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4 hours ago, heidih said:

@Duvel I had a local poultry vendor who was my go to for wings - the tips sold separate from the drum. We both preferred high heat baked over fried. Though my homey caught my attention 2 Wing Chicken  (I was born in Inglewood)  https://la.eater.com/2021/5/13/22430048/two-wings-chicken-chef-john-clark-jon-vinny

I like Bell and Evans. Just the right size, not too big.

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1 hour ago, gfweb said:

I like Bell and Evans. Just the right size, not too big.

 

I used to favor Bell & Evans till they switched to Jurassic chicken parts.  Sad.  Now I purchase Whole Foods organic chicken parts that are sourced from creatures that I might actually eat rather than creatures that given half a chance might make a meal of me.

 

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7 hours ago, JoNorvelleWalker said:

 

I used to favor Bell & Evans till they switched to Jurassic chicken parts.  Sad.  Now I purchase Whole Foods organic chicken parts that are sourced from creatures that I might actually eat rather than creatures that given half a chance might make a meal of me.

 

Huh. Ours are still small

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1 hour ago, gfweb said:

Huh. Ours are still small

 

Our are too.  At least, they are much smaller than the other options.

 

Local asparagus came in this week, and the farm near my house set up an outdoor tent to sell some of their stuff so I went over yesterday.  Roasted ramps and fiddleheads, topped with local asparagus and a rich mushroom stock, with sautéed king oyster mushrooms and a soft boiled egg. 

 

1478888070_mushroomsbest.thumb.jpg.aaf07029b5d12da5d6f1eb4c08865199.jpg

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My wife’s niece will be staying for the next two weeks with us. We picked her up at her boarding school in the North today, where she is currently staying to learn German. It’s a beautiful area ...

 

B7CCCB0A-5E5B-48D9-B940-1881C4330F3B.thumb.jpeg.47f0b23d5919caadfb9f0f70adf6ab11.jpeg

 

I assumed she would like some Catalan food after more than six weeks of German diet, but it seems I know very little about 15 yo teenagers ... my wife suggested Japanese and that was more to her liking. So, we had ...

 

5999A048-050D-41FE-BBAA-A9314D3C90BE.thumb.jpeg.4baeae80b1dd3e680e08311cf35a9fa0.jpeg

 

Edamame (and some pickles) ...

 

7A0F3B05-A5EC-4161-B198-BDE328E0CC95.thumb.jpeg.7741e47f25cef56e462286680de9eaae.jpeg

 

Chikuwa stuffed with cucumber ...

 

99044F41-5C73-4D28-82E0-AB67D0F26428.thumb.jpeg.d738247260e835e10f3410a081881caf.jpeg

 

Dashi tamago ...

 

B7703FBD-DA14-4F43-8BB7-691A69835B83.thumb.jpeg.3b48cefa9715cb9fecc78ab95277a449.jpeg

 

Gyoza (commercial product) ...

 

0F40B53C-8ED7-4761-BBE9-FECD298CF680.thumb.jpeg.5353c05cc4b02b9c26460dd02b9b94a0.jpeg

 

Okonomiyaki ...

 

DD978F73-6D02-4937-9DA3-664C187AC294.thumb.jpeg.03f5cf8e49ba21fb6ac16cdf36dd6ab8.jpeg

 

Karaage (with yuzu kosho) ...

 

888632C5-C09B-4166-BEEF-174C18C1917E.thumb.jpeg.d1f88a99c19049fd919be528feabcb35.jpeg

 

Rice plus some miso soup.
 

8118CAB5-8BBD-4F69-BF65-2C02D5A1D8DC.thumb.jpeg.ff7eee2b20ed093b843716d4ef51a98a.jpeg

 

And some Dassai 39 for the cook 🥳 

 

45D92E5C-5039-4BA3-AAA9-DC73943C99F5.thumb.jpeg.bdb80fb541f6a8700ec514fed79d7d0a.jpeg

 

No complaints 🤗
 

 

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On 5/14/2021 at 7:08 AM, robirdstx said:

Our first Road Trip in far too long! Dinner and Sunset over Mobile Bay, Alabama.

 

8CC70543-1A54-4F74-AB5F-ACAB756716FA.thumb.jpeg.148285df8daa8078fd6b2441a50c5003.jpeg
 

D46140CD-8298-495C-BC8D-4D0481D56F35.thumb.jpeg.de1d6dfc2f60b396dabeba1ecd413e85.jpeg

 

EB95F00B-D2AF-483C-820A-0628C860BF03.thumb.jpeg.6ee0d84719bad3e043af6cd248a14466.jpeg

 

B35B0EB2-43FC-4AB6-9881-36B3CC4D8FED.thumb.jpeg.3c865ceb7de947915cfb367a0dd7e2de.jpeg

 

 

Fair Hope, by chance?

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Posted (edited)

@Duvel 

 

your food is always

 

so interesting and Im sure delicious.

 

what's  the   Movie tonight ?

 

this

 

B7CCCB0A-5E5B-48D9-B940-1881C4330F3B.thumb.jpeg.47f0b23d5919caadfb9f0f70adf6ab11.jpeg.6dc1f1d50d0f32477cb17a05455b1533.jpeg

 

reminded me , for some reason , 

 

of ' The Name of the Rose '

 

https://en.wikipedia.org/wiki/The_Name_of_the_Rose_(film)

 

w of course

 

Sean Connery

 

the movie is  a fine one, and the book much better.

 

maybe not a good choice for

 

the  Little One

 

now Pint sized or larger.

 

cheers.

Edited by rotuts (log)
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22 minutes ago, rotuts said:

your food is always

 

so interesting and Im sure delicious.

 

what's  the   Movie tonight ?


Thanks !

 

We had „Inside Out“ - picked by our house guest and much to the delight of the little one, who expected movie night happening tomorrow. Of course, there will be a lot of bargaining required to allow a second full movie on the weekend tomorrow, but it is Pizza & Movie night and - if not anything - I am a man of tradition 😉

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Posted (edited)

Store bought ravioli with sunchoke and ricotta. I dressed it with mushrooms and chestnuts with butter, wine, thyme, parmesan, pepper.

 

 

PXL_20210411_183855415.jpeg

Edited by shain (log)
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~ Shai N.

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@shainchesnuts make so much sense with your dish. I've not had decent fresh ones in forever and the vac packed ones never hit the spot. Another craving for the list :)

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I was so happy to see nice lamb shanks at market Thursday. My favorite. I accidentally turned crockpot to high so though only 1:15pm here I'll call it planned dinner. So sweet and tender. I just took s taste. To be had later with rice and broccoli salat  - the broth is wonderful. The bones and leftover broth will make a lovely soup. 

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6 minutes ago, robirdstx said:

Daphne, on the D’Olive Bay overlook.

Well, I wasn't too far off. Been past Daphne many times, never stopped.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Posted (edited)
37 minutes ago, heidih said:

@shainchesnuts make so much sense with your dish. I've not had decent fresh ones in forever and the vac packed ones never hit the spot. Another craving for the list :)

 

I do enjoy vacuumed chestnuts because I love chestnuts in all forms. I'd never buy the ones sold in our markets  , they are never fresh. But a couple of years ago I found a brand of chestnuts of consistent great quality. We enjoy them freshly roasted and salted during winter, served along wine, cheeses fruits and often a caramel dipping sauce. Whatever is leftover goes to the freezer. Haven't bought them in vacuum since (also it's much more economical).

 

The sauce by the way is intended for gnocchi where it makes a great hearty winter dish. Ravioli is an OK substitute, a bit lighter which I guess better suits the quickly warming weather.

Edited by shain (log)
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~ Shai N.

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57 minutes ago, shain said:

 

I do enjoy vacuumed chestnuts because I love chestnuts in all forms. I'd never buy the ones sold in our markets  , they are never fresh. But a couple of years ago I found a brand of chestnuts of consistent great quality. We enjoy them freshly roasted and salted during winter, served along wine, cheeses fruits and often a caramel dipping sauce. Whatever is leftover goes to the freezer. Haven't bought them in vacuum since (also it's much more economical).

 

The sauce by the way is intended for gnocchi where it makes a great hearty winter dish. Ravioli is an OK substitute, a bit lighter which I guess better suits the quickly warming weather.

Well maybe I need to explore my options more. @David Lebovitz posted a chesnut cookie with anise from Corsica (a place of my heart) so I have chesnuts on the mind.  https://www.davidlebovitz.com/canistrelli-anise-cookies-french-corsica-corsican/

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First meal eaten in a restaurant in over a year, small casual viet that always did a lot of takeout business, so they seemed to be holding up well. I had bun with lemongrass chicken.

 

16761B30-C654-4C25-9BAE-4C0ADE577CAE.jpeg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Under ordinary circumstances, we’d have gone out for an anniversary dinner. 45 years, Happy Anniversary to us! 
 

Surf and Turf. Dark chocolate bread pudding for dessert. 
 

I picked the crabs ahead of time, as a kindness to my husband.

 

A1F2C70C-F956-4B43-BCE3-3B2315CDCFE9.jpeg.1985be0b23e9854bae6c4fae2c1ac4ed.jpeg

 



1194008D-2462-43E3-86E3-E7F71697AE70.jpeg.ff9b365463e2311cee43e9f641d13473.jpeg
 

E56BD5E2-81A5-481A-A1B3-96D13CD23374.jpeg.c7279bd9c0290644a89afed1fcfffc77.jpeg

 

 

 

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Dear Food: I hate myself for loving you.

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8 minutes ago, patti said:

Under ordinary circumstances, we’d have gone out for an anniversary dinner. 45 years, Happy Anniversary to us! 
 

Surf and Turf. Dark chocolate bread pudding for dessert. 
 

I picked the crabs ahead of time, as a kindness to my husband.

 

A1F2C70C-F956-4B43-BCE3-3B2315CDCFE9.jpeg.1985be0b23e9854bae6c4fae2c1ac4ed.jpeg

 



1194008D-2462-43E3-86E3-E7F71697AE70.jpeg.ff9b365463e2311cee43e9f641d13473.jpeg
 

E56BD5E2-81A5-481A-A1B3-96D13CD23374.jpeg.c7279bd9c0290644a89afed1fcfffc77.jpeg

 

 

 

Happy Anninversary!!!!  Everything looks great!

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6 hours ago, patti said:

Under ordinary circumstances, we’d have gone out for an anniversary dinner. 45 years, Happy Anniversary to us! 


Happy Anniversary 🥳

 

But ... who would want to go out if THAT is your spread at home ?!

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As described in this post about pop ups, and a chef's vision being carried out in a strange city/restaurant by a different team, we had a very nice dinner a few nights ago at Manresa at Intersect. Inside a restaurant for the first time in 14.5 months - wow!

 

I definitely thought we were going to get the "you need to order everything at one time" spiel, but we didn't, and our order of the eggplant terrine with brown butter and roasted cumin showed up pretty quickly; in other words, in time to enjoy with our apéritifs.

 

IMG_4143.thumb.jpeg.30989d98fbfd4ebf020a3eb63829a204.jpeg

 

Good (especially for those who like eggplant cuz it's a big crock) - and the (Manresa) bread was great.

 

Our first courses consisted of both the striped jack and the panisse/pomme paillasson combo. I'm a sucker for panisse and these were good, better even than the potato, in my opinion. Served with a dip of Meyer lemon and boquerones, which actually might've been the star of that show.

 

The striped jack, sashimi style - yes, we could make this dish at home - but I don't know if I could source a piece of fish this good. Simple and superb, with a little citrus and slivers of daikon.

 

IMG_4147.thumb.jpeg.552321984848a592c710b7b3807cfb8b.jpeg

 

IMG_4145.thumb.jpeg.d2a6a5ac6862e745937d2aeff73aa0c4.jpeg

 

Significant Eater wanted pasta (Significant Eater always wants pasta), so her trenette with pesto and avocado didn't disappoint, though it was incorrectly described to us, and in the one (or two?) service snafus (probably due to inexperience all around - we were served by 2 wait people, one in training) wasn't quite hot, yet didn't suffer tremendously from that - probably better than sitting under a heat lamp until my fish was done. Oh - it was described as the pasta being tossed with pesto and sitting atop some mashed avocado.  No - it was either a pesto made with a little avocado within, or they left the avocado out. Either way, it was good pesto. She enjoyed it just fine.

 

I opted for what appeared to be a favorite here - the black cod - which was great.  All the many beans nicely cooked, fish just right in terms of doneness - wow. And I love black cod, in all its guises.

 

IMG_4149.thumb.jpeg.30e5ee3ac43bc222b5342d9e305c7d6d.jpeg

 

In celebration of being out - two desserts - cause why not?

 

IMG_4151.thumb.jpeg.c264594501e5692779b96ae600c012c4.jpeg

 

Chocolate meringue Mille-Feuille.  Coffee & licorice...mmmmmm.

 

And the second one, which really blew me away with its sharp, tangy, citric thing going on...

 

IMG_4152.thumb.jpeg.c024acb283e793bc957fbacbbc370e5d.jpeg

 

Salted butter ice cream. With rhubarb, Meyer lemon granita, brown butter bits. Fantastic, if not for everyone.

 

We only drank by-the-glass wines, which were all quite reasonable, and nicely served; your glasses are refreshed, bottles are brought over, and tastes are offered. Should I be embarrassed that we had 7? And both the '96 Coteaux Layons (on at $10!) and the '88 D'Oliveiras Terrantez Madeira were delicious - and perfect for these desserts.

 

Oh - here's Kinch making pommes paillasson...

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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49 minutes ago, weinoo said:

As described in this post about pop ups, and a chef's vision being carried out in a strange city/restaurant by a different team, we had a very nice dinner a few nights ago at Manresa at Intersect. Inside a restaurant for the first time in 14.5 months - wow!

 

I definitely thought we were going to get the "you need to order everything at one time" spiel, but we didn't, and our order of the eggplant terrine with brown butter and roasted cumin showed up pretty quickly; in other words, in time to enjoy with our apéritifs.

 

IMG_4143.thumb.jpeg.30989d98fbfd4ebf020a3eb63829a204.jpeg

 

Good (especially for those who like eggplant cuz it's a big crock) - and the (Manresa) bread was great.

 

Our first courses consisted of both the striped jack and the panisse/pomme paillasson combo. I'm a sucker for panisse and these were good, better even than the potato, in my opinion. Served with a dip of Meyer lemon and boquerones, which actually might've been the star of that show.

 

The striped jack, sashimi style - yes, we could make this dish at home - but I don't know if I could source a piece of fish this good. Simple and superb, with a little citrus and slivers of daikon.

 

IMG_4147.thumb.jpeg.552321984848a592c710b7b3807cfb8b.jpeg

 

IMG_4145.thumb.jpeg.d2a6a5ac6862e745937d2aeff73aa0c4.jpeg

 

Significant Eater wanted pasta (Significant Eater always wants pasta), so her trenette with pesto and avocado didn't disappoint, though it was incorrectly described to us, and in the one (or two?) service snafus (probably due to inexperience all around - we were served by 2 wait people, one in training) wasn't quite hot, yet didn't suffer tremendously from that - probably better than sitting under a heat lamp until my fish was done. Oh - it was described as the pasta being tossed with pesto and sitting atop some mashed avocado.  No - it was either a pesto made with a little avocado within, or they left the avocado out. Either way, it was good pesto. She enjoyed it just fine.

 

I opted for what appeared to be a favorite here - the black cod - which was great.  All the many beans nicely cooked, fish just right in terms of doneness - wow. And I love black cod, in all its guises.

 

IMG_4149.thumb.jpeg.30e5ee3ac43bc222b5342d9e305c7d6d.jpeg

 

In celebration of being out - two desserts - cause why not?

 

IMG_4151.thumb.jpeg.c264594501e5692779b96ae600c012c4.jpeg

 

Chocolate meringue Mille-Feuille.  Coffee & licorice...mmmmmm.

 

And the second one, which really blew me away with its sharp, tangy, citric thing going on...

 

IMG_4152.thumb.jpeg.c024acb283e793bc957fbacbbc370e5d.jpeg

 

Salted butter ice cream. With rhubarb, Meyer lemon granita, brown butter bits. Fantastic, if not for everyone.

 

We only drank by-the-glass wines, which were all quite reasonable, and nicely served; your glasses are refreshed, bottles are brought over, and tastes are offered. Should I be embarrassed that we had 7? And both the '96 Coteaux Layons (on at $10!) and the '88 D'Oliveiras Terrantez Madeira were delicious - and perfect for these desserts.

 

Oh - here's Kinch making pommes paillasson...

 

 

I didn't realize that coteaux was a '96. I love them with some age.

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Another orzotto. This time with squid, garlic, chilli, and ponzu. using orzo, the orzo pasta rather than barley which I can't source here.

 

20210516_204732.thumb.jpg.4603e0c9b30a831400a8c3439376ff01.jpg

 

20210516_204743.thumb.jpg.1c0f0afc10dffa0e4e1e15113e1eb4f1.jpg

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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sheet pan chicken shawarma, Israeli salad with feta and a white sauce made with labne, mayo, microplaned garlic and lemon juice

Meursault 1er

IMG_4432.jpg

IMG_4433.jpg

IMG_4435.jpg

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Found a pork shoulder on special for less than $1/pound (what inflation?!) and made some carnitas. 
 

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have tons of leftovers, and made a not especially authentic huevos rancheros for breakfast (no ranchero sauce—just Pico de Gallo, onions, cheese, avocado and some hot sauce)

 

D6F123D5-60AA-46D1-9539-F65375520D45.thumb.jpeg.98661cf190772ef92f22fde51b49c998.jpeg

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