Lamb for Easter, and, of course, Reindeer for Christmas!
Just did an oxtail stew, modified from the great recipe from the old Silver Palate cookbook. As I ate, I was wondering how good it might be with goat.
What's the Billy Crystal film where he's the NBA ref who falls in love with a transatlantic flight attendant? It's all stories told by friends around a table at a New York restaurant, with a snarky waiter included. No matter what they ate, it had to be a great meal.
Yes, Linda,Pilsner Urquell! What else could it possibly be?
Uh, "Dinner Cereals?" You need to read more Serious Eats. Buy a frying pan and a sauce pot. Oh, and a knife would be good, too. Maybe a spatula and a slotted spoon, just in case you get ambitious.
So: wheat and corn chex, but not rice, wheaties, cheerios, raisin brain. Generic or Malt-O-Meal brand is just fine. Have to be intermingled--nothing too many times in a row.
I remember a place called Czechoslovak Praha at 72st and 1st (I think) back in the 80s (before the liberation and the split), it was always a bargain. Though the dumplings looked a little like white bread, they were clearly boiled as a dumpling, not baked and fried. I don't get that one; if it was baked and fried, it's not a dumpling. The place also offered game, and the rabbit was really wonderful. It became a favorite of many of us working at non-profits and having to travel to New York on a seriously low budget. And no, there weren't any heads hanging on the wall.
What's fun is the name "Global Strategic Maple Syrup Reserve" is right out of the Cold War. No novelist or movie maker could have imagined it.
I can't speak to all of it, but I can speak to the Milwaukee slices. You both got it wrong, Ed. The best is the original Zaffiro's on Farwell Ave. just north of Brady St. on the East Side. Perfectly thin and tasty crust, the correct amount of toppings and cheese. (I once took someone there who insisted on "double cheese." It was not nearly as good. They're making some easy money by allowing their name to be used by a local business group (they're now at the airport, for instance), but the original is still the best. Try the "abf". That's all but fish (no anchovy). And the tomato, mozzarella, and anchovy salad.
It depends on the woman. I've had romantic meals of tomato, mozzarella and anchovy salad and steak tartar, with champagne; roast duck in a Chinese restaurant; sweet breads at lunch at the best Italian place in town. If it's a romance, it shouldn't be hard to figure out what hit's her spot.
A little experience, and the cheapie is more than adequate. I've still got a freebie winekey from Bolla (that dates it, doesn't it?) that I've used for decades. No reason to spend more than $5 bucks--but if you are a regular someplace that serves a reasonable amount of wine (and you tip reasonably), the bartender or manager could probably find or get a freebie for you. They're more fun when there's a brand name on them (especially a dated one), don't you think?
Boned leg of lamb. I caught it just in time.
Oh yes, Nehi, pronounced "knee-high" in Minnesota, wasn't invented by the M*A*S*H folks. In the '50s and early '60s we also had Nesbit's, or maybe Nesbitt's, which was similar. O the luxury of a Nesbit's orange from the Ole Store in Northfield when I was a kid! I have no idea how widely either was distributed. But a Midwest kid from those days might remember both. I'm sure the Nesbit(t)'s folk are still angry at the M*A*S*H writers for choosing Nehi rather than them. Oh, and from a kid of the '50s, that label doesn't look at all familiar.
Can't you block "gfdsauhifdsa?"
Just a useless commercial intervention.
Thanks,
Sov
I like to make a distinction between pizza and hotdish. You know what I mean. It certainly doesn't make any difference who likes pizza and who likes hotdish (though I work hard, and aspire to the income of cops and firefighters and teachers and sanitation workers, for what it's worth). A hotdish is just fine--I've lived in Chicago; I now live in Minnesota, the heart of hotdishland. Deepdish isn't pizza, it's hotdish.
Alaina, I like your changes, and in general I think the site is engineered very well. One thing I really like is that when one clicks on a slideshow it opens in a new tab, so one can easily return to the original page by closing the tab, rather than going back page by page. The New York Times hasn't figured this out yet.
While on the topic of slideshows, might I make a suggestion? It seems that I always have to scroll up and down to see both the image and read the caption. Many sites put both the caption and the "previous/next" keys in the upper right of the screen so scrolling isn't necessary. I don't know how hard a fix that is, but I'd find it really handy.
Thanks for your work,
Sov
Well let me be the first, then, because it was the first thing I thought about as I read the teaser. Kenji, do you really put ketchup on a hotdog? Pagan.
But more important, I grew up in a Hunt's household. But back then, Hunt's made catsup. When did they start making this strange new product?
Gotta date myself. At the bars I tended we always had a bottle of Old Overholt in case Ray Milland walked in.
I've got to say I think something's gotten out of control here. 3 people to make 8 overpriced drinks? As an old bartender, I know better. Adding bourbon (the sweetest whiskey) and sweet vermouth makes the beer drier? Only if you start with an absurdly sweet beer. Seems to me there's plenty of pretension to go around.
I think Keller should just make sure he's got a good selection of flavorful base liquors, and treat them like wines. You don't mess with a good merlot; you don't mess with a good flavorful whiskey, whisky, gin, brandy, or rum. Whether there's actually a flavorful vodka is still debatable, so Keller should just stock the expensive ones and get on with it. (Except for Bloody Marys and Screwdrivers, where you only need to use the cheapest vodka you can find, because no one can taste the difference if you use non-concentrate OJ or a good bloody mary mix.)
Start at good ingredients and do all the manhattans, stingers, rusty nails, sidecars and old-fashioneds you want. But spare me. Please.
This is a great idea on White Castle's part. They're making a contribution to charity, and nobody can put together a private party--even at the Super Bowl--that could consume that many sliders. So what's the deal? You put up the $25K and then choose your own charity. Get to the Super Bowl or other big event, or create an occasion, and give them away for donations. I guarantee the $25K will be exceeded, which you send to your charity (after talking to your tax lawyer). Big time tax deductions as well.
Sweet. Someone, anyone, step up!
So things change, redfish. Had my first in '67 at the Reading Market in Philly. Probably cost about the same. But this looks both fun and inexpensive. I'm in there the next time I'm nearby.
Sorry, I failed to mention that the chain was the Capitol Grille.
Interesting--that's not the burger from the Milwaukee outpost of this chain, that got panned recently in AHT.
I'm like Kenji on this. OJ in the morning is good enough. But when I'm on the road....
French Toast with ham, and a side of hash browns, all drenched in syrup (as if the sweetness of the ham needed anything). Oh, and there's regular toast and jelly with that.
And the steak and eggs thing, with potatoes and toast. I've on occasion been to a place with a crazy big one. I guess 3 eggs and a 12 ounce steak when someone else was buying. Loved it. But when I was tending bar, after closing steak and eggs was regularly done.
But my most favorite biggest breakfast? I was 6 years old, and the day before we'd arrived at a lake cabin in Minnesota and my maternal grandparents were there. The next morning Grandma was at the table in the kitchen and asked if I wanted some toast and jelly. Yup. We started talking, and she kept toasting bread for me, and slathering it in strawberry jelly. I ate nearly a whole loaf of bread. We had to go to town before lunch to get bread to make sandwiches. The best.
BTW your map link is way off. Check it out. I double-checked on GoogleEarth.
But I'm ready to make a stop next time I'm there.
I lived in the Mid-Atlantic states for nearly 20 years. I've since moved to the Midwest. Aside from blue crabs, which wouldn't ever travel well, there's one thing really I miss. Why, oh why, can't the Martin's Potato Rolls people manage to expand to the Midwest? We've got nothing like them out here, that I can find. To quote a CIA Director, "It's a slam dunk." This time he'd be right.
We're coming up on the Indy 500, and I'm curious if anyone has a home recipe for the traditional pork tenderloin sandwiches served at the Indianapolis Motor Speedway (and nowhere else, that I know off). Is there egg in the breading? What are the spices?
And while we're at it, I hear all about the shrimp cocktail at St. Elmo's in downtown Indianapolis--but how are the steaks?
That virtually every cocktail recipe is a way to add sweetness to the alcohol involved? I'm not a guy for sweets, and I figured this out 40 years ago when I started tending bar.
Oh, and in my day "mixologist" was a tongue-in-cheek laugh line. And had been for years. Now people take it seriously? SMH
OK, I'm an apartment dweller and love ribs, but can't grill or smoke outdoors. So occasionally I do the parboil and bake thing with ribs. I know, I know, so don't rag on me. I had some celery on hand last time (no carrots, and I can't believe I was caught without onion) so I reduced the boiling liquid down, and now I have cup or so of pork broth.
I know how to use beef and chicken broth, but I'd love some ideas about pork broth. Chinese maybe?
Thanks,
Sov
This may be an eternal debate: one of a couple pays more attention to food than the other. They go out to dinner, and the first finds the right things on the menu, and the other orders rather haphazardly. Then the second decides that "sharing is cool." The first just doesn't want to. How pissed can the first one get, and how long should one allow it to last, knowing that a custom is being established? Oh, and does gender have a role here? Are men less willing to share, or women using his willingness to share as a test? Or are women eager to share to show their willingness to nurture, and men generally just want what they want and don't want to share (a steak)? Or do men in general suspect that women know more about food, so they want to share, and are women becoming as selfish as men (if men are selfish, or women aren't testing?).
Sov hasn't favorited a post yet.
Um, the telling thing of the post/review is that in slide 4 Niki says that like all Pizza Hut pizzas, it's "perfectly enjoyable." 'Nuff said about what we should learn about Niki's taste buds.