Thomas Keller’s herb-brined fried chicken. Buttermilk blueberry pan biscuit. Coleslaw with a carrot-ginger dressing.
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My roommate feels the same way about Coke in glass bottles. Very hard to find around here, if I find it in a store it usually is given for a birthday or holiday gift.
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I find cans taint the flavor of most beverages.
Anyone can blur text in their response.
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Love laab - such a satisfying, relatively low-key summer dish. Was the hairdresser ‘responsible’ for the laab or the tequila? 
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We decided to try a fancy-ish place very close to our pad with an Israeli chef, and allegedly very popular with other chefs in town. The tasting menu seemed like far too much food, so we ordered à la carte: the house sourdough & focaccia with caper butter,
half dozen oysters with fermented chili oil and lime,
deep sea prawns with crème fraîche, tarragon & prawn vinaigrette & pita “crouton” with za’atar,
and the tartare.
The oysters were very good, the fermented chili sauce had a nice kick to it, and my sweets loved the focaccia.
The shrimp were fresh from Catalonia, so Chef didn’t really cook them all the way to let their flavor shine. The tartare was a little heavy on the mustard for me, but the amount of marrow in that bone was enough for the two sourdough toasts. So rich! A bottle of nice Riesling & Pellegrino with.
Glad we didn’t get any mains as we were quite sated after these bites, but it was a pretttty pricy meal for any ole Wednesday eve, and I’m not sure that any of the dishes would compel us to return.
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That looks deliciously indulgent!
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love that taint 
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That looks very appealing
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More of yesterday‘s banchan/odds and ends plus a soup made from frozen chicken stock, glass noodles, frozen shrimp, spinach, and a little Thai curry paste. Leftover palooza
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I… nah. I’ll just zip it 
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Clueless here. What does that mean?
Yummmm! Was that prompted by the other thread?
Kinda-sorta. I voted for TK for COTM because there were several of his recipes languishing on my “want to play with” list. I figured if it became COTM, it would force me to finally get to them.
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It’s super easy. It’s basically no-knead focaccia topped with sauce and cheese. I also think the dough needs more salt (I added a little sugar to support the yeast, just in case).
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Grilled and smoked lamb chops last night. My wife and I moved daughter #3 out of one college apartment in the state to the West of us on Tuesday, and into another college apartment yesterday in the state to the East of us. I’m fit to be taken out behind the shed and shot. Total drive 700 miles or so (over the 2 days), in a very uncomfortable rental moving truck seat. Not to mention she’s on the 3rd floor in both complexes and it was hot and humid in all 3 states…
The only good thing was, while I was bringing the rental back yesterday evening, my wife stayed there another 3 hours or so, helping D3 get her stuff arranged.
That meant the wife wouldn’t be home in time for dinner, and for me that almost always means lamb, since she doesn’t like it and really can’t abide the smell of it cooking/cooked.
I really like these little chops that are the lamb version of beef Porterhouse steaks (2 muscles, top loin and tenderloin). They were on sale for $9/lb, down from $11/lb. They’re 5-6 ounces each. I made 11 of them, ate 6 and saved the other 5 for a rainy day. Is it raining yet?
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A discussion of what we like to drink led to an unplanned purchase of tequila.
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