Orik

I don't know how accurate your oximeter is but you should really aspire (ha) to be around 98-100. 94 isn't necessarily a problem per se but it can be indicative of respiratory or coronary issues to come.

It's because you don't have continental veal, actually the old country hardly has that anymore either.

I think Adda is exactly 10 miles away.

I just did the same thing basically but with 120 lobster heads instead of veggie scraps.

I remember when my grandmother got her first food processor, tried it for chopped liver a couple of times, then went back to using a cleaver (which she also used for making passover egg noodles).

hockmesser

News from Lake Street (where we once lived) reminded me that one of the more unrealistic scenes was that there were at least two middle class white people on a bus at Lake & Lyndale.

Wild striped bass is now cheaper than farmed. That should tell you everything about the season, at least in the northeast.

Soggy isn't really a problem because at the end of cooking there's no stock left and you can crisp the bottom and / or top, greasy might be a problem depending on how liberal you've been with olive oil in your sofrito They take less stock than arroz bomba - off hand I'd say 50% more stock than pasta but ymmv

Usually I use thin fideos, but basically you're making a paella.

That all seems to me like it's from a "secret source" in Oregon that specializes in such things.

Work-from-home evangelist discovers what home is actually like: https://news.stanford.edu/2020/03/30/productivity-pitfalls-working-home-age-covid-19/ At least as far as any field I've ever been involved with is concerned, the key factor isn't the cornucopia of interruptions home life offers most people of working age, but (also mentioned in the paper) rather a breakdown in the creative / innovative cycle, and in management's ability to keep steering it in the right direction.

The numbers might differ by field, but I can tell you in software development we're more than 30% below previous (already pathetic) productivity levels. Working from home hasn't suddenly started working.

Yeah, it's just not worth the warehouse's trouble developing packaging for what is usually a small section of the market, or dealing with the complaints about things arriving defrosted. Maybe now they will as it will save them some money.

You mean the Yamato transport guy doesn't hang out in his truck until he spots you and shouts "thefoodie san... cool delivery for you"? While packing everything as if it's going on the road is an overkill, I imagine @Tubbs would not be thrilled to receive the food in wholesale style packaging either (here, sir, is your chicken water soaked cardboard box)

In a chicken pot pie crust?

The burgers look horrible, expectedly.

🤣 There are certainly a few regulatory agencies that will have to answer some questions after this - the SLA mandate was you have to sell food with the drinks and you can't sell to the street in an open container and here we are. There are no DOH inspections and yet we see no foodborne illness outbreaks...

Yeah because people are reeeeeally keen on staying home keeping their distance.

I can go to bloomberg. In a recent episode of curb your enthusiasm, LD asks for la dirección de la visitación de Concepción Zarzal, with a chipped tooth. There is also a restauarnt Zaragoza involved.

I can believe it, but there are preferences that such a taster should not hold or develop. International shipping is just insane right now. I won't be surprised to see various proxy services in Asia go under because they promised prices based on EMS style services and now have to use FedEx and can't auto-clear customs on any food or drugs.

Because it blends urban+rural, weather patterns, socio-economic-racial differences, etc. but overall the lockdowns were only about 70% as effective as in Spain/Italy/Israel, and now are only about 50% as effective.

Looks like there's no statistically significant difference between states that have "opened" and ones that haven't in terms of what the population is actually doing. https://www.nytimes.com/interactive/2020/05/12/us/coronavirus-reopening-shutdown.html

Didn't someone just buy the Ssam Bar building? I thought I saw something happening there in acris.

I think you only line the (removable) bottom and oil the sides. There are also fluted non-stick liners, even ones that are stiff enough that you may not need that pan at all.