Jim Breckenridge

@EWErickson Roe is essential branch of the cornucopia of sushi. Ikura, kazunoko, tobiko, komochi kombu. If you don't like it, don't eat it.

Do people actually like eating fish eggs or do they just do it to signal they’re rich? So gross.

@meathead Fixed. Thanks!

@PlaygroundBuddy I think we fixed it could you try again?

I need a favor. AmazingRibs.com seems to be under attack. Will you please click the link above and if you cannot get in let me know and tell me what browser you are using. This is crucial because we think Chrome is being targeted.

@TheHistoryOfTh2 @ClistonBrown "Pitcher"?

@ClistonBrown “Bucket of warm spit”

One sitting VP elected to the presidency in 189 years. It’s not a stepping stone or on-the-job training, folks. It’s a ticket to oblivion.

@meathead I've had this problem for a couple weeks. Chrome on Galaxy 23. Main page has no working links. I can get around it by googling "amazingribs.com lamb shoulder" or similar. Once inside, navigation works normally.

I am so grateful so many of you are helping out. The problem appears to be localized to Chrome. And it may be specific to a certain device or operating system. I am not sure. It seems the symptoms are the site is loading slow and or clicking links does not work. Our Webmaster is working hard on it. If you are having problems accessing the site or with clicking links, can you tell me what device and operating system system you are using?

@conor64 Kyrie

All-Time NBA Most Fun to Watch First Team 1. Magic Johnson 2. Michael Jordan 3. Kobe Bryant 4. Dennis Rodman 5. Nikola Jokić Sixth Man: Charles Barkley Second Team 1. Allen Iverson 2. Steph Curry 3. Larry Bird 4. Dr. J 5. Shaq Sixth man: ?

@joetsai1999 Go Whammy!

See you in Chicago on May 10th

@conor64 I know. Just rip out one row of coutside seats, right?

@conor64 Where would you play?

Seems like making the court bigger so all threes are the same distance, and a bit longer than today, would restore the peak era game

@ChefGruel Bowl and spoons look like Sam's Club caterer equipment.

Paying for table side and they use pre gated parm and bagged lettuce. If I’m paying $21 for table side I want to watch that server’s bicep swell as they work the microplane. And I’m not accepting anything less than someone picking the lettuce leaves off a fake tree.

@SamaHoole In Dallas Texas 1950s I saw liver-and-onions go from once a week to once a month to never.

Liver and onions was on the kitchen table of roughly every British household in the country, at least once a fortnight, from approximately 1850 to approximately 1985. A Tuesday meal. Whatever day the butcher had lamb's liver in, or pig's liver if you were further down the week, or ox liver if the household was stretching the budget. Your mother bought it that afternoon. Still warm, or nearly. Deep burgundy, slick and glossy on the butcher's paper. Half a pound. Tuppence. Change from a shilling. She sliced it quarter of an inch thick, dusted it in seasoned flour, and laid it in a pan where a pound of onions had been going soft in bacon fat for twenty minutes. Two minutes one side. Two minutes the other. The middle still faintly pink. Overcooked liver was a mortal sin in a British kitchen, spoken of by grandmothers with genuine sadness, the way a priest might discuss a lapsed parishioner. Pan juices deglazed with water and Worcestershire, poured over. Mashed potato. A pile of cabbage. A rasher of bacon laid across the top if it was a good week. The whole thing cost, in 1962, approximately 8p per serving. It delivered, in a single plate, the highest concentration of bioavailable vitamin A in any food on earth, more B12 than any supplement will ever contain, haem iron at absorption rates a plant source cannot match, copper, zinc, choline, folate, and selenium. Nobody called it a superfood. Nobody called anything a superfood. It was called Tuesday. Then, between 1985 and 2005, liver quietly disappeared. Mothers stopped buying it. The butcher stopped ordering it. The supermarket stopped stocking it. By 2010, most British adults under thirty had never knowingly eaten it. The word now carries a faint cultural embarrassment. A food your nan ate. Something to move past. Meanwhile, 20% of British women of childbearing age are anaemic. The NHS prescribes them ferrous sulphate tablets that cause nausea and take six months to address a deficiency one plate of liver a fortnight would correct in weeks. The women taking the tablets are, in many cases, the granddaughters of the women who ate the liver. The deficiency is cultural amnesia with a prescription attached. Your butcher still has lamb's liver in the counter. Ask him. He will be delighted. He might throw in the kidneys. Flour. Bacon fat. Onions. Four minutes total. Worcestershire. Mashed potato underneath. The grandmother is gone, but the dish remembers her, and so do you, whether you knew her or not. Eat it. Pass it on.

@meathead Put them in a baggie at 180 degrees?

I love this recipe. The only thing I do different is I pasteurized the egg yolks in a sous vide machine just because I’m a Food Safety nut.

@CharlesFLehman Self-checkout stations work that way also. In high-trust neighborhoods I rarely hit a glitch. In low-trust neighborhoods the same machine has been programmed to require the attendant to intervene if I reach inside the shopping bag to make it stand up or anything out of ordinary.

In Lying for Money, his book on fraud, Dan Davies points out that wealthier societies sometimes have a higher level of fraud than those with less. He points to the examples of Canada (more wealthy, more fraud) and Greece (less wealthy, less fraud). The basic reason for this is that fraud, in Davies's telling, is an equilibrium quantity. If you know the people around you are untrustworthy, you simply *engage in fewer transactions*, and transact only with people you know really well (family, etc.). Your economic and also social world gets smaller and smaller. The level of fraud is lower, but you would be better off if there were more fraud *insofar as* it would be because there was more trust, which is the omitted variable causing both fraud and wealth. The level of petty theft is actually also an equilibrium quantity, one for which businesses can plan and adapt. But because it's an equilibrium, if you increase theft, then they will decrease trust. They will put products behind plastic; they will close some stores altogether. The basic insight is this: It's not just that it's wrong to steal, even when a business can absorb it. It's that when you steal, you change the business's calculations, and it opts to absorb less risk. Taking advantage of the system, in other words, makes *everyone* poorer. It's not leftist or rightist—it's just anti-social.

@jaymart222 @brooklynpaper I thought original was in Syracuse.

It has not been there for 25 years. I was there when it opened 15 years ago, and people were complaining that it wasn’t as good as the original city location in Harlem, which itself only opened in 2004. It’s a chain. Restaurants come and go; we should stop acting like every time one closes, it’s the end of some ancient civilization.

The smoke will soon clear at Dinosaur Bar-B-Que. After 25 years in Gowanus, the sprawling barbecue joint known for its ribs, live music and weekend crowds will close its Brooklyn location this spring. brooklynpaper.com/dinosaur-bar-b…

@meathead Of course you like unagi. It's barbecue!

I think I will print this and put it in my wallet because I can never remember the names when I’m in a Japanese restaurant. Thank goodness that many restaurants in Japan showed pictures and the first restaurant we went into the owner came over to the table and explain to us what was on the menu. And I am so glad to learn that using my fingers is allowed. But I don’t care what the rules say, I like to put the pickled ginger on top of the salmon. My favorite is the smoked eel called Unagi. In Japan, when I asked what unagi was, he went in the back and brought out a big bowl of live wiggling eels. But it is spectacular smoked marinated seafood. If you’ve never had it, make sure you order it next time you’re in a Japanese restaurant. Of course they’re fried foods with their light tempura batter is always addictive. My least favorite is the sea urchin called Uni. It almost always smells like barf to me.

@NY1 Move the games to Yankee Stadium.

When asked about a significant price discrepancy in the Knicks-Hawks playoff series for games hosted at MSG compared to games in Atlanta, Mayor Zohran Mamdani — after joking that he blamed former Hawks player Trae Young — said he believes "every single owner of a sports team across the country needs to be doing more to make their tickets more affordable." "We have seen sports become more and more of a luxury commodity, and that is not what it always used to be," Mamdani said.

@meathead Some if using are along for the ride.

So I liked a couple of Asian cooking videos and now that’s all I see. I don’t even get Barbecue videos anymore. This is goofy.

@mattyglesias @sfmcguire79 @ATabarrok If your suffering is not related to your health and well-being maybe you don't need a doctor.

Harvard Medical School has a new and improved mission statement without the DEI language. Excellent.

@meathead @SnackReel Sad. One of my favorites.

@SnackReel I have never been able to get into Uni

Rich creamy pasta made with one of the ocean’s finest ingredients absolutely packed with flavor

@sfrantzman More browning please.

Making Osso Buco, whole process #chezfrantzman

@SeanTrende Buy extra batteries.

So the kiddo is old enough to start cutting grass. We have an acre (before house/driveway/etc). One thing that has changed since I last cut grass is battery mowers. Do those things actually work or would I be left with half-cut grass as we wait for batteries to charge?