weinoo

Food Halls are fairly ubiquitous in New York City these days. And I'm generally not a fan, but yesterday I happened to be in the Union Square neighborhood walking home, when I noticed Urban Space on 14th Street; I'd not seen this location before, though I'd heard of Urban Space Vanderbilt. So I popped in just for the hell of it, and noticed a stall that was seemingly opening for its 1st service day. I mean, this stall wasn't even in Sietsema's review of Urban Space Union Square, which was only written back in January. As a matter of fact, it's (as of this moment) not even in Urban Space Union Square's listing of vendors on their website...https://www.urbanspacenyc.com/union-square The stall I'm referring to also appears to be the first of its namesake here in NYC; that is, if it's namesake has anything to do with the Manhattan location. Lou Yau Kee Chicken Rice is the name of the stall, and the only online reference I currently see is for their delivery menu from doordash. Other references are to places in Singapore and Malaysia. Anyhoo, I ordered the chicken and rice dish with both roasted and poached chicken... Apparently, I was one of the first 5 customers, and both yesterday and today they're giving 50% off, so I might as well have one of these as well... The chicken was quite good, but the rice was the star - super flavorful. I like the addition of the yu choy for a green veg. And I'm wondering if @KennethT knows anything about this place?

It just looks to me like its some sort of fusilli disc made that pasta?

Which die (i.e. shaping disc) do you have in the machine? Did it come with assorted dies?

It was during my Rolling Stones phase!

Those artichokes look strangely like asparagus!

Interesting; I've seen that actually called soupy rice, as opposed to being called paella. And we do what we do to make others happy!!

The paella looks great; is that how you typically prepare a seafood paella (a little soupier than I do)? Do you remember the proportions of liquid to rice?

Spaghetti w/ramp pesto. Spinach salad (w/bacon, thankfully).

It's an outpost of St. John Frizell's faux-Tiki bar, located above Gage & Tollner, a landmarked restaurant in Brooklyn. So the drinks ought to be really good.

Interestingly, in my inbox today, from Woks of Life... LO MEIN NOODLES & HOW TO COOK THEM

Yes; these are handled properly, immediately. Jever has been on their beer list since they opened. But I was drinking Gruner last night!

I wore an ascot in my 20s!!

A little treat from the fisherman/partner/chef last night: Smoked bluefish paté; blues caught off a beach on the south shore of Suffolk County.

Anyone have one of these? Care to comment. Currently on sale for $300, which is a pretty good price - if the machine is worthy. https://anovaculinary.com/products/anova-precision-chamber-vacuum-sealer

You had to ask, right?!! One was called "Vietnamese," one was the one you mentioned above (Talum gula), this one: and one more...next time, I'll pay more attention! (By the way, how many calories in these things?)

I finally popped in yesterday, and picked up four to take home. Delicious, and not to Significant Eater's taste, which means they're all mine!

I'm a former fishmonger (well, back in high school). I can do it without fucking up the filet (a slow stream of water helps). Also, I'll cook the salmon skin side down or poach it or slow roast it (without scaling it) and just remove the skin before serving. Some like the skin, others not so much.

More flavor, juicier, and even more tender, I find.

Whatever wild salmon I've bought from Wild Alaska (Chinook, Sockeye, Coho) or Sea-to-Table et al., always has the scales still on if it's not skinless. An unpretty plate for dinner: Chicken thigh piccata over rice pilaf. Sautéed Jersey asparagus.

A nice walk to the farmer's market at USQ today; didn't buy much... Jersey asparagus and NY State maple syrup (extra dark).

I think that the price at Costco is the best you're gonna see; everywhere I look, it's pushing $20/lb.

Velveeta is the perfect cheese for this style.

I like broccoli when it gets a little crisped up like that!

@Kim Shook In addition to the "cheddar-based sauce," wasn't macaroni and cheese traditionally a baked dish in the south?

Casarecce with pork ragu. Peas (frozen) and carrots (not frozen).