That “tradition” you’ve identified is more “hang over from 60's multi-course haute cuisine service”.

That’s what you get when you use standard “chunk light” tuna. Which is what you’re getting with most Tuna salad you buy.

American cheese is by legal statute, required to be composes of just a handful of REAL, actual identifiable cheeses. Blended together with a stabilizer, usually sodium citrate.

Not even that. With tuna salad your looking at cooked tuna, mixed with mayo (egg, oil, probably other stuff). Whatever else they add flavoring or veg wise.

Honestly? It’s not worth the trouble. Consume is primarily defined by it’s clarity. It’s lot of work to pull off, for something that tastes the same and had the same texture as an identical broth you don’t spend an hour filtering.

Gelatin filtration works a trick. The issue is it will strip most of the gelatin content out of the broth. Which is a fair bit of the point with meat based consumes.

Knish are often served with mustard, sometimes butter. I’ve definitely had them split and buttered, or with something stuffed up there. Easy way to turn a regular knish into a cheese knish is to split it open and throw some cheese in there. 

Before they were all replaced with Super Pretzels and similar commercial frozen trash the pretzels in New York were pretty decent. Pretty sure Giuliani is responsible for that one too.

That’s all likely available. I wouldn’t necessarily take Vice’s photo styling as indicative. Nor would I take Vice’s food writing as all that good. They sort of thrived of trolly trend pieces.

Most of the good places in NYC do a variation of “market style” service. Owing to early influence from Hill Country, which was…

Pizza snobs haven’t spent a disordinate amount of time deliberately leaving Black folks out of the story, pushing neo-confederate myths about about happy slaves, being weirdly pissed about Michael Witty not mentioning them enough, and so forth.

And peek at the marketing. BBQ stuff is all boomer dad shit about…

Since before Franklin Barbeque existed.

There aren’t even any visible spices or flavorings on those.

Yeah sure.

The article says it includes the building. 

Yeah that is remarkably cheap for a name business and with a building.

There’s a dive bar around here with a bunch of Pollocks. His house and workshop was nearby and he used to pay his bar tab with paintings. That made it a bit of a thing, and other artists would just drop paintings on them after a visit. Think there’s a Picasso sketch in there, something by Lichtenstein. But it’s mostly…

Right now our local lobster is about $12-15/lb.

Seriously. Even if everything else was fine (and it's not). If they weren't charging more for lobster there wouldn't be anyone catching lobster in another years time. 

Pretty much right up to COVID. And it was the result of the same supposedly inefficient approach. Canada and Maine coordinate closely and follow really similar models. Excellent fisheries management and a system based on coops and independent boats created a really healthy fishery and record catch levels for close to…

It’s also completely at odds with everything going on in the Maine and Canadian Lobster fisheries the last few years.