g.johnson

Roast placenta, what else.

Why is it that one never sees scallops sold with the coral in this country? It's the norm everywhere else.

Only tourists.

Relaxing in a stimulating sort of way.

A fine idea. Fifteen years ago we spent our last night in London before leaving for the US at the Connaught with a meal at La Gavroche. I'd second Gordon Ramsay.

La Cucaracha, a restaurant in Soho, London. Downtown Beirut, a bar in the East Village in the late 80s ealy 90s.

A significant step above Fleur de Sel or Tocqueville?

If it hasn't already come up, I'd suggest that the reviewers also categorize restaurants visited by rank rather than score them. That way avoids grade inflation, prevents eccentric scoring (e.g., someone gives Gramercy Tavern a 10 and every other restaurant in the category less than 4) and is immune to inter-rater variation.

There are a few 3 star ratings I'd question. Ilo, Union Square Cafe (not on your list but 3 star, I believe), Veritas, La Caravelle (based on Yvonne's report). Plotnicki and the Johnsons have had Very Bad Experiences at AZ, but others like it. That's quite a lot given I've only eaten at about half of them

As I've mentioned before Grimes was meant to be more parsimonious with his stars. He certainly started that way and I'm not sure he become more generous. I think you'll find lot of the more dubious 3 stars are from Reichl's days. I know someone will quote Otto at me but I think that's a special case -- a one star restaurant that has a three star wine list.

Your sausage is aerobic so you should be OK. Always happy to help a biologist with these difficult questions. Damn amateurs. Biologists know enough not to commit. Oxygen is water soluble, but in the case of sausages, a load of it gets locked up in the meats haem, so anaerobic pockets are possible. Once the haem is saturated, there's nothing stopping addition oxygen diffusing in, is there? Sausage aerobic, happy little aerobic bugs, bugs use up O2 at faster rate then gas diffusion. HAPPY anaerobic bugs. Dead Mamster (maybe). The nitrates added to many cured sausage inhibit the growth of Clostridium bugs. I like nitrates. No aerobic bugs to consume O2. O2 continues to diffuse. Dynamic equilibrium. No bugs truly happy.

For those of you interested in this scotch, I found it at Ambassador Liquors (1020 2nd Ave) for $45.99 That's about right. In the Uk it's £25 and at the airport they had it on sale for two bottles for £40. I brought one to the dinner, the other got me through the blizzard S It's under $40 at Warehouse Wines and Spirits on Broadway and St. Marks Place. (Is it called St. Marks Place at that point?)

One of my favourite Steingarten essays is Salad the Silent Killer. It's full of toxins. That's why it tastes so bad.

Your sausage is aerobic so you should be OK. Always happy to help a biologist with these difficult questions. Damn amateurs. Biologists know enough not to commit. Oxygen is water soluble, but in the case of sausages, a load of it gets locked up in the meats haem, so anaerobic pockets are possible. Once the haem is saturated, there's nothing stopping addition oxygen diffusing in, is there? On the other hand, it occurs to me that pockets of fat could become anoxic. Clearly mamster's death will not be enough for statistical significance. We need at least 20 volunteers to eat the sausage of doom.

This is a long standing thing with me. I favour 'favourable', 'unfavourable' and 'damning' in describing reviews.

Can I reverse my position? This site says that botulism was first identified in German sausage. Edit: Hence, of course, the name.

Asparagus goes surprisingly well with morels.

I rather doubt it. Oxygen is soluble in water and moves easily through cell membranes. If that weren't the case then fermentation would stop in the center of the sausage as the aerobic bacteria ran out of fuel and that doesn't seem likely.

From this site. Your sausage is aerobic so you should be OK. Always happy to help a biologist with these difficult questions.

Unfortunately not. Restaurants are expensive but poor. The best seafood restaurant, Silver Darlings (nickname of herring, I believe) is a pleasant place, housed in an old lighthouse, but the food is mediocre. There's a reasonable Chinese at the Union Street end of King Street. Otherwise I'd paraphrase my avatar and say that the finest thing in Aberdeen is the road to Stonehaven.

As I posted on the other thread... La Grande Bouffe.

La Grande Bouffe.

A typo for champagne vinegar?

Shouldn't that have been in the 'Meades Eaten' thread?

I think I saw this movie at La Scala (?) in London, opp Kings Cross, where one could drink beer. Pity about the English remake. Word for word (like La Femme Nikita) but not quite the same. I think I saw both movies then went and ate something. No you didn't. You saw it at Cinema Village on 12th Street, next to a Kinko that has now closed and seems to be about to reopen as a rather cool looking restaurant.