Orik
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Orik last won the day on September 27
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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.
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Just imagine what enemies of the house get!
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You just eat your way through it
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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.
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It's nice that the Times of India has a column covering nyc restaurants now.
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In that genre the hake roe from Ortiz is the clear winner.
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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.
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Is it a white label product? meaning, is the la curiosa label just stuck into the box?
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You Learn Something New Every Day (cont.)
Orik replied to Sneakeater's topic in What's that got to do with anything?
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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.
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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.
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I noted not to allow takeout of "leftovers" for any members of the baddoof family.
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The only person alive who knows the roots of the taco