Luckylies

This is why ricotta made by most companies is made with milk. Cheesemakers on the other hand always have a buttload of whey. It's very nice made with milk, the yield is higher and it has a creamier mouthfeel. Even more so with cream.

Flats! just so much better! I call them the paddle though. Most places will indulge you if you just ask.

Dean and Deluca.

Oh, I did misunderstand. Anyhow, yeah, geting the cold shoulder never feels good. good luck with the bread game.

gritty ricotta comes from when the curds have been "broken" too hot. you get more curds this way but they are tougher. Polly-o etc is shooting for the profit margin and not the texture-I'm sure. A handcrafed ricotta should be soft in the mouth even if it is wet. ddraining it just romves some of the whey which should not be gritty at all.

Front of house and aback of hose are not always totally syched up. Just because you could get a valentines day res. does not mean that the people in the kitchen are any less busy. It's annoying to be dealt with slowly but hiring a bread guy, or meat guy etc. can take a long time to get in order...it's not always one persons decision. I'm sure you're frustrated, but having your husband call, and calling under the guise that you plan to eat there on a major holiday are pretty unprofessional behaviors. How would you treat someone who used these tactics on you? (even if you were in the wrong) I'd be pissed too... I just wouldn't let a potential client know.

butter and apricot jam ricotta and fig and procutto melted cheddar and avocado mlted muenster

Barbone really is less expensive for a few reasons. The apps are sharing size (not itsy bitsy tasting sizes). And the primi's are also full main course sized portions. I don't believe the menu is meant to be eaten sequentaially in the true Italian format. While dining at Babbo and Lupa - for the right sort of meal it's wise, if not expected for you to order from top to bottom. Hope this makes sense.

Enoteca Barbone. Think Batali food in aBatali-like setting without the batali prices. It's in the east village. avenue B.

this is very common is restaurant cooking these days. Especially with the use of the heavy duty wrap. I've poached eggs this way, cooked sausages, poached ballotines you name it...

I actually liked Buddakan. For a big glitzy kinda place I found the food to be very well executed. Maybe skip Asia de Cuba? I feel like it's lustre has worn off a bit over the years. Try Chinatown Brasserie, it's really good.

oooh goodie I'm psyched!

I believe the "Tim" they were referring to was Tin Ho. One of D.Chengs hechmen. From what I know Tin runs the day to day and important kitchen stuff at Saam bar. I'm not sure of his official title. The kimchee marinated apple salad with cured/confit/ fried pork jowls and wild arugula is one of my all time favorites.

I didn't say it but I certainly thought it. Just as I would describe the scene at DaSilvano as Eurotrash/ papparrzifest/ whores and the men that love them.. I would also call Barolo a Eurotrash scene. It is...what it is. Upon describing I personally wouldn't leave a piece of information of it's sigifigance out...especially when trying to describe the ambiance or style of a restaurant to a person who's looking for a certain type of experiance. I like to know about more than just the food in a review, and I know many other people feel the same way. no wif you were offended by the term "eurotrash" that's a diferent story. Oh! for not terribly expensive Italian I throw Bar Pitti into the ring. It's near soho for some fun walk about stuff, it get's a fare share of celebs and I find the food to be comforting and well executed. The specials are generally tasty and the pastas are very good. It's not an inventive place, but a nice way to spend the afternoon.

who would waste that much time? and bait for what? the Grand Opening of Richierich's Clean Fried Chicken franchise?

noted.

Sorry all your suggestions are getting played on this thread Jessica, but I live a quarter of a block away from this place and can't be bothered to eat here unless true desparation sets in. I find the food to either be salty or bland and not especially well executed. It's cute, but not something I'd reccomend for a traveler in town for a few days.

See this thread commented on at Gawker and Eater.

dirty is the new clean, baby!

I wouldn't eat anywhere I saw evidence of mice. But the occasional cockroach or cat? feh.

The problem may be the potatoes. If you are using a Russet or Yukon gold, the high starch content in them is what causes the sticking. Try using "New" potatoes like smaller reds. These are low in starch and what starch they do have has not fully developed. After you shred them, rinse in water and pat them dry as best you can. Dip basets in oil before filling with shreds. ← I disagree. the baskets will not hold shape well if you use a low-starch potato, also you'll sacrifice crispness. The trick to these baskets is to only slightly overlap the russet potatoes when laying them in the basket. Also, fry the basket until it's almost done and then rap the mold firmly against the side of the fryer to dislodge the basket. finish frying it without the mold. Use russets. No rinsing.

Seems you said it all. It ain't Bubby's. Vote with your feet, never go back, but please leave it for those of us who like bar cats and smoking bartenders. I think I'd be more enraged at a surprise weekend menu (which I hate everywhere) than the aforementioned "ambiance". but that's just me. I've never been to pies 'n' thighs but the review really didn't turn me off...ah, it takes all types. Richy Rich. Welcome to egullet!

I've thought of it. I never want to be "that guy" so I'm not sure. My personality with a little spin could probably look pretty "Marcel" (who I thought was great by the way). So i'm not sure really.

is mizuame millet jelly? that was my first thought.

← ohhhh get a room!....