Great video. Now that I've got the patty and bun right, my only other question is about the beef blend. LaFrieda has three options on Fresh Direct,and I wonder which is closest to the Shack's carne cocktail. I've been getting the brisket blend, but it seems a little less fatty than what I've had at Madison Square Park. The FD website is hopelessly vague about ratios.
Txikito is just "chiquito" rendered in Basque spelling. Let's not overhype the name.
Food critics, like porn stars, experience pleasure for the benefit of an absent audience and do so in quantities likely to eventually put their health and even enjoyment in jeopardy. I certainly appreciate the benefits and sacrifices of the former, but I remain dubious about the latter.
No salacious details asked for nor desired. Just curious about sequencing of two of life's greatest pleasures.
Call me Presbyterian or presbyopic, but I don't see "glutton" and "gourmet" as synonymous, nor "fat" and "foodie". My use of "fat and happy" as a screen moniker has always been figurative (ahem), not causal.
So glad to see C-CAP's good work getting the acclaim it deserves. Here's my digest of the dishes on offer at the 2008 Benefit. No press pass for me, but this was one check I was happy to write.
Oops, make that, "reduced to 'so and so gets it.'"
"Gets" for "understands," especially with the adverb "really." For instance, "so and so really gets the New York restaurant scene," or "really gets food," or "really gets service." It's a lazy, imprecise and charmlessly colloquial locution, and I hope it heads to the blogosphere tar pit as quickly as possible. Even worse when reduced "so and so gets it."
Jean Luc Figueras has closed. Wouldn't trust the replacement quite yet.
Jean Luc Figueras: In the designer Balenciaga’s former mansion in the Gràcia district, this place deserves way more press than it has received: Gorgeous and beautifully balanced Catalan-French food, sincere and highly competent staff with superb language skills, and a lovely romantic setting. If I lived here, this would be my anniversary and birthday restaurant of choice.
New Haven's Frank Pepe's and Sally's offer New York expats a coal-fired option outside the City's five boroughs as well. And as far as I can tell, their ovens aren't belching forth toxic fumes into bucolic Wooster Square. This pollution issue seems like a non-starter.
Made third and final visit to Wondee Siam III. One mediocre meal, two terrible. Should have stopped after first disaster.
Drunken noodle dish was likely product of drunken chef, or at least of man not in control of his blowtorch (burned noodles tasted of gas).
Decor is pretty good and plating is lovely, especially by Yorkville standards, but little foot traffic and bad front of house management translate into hovering waiters, poor pacing and uncomfortable lunch time atmosphere.
Maybe we'll have to go back to watching the public television cooking shows, which may have lower production values and little in the way of studio orchestras but certainly offer plenty of instruction.
And isn't Mario to do a PBS show with Gwyneth Paltrow where they explore Spain? Or did I imagine reading that blurb?
Of course, "aroused scallop" woud make more sense if she were referring to the mollusk's shell, which has a rather famous association with the female sex organs and female fertility in general. Not sure where the sheath of black-truffle pate fits in.
Carrie Bradshaw's columns were well written? Parker may have played her as a good writer, but the proof wasn't in the prose. Glad to hear Gael Greene--the original and far superior Carrie Bradshaw of food writing--give her two cents' worth on her new peer.
Muito obrigado pelos conselhos e sugestoes!
"Spot on" is starting to grate. Credit, or fault, Top Chef.
Remember the drought of a few years back when some restaurants in New York stopped serving tap water and pushed the bottled stuff as a more enviornmentally friendly alternative? Ah, life before "food miles" and "carbon footprints."
During those dry days a bartender at a reputable seafood restaurant --ironically, with Water in its name--filled my martini glass with ice water to cool it off then dumped the contents down the drain. The same place wouldn't serve New York tap by the glass. Oh the inhumanity!
Let's remember that the Bruni article was about those dining under the influence not just of alcohol but also more potent stupefacients, i.e., drugs. I guess for some Haute Cuisine really is High Cuisine.
I'd add "aggressively seasoned." Unless the chef is trying to menace or do harm to the diner, the term just doesn't make much sense.
Many thanks for the suggestion. I checked, and they don't have it.
I'm talking about good reads touted by the food press as great reads. As a start, here's my list.
Lamb, pig or calf would do, though I'd prefer not to risk brain function with Mad Cow Disease, poetic a form of justice as that might be.
There are plenty of great food movies, but there are few great movies about food. Those mentioned above would certainly make a foodie's list, but not a cinephile's. I'm hoping that with Ratatouille the two lists will coincide.
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