weinoo

Seek...and find...https://www.instagram.com/reel/DEkq4lexYfN/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA== A couple months ago, Martin’s Pretzels, who you’ve known and loved since 1982, relaunched as Union Square Pretzel Co (@unionsquarepretzels)! Ethan, who worked for Martin’s Pretzels for many years before buying the company in 2019, decided to sell the Martin’s brand (which had since scaled up to distribute nationally) so he could focus on doing what he loves most: bringing great, high quality pretzels to the people of Union Square.

They've been a favorite vendor of mine, at the Union Square Greenmarket, for as long as I can remember. Though they changed their name; and now I don't remember their old name!

It's interesting you mention this cheese... This is the cheese plate we had, prior to dessert at a small bistro in the 18th, called Bistrot du Maquis. I enjoyed the goat so much I actually asked the proprietress for its name, which she wrote down on the back of a business card for me! Now that I think of it, maybe one of us had the cheese plate, while one of us enjoyed dessert?

Undoubtedly true. However - I have a friend who moved to Paris about 3 years ago, with his wife (she's French) and kids. He owns a bagel shop/deli in Brooklyn, and travels back and forth quite frequently. And constantly complains about the quality of French beef - non-Charolais, evidently. And other than maybe once, at Café des Musées where I ordered the rather mediocre boeuf Bourguignon, I generally shy away from ordering beef dishes.

First of the season yesterday at the market: Otherwise, I came home with these:

Another little tidbit about Provincetown's drinking and dining scene...there will be a new cocktail bar on Commercial Street. Real cocktails, when you need one. It will be in this little red building: We made plans to visit at the very end of the season. The bar will theoretically be open year-round.

Sal's Place is bicoastal. A Scrappy Pop-Up Restaurant Shuttles From Coast to Coast Sal’s Place, an under-the-radar spot under a tent in Los Angeles, started on Cape Cod and moves back there every summer.

I have a lot of terps in my family!

Is this a game of Clue?

The Staub is 10X the pan that All Clad is.

I totally understand ordering familiar stuff, but the beef we get here in America is just so much better than France's. Other things, not so much! Charming, indeed! Sorry you didn't take any snaps. Who knew old Claud did windmills? Railroad stations, yes. I just love that neighborhood: And its awesome architecture:

Where might that lovely truck be found? During our years living in the district, I often found great trucks in the strangest places. I think I remember one parked in the parking lot of The football stadium, but not on a game day. At the time, I think it was called FedEx Field.

Remembered I had 2 bags of this in my pantry, from Sonoko Sakai: So I made a full batch of curry roux bricks. Which allowed me to make: Pork curry rice. Pork shoulder, red bell peppers, onion, ginger, garlic, Korean sweet potato, carrots, house-made dashi, curry roux. Over koshihikari 100% milled white rice from TRF.

A very great idea. Let me throw one more wrinkle into the discussion. Lately, I've been extremely fond of using a Staub, for want of a better term, rondeau. I make pasta sauces in it, sauté chicken in it, braise in it, etc. etc. I have yet to bathe in it, but if it becomes necessary... The price right now is pretty damn great...(eG-friendly Amazon.com link) I actually think mine is slightly smaller (maybe 3L) but this might be perfect for your son.

Oh, I did want to throw this out there. If you, or anyone in your circle really loves jams, jellies, savory confitures, etc., my favorite place anywhere for that is in Paris. There are a number of locations; I don't know if any are near where your rental is, but maybe one will be close to some of the sightseeing you're doing... La Chambre...https://la-chambre.com/en/

Right near one of my favorite museums in all of Paris, the Musée Marmottan. And not too far from a second favorite, The Rodin Museum.

I don't know if standardized is the proper word. Various lids, from various manufacturers, often can be used interchangeably. I bough a couple of nonstick D3's ( or maybe they're D5's ) in 2.5 qt. and 3.5 qt. saucepan sizes during one of the sales, and to be honest, their handles just feel like crap to me compared to the old MC's and even the first line of D3's (I have an 8" nonstick skillet in that "line," and it's a good omelet pan).

Exactly. I have plenty of non-copper, non-Falk lids, which work just fine. And while I may hit the pan with some Bar Keepers Friend every once in a great while, I have to be feeling industrious to do so.

I agree with @gfweb about Calphalon. I have a couple of their smaller saucepans, and they're fine. I actually use one of their 1.5 qt. anodized nonstick pans fairly frequently. They run plenty of sales on the Calphalon website, though the problem there is often items are not in stock, so maybe national retailers are a better source. And of course I'd be remiss if I let it go without mentioning my favorite cookware... Their "try me" classic saucier (or signature saucier) is a bargain at $154. With its curved bottom, it works great for most anything, is practically nonstick, and isn't bad looking, either! I'm still very happy that I bought an almost complete line of original All-Clad MC chef, back when MC was THE cookware to use, and was all made in Canonsburg, PA. I really don't think anything they produced after that approached what was practically perfect cookware.

P. T. Barnum was so right.

And drink as well... The Absinthe Drinker...(many artists depicted absinthe drinkers)...https://www.pablo-ruiz-picasso.net/work-2.php As well as the absinthe glass: https://www.moma.org/collection/works/81307

Sure - it's from one of her earlier books, Marcella's Italian Kitchen (eG-friendly Amazon.com link)... And is as follows: My copy, an original hardcover, is practically falling apart due to heavy use over its life of 40 years.

One of my favorite pans (Staub) to use for making pasta sauce, and then tossing the pasta in the sauce. Setaro Maccheroncini Rigati in a Marcella mushroom sauce. Cremini mushrooms, onions, garlic, anchovies, white wine, tomatoes.

Just made tuna salad and egg salad. Crudites and house-made ranch dressing.

In London, you might like BRAT.