Orik
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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
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The other pre-Columbian cuisine. A Spanish idiom from that era - dar gato por liebre.
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I found a recipe for roast cat in a 1490s Barcelona cookbook, made me think someone should put together a brief history of cat consumption in Europe.
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Either on a sheet pan cooled to 32F or if they must touch ice then flake ice with drainage (think of how fish is displayed at any fishmonger except the greenmarket, basically - diagonally sloped whether on ice or on sheet pans). Correct vacuum packing would be even better (I think the steelhead trout people do that)
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I have to admit I haven't looked at the GM fish vendors in a while, but I did so yesterday and today and I can't understand why they store fillets in a pile in a wet tub so they're both exposed to air and sitting in bacteria water. This is the second best way to accelerate spoilage after just leaving them out in the sun.
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Especially now that they know their favorite food is made of listeria
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There are multiple points that all get sort of mushed together in that piece: - Instead of fish from the dock going straight to restaurants or retail shops, it goes into the wholesale market system that is very very slow, designed to benefit the middlemen, not focused on quality, and doesn't care about limpets - People want salmon and shrimp, not tautog, whelk, and porgy (and certainly not limpets!). - Restaurants want branzino because it's already two weeks old, so what's a few more days in the restaurant's fridge between friends? Also it comes every day, same size, same price, same farm-flavored fat that makes it hard to dry out But she's not making some other points: - Local fish varieties are limited, especially in winter (which, for fishing purposes, ends very late in Montauk) - Most of the local catch is from larger boats that can go out for almost two weeks at a time, and someone has to buy the fish that's been sitting in a huge pile on board for the duration of their trip, not just those from the last 36 hours. - Demand and supply fluctuate widely and restaurants and retail stores aren't designed to deal with having no fish or seafood for two weeks because of bad weather - Ultimately what matters with fish is when (it was last alive) and how (it was caught, killed, bled, packed, chilled), and not so much where, as evidenced by the multiple four star restaurants serving fish flown first class from Tokyo and elsewhere. While it's unquestionably great to have local operations that focus on quality, time from water, educating fishermen and paying them better, and all that good stuff, the goal should be to overhaul the wholesale supply chain, otherwise it'll always remain as much of a niche as those greenmarket vendors.
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Which restaurants buy from them?
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Don't get me started.
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As evidenced by ismy.blue
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