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Is this the Burlap and Barrel product that advertises, and where? (I must get out more.) Regardless, your comment inspired a cooking choice yesterday: I took some warmed, leftover mild khichdi (mild because the lentil-to-rice ratio was very low), pressed it on a griddle with a dollop of ghee, spread some leftover, fatty pulled pork (pre-warmed) on top, then after it was all sizzling and crisp at the bottom, threw on top some chopped and re-crisped Shake Shack fries. It needed heat as a finishing touch, and instead of reaching reflexively for the Sicilian chili flakes, I went for the Marash. Hey, this how we 80%ers eat 80% of the time.

well, you're never going to become editor-in-chief of eater at this rate.

A Persian-inspired stew of lamb shoulder, eggplant, and RG Alubia Blancas, topped with pomegranate seeds and a tahini-yogurt sauce. Couscous with dried cranberries and parsley on the side.

Needless to say, none of this can take place at a nyc restaurant.