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Let it partially thaw. That is, just enough to get your serrated through it. Then wrap and freeze the remainder, which should have remained cold enough. Hope this helps. Not definitive. Just what I could come up with. Nick

Would allowing half stars work? effectively doubling the number of rankings edit for spelling Nick

Interesting that it was the Underground Gourmet, and nice of them to mention the name of the pastry chef. Something I found glaringly absent from Grimes' review. Especially in lite of how the desserts were a particular high point of many peoples meals there. edit: certainly they were for mine. Nick

Say Tommy, Or maybe just give the owners a general warning that a large and potentialy raucus crew were about to descend. This way you could tell them that at least 10-15 ppl were definite, but that the potential for a bunch of drop-ins was also present. That way we could leave the event open till the last minute. Kinda like what was done at The German bar over the summer. Of course there's an agenda here . I'd like to commit but at the same time, leave the date open for potential family stuff. ("You're going to *another* eGullet event?" ) I've not been to Ruttt's, and would defer to your knowledge, but from what I've read, it seems to be a very casual bar and grill that also sells food (albeit good stuff). Nick

Welcome back, Shawty! Nick

Sorry coop, In both restos that I used to make it (New York, New York and The Four Seasons) we used a meat grinder. Twice ground. The guts of the attachement were kept clean and cold though and the meat was ground to order. It wasn't something I ever worried about. Currrently, though I no longer make steak tartar, the guts of my grinder attachments are always cleaned and passed through a "quat" solution before use. Most internal surfaces are hit, so I still wouldn't worry. Should I? Nick

In the first place I ever worked in, my job was to make the steak tartar (it was a menu item at the time). Like you, Cathy we used well trimmed top round, twice ground through the small holes, which seems to be the cut most often used for London Broil. Nick

Thanks Tony, See Ron, If you're going to steal, steal from the best Nick

Generally, I find people don't like to fight with their food. So I tend to remove the seam. It comes off much like skinning fish, though in retrospect you may want to have your butcher do it for you. The two remaining pieces, after trimming, conist of, to my recollection, one large piece and one small piece. One hanger per person seems a bit much, so I tend to match the pieces up into portions. Cutting as need be. I'll generally slice the steak on the bias for plating and service. I'm not an expert at this cut, though I have served it about three times over the past season. Nick

My earliest recollection for the term is 1966. Mom used to buy them. She called them Hanger Steaks. Prolly why I'm not big on 'em today. There's a major seam down the center of this steak, isn't there? My inclination has always been to remove this. Thoughts? Nick

I sampled some (I assume) home made Veal Sausage from Judson Grill at a charity walk-around recently. It fairly exploded with flavor. It was the second time I've eaten something of Bill Telepan's. The guy can cook. Though I've not been to Judson Grill proper. Nick

I wouldn't dispute this out of hand, but it is interesting to note that smoking sections in restos (that have them) are generally much smaller than the non-smoking sections and are usually in, or close to, the bar area. However any bar I've been into lately has plenty of ashtrays and plenty of people using them. Nick

The next day? Scientifically impossible. Where's Dr Death when you need him? Prolly playing trivia. I'm gonna land with Tommy, Wilf. I hang jackets and sometimes they still stink. Perhaps the type of fabric has something to do with this. Nick

I wish more women would adopt this philosophy. Nick

Sure, Like you wear suits. Yeah...riiight. Nick

Ron, I believe that's it's a cut of beef (although all animals seem to have this). It lies between the kidneys hanging (hence its name) from the spine, dead center on underside of the loin saddle. Between the kidneys, but also between the two tenderloins but beneath the two strip loins. Each cow only has one. When I used to butch loin saddles of veal there was a smelly piece of meat that I always assumed was the sphincter mussel (I was prolly wrong about this). Anyway it's proximity to the kidneys always gave me pause about saving it and in any event I was told to send it to the fat barrel. This cut was the Hanger. It's a thickish cut of beef that has a texture and flavor similar to skirt steak (I don't find it as fatty), but I find it less rich tasting, though very flavorful. It can be tough and stringy, so I tend to give it the once over with a Jacquard machine (meat tenderizer consisting of an array of fine needles) before cooking it. My opinion is that while tasty, I feel it is a bit over-rated. Purely personal taste on my part. Nick

Yes Jin, very crispy. Nice textural foil. Nick

Encyclopedia of Fish Cookery by A.J. McClane. McClane was editor of Field and Stream for some years. The book was considered seminal when it first appeared in the 70s. edit: I don't know if Izaac Walton's "The Compleat Angler" will help you. But some good writing about fishing. Nick

Okay guys. Thirty-nine restos represented, with Oak Ridge Chard and Cab wines by Mondavi. Champagne by Gosset. Restos: Abigail Kirsch, Aix, Annisa, Aquavit, @ SQC, Atelier, Aureole, Bayard's, Beacon, Blue Fin, Blue Hill, Craft, Daniel, Cafe Boulud, DB Bistro Moderne, Fauchon, Felidia, Fiamma, Fifty Seven Fifty Seven, Fleur de Sel, Gotham B&G, Ilo, Judson Grill, Lutece, The Mark, Nobu, Olives, Patroon, Payard patisserie, Picholine, rm, Sarabeth's Bakery, The Sea Grill, Tabla, Town, USC, Verbena, Washington Park. Another notable was Nobu's "Kobe Beef Chips with Spring Salsa" . Great Hors-douevre served on a thin crisp slice of lotus root. Waygu that seemed to be marinated and served with what looked like a scallion salsa. A terrific bite. The problem becomes, how many of these superb ideas can I steal and still look at myself in the mirror in the morning? Great walk-around format, plenty of food. Plenty of time to sample all and still get your bids in on the silent auction. Wonderfully well organized affair. The logistics must have been extraordinarily difficult, but everything, from valet parking, to coat check, to Check-in was transparent and smooth as silk. Nick Nick

Meet Chef Boulud? Sure it's easy. You walk up to him, extend your hand and tell him you've met a mutual friend on eGullet.com . His face then explodes into a grin and you tell him how brilliant his food is. Just a shameless name dropper Nick

What a great event, sure to please all the chef groupies out there. A score card was definitely needed. Daniel Boulud was the guest of honor. His parfait-like shot class of Bouef en Gelee with Vegetables and Horseradish Cream was one of the finest things I've ever eaten. In one bite, I processed the entire haute cuisine vs. Italian/terroir arguments. This was the epitome of transforming ingredients into a very complex flavor conglomerate. It sang to me on many viscerel and intellectual levels. There was great food from many chefs. I got to schmooze with a lot of people and to eat some bitchin' great food. But for me, it all comes back to Bouluds dish (which was repesenting DB Moderne). A close second was RM's, Sea Scallop with Cuke Gelee and Caviar. More later. Nick

Al sez thanks!

all fixed (really)

Right here Nick

In our continuing quest for good eats, three of us (wife, myself and another gulleteer), decided to do BBQ this week (last time was pizza). So after a late lunch sampler at Pearson's in Queens, we followed it up with a sidetrip to Blue Smoke while the Pearson's was fresh in our memories (and our guts). The Fry Bread (southern fried zeppole) and BBQ Potato Chips were as good as ever. The Beef Ribs (not short ribs, more like the ribs off a prime rib), were pepper coated and delicious. BBQ? I dunno, I don't know enough for a purists definition, but pretty tasty all on their own. The St. Louis style pork spare ribs were different from the first time I et them here (back in June/July). These had more smoke flavor and were much more tender. Not falling off the bone, but close. I liked the taste of these also. The "bar-none" killer was the burger! I had one medium rare. About eight ounces or so with a plate of good frozen (we think) French Fries. I used to make the burgers at The Four Seasons Restaurant. This was as good, maybe better. Good, good, quality meat (cooked MR). Salt and pepper and I don't know what else. I know that when I made burgers, I used to spike 'em with a little good greek (strong flavor) olive oil for that little extra something. These had that same great taste. A little pricey (about 10-11 bucks, if I recall), but worth it, IMO. edit: If you haven't ever had Fitz's Root Beer, then what are you waiting for. This stuff is the Root Beer bomb! 2nd edit: Oh yeah! Anchor Steam on tap. I'll be back. YMMV Nick