Liza

Smug mojito drinking bastards. ( )

Oh that would be one hideous female. And yes, I took the picture. Cracked lens and all...

As a public service, I offer this: if anyone would like a photograph of the bare ass of the proprietor of the Village Idiot, please PM me for details. I thank you.

Sadly, no amount of food helped us that last September when we were evacuated. Instead, all our papers (passport, lease, bills) are organized in one folder and fine-tuning our evacuation plan. If anyone else is worried about evacuation, I recommend getting papers in order; the last time we fled, we didn't think to grab anything and had quite a difficult time getting past the police check-points because we couldn't prove we lived where we lived.

I hesitate to add to this, but I'd like to point out, dear Stone, that you're making some enormous assumptions about what average Americans grew up eating; what Americans aspire to; and what Americans think in general.

Ohmygosh...you're not suggesting a reviewer might be misinformed?

Simon, With this last point, I'm wondering if you could you elaborate your thoughts on Steven's contention - and I'm paraphrasing - that one needs a lifetime of experience with a cuisine to understand it. Edited to add relevant FG quote: Life-long consumption of good Indian food (as opposed to Bengali/6th-Street all-you-can-eat steam-table crap) is certainly one way to understand it."

http://www.nytimes.com/2003/03/14/dining/14JOUR.html Fish and chips.

For New Yorkers, I recommend High Hope Hog's organically-grown heirloom popcorn, available at their stand at the Union Square greenmarket. Tastes like it's already buttered.

What Wilfrid said. I believe Andrea Immer tested the bottles recommended in her book by how well they lasted sitting open on the counter.

Brilliant, Maggie! You had me at "chubby".

Does all that attention to detail and concern about customer satisfaction get in the way?

We're having reheated leek and potato soup, plus sandwiches garnished with cat hair. Tariff is low. Reservation policy fair. Music courtesy of Satanic neighbor next door.

I find it best to hire a small child to pour the contents of the container directly into my open mouth.

When you recover, and if you have the time and are comfortable, I'd love to hear more about this. (If you'd hold off on swooning descriptions of the cocktails until mid-Sept, I'd appreciate it. )

Another bitter cold market day so a big pot of potato, leek and onion soup. Ciabatta with prosciutto and mozzarella from DiPalo's. Por moi, individual linzer tart; por M., chocolate truffles - from the new Ceci-Cela on Chambers Street.

So, that's two checks made out to "Cash", right? "What a funny name for a musical".

El Colonel, If anyone drops off the delivery list, please please be willing to accept my overpayment slash bribe. I thank you. Liza

Careful - Stone has those clips out again.

Sure, some salads are pedestrian. Some restaurants are pedestrian, too. But to dismiss them out of hand is shortsighted and thoughtless, especially given the beauty and variety of vegetables on offer in the NYC area. (At Cafe Boulud on Saturday, I enjoyed the frisee salad with lardons, chicken livers and poached egg. Far more interesting than the ubiquitous tuna tartare.) EDIT: If this point is to be discussed, it should be removed from the WD-50 thread and moved elsewhere.

Mogsob, If you have the time and are comfortable, I'd love to hear your reasons why you despise people who order salads.

Yummm....asparagus. I roast and steam. And sometimes when I'm very naughty, I coulis the whole steamed lot and throw the creamy heaven onto homemade pasta.

Thank you, Sandra! I will attempt my first Hamantaschen on St. Patrick's Day. The blessings of a mixed marriage!

Is levkar readily available?

It does leave lots of room for the kitchen to find its footing. One prep doesn't work, you can change it without worrying about re-doing the menu. Regarding greens/salad: Given the proliferation and accessibility of excellent greens, I'd be much more enthused to read that he's re-thought the salad concept, rather than dismissed it outright.