this post is entirely about food. and booze. come back later for writing content.

[lagilman]

on the perils of letting someone poke around in your cupboard:

"You have four different kinds of salt."
"Yeah"
"And three different peppers."
"Well, five, if you count the paprikas. No, seven, because there's the anchos and the chipolte and the jalepenos in the fridge."
"Why?"
"Why what?"
"Why so many different things that do the same thing?"
*rolling eyes* "Why do you have three guitars?"
*pause* "Oh. Okay."

Reaction mixed on tonight's impromptu citrus-tahini pasta-and-veggies sauce: texture perfect, taste good, might need more garlic. But then, what doesn't?


In other foodie news, we have test-run Ayza Wine & Chocolate Bar, (West Village) and deemed it prettydamngoodallright. The menu is a bit limited, and there were no surprises in the wine list, but they poured a reasonable dose in the flights, and the cheeses were excellent. We did not have any chocolate. No, really. (Need to keep a reason to return, ya?)

Also, wandered into Highlands, also in the West Village. A smidge expensive, but not to make one wince, crowded but not too noisy, and there were no jerks in the room (pushing/refusing to let someone to the bar to place an order, etc). Eye candy skewed a bit young, but not painfully so, and newcomers felt right at home. I'll be back. Who wants to join me? :-)

Comments

[matociquala.livejournal.com]

Ayuza noted for my April trip with That Boy I Like to the City. (He's never been; this year I get to show him NYC and Boston and he gets to show me Chicago.)

Wanna meet up with us?

[lagilman]

I may be back in Seattle in April, but shoot me dates and I'll cross-check....

[phialastring.livejournal.com]

We have even more kinds of salt right now: someone in this house got a sampler pack for winter giftgiving. Smoked salt: nom!

I used to have more kinds of chiles in the house, but now that I no longer live in New Mexico the selection is sadly reduced.

Also: food and booze, very important.

[isfdb.livejournal.com]

I only have two kinds of salt - one is nearly pure sodium chloride and one has about two-thirds potassium chloride in. I can't tell the difference, so never bothered trying any more.

When people poke around MY place, they normally comment on the number of books. And I must admit I don't really need 5,000 of them. But I do like to try a different flavour of reading occasionally.

[firynze.livejournal.com]

Smoked salt is SO GOOD. I have a French charcoal smoked sea salt and also a Maine-sourced applewood smoked salt right now...

[fakefrenchie.livejournal.com]

I have 4 kinds of salt myself.

[lagilman]

of course you do (I've SEEN your spice cabinet!)

Oh, and I did send that package, but will resend JiC I got the address wrong)

[mevennen.livejournal.com]

We have two kinds of salt and a lot of different brands of soy sauce. I made T snigger by reading out the 'guitars' comment.

[firynze.livejournal.com]

I'm not actually sure how many kinds of salt I have right now. It's at least five, six if you count the hickory bacon salt. Maybe more. My boyfriend has at least ten kinds in his place right now.

I think the pepper count went a little nuts when I got the long pepper and Tasmanian pepper...