Liza

If you're nuts, call me crazy, too. A toss in the dishwasher really wakes up a sponge, too. We're dishwasher-less in our new place so ...sigh...we're forced to throw them out too soon..

It's all in the cooking method. You've got to remember that bison is a much leaner meat, so a low and slow cooking method works to not toughen it too much. We thought it was really juicy and tender with a rather intense meat bite to it. I had the misfortune to try Bizurkey, a combination of bison and turkey, which no willing bison or turkey would allow. Avoid it.

Good question! I haven't seen it but maybe that's because I haven't been looking.

We had a boneless roast for New Year's Eve and it was gorgeous. Bison is a much leaner red meat so we cooked it slow and low, and then cranked up real high just for kicks. Purchased proudly at Union Square farmer's market from Elk Trails Bison Ranch - see the food section of NYT for a blurb on page 2.

Now that's a tout. I'm a big fan of civility. My favorite neighborhood joint is likewise customer-friendly and I have gotten kind reception there with and without reservations. It's the Odeon. Perhaps I'll start a thread in 2002...

We're getting set for a boneless buffalo roast with a Charlie Trotter mole sauce. Mashed potatoes with gruyere. Individual molten chocolate cakes. Both husband and I are over are various bugs and have appetites ablaze. Finally!

Half to half, butter to raw foie gras - just whizz it up in a bowl or in the cuisinart-type appliance. Use it as you would ordinary butter to finish a sauce for meat or game.

Oh the plans we had for Christmas...and then I got either food poisoning or a virus, and D. had a head cold. BUT...if you're planning ahead, as you wisely are, you could do worse than what we did (and barely ate): foie gras terrine, the Jacques Pepin way. Foie gras purchased at Citarella as the price is pretty much the same everywhere. (We saved a quarter of the foie gras to make a foie gras butter which we're keeping in the freezer for last minute whisking). Served the terrine with a caramel-citrus sauce. We also got two sides of salmon in Chinatown and cured one, ginger-brined the other. Got a beautiful filet at Lobel's, definitely the most tender one we've had in NYC. Per Charlie Trotter, we made a wild-mushroom broth, a red-wine reduction, and the foie gras butter and mixed the three for a fantastic sauce. Best prices and freshest mushrooms were at Chelsea Market. Hmm..we still have the sauces, the terrine, the foie gras butter...all we need is a filet...my dad's got a barn, we could whip up some costumes...!

I think it takes more that a good suit to avoid the "rube table", as I posted previously.

Let me assure you these are not Applebees-type establishments that I'm talking about. One, in fact, is a bold-faced Zagat high scorer - though we've always been treated very well there. And yes, we do boutique hotels, too. Katherine's point is true, though, that up-selling is a basic point of the process. BUT let me also add that we do dine on our own and find we're still treated indifferently at some of the finer establishments in the city. What I'm hoping to learn from this thread, is how, to establish a better relationship with our server. We don't have the luxury of being frequent diners, but we are always interested ones. And we are willing to spend money when we do dine out, yet find it difficult perhaps to convey that to our server. Is there a secret handshake?

Without revealing too much, we are often sent to restaurants in a quality assurance capacity, so these are restaurants that are trying to have standards of hospitality. The review starts with the reservation (how many rings before the call was picked up? were you thanked for your reservation) and ends at the departure (were you thanked by a captain or hostess?). So I'd rather not reveal the names of the places, but they're all in NYC.

Fascinating thread. I think I might be one of those people who you offer to help. I cook often and extensively at home, love to dine out. My husband and I seem to ALWAYS get the worst table and the worst service whereever we go (except, of course, if I know the chef). We're in our 30s but maybe (!) look younger - could that be it? I thought we followed the protocal correctly - we make reservations in advance, always confirm. We dress appropriately and yet when we present ourselves, we inevitably get a once-over from the captain or hostess, and escorted away. The look is one which says, "They won't be spending any money." We don't ask stupid questions; we order creatively, and yet this persists. Could it be an age thing? Or must I add that we're not ogres?

My suggestion was purely in jest, folks. I rarely use words like "usurpers" and "sabotage" in anything serious. Rarely...

As we're asked to rank EGullet best to worst, has anyone considered real sabotage - casting "worst" votes for the usurpers above us?

Um...I hesitate to add this but..um...he slagged off Food Network in KC and then signs up with Food Network? In the new book, he admits to slagging off Food Network and then signing off with them in the next breath. Even though he admits he's a hypocrite, isn't he still a hypocrite?

My husband works for an organic farmer and I've been very lucky to have some profound tastes from this connection. I'm almost embarrassed to write that the one that really hit was tasting his organic, heirloom-variety pop corn! It tastes like there's already butter on it, and also very much of corn.

We had a terrific meal at the Blue Room at the Delano hotel. Heard great things about Suva on Alton Road.

If you're in the tri-state area, or in Nantucket, MA or Palm Beach FL, you have access to Fred De Carlo, Sr., sharpener extraordinaire. He comes to you! His card reads: 'Knives and scissors sharpened; Garden Tools; Housecalls". Twice a year my mom has him come to NJ to sharpen every pointy object in the house. The man is a specialist. In tristate area: 201-945-7609 In FL: 727-360-5059

We went to Les Halles specifically for their game week recently - looking forward to all sorts of ucky things most American don't want. When the maitre d' led us to our cell...well, he had to completely pull the table out to get one of us in. As a bladder phobic, I jokingly asked, "what happens if he has to pee?" The server replied, "just wave and we'll get your out". Unacceptable to me. We were really curious about their special game menu but could not stand to be seated (stashed? slumbered? stashed away?) utop another table nor smashed inbetween. We ended up going to Raoul's where the non-smoking section was full of smokers (explained away by the staff as wacky Amerians) before settling in for a lovely meal at Quilty's. Sorry. The topic was offal. I love the sea urchin mousse at Aki on W. 4th and just about anything they do to offal at La Lunchonette on 18th aand 10th Ave. or at Odeon on w. =Broadway.

Such a difficult call. And SO personal. For light bagels, to be served underneath a strong flavor, such as sable or salmon, I like the light textured ones from Night Bagel at the Chelsea Market at 75 Ninth Ave. @ 16th. Course you can't beat Murray's on 13th and 6th....or their new location on 8th? 9th? Best sable: Fairway uptown. Moist and cheap. And really paprika-y. Closer to home without breaking the budget:you know the turnover at Zabars means the smoked fish etc. is going to be good. Plus, they carry the smoked salmon from Clarke's fishery in County Mayo, Ireland (husband's home town) and a lovely double smoked Scottish that can do in a pinch. I really like their sable - it's exceptionally moist, in comparison to other sables out there. And if you're at Zabar's, you can pick up some exceptional rye from the Tribakery or dash across 80th for h&h bagels. Enjoy you options!

Loved the celebration but where was the FOOD???? Neither of the reporters is a considerable food reporter (whither Ohta?) and come on, the challenger was clearly the winner if we were judging food...Too much showmanship and not enough cooking.

The monkfish are coming, the monkfish are coming! For those in the NYC area with a hankering for monkfish liver, it's just about time for the local monkfish catch. All together now: I scream, you scream, we all scream for monkfish liver!

I've purchased monkfish liver from Alex Villani of Blue Moon Fisheries. He's at the Union Square Farmer's market on Wednesdays and the Tribeca Market on Saturdays. I believe monkfish liver is seasonal to the fall...or is it the spring? I'll ask Alex tomorrow and report back. I've also had it served at Aquagrill, where they indeed call it foie gras of the sea.

B Edulis and I know exactly where our fish is from, because we buy it directly from the guy who caught it, the guy who inspired this thread, Alex Villani!

Named for Vancouver's first lifeguard? I'd love to see what names didn't make the cut! Also, what other perfectly fine cocktails are the Canadians customising? These people need to be watched!