farmer's market baby broccoli raab, with ramps and hot red pepper.

So that's you, huh?! My "secret" for good taste and texture on chicken breasts is to buy thighs. The only chicken breasts I'll use for a dish are ones that I have butchered from whole, proper chickens.

But I think toasting, when buying good, fresh bagels, ruins the idea of a crispy/chewy exterior with a nice, fluffy interior...it changes the whole dynamic!

For the YouTube series “On the Job,” Priya Krishna spent a day with Celestino García, who works his magic at three New York shops. This guy is nuts. The interviewer is annoying (and who toasts a fresh, hand-rolled bagel?).

Taking your chances, huh @rotuts?!?!

EaterNY has run a piece entitled: The Future of Classic New York Slice Shops Hangs in the Balance. According to the author's website: So I'm sure there's a lot of formative knowledge about pizza 🙄 . In any event, the author did choose to interview some knowledgeable people. To whit: Lots of words in the article about one of my favorite slice shops, Luigi's.

You do you!

And, as they should, have a nice story about Jacques... The Essential Magic of Jacques Pépin

Please don't user back backs; use real spareribs!

Back to somewhat normal this morning.

I'm neither of these people, but I like vanilla ice cream with coffee ice cream.

I sure hope so...

Is that outlet up to code???!!!

Wild Gulf shrimp "piccata" pasta, with ramps and spring onions. Spring greens salad.

Those prices are up there for those rich NYU babies! My soy was thicker than yours, but I got no ginger!

They're asking $75 for whole birds! (Which is, I'm guessing, a hell of a lot less than flying to Singapore?)

Cooked in the chicken stock that they poach the chickens in? Bobwhite is in this one - but they only offer the sandwiches and "tenders" - I like Bobwhite's fried chicken on Avenue C, but as Sietsema mentioned, this is just an outpost of their OG store, and they're not doing the full monty.

Interesting - I didn't ask! (I figured I'd ask you for your homemade sauce the next time I go!!). By the way, did you see the price for one of their whole chickens????

Two dinners; one not so pretty (but tasty): Spareribs braised with fermented black beans, garlic, ginger, Shaoxing wine, soys, etc. etc. These are baby back ribs, and I think this dish really is better with regular spareribs, which get chopped into smaller pieces, as one might see on a dim sum menu. I actually tried chopping these, but to no avail...the bones on baby backs are thick! Looked better plated with rice, but still tasty. Last night: Japanese chicken curry, with the drumstick for me. Ramen noodles for me, and Significant Eater had rice.