weinoo

Hey, you might run into Flay - he loves Churchill/Lexington.

A place like netcost has tons of canned fishes. However, I tend not to like that product as much as the stuff from the Iberian peninsula, France, the US, etc. I look for wild alaskan salmon in cans - preferably a grade up from pink, something along the lines of sockeye or coho. The places like Great-Alaska do a nice job.

Awesome - the water in Switzerland must be pretty damn good!!

Seems more like the founder and investors have the pockets.

I used to go to this bar in DC, when we had our apartment down there...now closed, it was called Bourbon. They had an estimable collection of Willet's product, probably from before they became collectible items.

Colorado lamb shoulder chops are better tasting than New Zealand lamb rib chops! Ask any American myologist!

https://www.cnbc.com/2021/12/07/marc-lore-plots-us-expansion-of-wonder-group-food-delivery-biz.html

Excuse me...myologist. But he could probably get a job as a butcher. Exactly why it's great for a burger. Or a cheesesteak.

At that price, oh yeah - get some more, and grind it up!!

I wonder if they were both from the first two steaks they call chuck eye, or if they're going even further into the muscle for an extra steak or two? @Dave the Cook - The Sierra steak was an interesting find/marketing thing. I had not heard of it either. It sure has the structure of a flank, once he did that major trim. I guess it's a thing now. https://www.beefitswhatsfordinner.com/cuts/cut/2511/sierra-steak https://www.thespruceeats.com/what-is-a-sierra-steak-995259 https://porterroad.com/products/sierra-steak https://www.traeger.com/cuts/beef/chuck-sierra-steak Good find by whatever butcher found it!!

Ummmmmm...what's this??? (Or do I not want to know?)

Another thing about that video which is very important...see how much he uses his hands to separate various muscles and components of the larger cut. When one watches a real butcher or chef with knowledge of butchering - that's what they do; it's not always a knife.

That's great!! I love the butcher...and I really like his watch.

I think that's what got Myhrvold's dander up originally. If he still had dander. For sure, @Anna N still does!!!!!!

In their magnum opus "Modernist Pizza," Nathan Myhrvold and Francisco Migoya give short shrift to a style of pizza known as pinsa. They say, with some disrespect in my opinion: They go on to give us a recipe, using their classic Neapolitan Pizza Dough for the crust. Well, I think they're wrong, as a little web research indicates... The style is becoming more popular here in NYC, as there are probably half a dozen places now offering this style of pie. Last week, Significant Eater and I tried one of them, Montesacro, in Brooklyn. In addition to some other delicious food, the pinsa we had was outstanding. Simply topped with guanciale, red onion slices and tomato. Then sprinkled with a bit of Pecorino Romano. Extremely light - not as puffy as a classic Neapolitan pie, but not quite as crisp as what I call Roman-style. As can be seen on their website, they have a nice long list of different pinsa to try. We'll be going back soon.

At Cafe Katja (admittedly Austrian) they serve their house-made liverwurst with pickles, mustard, toasted good rye bread. I think.

Oh - you can get yourself a lobstah roll!!

If you stopped buying all those knives, you'd probably have a billion dollars.

I don't think that's a problem - And...

Might call it mezze plates for lunch. Lima bean salad, cucumbers, tomatoes, feta, olives, and a nice hunk of Spanish tuna in olive oil.

I try, I try...

I didn't know whether to be proud or aggravated when Significant Eater said this might've been the best version of something I'd ever made (considering I've been making this kind of stuff for her for over 25 years!)... And it was a simple stir-fry of chicken thigh, red and green bell peppers, sweet onion and celery in a pretty spicy/sour Sichuan bean paste based sauce...with this stuff...HANDCRAFTED 3-YEAR PIXIAN CHILI BEAN PASTE (YI FENG HE HAO DOUBANJIANG). The Jasmine rice was of course perfect, thanks to Zo.

I'm thinking of the product as something to take with us when we travel. Back in the day, I'd take a fair amount of coffee gear with us on trips. That ship sailed. If this is 50% as good as what I can make at home, it's still way better than the coffee brewed via Keurig, no?

Did you get there before it melted?

Has anyone tried this stuff? Capsules, but not with grounds. Instead filled with frozen, "hyper fresh" coffee in them... Evidently... They sure get good reviews, and they sure seem to be using coffees from good roasters. https://cometeer.com/ This Flash-Frozen Coffee Is Revolutionizing My Morning In her review, Emily has this to say: But when I’m on deadline or wake up groggy from a late night out, grinding beans and making fresh coffee feels like an insurmountable task. Yet as someone who probably has woken up way more groggy than Emily, I have never found making fresh coffee to be insurmountable. https://www.wired.com/review/cometeer-coffee-pods/ https://www.cnn.com/cnn-underscored/reviews/cometeer-coffee Maybe for travel to an airbnb or a vrbo...not a bad idea?