randeman

Success in the big city!  Seamless transfer from Terminal B to Penn. Wow, that OMNY tap thing is fantastic!  Free entertainment on the subway!  Melting pot of humanity at Roosevelt in Jackson Heights.  Great new terminal building.  Thanks to all repliers!  

As a type 2 diabetic, I have issues with prescribing these drugs solely for weight loss.  I've been on full dose Ozempic for about four months now.  I got no appetite suppression benefit for the first few weeks I was on the drug because of high triglycerides (because of uncontrolled glucose).  Pancreatitis can result on full dose (2mg) with high triglycerides.  Once under control, I was prescribed full dose Ozempic and about a week or so after starting at full dose, my appetite did a Titanic.  When I would eat out, I was so used to ordering as I had for years that I would end up ordering too much.  Don't get me wrong, I was hungry when I sat down to eat, but after a few bites, it was all over.  I lost about nine or ten pounds.  Then, partially as a result of prescribing to non-diabetics for weight loss, pharmacies started experiencing chronic shortages.  A month and a half ago, none of the pharmacies in my network could get ANY Ozempic.  I was out for ten days.  When I got back on the Ozempic, my body had apparently developed a tolerance for the drug, and the appetite suppression effect was over.  My pharmacist said, "your body just got used to it."
 
I understand the battle of the bulge.  I have always had mine.  Ozempic was a miracle.  The miracle, for me however, didn't last and is unlikely to happen again.  Fortunately, the drug still helps me keep my numbers in check.  My last a1c at below 7.5 was the best number I have had since I was diagnosed.  Folks...please...I know these drugs really cut into your hunger, but keep in mind that they are drugs for controlling diabetes first and foremost, and because they are over prescribed and off-label there ARE shortages.  Give some thought to other people who have a chronic, potentially body destroying condition before you commit to one of these drugs and you aren't diabetic.  We'd appreciate it.

Yes.  The salmon was frozen, of course, but otherwise was very good. After a couple of orders, I started to feel guilty about all the styrofoam - there was a lot.  So I asked them if there was a better alternative and they didn't respond. so I cancelled my subsrcription.  As much as possible, I have drawn a line in the sand over single-use plastic. 

Correct me if I am wrong, but aren't you a US citizen? Might have something to do with it.

Ghee is made with brown butter, which gives it a "nutty" taste, unlike clarified butter that has almost no flavor.

Ghee is made with brown butter, which gives it a "nutty" taste, unlike clarified butter that has almost no flavor.

I'm not sure if there's anything here we can tell you that isn't really up to you. It sounds like you guys had a good time. Plenty of people date escorts. The only thing you should realize is that he very well may continue to sleep with other men for work and I wouldn't expect that to change. If you're fine with it then go for it, otherwise move on.

Hi guys! I wanted to share a very unique experience I had with a masseur who was visiting my city a few days ago (it ended up being more of an escort session thus I posted in Deli). Here I would like to mention that I have hired more than 40 escorts/masseurs over the last 3 years so I am not new to this.
I live in a relatively small city with very few options available. In general I prefer to hire escorts but occasionally I hire masseurs too (based on my experience some advertise as masseurs but they are open to more if you pay extra or if they are attracted to you). Anyways, a few days ago a very hot muscular masseur was visiting my city and texted him to book an appointment. I told him I am interested in erotic massage and asked him what it entails and his limitations. He made it clear that he is not an escort and only provides massage, both nude with mutual touch but nothing more. I respected his limitations and met with him. When he opened the door he seemed quite surprised and he was very enthusiastic. Here to mention that i am in my early 30s, quite attractive guy. We started chatting and we had a great conversation etc. We ended up spending 40 min talking before starting our actual session. He told me that I was his last appointment for the day and could stay longer without extra charge which was nice. I don't want to go into details but the massage ended up being a full escort-type encounter. We were both extremely passionate and to be honest it was one of the most beautiful encounters I have ever had in my life. We ended up spending 4hrs together (we ate, took a shower together, chatted more). Before I left he told me that he would like to see me again the following day before he leaves to his next destination. I paid for 1hr (I asked him if he wants more since I stayed way longer but he refused and told me I don't have to pay him but I insisted to pay for the 1hr at least). Moving forward we met again the next day. He made it clear in our communication that he doesn't want to see me as a client anymore which I agreed. He was super attentive, took me out for dinner, paid for it, and then we had another wonderful time together. Ended up spending almost 5 hrs together before I went back home. He left the following day but we are still communicating daily, He gave me his personal phone and real name. During our time he told me he has never done that before, and he said I was the most passionate lover he has ever had and the type of a guy he is attracted to (not sure if he is lying or not but he said that). He invited me to visit his home or  go for vacation together to get to know each other more. 
I have never experienced anything like that before and I am wondering if anyone has had or heard of a similar experience. I really like him and would love to spend more time with him but in the meantime I am wondering if this is a good idea or not. In part due to his profession and also due to our distance (i am in the south he lives northeast). Any advice on how to proceed would be much appreciated!

I'm not intimidated by this dish, sounds amazing and I can't wait to try it!

Forget the gambling, alcohol, and escorts, come to Las Vegas for the foie gras!  Plenty of posh restaurants offer it (usually seared, as an appetizer), and a couple of gourmet food stores sell whole foie gras.
Even in California, where foie gras is banned from restaurants and retail stores, you can order it online and have it shipped to your CA address.  Just ask the online seller if they send it in discreet packaging, LOL.

I wondered about this too - I thought they were one and the same. Turns out they are slightly different. Clarified butter is melted butter with the milksolids removed.  I'm sure any foodie has made clarified butter at home at least once in his/her life. With ghee, the milk solids are allowed to cook in the fat before they are separated - so ghee would taste more like brown butter. 

I discovered this Escoffier dish a few years ago and I have to say that it was one of the best steak dishes I have ever eaten.  It's very similar to another Escoffier dish called Tournedos Rossini. It is a little labor intensive and is ideal for a cook with at least some experience in the kitchen.  It isn't cheap to make but it's a dish you're unlikely to ever forget.
6 six to eight ounce filet mignons 
1/2 teaspoon each of salt and pepper
2 tablespoons clarified butter (don't use Ghee)
2 cloves garlic, sliced
6 raw foie gras medallions
6 cooked artichoke hearts, quartered
slices of black truffle 

Sauce
2 tablespoons butter
3 large shallots or 1/2 white onion, finely chopped
1 1/2 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
1/2 cup each of cognac, Madeira and a full-bodied red wine
3 cups beef stock (homemade is ideal)
Salt and pepper
Directions:
1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.

2. Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.

3. Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.

4. Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.
Steaks:
1. Season the steaks with salt and pepper. In a large skillet, add the clarified butter and heat over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.

2. Cook, turning once, until they reach your desired temperature.

3. Remove from pan and let stand, tented with foil. Wipe out pan and return to high heat.

4. Add foie gras and cook for 30 seconds per side or until golden brown. If you've never worked with fois gras, keep in mind that it is all fat and must be cooked exactly in the time written.  Cooking too much will result in a pan full of melted fat.  Remove foie gras from the pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.

6. Ladle sauce around edge of plate; garnish with artichokes.
Potato Base:
This dish is served over Pommes Anna.
3/4 cup clarified butter
6 medium baking potatoes (like Russets), scrubbed, peeled, and thinly sliced
1 teaspoon each of salt and pepper
Preheat your oven to 450F
 
1. Brush 12-inch oven-proof skillet with a lid with enough clarified butter to coat. Starting in the center of the pan, arrange potatoes in overlapping circles, using a pastry brush to brush each potato slice with enough butter to coat before adding the next slice; sprinkle each layer with some of the salt and pepper; press top layer gently down.

2. Place pan over medium-high heat for about 10 minutes or until bottom is browned.

3. Cover and bake in the 450F oven for 15 minutes or until potatoes are tender and lightly browned on top.
Assembly:
Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignons followed by a slice of foie gras and a few truffle slices.

6. Ladle sauce around edge of plate; garnish with artichokes.
Serve
 
 

I discovered this Escoffier dish a few years ago and I have to say that it was one of the best steak dishes I have ever eaten.  It's very similar to another Escoffier dish called Tournedos Rossini. It is a little labor intensive and is ideal for a cook with at least some experience in the kitchen.  It isn't cheap to make but it's a dish you're unlikely to ever forget.
6 six to eight ounce filet mignons 
1/2 teaspoon each of salt and pepper
2 tablespoons clarified butter (don't use Ghee)
2 cloves garlic, sliced
6 raw foie gras medallions
6 cooked artichoke hearts, quartered
slices of black truffle 

Sauce
2 tablespoons butter
3 large shallots or 1/2 white onion, finely chopped
1 1/2 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
1/2 cup each of cognac, Madeira and a full-bodied red wine
3 cups beef stock (homemade is ideal)
Salt and pepper
Directions:
1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.

2. Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.

3. Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.

4. Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.
Steaks:
1. Season the steaks with salt and pepper. In a large skillet, add the clarified butter and heat over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.

2. Cook, turning once, until they reach your desired temperature.

3. Remove from pan and let stand, tented with foil. Wipe out pan and return to high heat.

4. Add foie gras and cook for 30 seconds per side or until golden brown. If you've never worked with fois gras, keep in mind that it is all fat and must be cooked exactly in the time written.  Cooking too much will result in a pan full of melted fat.  Remove foie gras from the pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.

6. Ladle sauce around edge of plate; garnish with artichokes.
Potato Base:
This dish is served over Pommes Anna.
3/4 cup clarified butter
6 medium baking potatoes (like Russets), scrubbed, peeled, and thinly sliced
1 teaspoon each of salt and pepper
Preheat your oven to 450F
 
1. Brush 12-inch oven-proof skillet with a lid with enough clarified butter to coat. Starting in the center of the pan, arrange potatoes in overlapping circles, using a pastry brush to brush each potato slice with enough butter to coat before adding the next slice; sprinkle each layer with some of the salt and pepper; press top layer gently down.

2. Place pan over medium-high heat for about 10 minutes or until bottom is browned.

3. Cover and bake in the 450F oven for 15 minutes or until potatoes are tender and lightly browned on top.
Assembly:
Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignons followed by a slice of foie gras and a few truffle slices.

6. Ladle sauce around edge of plate; garnish with artichokes.
Serve