weinoo

My friend Jack lives in and fishes out of Chatham. Every year, they have to reassess where the cuts are, in order to boat in and out safely - drones have helped a lot. He shared this picture of the research center at the Monomoy National Wildlife Refuge, which is off Chatham as well... Pictures are from March 16, 2022, the day of the slide. The Cape is ever evolving.

Just got a new shipment of 10 lbs. of rice from The Rice Factory. 5 lbs. of Minamiuonuma Koshihikari and 5 lbs. of Miyagi Sasanishiki Organic. Both milled the day they were shipped, which was the day before I received them. Out came the trusty donabe... and this Chicken ginger rice from Toiro kitchen (with a coupla mushrooms thrown in for good measure) was outstanding.

I never get circulars, which is just as well.

I think we have a different definition of dense. There's no there there, in my opinion. As well as Brooklyn, which has way many more large apartment buildings in neighborhoods than Montreal does, don't you think? I find it to be a better restaurant city than the one I live in (to say nothing of the rest of the US) - much more satisfying, fun, and less pretentious than where we live.

James Peterson, a cookbook writer who studied chemistry at the University of California at Berkeley, stated in his encyclopedic cookbook called Sauces: You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol. Alcohol Burn-Off Chart from USDA The USDA actually gives this data in chart form. 2Note that various other conditions are given. Most noticeable is that different values are given for baked items where alcohol is used but not stirred into the mixture. Also, you’ll notice that the alcohol evaporation for flamed dishes is lower than you might expect. You find out below why this is so. Typically, to make a Marsala, the wine is added to a pan that something else has been sauteed in, such as chicken, onions, mushrooms, etc. and used to deglaze the pan, whereupon chicken broth or other broth is added. Even if you were to make a large volume of sauce for four people, you’d probably not use more than 3/4 cup of wine. Let’s be generous and say you use a cup of wine. And let’s also say your Marsala wine is 20% ABV, meaning the wine you use in the dish contains 1.6 ounces of alcohol. This means that one ounce of it contains 0.2 ounces of alcohol. You would then, typically, add the same volume of broth, if not a bit more. So we have two cups of liquid, plus whatever other moisture is already in the pan. This means that the alcohol is diluted by the same amount of liquid. One ounce of this mixture would contain 0.1 ounce of alcohol.

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.