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relbbaddoof last won the day on November 14 2023

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  1. If you haven't been raided by two men on a moped, one brandishing a gun, and have had a $100,000 watch stolen off a customer at the door, do you even exist?
  2. In our new world it's facts that are dead -- so why check them?
  3. My anniversary gift is that I won't sing "Happy Birthday" to you.
  4. Thanks for the pasta information. I get much of my pasta from Gustiamo, which I was led to a while ago through -- to give the devil his due -- you. Yes, I'm familiar with the FK in the old Essex and the new. As I've said here and there, for over 30 years I've lived a triple life: 65% Cantabrigian, 25% New York Stater, and 10% Amtrakker. For roughly the first half of this period my NY foot was planted in the Hamptons (this came with its own pleasures), but for the second period it's been in Hell's Kitchen (oddly, same job). In this phase, I had a stable decade in the 2010s where every month my wife and daughter came to NY for the weekend, rather than I going "back there". On these weekends I had a Friday ritual: Get up at the crack of 8, head to the C/E, get off at Spring, amble over to Black Seed and grab a dozen bagels (don't judge, they were small and chewy back then, with a pleasantly woodsy char), then amble to business at Essex. I'd get smoked fishes at Nordic, depending on what looked interesting (I know you have reservations about them, but talk to Lou there -- and their smoked black cod is Acme-free -- and, oh, their occasional intense licorice), a few slices of salami at FK, some American Cheeses from Saxelby's (old market), a baguette (I had a special backpack chosen heightwise to fit baguettes). Then on to R&D -- the key was to get there by 11 or earlier -- for sable, a couple of smoked salmons, and whatever else looked good. Then, backtrack to Laboratorio, where I had a longstanding deal with Jon. (Helps if you've a saffron ice cream recipe published in a book on computerized typesetting.) I emailed weird flavors from their 200+ list and if they were being produced over the next 2-week cycle they'd put aside a rectangular container for me. My wife got her steady fix of licorice this way, and I got rice. Back to FK. Andrew was their longtime presence. Is he still there? The life I describe blew up in 2020 and I hope to reconstruct it this fall.
  5. Faella? Martelli? Do tell. The FK mothership on Huron Ave in Cambridge did not start off with produce, occupying, as it did, a small cramped space, piled to the roof with good stuff. In the early 1990s they reminded me of shoe stores in Bombay that seemed too impossibly tiny to carry your size, although they'd have a variety of styles on display. You'd pick a style or two, the shop assistant would measure your feet, then call out code in Marathi to a square hole in the ceiling. Within minutes a tower of shoe boxes would be sent down which the assistant would deftly catch. Ham didn't exactly rain down in the old FK, but stuff had to be hooked down. Then they expanded, added produce, and in 2020ish they moved. Under their new ownership, the produce department has expanded and also improved. There's almost no reason now to shop elsewhere in these parts, especially now that they bring in a cow on Wednesdays and if you're swift (or a friend of the house) you can grab the tail (and whatever else part you want) on Thursday.
  6. So have wife and I, except in our case it was 2 lbs.
  7. Dip the bowls in raw beaten egg? (Serious question, really: is the egg dipped into something or is something dipped into the egg?)
  8. Thanks on both counts. I'll keep your excellent suggestion for the next time. Tonight I was going to roast the asparagus in ghee, dress with butter then toss with as much sauteed ramps as would enhance, not overwhelm.
  9. Yes? Can mortals get any? I've 6 fat stalks of white asparagus on my countertop from the Cambridge Formaggio Kitchen and all their ramps and I was considering how to carefully marry the two, but this thread is a downer.
  10. *That's* what we all want to know. ETA: Meant to quote @hollywood, not @splinky, but such is life upover.
  11. Forgive me my innocence, but why does one need specialized microwave cookware? Won't a bowl with a plate on top (or clingwrap) do? We use our microwave mostly for quick heat/warm jobs, or for partial defrosts and haven't needed specialized cookware. Even in recent months when I've had to prepare a lot of food for somebody with unpredictable and urgent needs, it's been simple to make, say, a midnight serving of instant oatmeal in a regular bowl, or to defrost a pre-made mac&cheese (frozen in a pyrex storage container) then blast it briefly in a toaster oven. ETA: Some of our ceramic bowls get hot in the microwave, but our Fiestaware, thick and sturdy as it is, does very well .
  12. Do you have plates whose rims match your every food? Black rims for black-eyed peas, red for red-eyed gravy? Brown for a medu-vadai?
  13. relbbaddoof

    Jim Simons

    The obvious obituary is here. It's typical of the Times in which we live, that all that matters is money. Simons was also a good mathematician and responsible (or partially so) for many important advances. Such is the level of abstraction upon abstraction upon abstraction of modern mathematics, however, that his work is hard to explain, and it's not clear if the effort would be worth it: “Yeah, I was a good mathematician,” he said. “I wasn’t the greatest in the world, but I was pretty good.” Apart from his mathematics, his efforts also helped uncover an important connection with physics. In the mid 1970s he, chair of the math department at Stony Brook, and Chen Ning Yang, the local physics Nobelist at that university, organized a set of mathematical physics seminars at which it became clear that what physicists called "gauge theories" (all modern theories of the fundamental forces -- except gravitation -- fall into this category) and what mathematicians called "fiber bundles" were essentially the same thing. That proved to be a fruitful interconnection. I was a grad student in mathematical physics at Stony Brook shortly after these seminars, but derived no benefit from the presence of either Yang or Simons. Simons was already off starting to think about money, and Yang considered graduate students dirt and didn't mingle with us. It's hard ultimately, though, to forgive Simons for enriching the Mercers.
  14. I've had it from Heritage, but they don't have (as far as I know) a storefront any more. Their delivery is reliable. I think Murray's may carry it, too.
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