Try this sometime and see if you like it. I can’t even access it anymore, but I recall it was bang for the buck.
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Is there anything more beautiful than toasted, melted cheese? Lol!
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In the winter, I’m hungry pretty much all the time. Building up a nice fat layer to prep for hibernation, I guess.
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Same same.
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We travelled for a month once. Bar trip, for those lawyers out there. All I wanted when I returned was a bowl of cereal and milk for b’fast, and some pasta with marinara at dinner. Eating out (and complicated) is both wonderful and gets tiresome after a while.
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Rather than battling icy and slippery side-walks outside of restaurants. Decided to stay-at-home and enjoy some steamed artisan, small batch, ‘non-super-market’, restaurant quality frozen Cantonese Dim Sum for lunch.
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Who sells these, Charles? They look great!
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NYT Cooking doesnt allow me in either, but I was able to pull it up via The Wayback Machine. Looks good…will have to try it!
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What’s this? I’d love to know how to access their recipes again.
Internet Archive:
An attempt to save the whole WWW.
It can be really useful & also really frustrating. Works best I think if you’re really precise with your search terms. It’s free!
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Most were from ’ Fu Kee ', 21 Milliken Blvd, Scarborough. Owner/chef was former Dim Sum chef of Markham’s ’ Skyview Fusion '…hence quality is consistently good. A few other outfits around this ’ Dim Sum specialist ’ place are also pretty good…depending on products chosen of course.
Yup. Exact title and location (website) definitely helps.
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Fettuccine Carbonara with pancetta standing in for the guanciale and some peas as the green (along with some freshly minced parsley)
Wine.
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Rhodes yeast rolls are good. A staple here. I let rise and baked a batch today.
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Hot pot night chez casa lingua. It’s balmy compared to just last week, but still cold enough for our favorite kind o’fondue.
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A take on Roberta’s Bee Sting Pizza: red sauce, soppressata, red peppers and fresh mozz. Served with chile oil, red pepper flakes, a drizzle of honey, and homemade pickled serrano peppers. Crust is Lahey’s NK pizza dough.
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oops, way behind again!
at my sister’s, we had bits and bobs over the long holiday weekend:
sashimi (all sliced by my sister)
lots of snacking
friend came over and made Manhattans
i made clams in a sake/Muscadet/shallot/garlic broth
Star of the show - Pork Roast on my sister’s spit. Studded with garlic. Low & slow.
I made Momufuku ginger scallion sauce to go with. We call this Pig with Knives, as we typically stand over the roast on the stove and attack it with knives. no plates or forks necessary.
i made homemade eggnog after buying a very disappointing Straus one.
Latkes turned out great - i made them smaller this year. with creme fraiche/heavy cream/scallions, and smoked trout.
Leftover pork got turned into Italian Roast Pork Sandwiches for me - with very garlicky broccoli rabe and provolone on a rosemary roll. Roll got sauteed in the pork fat. SOFA FUCKING GOOD. literally the best sandwiches i’ve ever made.
yesterday’s, with more rabe. last of the pork 
and tonight. i asked the BF for this bfast sausage i bought (Maple Donut & Bacon) at a local butcher’s, delicata squash, and eggs. The potato chips were his own addition (“the plate looked kind of empty”), and while surprising, they actually went well with everything!
Hope everyone had a grand holiday!
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Stir fried skirt steak, green beans, dried shiitake mushrooms with a sauce made from beef broth, oyster sauce, sherry, soy sauce, ginger, garlic and scallions
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I’ve been waiting for your annual report on your Christmas with your sister extravaganza! You did yourselves proud once again!!
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