weinoo

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).

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.