Mulcahy

Manny hasn't either, yet. They still need to get past St. Louis or Houston (and Roger Clemens). So we'll see if they do . . .

I thought the review was unecessarily mean. I certainly got the feeling that a) she never liked Bourdain and b) resents him for being, well, macho. I certainly get the feeling she might be offended in a restaurant kitchen with people swearing (gasp). And while it is possible that the recipes she tried don't work, I think she was looking for them to fail so that she could poke fun. Also, I think she completely misses the mark with this quote: She is, for those of you who haven't read the review, excoriating Bourdain's theory that French country food developed as a result of having to cook with less than perfect food. She may be right that French ingredients are better, on the whole, than what is readily available in the US. But she's completely off the mark if she thinks that people started eating offal because they had access to those lovely Label Rouge chickens. Bistro food began as peasant food and poor people don't necessarily get to eat those fire engine red tomatoes. They eat the best tomatoes that they can afford, and those might be bruised, or one day short of bad. And the food that they created, which Bourdain is clearly devoted to, was intended to highlight the best aspects of those slightly soft tomatoes while disguising their worst attributes. What a generally bitchy review.

Adam Platt reviews Cru for New York Magazine.

I dearly hope that your ritual works. Enjoy! Ah, but what a pretty face it is. Let's not forget that Manny Ramirez's arms, legs, and everything else are almost as expensive. But much less talented.

Thank you for the clarification about the national political polls. I, by the way, happen to agree with you that Zagat is usually right +/- 2 points.

This is a fair point. But I believe (and any statisticians out there can correct me) that the national political polls are conducted by polling a specifically selected group of people. Zagats is the reverse, it's a self-selecting group of people who volunteer for the poll. And, unlike the nationwide political polls, Zagats often doesn't know who their poll-takers are. It's an inherent difference. Also, because Zagats voters vote "1,2, or 3" and then those numbers are totalled and divided by the number of votes to reach the final rating then multiplied by ten (someone please correct me if I am getting this wrong) a smaller sample size might cause a disproportionately high or low rating.

This quote is from Florence Fabricant's Food Stuff column in today's New York Times: "And though fewer than 100 surveyors rated Per Se in the Time Warner Center — normally not enough to count under Zagat's standards — it received the highest marks ever for a New York restaurant: three 29's, for food, décor and service." Fewer than 100 in a city of 7 million strikes me as very statistically insignificant.

There is a note at the end of the Per Se rating that says: "N.B. but for the low number of surveyors who have succeeded in getting a reservation, per se’s ratings would make it No. 1 for Food, Decor and Service in this guide."

The Compass website indicates that Valdo Figuereido will be the new executive chef. He was formerly the executive chef at Keen's Steakhouse. This explains the recent ads I have seen in the Times which refer to Compass as "the place for steaks on the Upper West Side."

Rachel, I cannot tell you how much I have enjoyed your blog. Your son is adorable, and your appetite for learning and trying new things an inspiration. I am going to wholeheartedly agree with Bloviatrix. I had the same problem, but my oven was 100 degrees too hot (still is). I kept overcooking everything and couldn't figure out why.

Was at the game last night. GO YANKS!

I just finished reading Jacques Pepin's Fast Food My Way. There's a recipe for (gasp) proscuitto and melon. Guess Grimes missed that in his rush to be snarky about Rachael Ray.

While watching my beloved Yankees lose last night I made the following: cheeseburgers, salad, and french fries. Would have made dogs, but hubby's belly was a little off, and he didn't think dogs with saurkraut would help. On a baseball related note, my husband and I traditionally play hooky on opening day to watch the game at home. Then we always have dogs, beer, etc. Edited to add: Sorry for the double post.

While watching my beloved Yankees lose last night I made the following: cheeseburgers, salad, and french fries. Would have made dogs, but hubby's belly was a little off, and he didn't think dogs with saurkraut would help. On a baseball related note, my husband and I traditionally play hooky on opening day to watch the game at home. Then we always have dogs, beer, etc.

I was wondering the same thing. Overrated: Carmine's. I don't get it. Next Door Nobu. Never been to its big brother, which I am sure is terrific, but have had two very mediocre meals at Next Door Nobu. Stone Rose. Not food, but please. Bourdain described it as a "high class hooters" and I think he's right on the money. Rosa Mexicana. Overpriced food (but excellent margaritas). Underrated: Veritas. I know it's a three star place, but it gets left out of many conversations about important restaurants in NYC. And I think it belongs on that list. Pampano.

I think this is an excellent point. I liken Vegas to a sort of Disneyland for adults. If Keller, and others, are raising the level of what were fairly crappy food options at this Disneyland, and, as jgm said, teaching many Americans who would not otherwise have access to these types of restaurants about good food, then bravo.

Here is the link to the prior thread on the subject. Here is the link to the results of the competition. And it did in fact win a double gold in the Syrah/Shiraz to $15 category.

The dining scene is truly astonishing. I had a remarkable meal at Bradley Ogden and excellent meals at Rosemary's, NobHill, and Prime. (Rosemary's is actually a local Vegas establishment.) I had my "aha" moment as to why chefs put up with Vegas while talking to our waiter at Bradley Ogden. "The great thing about running a restaurant in a casino," he said, "is that they don't have any idea what they have in stock or what things cost. Nor do they care." They had been recently sent a case of vintage Veuve Cliquot from the casino cellar at the cost of the Yellow Label. He also reported that they were going to close for a week, so that the whole staff could take a vacation. The only thing that makes those kinds of events possible is the vast amount of money generated on the casino floor. I recall reading somewhere that Robuchon couldn't turn down Vegas because of all the money they were willing to spend building him his dream restaurant. I imagine, that after years of fighting with owners about costs and worrying about profitability Vegas can seem very appealing. But the baseball cards are truly awful. (As an aside, couldn't agree more about that smell in the Venetian casino).

I thought the same thing when he discusses how much more healthful margarine is than butter. Boo. I just got the old version for my birthday. Guess I will have to request the new version for Christmas.

This topic is very timely. Made my first batch of fall chili on the opening Sunday of the NFL season, and we're having some of the frozen leftovers tonight. I like my chili (as does hubby) very chunky and very spicy. I use cubed beef. No beans (not because we don't like them, but because I find they freeze and reheat poorly). Bacon Lardons. Onion. Garlic. Red Pepper. Beef Broth. Beer. Can of crushed tomatoes. Lots of fresh chilis (including at least one habanero). Chili powder. Tons of cumin. Dark chocolate. Beer. Tomato Paste. Tomatillos. Cayenne (sometimes). Sometimes I add other stuff (like shredded carrots) to balance the flavors. I am very late to the chili game. Embarassingly, chili was one of the first things I cooked for my husband, when I thought that chili could be made by mixing ground beef with a McCormick "Chili" seasoning packet. (Hides head in shame). Thankfully I learned differently. I now make mine in a Le Creuset dutch oven over low heat for many hours. Serve it with rice (if desired) or cornbread or biscuits. Always served with sour cream, freshly diced onions, and grated sharp cheddar cheese. Mmmm.

I use a rubber diswashing glove. Has the same effect as the pink rubber thingies. Works fairly well.

Me too!

From the Napa Valley Register I knew there were changes afoot, but this?!? Can someone explain to me why they would keep Woodbridge and dump Opus One?

I would vote for Pampano to be included on any short list of NY fancy mexican. Haven't eaten at Maya, but ate at Zarela and Zocalo and found Pampano far superior.

I ended up going to Sable's. Bought sturgeon, Eastern smoked salmon, and lobster salad. It was all, as promised, fabulous. But the lobster salad? Unreal. Thanks for the recs everyone.