weinoo

When I first saw the title of this thread, I believed it to be referencing a product known as "rolled beef." I'm guessing not too many people have tried "rolled beef." From the classic Sarge's!

I went to this very interesting place today, having read about it a while ago, and finally having a reason to get there. Okume, at 50 Norman, is where I'd previously encountered a Nordic restaurant/shop called, yes...Norman. Okume is actually one of 3 shops sharing one address. Citone is a "lifestyle" shop, or what I call housewares/kitchenware. Fancy stuff. Designer stuff. $75 soy sauce dipping bowl stuff. House Brooklyn - a small, intimate little restaurant, serving a 9-course tasting menu. The third shop is Okume. It is where I had this for lunch: This is what lunch looked like... (AND HERE'S THE MENU). The salmon was from Japan, cooked perfectly and delicious. The rice was insane - as good as mine! And then I saw it being sold at like $40 for a kilo bag, and I'm glad I have my own supplier. Really a lovely lunch. But the rest of Okume is like nothing I've seen before. In addition to half a dozen types of instant dashi (the kind that looks like a tea bag and gets brewed - like a tea bag), sold already prepackaged (and with samples of each style in kettles for tasting), the have a display of close to 30 different dried ingredients, from which you may pick and choose however many you decide; then they blend and bag it for you on the spot! There are plenty of other Japanese imported fancy-food stuffs. All high-end - I refrained, other than buying two 15-pack bags of dashi. I'm already plotting a return visit.

That brisket only saw Passover. And it's the last time I buy that big a brisket!

I (unfortunately) didn't get to smoke this, but it's a whole prime brisket from DeBragga meats. Weighed between 11 and 12 lbs. Lotsa fat.

Soba supper... Soba supper. Zaru soba w/mentsuyu. Tsukemono, cole slaw ( I guess a type of tsukemono), avocado, poached shrimp.

Dude - you need to stay in NYC where the germs are healthy.

Glad you're feeling better. This is so incongruous.

What did everyone else have?

Or, alternatively, maybe I'm misremembering, and thinking of the insides of the chicken spring rolls.

Are the shrimp ones noticeably better than the chicken ones? Because I've tried the chicken ones, and didn't think too highly of them - like the inside was mush after steaming them per the package directions. Then again, maybe I bought the chicken ones because they had a lot less sodium than the shrimp?

I can't tell you how much kitchen stuff I've given away to Housing Works over the years. It's sorta how I rationalize buying a lot of stuff I don't necessarily need. And at least I think (hope) it's going to a good cause.

I was thinking what might become of yours if it sucks.

Carb-based dinner (but meatless!). Started with pa de tomàquet amb anxoves (Grilled bread with tomatoes and anchovies). Into the pasta dish (as a main)... \ Pesto pasta with potatoes and green beans.

It's sometimes hard to find stuff that comes from...Oakland, CA...but you could always check here...https://snapdragonfood.com/

Yes - I'm with you. But I perceived @Duvel's question to be one of he couldn't believe you got all that gravy (3 cups), just from bird juices.

How close is your nearest thrift shop?

So it's not just from the roasting juices...it's from the roasting juices plus the added chicken broth. Which, when combined with flour and butter, equals gravy.

I think the looks can be deceiving; the char is basically on the scallops; the shrimp had been poached before and just added to the sauce at the very end to heat them up ever so slightly. It's a bit of a walk from the ' L '; you're better off on the ' F '.

Scallops and shrimp in a white wine butter sauce, over couscous. Sautéed sugar snaps.

I think it should butter your toast...for that kind of money, that is.

Friday night @ Cafe Katja... They do a good burger, with melted gruyere and sautéed onions. Comes with the fried little potatoes. A veritable bargain at only $19. I forced myself into the hot kitchen last night. Thankfully, I'd blanched the broccoli rabe early in the day. If I only had an Iberico secreto...but no! Pork loin chops, center-cut boneless (not something I usually buy, but they were on sale). Sautéed, and made a little pan sauce. Rancho Gordo's Vaquero beans over Anson Mills (!) Charleston Gold rice, cooked on the stovetop according to their directions.

I have the Oxo poultry shears; they work just fine. Then again, I don't have a garden, so I can't test them on the roses.

The only place I've seen it for sale here is Regalis... Secreto

Well, I'm guessing the meat doesn't taste salty compared to the skin. I'd also wager that the meat tastes salty compared to an unbrined bird. If there are 460 mg of sodium in a 3 oz. serving (which is probably not just skin, or maybe no skin), it's gotta taste a little salty unless someone's taste buds are dead.

Nice job, @Pete Fred. But I'm wondering - weren't you rooting on the Tour today?