Liza

How about "the person I'm sorta thinking of dating hated the zucchini".

I noticed this in Miami last summer - raw tuna oozing pink juices. I've just visited the Grand Central market (on a carrot cake reconnaissance mission) and noticed the tuna at Pescatore to be suspiciously pink, nearly magenta. Tuna at Wild Edibles was reliably deep ruby, or maroon. Is this a common practice? Is this dangerous? Am I right to be suspicious?

Time was in Ireland, when nursing mothers were suggested to drink Guinness, as a nutritional supplement.

So should Bittman, for the suggestion, or me, for considering it, be publicly shamed? I mean, more publicly than here on egullet.

DOH! I just quoted from the article and posted it in general. Someone help. Oh the humanity.

I worked with someone at Savoy but it's a bit of a blur now, though I will say everything worked out. Steve, You'll love the pictures. I'll make sure to bring them in when you come to NYC.

http://www.nytimes.com/2002/03/06/dining/_06MINI.html I'm thinking of trying it next weekend. Any thoughts?

I've got to second the choice of Thin Mints. I like to keep them in the freezer where they stay crispy. Amazingly, the chocolate never gets cold. The Samoas have a nice texture with the coconut but I find them just too sweet.

Good point, Steve. I guess there is a lot unsaid in this kind of decision, such as knowing the chef will produce his/her best work in his/her own environment; preferring to spend money on the food rather than spending for a venue. Specific to Savoy, was knowing that I would walk down the "aisle" with my Dad, from the Soho Grand to the corner of Crosby and Prince!

I got married in the upstairs room at Savoy. Not only was the room lovely and casual, but I found that Peter Hoffman and his staff worked hard at making this an easy experience for us - meaning, they'll work with you on menu selection and wine. Since it was my wedding, I have no idea what the food was like but my guests assured me it was fine. I liked that they cooked some of the appetizers on the fire in the back room. Also, Peter's a regular supporter of the greenmarket, if that matters to you.

Dare I point out the similarities between Fat Guy's hotdog and a pig in a blanket?

Dynamic. Sharply etched flavors. And I'm with you on redolent.

I didn't know humans could be plumped. I know they can be plump. And hotdogs can plump, when you cook 'em. "My dining companion plumped for the squab" sounds as if the dining companion performed a sexual act for the bird. In my humble, and filthy-minded opinion.

Unique. (as if)

Went last night with my mom. The room is simple white walls with red banquettes and red touches elsewhere. The three paintings of red on white were done by the chef herself! Apps of vegetable tempura, with not the usual veggies; kale, asparagus were the ones my mom let me try. They use a slightly thicker batter here and mom loved it. I had a caesar salad with real anchovies and nice lettuce. The dressing was presented in a lettuce cup, which I thought was clever. Entrees: Mom had the appetizer portion of steak tartare topped with quail's egg and wouldn't let me have any. I had braised short ribs served atop polenta and kale. Atop the ribs was a julienne of roasted beets, served intentionally cool to upset the temperature expectations. Deborah was there and couldn't be more charming and funny. She's very supportive of sustainable agriculture and of the Greenmarket.

But who serves the better meal?

I love ostrich meat. It's more passionately meaty than most beef of late, and very lean. It takes very well to being barded and doesn't have any gamy quality. (though the Chinese black vinegar sauce could trounce the ostrich if one isn't careful). I found the J-G dish super. D. and I loved that everything was included, such as the jus. The lamb itself was a nice portion size and you definitely got the headiness of the mushrooms. The kit for two cost around $38, far less than my local takeout would for two.

A hearty bravo, Tommy! On any thread!

Steve Klc suggested I post about this on this thread - there is (drum roll please) and third option! Impromptu gourmet, a high-end delivery slash takeout slash cook yourself option. These are kits from Charlie Palmer, Jean-George, Peter Kelly, Eric Ripert, and Claudia Fleming (Hi Steve!) that are delivered to you and you prepare the food at home. I've done Jean-Georges' black-trumpet mushrooms crusted lamb which arrived with lamb in a bag, lamb just in a bag, scallion in a bag, polenta...you get it. But it was lots of fun, and I only needed to provide the pan, the salt and pepper and olive. I just checked their website and it is down. Anyone know anything about the state of their wares?

Oh for a larger freezer... Right now, there's homemade chicken, veal and beef stock in ice cube trays or ziploc bags of ice cubes. Butter. A homemade foie grase terrine that we chip pieces off of and toss into sauces. High Hope Hogs' scrapple and country sausage. Probably some andouille, too. Davy's got a collection of frozen hot peppers. And Girl Scout Thin Mints, now that they're in season. ("Hey, Pa! The Girl Scouts are runnin'!") Interesting, I don't know if we have any plain ice. (Before 9/11 we had loads of fresh tomato sauces, too - some made from white tomatoes, some green, some red. Seriously probably lost 20 sauces. But I'll make up for 'em this summer. )

Allow me to second Margaret's description of Zuni. I've been to SF maybe once every two years for a decade or so and always plan a Zuni meal. For me, it's the perfect restaurant, exactly what I'd like to clone in NYC. Fresh raw bar, perfect Caesar, and sheep's milk gnocchi that floated off the plate.

My dear husband got them for free, but he'll find out the price. They can't be THAT expensive as demand is not that great. They're sold by the pair. Yes, really. About 1/2 to 3/4 pound per pair. And no, you can't really tell what they are by looking at them. Davy adds that for the adventurous eater, it's pretty easy. He thinks kidneys are much more 'heady' and stronger-flavored. Says RMOs are 'cakewalks' in comparison. OOPs. Didn't mean to post it twice. RMOS are purchasable from Elk Trails Bison Ranch, at the Union Square Greenmarket on Saturdays and Fridays. Purveyor is Ron Kipps, who also sells bison liver, ribs, strip steak, cubed meat patties, jerky, dog treats etc. Basically, every bison cut you could think of, or want.

Christopher, Do you do counseling as well? Liza

Now that my dear husband has connections, he's bringing home the oddest things. Last night, it was Rocky Mountain Oysters, really bison testicles. Ahem. So we do a little saute of onion, carrot and celery. Throw in some sliced creminis. Add the RMOs with a little light cream and fresh thyme. And would ya believe it, they were delicious. Sort of sweetbread-ish (and next time, I'll flour them before to see if they can get crispy), and only variety-meat-ish at the finish. They definitely paired well with the mushrooms, as both have that earthy quality. I could easily see serving them, without naming them of course, to just about any meat eater, and having them go over big.

Comfort food, circa 1974, New Jersey, for me: Potato-chip chicken, where the chicken pieces are coated with crushed potato chips. (or is that too Paul Leibrandt?) Vegetables? What vegetables? Well, maybe stuffed baked potatoes. Peaches cooked in sugar syrup. And a coke, from a glass bottle. Other comfort foods: cinnamon toast. Toast with honey. Any kind of toast, really. Macaroni and cheese. A root-beer freeze from Dairy Queen. Baked clams at Friendly's, with a watermelon cooler chaser.