weinoo

I'm pretty sure those fresh ones were California bay, a totally different animal. I've been using this - it's really great... https://www.burlapandbarrel.com/collections/all/products/laurel-bay-leaves

Significant Eater has been out of town all week, so I've gotten to do one of my favorite things every night so far; sit at a nice bar, and have dinner. Monday was Gage & Tollner. Tuesday I went down the block to Corner Bar at 9 Orchard. Last night, I hit up our neighborhood favorite, Cafe Katja. Tonight was supposed to be another trip out to Brooklyn, to see a great bartender from the early Pegu Club/ Death & Company days, where he is behind the stick a few times a week at another historic NYC joint, Long Island Bar. Tonight's plan has been scuttled due to circumstances beyond my control, Significant Eater is somewhere in the swamps of Jersey Connecticut heading to NYC on Amtrak, and I'll be ordering in for her arrival. Back to last night, and I think @Duvel will like this!: Smoked pork shoulder (I think it went as far up as the neck, and might be some of the portion I got). Pork jus. Over their sauerkraut. Spätzle. And a little apple slaw (though the slaw would have been nicer on a side plate). In the background, a Stiegl (it's Austrian, after all).

Exactly what you see in the post above; but let's not call it French mustard.

I'll note, for the record, that that's not even called mustard. It's sold on Amazon, and it's called: Savora 11 Spice French Condiment from Amora (eG-friendly Amazon.com link)

So go to a "gourmet" shop or one that sells "artisanal" products. I'm sure you'll find something there or on line.

The mustard we often use in Amora, liked by @Margaret Pilgrim as well, and often on the table in a bistro. Ingredients: water, mustard seeds, vinegar, salt, citric acid, preservative: potassium dissulfite

I have had many mustards in France, and buy French mustard here in the states. None of them have any of those extra flavoring ingredients. The Brits might think they do, but...I can't help with that.

I love Michael, and it's a good thing he's wearing that leather apron in case he gets attacked by a chocolate bar!

Speaking of dirty water dogs and hot dog carts... Last Stand of the Hot Dog King “This is like the Alamo.”

There's also Aldo Sohm's (the head Sommelier) Wine Bar, next door...https://www.aldosohmwinebar.com/content/pdfs/aswb-all-day-january-2023.pdf

The parking situation is sketchy at best! I love that drive, however.

I love this place, and have enjoyed oysters from Hog Island/Tomales Bay a number of times. Pristine. Also at the Marshall Store! I love it also because it was mid-August, and it was freakin' freezin'!

By some, maybe...

I had these last night... 4 East Coast varieties - I wish I could remember all the varieties, but the 2 large ones on the right were Duxbury, which were briny. But note the 4 on top - small and sweet. Probably Maine/Rhode Island. At Gage & Tollner.

Yes, they have a bar/lounge...https://www.le-bernardin.com/menus/lounge/lounge-menu

Gin, I would hope. Wet. Twist. Olives on the side.

Gimme a dozen or two Wellfleets (or similar) an hour out of the tide, properly shucked, maybe some mignonette and lemon, an icy Martini or crisp white, and I’m happy.

As Wells mentions, the sauces are textbook. Great chapter in the cookbook about them.

Wells recently re-reviewed Le B, and it once again retained its four stars... Eric Ripert and his team have emerged from the pandemic still carrying the flag for French technique, exquisitely handled seafood and pure pleasure. Birthday aperitifs, at the bar. Amuses, including the classic lobster bisque. Oyster/Uni with Nori Cracker Tuna/Foie. What makes a restaurant great? How about consistency? I've had this dish before; it's one of their classics, and it's always great. Shellfish medley in smoked pork dashi. Poached Lobster Tail; Foie Gras-Mushroom-Truffle “Cake”, Natural Jus Just a few desserts... And petit fours, which we took home...and ate last night! Our favorite restaurant in NYC - wish we could eat here more often!

Reverse-seared NY Strip. Cole slaw. Macaroni salad. Sautéed asparagus. Old-ish cabernet sauvignon.

A slightly different method, with quite similar results...https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Yes - for this task, I'll often use a paring/petty knife. No need for hacking.

I do!! But I don't do it that often, because then I'd have too many damn cookies to eat. A friend just asked me to bake up a batch of oatmeal cookies for her; I'm still debating.

David Lebovitz's les carottes rapees? https://www.davidlebovitz.com/carottes-rapee/