weinoo

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

I suppose one could call pasta cacio e pepe "stovetop mac and cheese" to fulfill the need for a stovetop version. I think traditionally, it was a baked dish. An interesting article: Who Invented Mac and Cheese? This American Favorite Has Ancient Roman Roots

I think that's what sometimes is called a "chicken steak." The Unconsidered Cut

I can see how that recipe works really well, but I'm always of the feeling that mac and cheese is a baked dish. You know, for the crusty parts.

Another 1/16th of a mile would've been good for Angel of Empire!

Basically you're saying the server should not serve those oysters because of the way they were shucked at Fore Street?

Right - the coffee is barely recognizable; basically a milk shake for those who don't really love the taste of coffee. When I was a kid growing up in Forest Hills, Queens - we lived above my paternal grandparents; I'm sure I've related this story before, but my grandmother and everyone else in the family were big coffee drinkers (and smokers!); there was always a pot of coffee on the stove or in the percolator (which is when cream and sugar come in handy). She would always save the leftovers in a jar in the fridge. On hot summer days and nights, they would take that leftover coffee, put it in a blender with ice, sugar and cream (or evaporated milk), and blend it up. I swear, they invented the frappucino...back in the 1950s!

Beef fried rice (leftover rib eye). Asparagus (and a little carrot) in oyster sauce. Lotsa ginger and garlic.

Yesterday, on Eric Ripert's Instagram feed, he was at Browne HQ in Portland, playing with fish...sorry we missed him!

Hopefully, the vet said you're OK.

I just don't think that rice cookers are great for sautéing stuff.

I think what they're saying is that unless it's black label Iberico, don't bother!

Grass fed rib eye steak, pan sauced. Oven "fries." Céleri remoulade on the side, with cold green bean salad.

I never understood the need for iced coffee, not in the mornings ever; nor any time of the day, unless the temperature is above 90℉.

Kinda not exactly what the law states.

While I get that people in certain parts of the country certainly love their oysters, at this point I'll only consume oysters when I'm on or near some coast - any coast, preferably with cold water. For freshness and handling factors, especially. Shrimp, otoh, I have no problem with close to the Gulf. We used to have some nice happy hours here - $1/piece. I don't know how long that's gonna last, or if it even exists any more. The problem with those was that there would always be an oyster or two in a dozen that looked as if was shucked with a fork.

I never eat ice cream until May!

You're welcome...you really like to get there in the midst of the insanity! Oh, another place where we had lunch, and which has, according to the locals, the best fish and chips in town...The Squealing Pig Pub.

First off - that's crazy! (I can get stuff from Europe at $35/kg). Second off - beautiful looking spargel and prep.

Oh - also of note. On our last morning, breakfast wasn't served (as it usually is) at The Red Inn. Seems we were the only guests, and the manager offered me $50 if he wouldn't have to come in and set up the breakfast room. I accepted, and if you've ever had the "breakfast" at The Red Inn, you know I got the better end of that deal. But - where to have breakfast? How about Salty Market, in Truro? Egg and cheese sandwich, on a biscuit - not bad, though the biscuits are nowhere near as good as the ones made at Pop + Dutch, which will be open in a few weeks. But the thing that had us headed to Salty Market wasn't necessarily the food at Salty Market; it was that right nearby is this place: Chequesset Chocolate, where all the coffee drinks are made with the same stuff I use at home, George Howell Coffees. And for only $3.25, I had a very good pour over, made a la minute!

You should see us when we’re NOT on vacation! Thanks, we try to have fun.

A once (or twice) a week standard breakfast. Toasted, buttered mini bagel, some cheese (in this case, Comte), and some fruit (in this case, Cara Cara orange). OJ too.

We were recently in Provincetown, after a few nights spent further north, in Portland, Maine. Arriving on a Sunday (as we are wont to do), in mid/late April, means the dining choices are, to put it mildly, limited. The bar/restaurant at the Red Inn wasn't yet open (I think they opened a few days after we left), but an old favorite was...Front Street. A throwback, but evidently under newish ownership. No food pix, but our party of 5 (or maybe 6?) had a good time with some good eats. Monday night was a little different, as we got invited to a bit of a barbecue. Up "on the hill." As a matter of fact, at this guy's house...Daniil Zakharevich. Daniil's is a local fisherman (mostly scallops), who is part of a close circle of friends our niece and spouse have...it's a very interesting life led way out at the end of the world. I offered to make a pasta first course, and after a futile search, found this for Amatriciana... Fun cooking in Daniil's kitchen - small but very functional. Good canned tomatoes, real parmesan/pecorino and good enough pasta all worked in my favor. Pasta was good. While I was busting my balls in the kitchen, this crew was having fun outside... That's Daniil in between Sig Eater and one of the owners of Pop + Dutch. Now, both owners of Pop + Dutch, Sig Eater, and Daniil playing with fire. Daniil is wearing this really crazy brace on his back up to his neck - he had a minor accident chopping down a tree, and let's just say - he's happy to be alive. (The guy is nuts). He cooked us up some steaks, and some Merguez... There was burrata, red pepper puree, and a salad. And Daniil also grilled two giant swordfish steaks that he got from one of his fisher mates. They were great. So good, in fact, that no picture was taken. Great night. Nothing stops Significant Eater from her time on the deck outside our room at the Red Inn, reading a book. Not even gale force winds... Tide's out... Like all the way out. And then, strangely, like clockwork, it comes back... Literally right under our deck... On our final night in P'town, with choices still a bit limited, we did it and went to the famous Lobster Pot, currently up for sale for a mere $14mill... It's kind of a running joke amongst certain locals that one goes to the Lobster Pot for overcooked lobster. So, no one in our party of 6 ordered the lobster. Instead, we were pleasantly surprised with these... 2 orders, as a matter of fact - the Portuguese baked clams with linguica were quite wonderful. Sautéed squid... Less wonderful. But my main... Was a really excellent piece of halibut, cooked just right. All in all, not a bad meal. The bathroom at the Lobster Pot... Is much nicer than the bathroom at the Old Colony... But nothing beats the OC... Oh, don't do this on your way home after dinner and stopping to see Billy Hough finish up a show at the Tin Pan Alley. And this might've been a mistake too... I'll end with a little local news; appears as if the well-known chef Kelly Fields will be doing brunch service, 4 days a week, at one of the venues in the Crown & Anchor. Kelly, as most of you know, is the author of The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (eG-friendly Amazon.com link). Kelly also worked at Pop + Dutch last year, and joined us for dinner a few times while we were in P'town.

Raised in the French style! (That's a great book).

I thought you were gonna say Claudine said - the asparagus is always peeled at home!