MitchW

All I know, is I wanna visit. Best cardoon prep I ever had was at, you guessed it…Chez Panisse.

Yes, re: Andrew. I wish you luck in your fables of the reconstruction.

These peas were not fave beans, were they?

I’ve definitely seen, and enjoyed, really young fave beans raw, without the second shelling being necessary? Is that something you might do as well? https://nancyharmonjenkins.com/wait-stop-dont-peel-those-fava-beans/

When did you graduate to turning a case of artichokes?

Isn’t a fitty-fitty made with dry vermouth?

A pretty nice remembrance of Bill, by…yep, Elvis Costello https://www.elviscostello.com/uncategorized/bill-walton/

The legend…or one of them. A giant, literally and figuratively. At 71. RIP.

Or, to put it more simply, they just don't give a shit. And believe the masses know more than than professional critics might. Also, it's much easier to scroll IG or watch a 30-second video than to read a well-researched article.

Someone, perhaps before the age of the internet, once said (and I paraphrase): "There's a sucker born every minute."

Yes, the reviewer definitely has some issues. But - when sticking just to food, I think the reviewer got it right (and we ordered right, as well!).

At least you had one real Martini (hopefully that one was made with gin). The 2001 drink sounds disgusting. And the post-millennium one sounds nothing like a Martini.

I thought you were gonna spare us! We were probably at the same show at Under Acme. I remember seeing some amazing shows at the old Knitting Factory on Leonard, but I don't think Alex (though I did see Lou there!).

That does sound interesting; it didn't skew on the sweet side? (I've been using Ford's lately, good stuff).

I loved Big Star so much, and Alex Chilton was great. Only got to see him once, actually at (if I recall correctly) Under Acme.

I missed cooking in the donabe, probably because the Zojirushi makes such perfect rice. But I had a piece of king salmon in the freezer; it got defrosted overnight and salted for the day. Salmon and hijiki rice. Bok choy of some variety, with ginger, garlic, oyster and soy sauces.

Faella is a hard to find one that they don’t carry; but Fresh Direct, the Union Markets here, and of course, Gustiamo (the importer) have it. I was kvelling on the fact they now carry Setaro pastas, another brand which used to be harder to find, but I have seen it now at retail in 3 or 4 places. If I’m not mistaken, Formaggio Essex also has some Martelli, but that is more easily found at DiPALO’s. And via Gustiamo as well. The old Formaggio, in the old Essex Market here was super tiny, literally more than 2 people weren’t fitting into that shop at the same time. While it’s not exactly huge now, they do sport a gorgeous cheese/charcuterie counter, and there’s much more room to navigate and investigate all the fun stuff they carry.

Spaghetti with sausage and sauce Broccoli rabe.

I endorse this method even for commercial berries that aren't too horrible.

At least he didn't peak with The Beverly Hillbillies! RIP, Dabney.

Oh stop!

Easy dinner last night, pre-hockey (actually, between the 1st and 2nd): Stir-fried asparagus, carrots, onions, and beef with oyster sauce. Jasmine rice.

Chris Kreider joins the ranks of the great one (Wayne Gretzky) and Mark Messier (not bad himself) as one of only 3 Rangers to earn a natural hat trick in one period of a playoff game. It was pretty incredible to see.

Don't order the duck!

I'm just a little jealous that your Formaggio has that stuff for sale. I shop at Formaggio Essex at least once a week, and while they have many things I use, there is no greenmarket component (which may actually be for the best in their situation). They've made me extra happy by now carrying one of my favorite Italian dried pasta brands.