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Any consideration for Ray's on 11th in the historical category? It's a shade of it's former self right now sadly.

Am I gonna be ok making this with brioche?

Thanks Kenji, I've always wondered how that worked. Another question - when I used to have a cast iron pan, I would cook steaks at very high heat, leaving really tough crusty charred bits around the pan that simply required a lot of elbow grease to clean up - some bits flatter than others. Do you recommend just leaving this stuff on there? Just getting what you can with a light scrub and leaving the rest?

What prevents you from marinating for an hour, rinsing them off, patting them dry, coating them in flour, baking them, then tossing them in sauce again? Then you'd get marinated and crispy.

And if the answer is because the marinating step adds nothing, then why do it - why not just toss in sauce and bake? Why the hour? Thanks!

lol savecara. The Per Se of vegan/vegetarian is... Per Se! I would also definitely recommend "veggie dim-sum" on Pell St. off of Mott in Manhattan's Chinatown.

I also found it to be KEY that these get served with maple syrup. Kind of a "duh" statement, but when eating them plain (I taste everything as I go), they really do lack sweetness compared to regular diner pancakes.

I ate at Bonfire in the delta lounge and it was awesome. The Nachos were embarrassingly large, but beautifully arranged, and (well, ok, it's hard to f these up) the Kobe Beef Corn Dogs had a great presentation as well. I'm definitely eating there again, "airport" food this was not. Just my 2cents.

milk - it's the childhood comfort thing

poached eggs, spinach puree and potato pancakes with melted cheddar from Elephant and Castle in the Village. You get some 7 grain double sided toast, spread some butter, some spinach, pop the egg over it and enjoy with a spanish latte on the side.

gravy and stock

the leg, no doubt

me!

Salt