Serious Eats - seriouseats.com

My biggest hint is: don't throw food out. Use your leftovers. Disguise them. Repurpose them. Cook simple in bulk and flavor different "batches" thru the week or so. Wasted food is wasted money.

As a last resort grind them and add alot of seasoning. I generally think ground chicken needs alot of flavor added. Try mexican style, or cajun, etc for a extra flavor.

NYS Wine, cheese, chocolate, pretzels,

chocolate dipped rice krispie treats
coffee cake
toffee bars w/w-o nuts
truffles

ableskiver pan (spelling)

It's not an outright ban of the bags.
Many of the bags made in China have lead in the paint, which can flake off.
Shumer said it's not an immediate danger.
Just wants them lead paint free. Reasonable?
Geez, talk about fear mongering.

Fish!

Wow! Only 3 wrong....and I don't even have cable tv!!

Ok, a few things:
I have been collecting Fiesta by Homer Laughlin Co for 30 years.
There is no "ware" on the word.
The radio activity is a long debunked rumor.
The "red" is really orange.
There is: vintage, post-86 and new. All different colors.
I have place settings for 20+ in all vintage plus many, many serving pieces including carafes, coffee pots, casseroles (inc. french handle) demi-tasse, stacking jars, etc.
The collection is on a separate insurance rider. Enjoy.

I bet he's thinking of the Meat Hook/Brooklyn Kitchen Lab in Wmsburg.
Artisinal butcher and kitchen/cooking lab.
Classes in both.

There's lots of us in the "two-person boat." Smaller pans is a great solution. That's what I've done. Now, if I make a standard cake recipe, I make one dozen cupcake size and two 6" Bundts. I have 4 inch tart pans that I love also.
Cuts down on waster.

Thanks for your comments. Ernie D, yes, I meant cook in a delicious manner.
I grew up with supermarket, paperthin chops pan-fried to leather.
But, I know I've had flavorfull chops, just not at mom's.

I'm afraid of drying them out, I guess.

I think NYC is a different animal. I grew up in the Midwest, where a restaurant dinner was a very special occasion. And, everyone knew how to cook, including the "feminists" who simply micro'd dinners. In NYC there's other factors: working til 8/9 pm frequently, very small or non-existent kitchens in rental apts, quality of appliances (my stove had two temps: Inferno and lukewarm), etc.
On the other hand, here on SE we've seen stories of underground dinner clubs in NYC, so somebody's cooking!