DD's in Marseille
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Dannys Delite - again
Comments (4)Elder, This was avery different year. Last year DD was red interior and was to die for (main crop). This year it is blond, and yucky, and most figs dropped. It is not the only awesome fig to be yucky or problematic this year. Something different about the weather this year....See MoreWhat's for Dinner #397 Sept-Oct 2021
Comments (104)Post 100! FOAS, as you can tell I am a dog person!! Love your Octoberfest meal. We went out the other day and shared a sausage platter and some pretzels in honor as well. As Zac was with us, we ate outside with him under the table. The waitress commented on his self control as platters of sausages were passed by him (we never feed at the table) and brought him an entire to-go portion of sliced meats. He was one happy dog! Sleeve, I love all those vegetables. You definitely inspire me to add more to my cooking. I took a look at butcher box. I really like the convenience of having things delivered and how you can customize your box, but the prices are a lot higher than we can buy locally. I can imagine that the shipping costs add up. I am on the fence, but may give them a try if local quality or supply diminishes. Jasdip, your cast iron chicken looks delicious and healthy. My schedule is slowing down and will thankfully stay low until the end of the year. So, I am back to cooking more. I made this baklava for Garrett's Halloween party today. It is his favorite and we got to have the extra pieces for dessert last night. We also had one of the best lamb roasts we have ever made a few nights ago. I forgot to photograph it. We've been using the wireless probes and an App which tells us exactly how long to cook for our desired level of doneness. I hadn't thought we needed to step it up, but apparently we did. I've noticed that it tells us to take it out of the oven before it hits the target temperature and then rest while the internal temperature continues to rise. We served it with a freshly made mint sauce. Yum! Last night was more sushi, in honor of the last homegrown cucumber of the season. This was Ahi from Hawaii and Ocean Trout from Scotland. The free delivery is a game changer for us, making it easy to have for a mid week dinner. I worked all day, but had the fish delivered at 5pm and we were eating dinner by 6pm....See MoreAnyone heard of the Vinyl plank brand Medieval Floors?
Comments (347)I agreed with Beau Monde that it's always best to either order a box or go to their distribution warehouse in San Leandro to see a box. Either that or you can call them directly to ask whether their Libourne color has any stripes on there or not....See MoreDim Sum in France?
Comments (55)A few old school dim sum places still exist in nyc. A favorite for events like birthdays for a crowd of co-workers for lunch. Have not been in 12+ years. One in Queens is still per head. All you can eat for 12$...i think it is 18$ now for lunch and much more for dinner and weekends. Lots of rolling carts and various stations to visit with a plate. Crispy duck, a seafood station, a desert station... and a soft serve ice cream dealio, .. help yourself. Big parking lot and main dining room the size of a tennis court. Overflow event space same size so no waiting for a table. I always went straight to the crispy duck carver and hit the crab legs and seafood. (charged extra if anything is left on the table to aviod waste) That said, we don't care for large dinner parties out. 4 best, six max. During the first covid lockdown i mastered our favorite meals from a handful of small local cafés. Turkish, Greek, Thai, Korean, Japanese,. Bistro French. Most have survived the pandemic by reaching a larger dining audience with pick-up meals and deliveries. Word gets out. We no longer care for big plate mains with steak and potatoes and a couple spears of asparagus...$$$ A couple shared appetizers/starters. Meh We would rather meet some friends for brunch or lite lunch. One new cafe we have had on the radar has a 'small bite' starter for 2 or 4. Looks amazing. I want 'wow'. Try new things and i'm sure it is much more fun for the staff to show off what they can do rather than be a robot with tweezers. (still looking for that menu) Way too often we can do better at home. I want healthy. Good idea to look at successes. NoodleBar is coming up on 20 years. Chang was expected to fail. The favorites i mentioned above are tiny and some only have small cafe tables outside. Nice simple menu at NoodleBar......See More- 4 years ago
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Islay Corbel