MitchW

I was trying to make my parents proud; they put up with a lot of shit, and a lot of loud music (especially the Stones, Kinks, et al.) while I was still in high school!

Good to see that they can undercook duck there (looks like sous vide) as well.

MY wife is quite amazed that I am clueless when it comes to all those detective/cop/crime drama shows. I was too busy watching the Honeymooners, Get Smart, Green Acres, et al.

I believe the lyric is "Yankee detectives are always on the TV..." And "Watching the Detectives" was written by Elvis Costello, after listening to that first Clash album, on headphones, for like 12 hours straight. Originally recorded with members of Graham Parker's band, The Rumour.

As John Hiatt opined: Oh, it breaks my heart to see those stars Smashing a perfectly good guitar I don't know who they think they are Smashing a perfectly good guitar

Pan-seared wild Gulf shrimp, Hokkaido scallops, salad.

Where's Door Dash get their $$ from?

I'll be honest - I don't remember. Though looking at the current menu, I'm pretty sure we like the gnocco frito, braised beans, the pastas, and I'd probably order the braised lamb.

A couple of recent dinners: Penne with chick peas and green beans - ramp pesto. With a big salad. Crispy-skinned chicken thigh, pan gravy. Sautéed green beans with shallots. Potato salad alongside.

They sure trimmed a lot of the fat from the Serrano ham. Maybe they're sourcing from Despaña?

I surreptitiously took pictures, which is frowned upon. Not only there, either.

Basil and garlic get pine nuts when I make a batch of more traditional pesto (and I try to make sure the pine nuts are Italian, or at least Mediterranean). I also don't add the cheese until I'm tossing with pasta, or potatoes, or whatever. I know people use walnuts instead of pine nuts; I'm just not as big a fan of the walnut. I think the pistachios worked pretty nicely, offering a slightly sweeter profile - but I haven't yet used the pesto in or on anything, only tasted it.

If it's 40 years old, I sure wasn't living here when they opened. I do remember it being not necessarily the first or second 'nice" restaurant I went to with a date after moving back here in '94 to go to cooking school (I think the first was Bouley, and I was taken there by someone, maybe even to celebrate graduation), and probably enjoying myself.

There is actually some medium-rare rib eye cap hiding under the mushroom/shallot/mustard sauce, but it's hard to see. Green beans sautéed in ramp butter. Yukon golds.

A friend gifted me this: A pound + of ramps. Sustainably harvested, somewhere up in the Hudson River valley (I think). So I got a little busy (cleaning these suckers is a pain): Couple of cups of ramp pesto, and some rather "rustic" ramp butter. Like, it could have been finer had I used the food processor, but I chopped the ramps and mushed them with the butter by hand. AS I do when I make pesto with basil, this has no cheese added at this point. I learned from an old Italian cook not to add the cheese if it's not going to be used right away, as the cheese doesn't get any better sitting in the pesto. And for this ramp pesto, pistachios.

I just read this entire piece, which I think is supposed to be funny, and didn't even chuckle...https://www.grubstreet.com/article/hannah-selinger-grub-street-diet.html

The problem, methinks, with these books, is that no one gives a shit any more. I'm pretty sure.

WTF is a dish like this... Or more precisely, why? At the new downtown hot spot ... Bar Bianchi...

I really like the quality of these. I do prefer them at 4 lbs. or so, but I guess this one escaped the hatchet for a little longer.

I had a big 5+ pound chicken (larger than I like for most purposes, but it was a nice LaBelle Patrimoine bird). So, I cut it up (okay. butchered it), and took some skin and fat and... Made gribbenes and schmaltz. Ended up with a good half-cup of schmaltz, which is now safely ensconced in my fridge, ready to be used to sauté potatoes or whatever.

Pulled out the old plancha/mini baking steel, which is awesome since it only weighs 15 lbs. as opposed to the larger one at 25 lbs. Jambon de Paris, comté, beurre, moutarde. On Foxface NY Deli Rye!!

Saturday breakfast...Scrambled eggs, bacon, avocado, tomato, buttered toast.

Fairly large scallops, Carolina gold rice, avocado, tomato (Campari), cucumber. Pan jus.

Ahhhh - now that makes sense (I think). Had I only read the previous post!!! My apologies to both you and @cinghiale!

Two questions: 1. why is this posted in the Nashville/Memphis topic? 2. Why post an eater piece that is 8 years old? Okay, a third question: 3. How much did you drink last night? Or were other substances involved?