Wilfrid Posted November 16, 2022 Share Posted November 16, 2022 Haven’t knowingly eaten ants since The Black Ant on Second Avenue, still going so clearly meeting a need. Quote Link to post Share on other sites
Sneakeater Posted November 16, 2022 Share Posted November 16, 2022 Maemo: the best ants there are! And they make sure you know it! Quote Link to post Share on other sites
Wilfrid Posted November 16, 2022 Share Posted November 16, 2022 Not as conveniently located. Quote Link to post Share on other sites
Sneakeater Posted November 16, 2022 Share Posted November 16, 2022 Leo Cucina y Cava in Bogata (I wonder if it's still in business?) -- where the ants encrusting the tuna taste like ANTS. Quote Link to post Share on other sites
Sneakeater Posted November 16, 2022 Share Posted November 16, 2022 Leo still has a live website, if nothing else. Quote Link to post Share on other sites
Wilfrid Posted November 16, 2022 Share Posted November 16, 2022 1 hour ago, Sneakeater said: Leo Cucina y Cava in Bogata (I wonder if it's still in business?) -- where the ants encrusting the tuna taste like ANTS. What, they should taste like chicken? 😅 Quote Link to post Share on other sites
Orik Posted November 28, 2022 Share Posted November 28, 2022 On 11/14/2022 at 10:14 AM, Anthony Bonner said: Think tonight is supposed to be a hard freeze in NYC. No freeze so far. In fact it looks like the last batch of super hot chilies will get a chance to fully ripen as there's no freeze planned for the next couple of weeks. Herbs doing well too. Quote Link to post Share on other sites
small h Posted November 28, 2022 Share Posted November 28, 2022 Same. The parsley and sage are doing fine. The broccoli rabe is threatening to flower, as is the Anaheim pepper. New lettuce has come up. Quote Link to post Share on other sites
Anthony Bonner Posted November 29, 2022 Share Posted November 29, 2022 12 hours ago, Orik said: No freeze so far. In fact it looks like the last batch of super hot chilies will get a chance to fully ripen as there's no freeze planned for the next couple of weeks. Herbs doing well too. That's crazy. I had to pull in all my quasi-tender stuff a month ago. Actual tender stuff (which I mostly don't over winter) maybe 2 weeks earlier. It's 25 here right now. Quote Link to post Share on other sites
Sneakeater Posted January 21 Share Posted January 21 I haven't seen bay scallops in a while -- a couple of years, in fact. So I was pretty excited to buy some when I saw them at the Greenmarket fishmonger's counter this morning. There was no price posted. And I became significantly less excited when the half pound I had them pack for me rang up for $25. $50 a pound! But even less excited was the guy standing next to me at the counter when he was told his pound-and-three quarters, more or less, rang up to $90. Quote Link to post Share on other sites
small h Posted January 21 Share Posted January 21 Yikes. I think I last got them at Union Market - maybe $35/lb. Quote Link to post Share on other sites
Sneakeater Posted January 28 Share Posted January 28 SHHHHAAAAAAAAAAAAAADDDDDDDDDDD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Quote Link to post Share on other sites
Sneakeater Posted January 28 Share Posted January 28 I don't remember ever seeing it this early. I asked the fisherwoman where it was from, and she said Moriches Bay. Since they don't have shad in Moriches Bay (and if they did, it wouldn't be in January), I take that to be code for "it's illegal at the Greenmarket and I'm not gonna tell you." Quote Link to post Share on other sites
Orik Posted January 28 Share Posted January 28 Maybe the truck from Georgia dropped some off there on the way to Hunt's Point. Quote Link to post Share on other sites
joethefoodie Posted January 28 Share Posted January 28 6 hours ago, Orik said: Maybe the truck from Georgia dropped some off there on the way to Hunt's Point. Cuts out the middle man!! (Well, except for the guy on the truck). Quote Link to post Share on other sites
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