Diancecht

we discovered a place that sells skin-on duck breast and several other items olivier’s butchery 1192 illinois (23rd street) near potrero point

a cuisine you would like to know more about: guatemalan

that’s from the podcast

he doesn’t like frozen peas and likes whataburger favorite cookbook: joy of cooking favorite nyc restaurant right now: sky pavilion am i really that bored?

this is probably the first and only time i have ever heard robert sietsema speak. ”First up is Robert Sietsema. Robert is a longtime New York City restaurant critic and neighborhood wanderer who has written for the Village Voice and Eater and who, prior to that, ran the influential underground food zine Down the Hatch. We talk about the early days of food writing and what is exciting him in NYC right now. Luke Pyenson is a food and travel writer based in New York City. His work has appeared in the Boston Globe, the New York Times, and TASTE, where he recently wrote about telephone menu hotlines. We talk about his career, drumming in the band Frankie Cosmos (where Starbucks was his tour stop of choice), and his upcoming book, Taste in Music.” click

offtopic although related/tangential: ”Anybody read the comments for NY Times Restaurant reviews? Holy crap they are insufferable. Filled with people complaining about the costs and wanting the reviewer fired for giving positive reviews to expensive restaurants. Omakase and tasting menus are not for everyone but I don’t understand the anger toward restaurants and people who enjoy them.” “It’s even more strange when you factor in that Pete Wells was known as the guy at NYT that started reviewing more ethnic, low key places rather than the typical highbrow Michelin-bait.” click - it’s a shadow world of food/restaurant criticism i never knew existed

there is a cooking school that hosts regular seminars at a castle in puglia more details on the site

awaiting table Globally, while there are three legally-agreed upon classifications of olive oil- Extra virgin, virgin, lantern oil- it’s actually ‘extra virgin’ that is the most divided. Extra virgin olive oil is both: 1) the industrial commodity oil made from chemically stripping fat from olives and various seeds using hexane (a chemical from the petroleum industry), deodorising it in a refinery, before blending it for supermarket sales. 2) small-batch artisanal extra virgin olive oil so high in polyphenols as to be classified as pharmecetials. Like fine wine, these oils are usually made of single varietals, from a specific location, in a specific year. Anyone that tastes the second never goes back to the first. Most consumers of olive oil have never tasted the second. Here is your chance to receive a year’s supply of our three extra virgin olive oils, delivered to your front door. We’ve been making, selling and shipping it around the world now for the last eight years. Each oil is approved by a sommelier of extra virgin, not only to be free of defects but to be rich in the character of each cultivar. Try a case. It’s not likely that you’ll ever go back (98% order it again the next year). Price is 19 Euro per bottle. We recommend 12, which reflects the sweet spot in pricing for international for shipping. —————- i have been a customer for the past 3 years. a case of 12 500 ml metal canisters cost roughly $330 in november 2023

literally

a friend on facebook asked: “What is Matzoh Farfel historically? My mom used a box - like short noodles fried. Recipes on line say it's broken matzoh, but that's brei. This is ground matzoh and egg, grated, boiled (like passatelli), then fried with onion and chicken stock.” i thought some of you might know.

supposedly these actually have flavor. hubby bought some because nostalgia.

hubby, who grew up in a reform household, exclaimed when i sent him that eater article: Oh yeah! I love egg, flavored, and onion But for the Passover Seder, you’re really supposed to use the plain ones that are approved Passover kosher…. A slightly different level than regular kosher.

Founded in Cincinnati in 1888 and now based in Bayonne, New Jersey, Manischewitz is a Passover cottage industry unto itself, with products ranging from matzo and macaroons to carrot cake mix and the jarred gefilte fish that so reliably stokes fear and loathing in many a Jewish digestive tract. Just in time for Passover 2024, the world’s top matzo producer rebranded its logo and packaging, creating a new visual identity that goes heavy on warm orange hues and incorporates cute illustrated characters and eye-pleasing typography. There is no indication that this makeover extended to what’s actually inside of Manischewitz’s packaging. Its matzo, as one taster noted, “tastes like childhood.” That, however, is not necessarily a compliment: While tasters appreciated the matzo’s crunch, little air pockets, and “burn and char,” they also noted that it tastes, well, like flour, and is “kind of hard to get out of your mouth.” More specifically, it “turns into wet sand.” Which is unappealing! But also, given the origins of matzo, perhaps entirely appropriate. the great matzo taste test

lol

i wonder what @Sneakeater thinks While booming in its own right, Astoria’s restaurant scene remains more or less insulated from the check-bloating trends of Manhattan and Brooklyn. In Astoria, a great slice of pizza still costs $3, and “caviar” is more likely to refer to taramosalata than Osetra on top of a mozzarella stick. “There are really good bars that only charge like $13 a cocktail,” says Ravi Thapa, who grew up in Astoria after his family emigrated from Nepal in 2000 and who got his start in front-of-house work at local bar Mar’s in 2015. Knowing this, Thapa wanted to be careful about debuting a tasting menu at Ramro, his Nepalese Filipino New American restaurant. “We know not everyone wants to do the tasting,” he says, referring to the six-course $99 menu that debuted early this year, “so that’s why it’s only available at the bar,” by which he means just four seats. In addition to the very limited seating, Ramro’s tasting menu is available only on Saturday nights. This past weekend, it started with a trio of bites including a tiny puri puff with shrimp mousse. The crudo was snapper with kosho and vinegar that chef Raymund Embarquez made with dalandan, the lemony-orange citrus fruit, which his fiancée’s mother sends from her backyard tree in California. A monkfish course was served with a stock that had been seasoned with fermented black bean. That was followed by duck with annatto oil and achara, a pickled-papaya condiment, and the meal finished with Basque cheesecake and butternut-squash cream. click for more 3093 38th street (31st avenue)

damage control “Had I known, or Momofuku known, that ‘chile crunch’ was a tautology — basically the same as ‘chile crisp’ — we would never have named it ‘chile crunch.’” Chang expresses regret that Momofuku’s action could be read as “taking Chinese cultural heritage from people.”

this is a well-reported piece, and i thought that it might interest more than a few of you.

A longtime San Francisco hyper-local news site is using generative AI for the vast majority of its recent, “originally reported” stories — without clear disclosures to the extent of its use. A substantial chunk of content on Hoodline’s website in recent months — save for a handful of stories reported and written by a few longtime (human) contributors — appears to be produced by a synthetic text generator. “This is straight-up AI spam,” Max Spero, the CEO of AI content detection firm Pangram Labs, told Gazetteer SF after reviewing a selection of stories published on Hoodline in March. “It is very obvious.” Additionally, these stories are bylined by a rotating cast of five authors, most, if not all, of whose bylines appear to be AI-generated fabrications. Some of these writers have been published on the site since at least May 2023. click for more

if any of you are on threads, the new twitter clone, there’s this app called beli supposedly, they have their own list based off pete’s. le bernardin came in at 9 while torrisi clocked in at 2 or 3

well, i remember the 5.8 earthquake that struck virginia in 2011 i’ll never forget it. it’s not often you’re in an office on the 37th floor of a 40-story building feeling the whole infrastructure shake like a pack of cards.

when i showed the jello mold to hubby, he exclaimed “Peeps are for putting in the microwave and making them blow up real good”

oh, you mean these? jello salad with peeps 🧐🤣😉

seen five minutes ago at an andronico’s (basically a slightly pricier safeway)

a bit off topic although it’s michelin-related bad food in france i guess you can dine poorly anywhere but for some reason, it stings more when experiencing that in a far away country known for its cuisine.

anyway, each issue is $25 and you can order from kitchen arts and letters