MitchW

I only know one person as well, and she was a walk-in and sat at the bar.

Well, he has jumped before. And who should be careful...Jim, or the team that hires him?

Delicious krainerwurst. I replaced the dumplings that come along with the krainer with some greens to be extra healthy!

Some sort of noodle/ramen bowl, with barely poached scallops and shrimp. Dashi and shrimp stock with miso as the broth.

And Hoagy!

@Orik - where are they landed? My buddy in Chatham chases bluefin about 50 miles out off the cape for "fun"...

Forest Pork Store still exists, but their only retail is in Huntington. The factory is still in Ridgewood. There's a Net Cost in Rego Park, which is also a decent shop.

Brooklyn is over?

We should probably all go back to being single-celled creatures living in the seas, I guess. Evidently you never got the message that homo sapiens are the mutant virus.

Hey, the guy raising the rent is a partner!

There are some places that offer a few more choices for restaurant week, but honestly I haven't taken advantage of anything in quite some time. https://resy.com/cities/ny/venues/t-brasserie-at-tin-building-by-jean-georges/events/restaurant-week-lunch-at-t-brasserie-2024-01-18?date=2024-01-18&seats=2

Lemme know what you find, cause we'll be in San Francisco in March, after a nice few days up in Healdsburg.

Where is the "Where Is It?" topic? In any event, last week I went looking for capers. None in my fridge. None in my pantry. Kept looking cause I was sure i had backup, as I usually do...nope. Bought a jar of capers in brine and a jar of salted capers from Formaggio Essex. Last night, opened the pantry and somehow that big jar of capers had worked its way to practically falling off the shelf in the pantry just to fuck with me.

Gyudon. Lightly pickled cucumbers/tomatoes.

Haven't played with dough for a while, and the weather is just right for cranking up my oven. So... A pretty good focaccia. Ken Forkish same day pizza dough with added olive oil. Bulk fermented 6 hours, divided, then proofed in the sheet pan for an hour + before baking. Crusty, yet thick and softish inside - perfect for slicing in half horizontally and maybe shoving a slice of warmed mortadella within. Have a couple more dough balls that now, a day later, might be fun to try a pizza or two. But focaccia is just so much easier for me (i.e. less messy).

Thought this was kinda funny (from a Packers' fan friend)...

Right. While people choose restaurants for any number of different reasons, there are some who choose a place for its familiarity. If they make a really great burger and fries, for example, maybe it becomes a weekly place for some. If they make a really great Martini, well we know where to find @Wilfrid before he heads to a movie at the Quad.

Oh wait - now I see - I said they're good at home. I was wrong. Prescott looked as if he might've been on a bender the night before.

I don't remember? (Have I ever said anything nice about America's team?) But considering the Cowboys are right at or near the top of teams I loathe in the NFL, today is a happy day.

I think Elaine was replaced after one episode! Pictured here is Elaine Stritch, Pert Kelton (the original Alice), Jackie Gleason and Art Carney in his debut role as Ed Norton. https://eyesofageneration.com/remembering-elaine-stritch-at-the-link-is-a-running-bit-she-did-with-david/

At 99. Forever known as Trixie Norton. RIP. https://www.nytimes.com/2024/01/14/obituaries/joyce-randolph-dead.html?unlocked_article_code=1.Nk0.n79L.IAGxiAJrJIm0&smid=url-share

Spanish "soupy" rice with chorizo and mushrooms. Plated (not as the NY Times prefers) and topped with seared scallops and shrimp. Something green, roasted with onions.

I was thinking more The Iron Sheik.

I didn't realize (until now) that Steranko is a bit to the right of...well, I'm not gonna name any names.

At least it wasn't Clark Kent!