@dtremit: some recipes call for stuffing the lemon with salt instead of tossing it, as we suggest here. Perhaps keeping the fruit whole is intended to keep the salt in place for a while, so to speak. Looks like it doesn't matter, though, as @katnat notes.
@winkyface: Chef Admony talks about a sous vide version being the end product. Sous vide + additional fermentation would probably be even better. I can't speak for pressure cooking but it seems like it would have the same positive effect. If you try either, let us know how it comes out!
@thebigc: Paula Wolfert and Claudia Roden's recipes both say they're good for a year. Between the salt, acidity and cold they're pretty well taken care of. Hopefully you finish a batch before the year's out, anyways!
This was made for me! Thanks for the intro, Andrew.
What?! This is amazing. Popcorn is one thing I always have on hand. Will try this my electric coffee grinder (now reserved for spices) and report back!
@bkfoodie131: empanadas to go and to stay at El Guachito!
@janav: medialunas across the street at Río Plata bakery!
Hummus (and the rest) will run you >$3 and I don't know what goes into the Romanian eggplant (which is a spread and excellent on the Queens Bakery pita) but I assure you it's delicious.
@Farro: they do have genuine wasabi root! Though not every day and it's expensive (though otherwise as tinybanquetcommittee notes, prices are definitely good). Call ahead to check!
@AndrewCoe: Sausages are from Forest Pork Store, in neighboring Ridgewood. It's on the corner of Woodbine and Forest, but they no longer do retail. I've been assured they're "German to the core" and from the looks of them, I'm sure the weisswurst won't disappoint!
yeesh. typo morning. thanks @metaphora
@Otis: No Tim Tams when I was there, though it is possible they were sold out at the moment.
@Greenlass: Thanks for the interesting updates. Also, I'm always looking for new markets to cover, so if you have some tips for good spots to get Arab and Palestinian food, do send them my way!
@HungryDan...I stopped in at their mid-afternoon lull, so they didn't have fresh ones on hand but they definitely make bacalhau daily. No shrimp pastels, just chicken!
@PhillyRay...no Cachaça unfortunately. But you could ask them if they can recommend liquor stores in the area that carry their favorite brands? (How's your Portuguese ;))
I'll add to the mix that the bakeries in Chasidic Williamsburg are some of my favorites in NYC, and Flaum's has its own outpost on Lee Ave with all the smoked fish you could want. There seems to be a division of labor among stores, which makes sense given the small, close knit community in that particular neighborhood.
@rodalpho: Not insulting! Just curious. And hey, Brighton Beach's not too far, just don't know where to go. So again, suggestions always welcome :)
@rodalpho: always taking suggestions for better markets. Send them my way!
I sense a new dinner party theme in the making.
How long will the homemade extract keep in the fridge, you think? Indefinitely (ish) if the plant solids are well strained?
@thesteveroller & @saria, thanks for the clarifications! (and recs!)
Cones! Argentinean style gelato...the corn with cinnamon is fantastic. And the white chocolate!
In NYC you can find all of these and more at The Butcher's Block in Queens! Worth the trip! http://newyork.seriouseats.com/2012/07/the-butchers-block-irish-deli-market-tour-sunnyside-woodside-queens.html?ref=title
This place is fantastic. Not sure how I first came upon it - it's a real hole-in-the-wall - but it's worth it. Also a great place to pick up Mexican ingredients, especially dried chilis!
quince! cooked down into succulent blocks of red paste. mm. nostalgia in a spoon.
to izzy's mama...if you are choosing between countries, note uruguayan yerba blends tend to be considerably more bitter than argentine blends. of the argentine blends, as the argentinean roomie, my personal favorite is cruz de malta. however, rosamonte recently came out with a new "suave" version which has all the awesomeness of regular mate but again, is less bitter...not that less bitter is better.
Clara Inés Schuhmacher hasn't favorited a post yet.