weinoo

Ooooh, this is all good news!

https://www.nordicware.com/products/naturals-1-pound-loaf-pan/

I’m guessing it’s because the heat is pretty high in the donabe, at least to begin with.

https://www.beverage-world.com/en/newsdetail/ramazzotti-aperitivo-fresco

I get it…this is where Amazon, La Tienda, and Despaña come in handy.

I wasn't able to pre-salt the salmon for this dish for as long as I would've liked (overnight, basically), but I got the Donabe out: Fresh wild sockeye (with a little albumin coagulation), with hijiki and ginger. Koshihikari rice, cooked in dashi, sake, mirin, white soy, sesame. Sometimes I forget how good donabe rice is, because it's so easy to just turn to the rice cooker. But this rice had a lovely crust, and look at how beautifully separate the grains are...just fantastic. Fresh spinach goma-ae. Other than having to wash 2 big bunches of fresh spinach 3 times each, the sesame dressing makes the spinach delish.

I get the Marsh Hen Mill. I get the Neuske's. I get the lovely tiger shrimp. But...Boar's Head???????

Hard pass by me.

Totally agree. So many different lines, none as good as the old school stuff.

A couple of nights; a couple of pastas: Braised baby artichokes accompanied... Marcella bean stew (with Marcella's onion!) over elbows, making a rustic pasta e fagioli. Endive in the style of puntarelle alla Romana. Served alongside... Linguini in a red clam sauce.

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).