weinoo

Under both the stainless shelves on the left, and in a channel grooved into the wood floating shelf on the right, we're using these LED strips, along with whatever was needed to make them work! All dimmable. https://www.waclightinglights.com/product/wac-lighting-invisiled-led-led-tx2430-5l-wt.html

Here's our ceiling track thing..I like them because I can point them any way necessary, and they are dimmable.

We have assorted dimmable LEDs; under counter, tracks (recessed not allowed here). But all LED and dimmable.

Seafood soup in the style of a bouillabaisse. Local wild striped bass, local littleneck clams, wild gulf shrimp, house-made fish fumet, white wine, tomatoes, saffron, onion, leek, garlic, fennel, celery, bay, thyme, parsley. Toasts alongside (no rouille, sorry). Also some roasted veg.

This arrived today:

Guess what? There's one here in Soho, on W. Broadway (I know, it ain't Paris, but...), I discovered as we walked by on Saturday. 6 macarons and these were a gift from us to us. The macarons have been eaten (they were really good) while these have not yet been opened. Today's gift... These are great; Lost Bread is in Philadelphia, and they come up (with goodies) to the USQ Greenmarket every Wednesday. I was thinking of crushing one up and spinning it into a vanilla base I have in the freezer. awaiting the Ninja.

And I was hoping you'd be the one, skeptic that you are!

I know - it looks small, but the features include:

This is why I posted it. Also, there are those who use electric smokers where the smoke does come from pellets or chips.

The Ninja outdoor generator?

OK - who is going to be the first person to take one for the team?! Looks pretty cool...NINJA

I think my lymphatics sometimes run too free!

This line above was about googling, which I think a lot of people here do, and which I did to see what a consensus (via googling) was, since all the vinegars I have in my pantry are above your price point. But I think a better way to look at this might be how frequently do you buy the stuff? Once I read a little bit more via googling, it seems to me that vinegar (once opened) might be better refrigerated, which I don't do. Therefore, I should probably be replacing my vinegars once every 6 months or so. At that rate, I can afford a 16 oz. or so bottle evem if it runs $20. If I were using a bottle of it every week, I might drop down to the $8 - $10 range, and come in way under your preferred price point! Vinegar is interesting - the googled everyday vinegars run pretty cheap. (Pompeian, Colavita, Roland, et al.). Once you move past those, the vinegars tend to run over $1/oz.

Yes, the filling is: ground pork, minced ginger, garlic, scallions, soy, Shaoxing, etc.

House-made wontons (with shadow). Chive/ginger/soy/rice vinegar/sugar/chili oil sauce. I'm always surprised when each and every wonton holds together, as when I make them I always figure they'll be falling apart. Peas and carrots on the side (Saturday nights are for easy dinners).

I do !!!! But I don't have any. I find the question a little...questionable. How'd you come up with $.75/ounce? Why is that the delimiter? I mean, how much vinegar does one go through? Is this a vinegar for a daily use? Once a week? To make vinegar pickles? To clean the shower doors? A small bit of googling for best, inexpensive red wine vinegars does indeed turn up Pompeian (from a number of different sites) and any number of others. FWIW, I like Forum vinegars - but they're probably a bit too pricey for this.

Can you sell NFTs of it?

Count your blessings!!!

This is great. And exactly how I would imagine the pasta ought be done.

Crab cake, potato salad, cole slaw, cocktail sauce. (all house made.)

Always good stuff!

I have the full line of Bayless/Kennedy books and they're certainly fine. These 2 are also (the one on the right is from 1965, the one on the left, mid 80s)... This one is quite a bit newer (2015)...

Where was your hike? We've found these, around this time of year, on the dunes of Cape Cod.

The issue back then (say 1972 - ??) was that unless you lived or could get to maybe New York City or San Francisco, no one was finding the real deal.

Not to prolong the discussion needlessly, but practically every Chinese cookbook I bought from the time when I took my first Chinese cooking class in Santa Barbara (that would be 76 -78), discusses the use of dry sherry as a sub. Both in the discussion of ingredients, as well as in the recipes. To whit: 1972: 1977: 1988: 1988: And the exalted one...2001: