weinoo

I use Rosie for that.

In the pictures accompanying that story, all that candy is just what the store looks like inside. It's almost like being a kid in a...candy store!

Peter - I'm very interested in what has brought someone like yourself back to eGullet...after all, we're hardly cutting edge in terms of social media, but evidently we are still on some people's radar.

Yes - but just try and buy a house there!

Don't YOU remember - I don't buy big pork - I enjoy less pork, but better pork! Price per serving, @rotuts

And it's not even too hot today to do that, so it might just be!

The room is great, beautiful, it's a lot of fun. The food is fairly generic "tapas" and larger plates. Nothing to race over for. Walking through the restored hotel is worth it. And the Lobby Bar (as well as the bar in El Quijoté) are both splendid.

So I've got 3 bases in the freezer: Coffee (Jeni's -using MP's Perfect Gelato and no cream cheese) Peach (from cans, using MP's Perfect Sorbet) Vanilla (Cree's - using MP's Perfect Ice Cream). I should probably keep some notes. That remains to be seen. Anyway, how long has anyone kept a base in the freezer before Creami-atizing, or whatever the heck it's called? This isn't going to be an experiment, as I plan on using them soon, but I am just wondering.

Friend was in town this week, so a couple of meals out - at Marta and at the recently reopened El Quijoté in the historic Chelsea Hotel. In between, I cooked a bit... Chicken paella. Chicken salad (from Marta's leftover chicken I couldn't finish as the portion was too large!), atop greens with some other raw vegetables and olives and artichoke hearts.

Scallions have an ethnicity?

You know, when zoomers ANTARA SINHA AND AMIEL STANEK pen articles such as the one they penned in Bon Apetit regarding potatoes which may have sprouted, I'm happy to pay zero attention to what they have "discovered." Because this: Is just so fucking banal.

I have these 2 (resting in fridge, salted) center-cut "porterhouse" pork chops. Both between 1.25" and 1.5" thick. They are from Heritage Foods. Red Wattle pigs. I'm vacillating (I wish I had a grill!) between bagging and sous viding them, or perhaps using the reverse-sear method then a quick hot pan, or just cooking them in (or on) a cast-iron or grill pan, flipping frequently. Any thoughts?

See - I get 2 beautiful, fresh bunches of scallions for $1 - it all evens out in the long run.

For some above, I'm sure this is old news; unfortunately, we were out of town when the celebration happened. Economy Candy celebrated its 85th birthday, on Rivington Street this past weekend. ECONOMY CANDY: CELEBRATING 85 YEARS AS NYC’S LEGENDARY CANDY EMPORIUM

I might wonder how well they're salted if those Lighthouse Potatoes are a little bland. But what's stopping you from taking it further - some herbs as you mention (thyme) - and the shallots or onions, which I might sauté in a little butter before folding them in.

You've been here? What we really like about Economy (other than the fact it's only a few minute walk away, is the "penny" candy - all displayed in bins along the front windows of the store. While they're not a penny any more, they are sold by the pound, and it's all mix and match fun. Think mini tootsie rolls, Mary Janes, et al. They also have one of the great PEZ dispenser collections.

I never ate samples even before the pandemic, unless they were handed to me by the person dishing them out individually!

I dunno - but I pay like triple for many of those things, and not even always for the greatest product, especially produce coming from 3000 miles away. And taking a week to get here. Even at Trader Joe's, cherries are like $6/lb. And not wonderful. The butter I buy for using on toast or baguettes is ridiculous, though I use regular stuff for baking/cooking.

What’s your niece doing Saturday night?

I just hope, with all this food everyone is bringing, that @Martin Fisher's brownies still show up.

You do have to be careful around it!

Please: you don't want to rile up @JoNorvelleWalker , do you?

I think it was Banquet. But more importantly...how about those string beans!!!!!!!!!

I don't know, @rotuts - I thought this would be more your speed... From a friend at the Saratoga (CA) car show!

Years ago, some of us in NYC were fans of a restaurant called Beacon. It was really introduced to some of us by the late @Fat Guy - RIP. (see, his memory IS a blessing). He loved steak (well, he loved food) and Waldy Malouf, the chef at Beacon, was a big meat guy. Here's a quote from one of FG's posts, after he'd been invited to visit DeBragga - purveyors of some of the finest beef money can buy, almost 15 years ago... As can be seen, that Wagyu (and it's unknown what grade or variety it was - there are many varieties and grades of wagyu), came out just great after a few minutes on the grill; no sous vide, no reverse sear, nothing but the grill. Oh, and the whole post of @Fat Guy's - instructive about beef/steaks and DeBragga...