weinoo

@Shelby make your own! Brew some good coffee, and stick it in the fridge!!

Of course.

I use them for my famous (?) linguini with canned clams...I think they also make a clam product? If not, they are a good add in to the old Snow's!

A couple of simple dinners, made easy by access to good products... Raffetto's has been making good pasta products for over 100 years. 48 Ravioli for under $10 can't be beat. They take probably under 5 minutes before they're ready. I make a little roasted tomato sauce with onions, and a fresh vegetable alongside. Yesterday, I took a ride out to see these guys again... I bought 1/2 lb. of pork and 1/2 lb. of chicken. They give you more like 1.5 lbs. so it's a lot cheaper than it appears. Made some rice, did a stir-fry of broccoli and carrots with lots of ginger, heated up some of the pork and chicken (there's plenty left for dinner tonight!); dinner in 30 minutes.

These berberechos are good. And don't tell @Duvel - but I sometimes cheat with the product on the right...

I like the Matiz products. Always have some in the pantry.

I had dinner this week at a brand new Ignacio Mattos restaurant, just opened in our neighborhood, called Corner Bar. The food we had was pretty good. I was excited to see one of my favorite birds on the menu, the Sasso chicken from Lapera Bros. poultry, where I've been known to buy a few live birds every now and then. Well, they were alive when they weighed them, but not by the time I got them home. Nice prep, crispy skin, juicy chicken, sauce slightly cloying (?), but you know, it's the first or second week, so that can be understood. Significant Eater had a pasta dish, overdressed for days, but what else is new (I've never been a huge fan of his pasta dishes, having had some quite forgettable ones at Altro Paradiso). French fries - work on them! Dessert was the mousse, and good... But how could it not be? I'm always interested as new places open in my neighborhood. I'm always wondering, can it become a regular for us? I doubt this place will be able to fit that bill; it ain't cheap (and my guess is these opening prices will go up - I get it, I understand, but it's already $21 for a Caesar!), it's going to be packed to the gills, I'm pretty sure. And if the table next to me insists on wearing shorts at dinner, while not even removing their stupid baseball caps, I don't know that the crowd fits our bill either. So - there goes the neighborhood, but hopefully only for a year or two!

I noticed that the coffee farms mentioned sell their roasted beans in 3 levels of roast: medium, medium-dark, and dark. Does anyone roast Kona beans light, or is that not how they show best?

This sounds great. I don't buy Kona coffee because of all the stuff you mention above, but if I could get the real thing, at least to try... How has the rise of specialty coffees, single origins, etc. etc. affected the entire Kona coffee world? Back in my early coffee drinking days (well, that would be too early, so back in my 20s), Kona coffee was singularly thought to be the best, and commanded commensurate prices. Now, I pay those kind of prices for anything good I buy.

See ⬇︎. Exactly. And I get remote by choosing the last seat at the bar.

I recently found Nathan's natural casing hot dogs - what could be bad? I also like the hot dogs from Brooklyn Hot Dog Company.

That's Mario's (and a few others) playbook!!

How do you think they can afford to go out to eat?

Great story especially if it's all true! Congrats. And yeah on Batali. FWIW, I was watching a piece on a comic who had a gambling addiction - worse than almost any other, and yet here we are, legalized gambling on your phones!

That shit would freak this city dweller out.

Is that more commonly called lavash? Baked on (in?) a tandoor?

I think you have family there? Why not gift them some cast iron and sharp knives, that way you don't have to schlep it?

I brought one of these once... It really came in handy. And still available...(eG-friendly Amazon.com link)

You really have to LOVE someone to do this!! 😂

At least you'll be able to curse in multiple languages whilst doing that installation yourself!!

Doesn't the instant pot make seriously good caramelized onions or something?

I think it comes down to (in addition to what has been mentioned, is how good is your beef stock.

I think this depends greatly on length of trip and where one goes. Certainly a 2-week or longer trip in one place, with one set of living quarters, and I'd be attempting a cook or two. One of the reasons we travel is to experience the food of other cities/countries. In somewhere such as Paris, Rome, Barca, etc. I never get tired of going out; it's one of the reasons we travel. Yet for an extended stay, I'd certainly want to take advantage of the produce/products available and have some fun with them in the kitchen. Exactly...we used to have a joke, and I'm sure @paulraphael can understand this, having lived in apartments with barely functioning kitchens...if I can cook on the Crapmaster 3000, I can cook on anything. What I'm sure I would lack in a rental's kitchen isn't so much the equipment, but my spices, my herbs, my oils, my condiments, etc. etc.

For me, at this points, it's pretty much all travel (and no cruises either; nor beaches (funny how a melanoma 20 years ago will keep one from the beach)). We're going to Burlington and Montreal for a week very shortly. Restaurant reservations are well in place for each night. I might stock the airbnb in Montreal with some stuff for breakfast, but that's it. And when we used to go visit my now departed parental units (RIP), I never had trouble cooking for a dozen in mom's kitchen. I think I even used her Farberware; I find it's more about the cook than the equipment.