Diancecht
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Posts posted by Diancecht
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hubby, who grew up in a reform household, exclaimed when i sent him that eater article:
Oh yeah!
I love egg, flavored, and onionBut 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.
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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.
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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.
3093 38th street (31st avenue)
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“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.
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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.
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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
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11 hours ago, Sneakeater said:
I really don’t remember.
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.
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when i showed the jello mold to hubby, he exclaimed
“Peeps are for putting in the microwave and making them blow up real good”
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47 minutes ago, small h said:
Gotta compete with the goyim and their delicious Easter bunnies.
oh, you mean these?
jello salad with peeps 🧐🤣😉
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seen five minutes ago at an andronico’s (basically a slightly pricier safeway)
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a bit off topic although it’s michelin-related
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.
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anyway, each issue is $25 and you can order from kitchen arts and letters
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ha
preferably the version pre-ruth reichl
i’m afraid that’s unlikely 😞
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i don’t know if any of you have heard but saveur is publishing a print version again. it’s a semi-annual for now.
the spring/summer 2024 issue arrived in the mail today.
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If you wish for an of-the-moment drink, there’s the pricey Dirty Kermit, $26, featured with a trademark symbol on the drinks list. This is no dirty martini, but Frog Club’s play on a Bloody Mary: It’s green with chunky green tomatoes, and an olive garnish made to look like the Muppet’s eyes.
🧐
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our guests demolished our spread. i guess that means we’ll be doing more tacos in the future. 😍
the short ribs were seared on all sides in canola oil, then oven braised in a sauce consisting of guajillo chiles, chipotle chiles, onion, garlic, water, cumin, salt, pepper, mexican oregano and modelo negra for four hours. i reduced some of the chiles because hubby is sensitive to heat, but i suppose i needn’t have worried.
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guajillo braised beef short rib tacos, with lazy salsa, guajillo chile salsa, cumin-lime crema, pickled onions, iceberg lettuce, radishes and cilantro
frozen margaritas
chocolate ice cream
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we’ve never been to boulevard so this is great
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how refreshing:
Setting the subjectivity of the human condition aside, I’m skeptical that an anonymous critic can remain that way for long, at least at restaurants with weighty reputations on the line. When Jonathan Gold and Adam Platt published photos of themselves after years in their roles, they both referred to the Kabuki theater of pretending the chef hasn’t recognized you while the staff pretends you’re receiving the same treatment as everyone else. How exhausting. Wouldn’t it be more productive for us all to take off our make-believe hats and address the awkwardness of the situation?
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looks like the sf chronicle’s new restaurant critic has elected to dispense with anonymity.
click (it’s a gift article so anyone can read it)
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sunday:
meatballs in tomato sauce; endive braised with garlic and mint; radicchio and little gem lettuce salad; ricotta cheese and honey for dessert
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Passover
in In the kitchen
Posted
supposedly these actually have flavor. hubby bought some because nostalgia.