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Orik

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Orik last won the day on September 27

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  1. Yes, Vinnie's Foccaceria - on 1st ave and St Mark's and the for a while around 12th street. They definitely called the sandwich vestedda, maybe "spleen in a bun" wasn't selling? I thought about doing the Italian version but didn't have enough time or spleen to test it and I did have a reliable recipe for the Moroccan Jewish version where beef spleen is stuffed with offal and maybe a bit of rice.
  2. Just imagine what enemies of the house get!
  3. Orik

    On cheese

    You just eat your way through it
  4. I read one of his letters to Anatoly Sharansky and appreciated the wryness but yes it was on the depressing side. The gulag was only resting, it seems.
  5. It's nice that the Times of India has a column covering nyc restaurants now.
  6. In that genre the hake roe from Ortiz is the clear winner.
  7. Oh I see, it's a "young market" brand from Real Conservera and Portomar, both of them excellent producers. Spaniards seem to really like their seafood pates (most notably pastel de cabracho) but I never could quite figure them out.
  8. Is it a white label product? meaning, is the la curiosa label just stuck into the box?
  9. Orik

    On cheese

    It is. The other cheeses from Finca Pascualete are also very good. I don't know if I mentioned it here but Il Nocciolo is a barely aged little cheese of the same milk as La Tur. It reminded me of my undying love for underaged Epoisses but it's likely much safer.
  10. And you had a different cut! It's been the first great year for ibérico since 2016, with the pigs around Salamanca eating 10 lbs a day of acorns. This will be the 2025-26 jamón, so buy that if you can.
  11. I noted not to allow takeout of "leftovers" for any members of the baddoof family.
  12. The only person alive who knows the roots of the taco
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