eunny jang

I really like the Zuni Cafe New Year's Eve gougeres: Stuff cooled and split gougeres with arugula, bacon, tomato if you have good ones, and some rings of pickled red onion. Dollop of mild mortar-and-pestle aioli, whitened with water and additional oil.

Excellent lamb. And Lobel's Wagyu beef.

As always, the Guide was excellent reading. Thought Tom S. kind of s-t-r-e-e-e-t-c-h-e-d to tie the theme together - other than in the title, was the "Food for All Seasons" business mentioned even once?

The brisket never dies...I'm running out of ideas. After tonight, I'm wrapping this thing up, putting it in the freezer, and swearing off beef for a year. Enchiladas Enchiladas with a judicious sprinkling of cojito, one side with a tart tomatillo sauce and the other with a pumpkin/chipotle sauce. Rare flash of inspiration for the side dish - I thought I'd end up making a jicama slaw, but that didn't seem quite right for this chilly weather. Instead, made a little bit of sweet potato/parsnip hash, cooked crisp and seasoned with rosemary, whole cumin and a squeeze of lime. Perfect. Dollop of crema. Charred scallions. Jeff made this while the enchiladas baked, with the extra pumpkin I bought by accident: While I made this:

Let's get it all out of the way now: I sure hope the investment doesn't flounder Good Cod, that's a lot of money! Have their finances been exsalmoned? Is the deal seeled? Maybe this will end the carping about this place What if it turns out to be a dissapointment like Oysteria? I guess they have no excuse to shrimp on quality. Talk about angelfish investors for a belugard establishment. Should I keep sturgeon for more? Haddock-nuff yet?

I'm not sure - I'm sort of a wine idiot, though I'm reading and trying. I suspect I'd just ask servers for glasses to go with everything I ate.

Little tiny tetes de bat, like tete de veau, only delicate and infinitely more difficult to make.

FRESH rice. Anyone who tells you to make bibimbap with old rice is wrong. Add raw or cooked beef (whatever floats your boat), oiled/marinated carrots, bellflower, spinach, mung bean sprouts, whatever you like. Heat your dolsot good and hot on a burner or in the oven. Scallions. Drop a raw egg yolk on top. Have plenty of gochu-jang, thinned with a stream of mirin iand some sesame oil, ready. Variation: Rice, a mix of mildly spiced, braised seafood (squid, mussels, shrimp, octopus), a mixing sauce of soy thinned with mirin, sesame oil and scallions for haemul dolsot bibimbap. Varioation II: Rice, veggies, plenty of flying fish roe for ahl-dolsot bibimbap. If you're like me, wait a couple minutes after mixing but before eating, pass off the soft, warm mix to whoever's nearby, and scrape the bowl clean of crispy, crunchy, spicy bits of charred rice and vegetables.

agreed. but trade that pan for a grill-pan, please, if you must. Judicious charring is what you want here. Oh, and add a little Asian pear to that marinade if you're not making LA-style galbi or have to deal with gristly European short ribs - old sekshi's tale or whatever, it works

And I'm a wet seed wild in the hot, blind earth. But you already knew that.

Fire. Grate. That's all you need.

THAT, Susan dear, is a beautiful picture. I keep looking at it over and over...

Once upon a time (let's say three or four years ago), I got very into food and with the help of resources I won't discuss here, I ate out often enough at cool enough places that the only things in my fridge were Red Bull and a container of ikura. Then, I went back to school, was suddenly broke, and taught myself to cook. I got so hopelessly out of the loop that when I read the daily traffic here and think of all you out-and-about, I might as well be reading People Magazine or Roxanne Roberts - totally alien to me. If it opened in the last three years, I haven't been there. Now, I'm finally making a respectable living, and I've decided that budget-be-darned, I'm going to eat my way around the city. Since it's not budget-be-damned, I've determined that after my (foolishly obscene) rent and the various and sundry other things that I spend my hard-earned money on, if I scale back just a little on the crack and the hookers, I can spend about three (but not more than four) hundred dollars or so a month on serious eating. Assuming that this doesn't include lunch, takeout and happy-hour/late-night booze, where do I start? What are the important places I need to go to? Help me plan....

I just choked on the breath I was taking as I was reading this.

Is it just me, or is it, like, totally pinko to ask good red-blooded Americans to decide between watching the ALCS and the debates tonight? Where to, where to....

Clean dishes. I like clean dishes. ← [PSA] Right now, I desperately want to make a totally un-appetizing joke in horrifically bad taste which would, I suspect, be funny to only one or two people out there, but will refrain out of respect for all you good innocently-bystanding people who are the life and pulse of actual conversation and content on this smart, heavyweight forum. [/PSA] That said, Minister, was it a cilantro thing? Or something really wrong with it?

Hate the website...but yes, the menu is interesting reading, if a bit coy (what is lamb loin "PH"?). Phew - serious on tap list.

If Tony won't fight for our Constitutional right to say "fuck" gratuitously and capriciously, who will?

This may, in fact, be the most off-topic thing I've ever posted, but it must be said - could Bart Vandaele be any dreamier? <heart aflutter>

My boyfriend went blind from drinking it. I had to give him the play-by-play of the game - he's a Baltimore boy, so I pretended Mussina pitched a perfect game.

Sometimes, I dig their steak tartare. But, does it have to be so wet? Sometimes I think it's more egg than beef.

Bah. I really like Bistro Francais, but more because they're friendly and it's open till 3am than anything else. I've NEVER been bowled over by the food - servicable, but nothing I'd seek out at normal dinner hours. I think of it as the kind of place I'd take finicky parents.

If it's cold enough for hell to freeze over, you're never going to get the Boston Creme Pie to cook properly. On the other hand, you should be able to catch yourself a nice flying pig and have pork chops for dinner. Good luck, Mr. Gorsky...

Go go Godzilla! Chili dogs with Sunday's brisket (I AM SO TIRED OF BEEF!). Peanuts. Cheap beer. Because I'm a classy lady, served on Chinet. Oh yeah, and the sweet taste of three runs in one inning.

What is a jonah crab?