Rickbern

Had a standout meal at Akara in borough market. Coming from NYC there’s few cuisines that are underrepresented, but this sort of upscale African inspired food was new to me and I enjoyed it greatly. Service was great and friendly as well. https://guide.michelin.com/us/en/greater-london/london/restaurant/akara

This one doesn’t roll but it’s pretty sturdy. Also available in a four foot size https://www.ikea.com/us/en/p/vadholma-kitchen-island-black-oak-40366115/

If you set your oven to 200f/100%humidity/sous vide, nothing will boil. Put a glass container in it with water, check on it after an hour. It should not be passing bubbles

Thank you! They’re from zafferano. I have three of these on an 8’ table with no overhead light available, works well, very moody https://zafferanoamerica.com/products/pina-pro

I made a baby shower for my gf’s daughter, we had 30 people, I decided to channel my inner Lulu and make Le Aioli Monstre. I did the entire thing in the anova oven, pretty much pegged the thing to 212f/100% humidity. It was really great, nailed everything, best surprise was how delicious the cherry tomatoes were with a 15 min steam. Iirc, the baby squash took something like 7 minutes. Supplemented the aioli with toum so I didn’t have to worry about raw eggs and pregnant women. great summer dinner, particularly for a crowd.

I have to agree, Iraqi dolmas are the best dolmas. That tray served three of us as a main course Tuesday, 7 as a generous first course today and then I sent three people home with leftovers. The original recipe I made had a half pound of meat for all those portions. Much lighter and fresher feeling than farci nicoise. Here’s the Video I followed, or at least adapted. I really like this middle eats channel, I think he makes very flavorful food

Made a nice big tray of Iraqi dolmas. 275/100% steam for 45 minutes. I’m not gonna flip it

When I’m stuck I try googling. I’ll pick 2-3 ingredients I have and see what kinds of recipes show up. Inevitably I’ll find something from Sri Lanka or something and be missing a few ingredients but fools rush in…

They look great. Thanks for the recommendation

I think the graphic design takes an iconic, instantly identifiable product and turns it bland and vanilla. But I agree, the tab is definitely an improvement.

I think this is one of the worst package redesigns that I can recall. Clearly, solving a problem that never existed.

Yeah, it’s a beautifully designed system from the sixties, an icon of modern design. Pretty costly but it’s just perfect shelving https://www.vitsoe.com/us/606

I have a seriously tiny kitchen but I always find room for my spices. This is the fourth iteration of this shelving system (Vitsoe). This is pretty much the whole kitchen

And they say there’s nothing new under the sun… good idea, worth trying

Thanks. Absolutely love Italy in the winter. Highly recommended!

I happen to be in Florence right now, this provides a nice counterpoint to the lionization of Michelangelo that’s all around me. Thanks for sharing, so topical!

There’s a place in elmhurst, queens called “taste good” that I went to a few weeks ago that was pretty good but if I was going that far off the beaten track I’d probably switch and go for Indonesian instead. in manhattan chinatown I like west new Malaysia, although I’m nobody’s idea of an expert in this cuisine Malaysian 🇲🇾 https://westnewmalaysia.org Indonesian 🇮🇩 https://awangkitchen.com

I’ve used decaf green tea and a little rosewater. Very exotic!

I can’t recommend strongly enough that you take the plunge and invest in some manner of traditional clay bean pot. I’ve been a compulsive consumer of dried beans and lentils for years, during the pandemic I bought a copy of Paula Wolferts clay pot cookbook and I was immediately smitten. Bought a la chamba black clay soup pot and between beans, soups and bolognese sauce it’s one of the best pots I own. if you make it through the great bean drought of 2025 and find yourself with an abundance of legumes I definitely recommend trying a Persian Ash-e Reshteh which is a bean and noodle soup. Substitute whole wheat spaghetti for the reshteh if you must, it’s what winter was made for

What a great offer! I’m leaving to spend a month or two in Italy next week, thing are kinda hectic, but when I get back… thanks so much!

I just opened the app and it showed up.

Great article, lots of good choices in here.

Huh. My app showed me this

This is an old website and I don’t think it’s been updated lately but I love the concept behind this; the author found restaurants from every member state of the united nations within the five boroughs of NYC. I’ll quibble here and there but throw a dart at a world map and use google maps to find a great restaurant to try https://www.unitednationsoffood.com enjoy your stay.

Here’s a more Italian take on seafood stuffed peppers, this time with tuna. One or the other of these will make it into my menu https://memoriediangelina.com/2009/08/13/peperoni-ripieni-di-tonno/