rozrapp

@Wilfrid The rosemary, basil & sage rub sounds tasty. @MitchW Thanks for the suggestion! In the past, I’ve prepared them in different ways. One I especially like is a recipe from Sara Moulton for Ginger-Orange “Cassoulet.” On D’Artagnan’s site, there are a couple of recipes I’d like to try: one from Daniel Boulud which braises them with Picholine olives; the other slow roasts them with citrus aigre-doux.

My Wegmans carries D’Artagnan duck breast but not duck legs. The other D’Artagnan product I use regularly is the merguez. Wegmans doesn’t carry it; however, Delicious Orchards does along with a variety of other D’Artagnan sausages as well as the duck breast and several other products but, unfortunately, not the duck legs. So I get a few shipped from D’Artagnan. Have a couple in the freezer right now. How did you prepare the legs?

Glad you were able to go there and were able to find the veal you wanted. You are right that the variety of meats they carry is more extensive than other supermarkets in my area. For example, they’re the only place that carries hangar steak, in addition to skirt steak which is ubiquitous; and domestic lamb rib chops, in addition to the imported ones from New Zealand more commonly sold. The domestic chops are more expensive but I feel are worth it because to me, their flavor is superior.

It was published this morning on Grub Street. (I received it yesterday via email.)

Wells just reviewed Noksu, a tasting menu restaurant located below ground inside the 34th St.-Herald Square subway station. It’s not easy to find his reviews on the website. To do so, I had to put “Food and Dining” in the search box.

You might try Wegmans. The one near our house in NJ carries a variety of cuts including for stewing. I suggest you call the Astor Place location and check with someone in the meat dept.

Congrats, Orik, Sivan and Dave on Foxface being a James Beard semi-finalist for Best New Restaurant!

When our daughter came back from Paris last summer, she brought us these gifts. She knows what we like, especially me. (She has brought back wine for Michael in the past.)

3 stars from Wells: https://www.nytimes.com/2024/01/16/dining/eulalie-restaurant-review.html?searchResultPosition=1

I’m so glad to find someone who, like me, gets books from the library.

If we were doing indoor restaurant dining, Michael and I would certainly go there. But since I don’t see us doing so in the foreseeable future, it’s possible your prediction will be true. (Note: We had dinner once at The Simone with our daughter and son-in-law. We all enjoyed it.)

Dinner on the final night of Chanukah. For the main course, I made something new, a recipe that recently appeared in the NY Times: Braised Chicken Thighs with Sweet Potatoes and Dates. Deliciious! At Home 2023: Dinner on the Final Night of Chanukah | The Wizard of Roz (wordpress.com)

Dinner at home on the first night, Thursday, December 7th: At Home 2023: Dinner on the First Night of Chanukah | The Wizard of Roz (wordpress.com)

It was just Michael and me at home for Thanksgiving. Here's my blogpost: At Home 2023: Thanksgiving | The Wizard of Roz (wordpress.com)

This reminded me of the famous scene with Jack Nicholson and the diner waitress in “Five Easy Pieces.” Though unlike your bar situation, it did not end pleasantly.