weinoo

Some might think that one of the gadgets I've bought over the past year or two is dubious. But I love it, and it works great. (eG-friendly Amazon.com link)

it has been a while, but we’ve had good meals here.

I like to eat @Martin Fisher’s brownies.

Right - I generally only see large main plates at "ethnic" restaurants, where dishes are more or less meant to be shared.

So is my wife!

By the way, that's from 2015 - when GASP -prices were going up!! Also by the way, that restaurant closed in 2016, so I guess it didn't matter. Not that anything matters to Tom, except maybe Padma.

Agree. And how does it surprise anyone that prices go up, which they've basically been doing since time immemorial. Cutting portions is stupid - how does a restaurant know whose portions they should cut? What if a couple is dining out - should I only cut the portion of the smaller person? Deal with portion sizes, deal with price increases, or stay home and deal with price increases of your groceries.

A nice, light summer dinner. Prepared when the temperature of the window shade next to my sink read... So, why not... Pork (neck) and Hatch green chili stew, with potatoes and beans. And might as well... Steam some corn.

Gotta work on the scooping technique (those are finger indents to get the scoops out! Perfectly clean fingers, that is). These were both very good - creamy, no crystals - damn, I'm impressed!

Wow - I don't have a picture (yet) of what I spun a few minutes ago, but tasting the strawberry ice cream I made from the recipe booklet included with the Creami, I'm pleasantly surprised. It's very good. The only thing I did slightly differently was to run the mixture through the blender before freezing for 24 hours. My freezer is at -5℉. I also have a frozen pint of an Arnold Palmer sorbet, following the booklet's recipe for lemon sorbet, and substituting strong iced tea for the water. I'll spin that later.

The Danforth opens (reopens?) tomorrow night, under the ownership of the Death & Co. team - Gin & Luck. https://www.instagram.com/thedanforthportland/?fbclid=IwAR3i5KO_ma9LpLE0-oqbHpHHQqK-N5ryEBhWShInssZbjfE4GvR1BllwBqY I'm hoping maybe @johnnyd can get over there at some point, to check it out!

This brought to mind this old blog post of mine... http://tastytravails.blogspot.com/2009/02/oatmeal-or-eat-your-mush.html

Agree; it may have been on this here board where many years ago it was "decided" that fresh-ground beef (chuck, generally) really was the one thing that improved a burger more than anything else. Like freshly ground at home or right from your butcher. So I imagine if one is using pre-ground beef, or beef at a grade below choice, or both, sure a lot of onions can do nothing but help.

Not that I was especially worried about Bezos, but I got mine on prime day for $129. Which I think was a good price.

Of course, after having bit the Bullet Creami, I also found this is a tad misleading...

Have you ever made popcorn in that wok after making your fish dish? Seems to be a thing these days.

Happy Birthday! Do you still have the occasional cigarette with your burger?

Interesting that article The Art of Sardine Collecting. Especially: Lior, as we know, is the proprietor of La Boite. And the author of the classic The Spice Companion: A Guide to the World of Spices: A Cookbook (eG-friendly Amazon.com link)

Of course it does! My wife went to grad school there - there was evidently one guy who made popcorn by the 30 gallon garbage bag.

Fairway used to sell assorted tins of aged sardines. They were not cheap.

Are you a Lobo?

Cmon you can do it with that fancy induction burner!

Not judging, but OY that looks cool.

And I’ve been using that as a guideline for like 25 years!

By the way, these were good, now that I remember...