weinoo

Pretty much what I think as well, Nick. It's a show!

Attainable here, Ken, albeit possibly a bit more expensive... https://themalamarket.com/collections/regional-chinese-sauces-pickles/products/3-year-aged-pixian-chili-bean-paste-doubanjiang

I recently bought too many doughnuts at one of our classic donut shops, after a show at which I may have consumed a bit of alcohol. They're open 24/7, so doughnuts at midnight, after a close-by show, can be hard to resist! (It also has a pretty interesting backstory - The Donut Pub - but I digress). So, we ate a couple, and I froze the rest, figuring I'd see how they were once defrosted. But then, in a stroke of genius, I popped a couple of frozen ones into the steam girl, and 8 or 10 minutes at 325℉ steam, they were great! I mean - not as good as on the night they were bought, after a bottle or two of wine and who knows what else, but good!

I'm pretty sure Amazon carries similar vinegars.

They definitely come in all sorts of sizes; mostly available on line.

I hope you're sitting down, but at Katz's, pastrami is $38/lb. sliced. However, if you buy a whole pastrami, it gets under $25/lb.

Doing a tiny bit of research on Duke's (owner by Sauer Brands), which seems to have gained a broader distribution recently than it ever had, I guess this should come as no surprise... https://sauers.com/ I'm not a big fan of capital acquisitions, but not much to do about it... https://falfurriascapital.com/portfolio-companies/

Well, that is Canadian dollars, @rotuts. But price creep is as evident in Montreal (restaurants) as it is almost everywhere. @MetsFan5 - you'll be happy to know that there are many more dispensaries now than there were on our last trip, when we had to schlep up to Laval to find one that was easy to get into. (And, they take credit cards!) And right across the street from our AirBnB... They discourage taking stuff across the border, but why would anyone bother at this point? We visited one of my favorite people... On a rainy day, we were the only ones there, which was perfect.

You mean... Pretty cool, @Darienne...https://www.mainflorist.com/about-us/

My niece and nephew in Provincetown can attest to this; of course, they have a sandwich shop/general store to run.

It certainly looks as if it's on some weird bread.

whats wrong with using it just for sandwiches? Or dressing a potato, egg or macaroni salad?

Getting a little extravagent there, huh @Martin Fisher?!

We recently spent 5 days in Montreal, after a quick visit to Burlington - this was a driving vacation. I got some tips from Steve and a few others about the current scene, as well as from the restaurants I follow on various social media platforms. We stayed on the Le-Plateau-Mont-Royal, in a nice AirBnB, and the street it was on turns into a pedestrian only street during the summer, which was excellent. No noise, no traffic, perfect for strolling. Were literally across the street from an outpost of St. Viateur, so I was able to grab hot bagels each morning for breakfast. Without apology, I'll just say they're pretty lame, but... And yes, I know everyone likes Schwartz's, but not being one to wait on a line for a sandwich, we tried another highly-regarded deli. Snowdon Deli. More to come.

This for sure. I just think a much "drier" version of polenta needs to be used, if that makes sense. Or perhaps breading the polenta sticks before frying?

The one pictured. Mine has 5 discs.

There is no such thing as a free lunch, @rotuts. The closest Aldi to me is over (or under) the Hudson River. The next closest one is in Brooklyn, somewhere on Flatbush Ave. Either would take hours to get to and from from. And do you know how much the toll is coming back into Manhattan from New Jersey? Since I have an EZ Pass, it's "only" $12, off-peak. With $12, @JoNorvelleWalker could buy enough mayo to last her a month!

He might order Duke's from Fresh Direct or even Amazon! The opportunity cost alone would make the Burman's way more expensive...my cost would go up $.04 - $.05 per sandwich, and that is unacceptable!

There is nothing which shreds carrots or celeriac quite as wonderfully, if one is making those classic French salads.

If only the late Walter Kauzmann were around, perhaps he could help with the answer. But he probably wouldn't be thrilled on the wiki source.

Ahhh, okay. Sorry to hear that. I tend to not worry so much, since no one gives a shit as to what I have to say or write.

Welcome - do you work at Bern's?

What surprises me, Ken ( @KennethT ), is that while they were in the Veneto, the risotto served wasn't some sort of a seafood variation every night. My guess is that it was much easier to make sure beef cheeks were on hand, rather than depending on the Lagoon. I happen to really enjoy risotto in the style of the Veneto - seafood risotto all'onda, that is, using Vialone.

I have so many of those books that it's kinda weird.

I leap into the unknown with many things; I'll stick with Duke's. Which I may buy 3 or 4 times a year. I don't bathe in the stuff as others appear to (actually, it's probably good for the skin). I'm glad you found some inexpensive mayonnaise which has made your day.