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'Waiter Rant': The Giveaway
My mate and I like to go the Bistro Zinc in Lennox, MA for lunch. The last time we were there we ate at the bar as usual. The bartender was a youngish guy in his 30's. He was casual but attentive. Since it was slow we began to talk with him about Saratoga Springs and the race track. Then he proceeds to tell us of a friend who manages the track's parking facilities. We talked of the famous Siro's restaurant, a Saratoga landmark. Bartenders know lots of people and he proceeded to tell us of other people in the business. He was fascinating. I told him that I hardly ever drink during the day. He said the same. He added "but at night, watch out!" I agreed and we all laughed. He not only served us very well, but it was like having a friend dining with you.
what are you planning to eat for the fourth of july?
Marinated grilled steaks (olive oil, balsamic vinegar, soy, worcestershire, lemon, dry mustard, garlic) , sauteed zucchini & squash and 4**** chocolate ice cream a la Maida Heater
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Recent Comments | Response to Comments
Cabrito Roasting a Goat in Mad. Sq. Mark't Right Now, No Kidding
Would, without a doubt, beat the last meal we had at Fatty Crab in the Village.
'Waiter Rant': The Giveaway
My mate and I like to go the Bistro Zinc in Lennox, MA for lunch. The last time we were there we ate at the bar as usual. The bartender was a youngish guy in his 30's. He was casual but attentive. Since it was slow we began to talk with him about Saratoga Springs and the race track. Then he proceeds to tell us of a friend who manages the track's parking facilities. We talked of the famous Siro's restaurant, a Saratoga landmark. Bartenders know lots of people and he proceeded to tell us of other people in the business. He was fascinating. I told him that I hardly ever drink during the day. He said the same. He added "but at night, watch out!" I agreed and we all laughed. He not only served us very well, but it was like having a friend dining with you.
what are you planning to eat for the fourth of july?
Marinated grilled steaks (olive oil, balsamic vinegar, soy, worcestershire, lemon, dry mustard, garlic) , sauteed zucchini & squash and 4**** chocolate ice cream a la Maida Heater
Coming to New York soon - Where do I buy the *best* ingredients?
If you go to Shopsin's, don't let the menu throw you. It has over 400 items. Lots of cursing from the kitchen, but that's part of the charm. Don't order what "they are having". The food is very good.
Charcoal Grill or Gas Grill
We have both. The Weber without the igniter is about $80. Use lump hardwood charcoal rather than briquets. You have a fire in 20 minutes. The gas grill takes 15 minutes to heat up. So if it's the flavor you want go for the Weber.
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
It's quality of the flour not the water. Quality bread flour, some whole wheat and high gluten and then watch it rise.
Reheating Pizza
The frying pan on med-low retains crispy crust. No contest.
What are your plans for Easter?
Lambs chops marinated in olive oil, garlic, smoked paprika, cumin, cayenne and grilled over charcoal with roasted herb infested potatoes accompanied by Rioja and Ribera del Duero.
E. V., Oh No! 'Rachael Ray Show' in Danger
Gatemouth has made enough dough. She has had more than her 15 minutes. Next.
Buffalo mozzarella ideas
For me, it's gotta be with fresh garden tomatoes, good olive oil, salt and pepper. A glass of red from Campania, Pugila or Sicily will not hurt either.
Cook the Book: 'Panini Express'
Capacola, roasted red peppers, black olive pate, Italian hot red pepper paste, caciocavallo cheese on Bread Alone's sesame semolina
Cabrito Roasting a Goat in Mad. Sq. Mark't Right Now, No Kidding
Sorry to hear about djzouke's experience. But I will see about catching a plane to get there ASAP
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
Sauvignon Blanc..had it for the first time this summer with meats and it was delightful
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
I'm fond of a nice Charles Shaw Merlot... 2007 was a good vintage.
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
Kabbinet Riesling. Riesling goes with almost anything.
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
in my dreams... a 1995 brunello.
in reality... a 2006 monastrell - Juan Gil
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
If the steak is simply grilled, Cabernet Sauvignon (Californian, Australian or Chilean) would be the wine to pair it with.
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
Pinot Noir or a nice Chianti Classico
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
A heavy duty Argentinian malbec!
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
a Hermitage ~ helps me pretend I'm spending Labor Day weekend in France's Rhone Valley
in reality Labor Day weekend is my last hurrah for gin-based drinks like the spectacular Ruby Collins at Recipe
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
A pinotage like Kanonkop! My Dad brought one back from a recent trip to South Africa and it was soooo good with fresh-off-the-bbq steaks and corn this summer!
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
white zifandel! or a new favorite: kermit lynch beaujolais! would love to learn more at this seminar!
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
i'm going to weigh in with a cabernet. mmmm i want steak
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
Sin Zin - a great zinfandel
New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'
My first inclination is Argentinian Malbec however given that we are in a recession/depression my vote is for Tempranillo given its bang for the buck.
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Would, without a doubt, beat the last meal we had at Fatty Crab in the Village.