Luckylies

I had very strict parents who acually talked to my lunch ladies when I was a kid....um humiliating. If all the parents did it, it might not be so bad, but sounds like another way to ostracise some kids....the fat ones, especially....this plan sounds really emotionally careless. It would be nice for kids with allergies, but sill, potentially insulating.

I was told the 13th.

ah! the elusive pata gris squirrel- yes, I've heard of it...Jambon Iberico pequeno fuzzy.

HEY POCKYWAY!!!!!!!!!

I get up from the table, ask for a mangager, and inqure as to what can be done. If it was as bad as you describe, the manager is aware as well, and will accomidate you by either moving you, them, or comping things to pacify you. She may even throw them out, who knows. When people encroach on your evening (it ways that are noticbly innapropriate to all) it is your responsibility to try to get it remedied. if you dont speak up, sometimes nobody will notice you are having a bad time and there is nothing to be done. Speak up next time, see what happens, if they do nothing, hit the establishment in their pockets where it hurts most. Never go back.

Make a reservation at da silvano. there is alot of people watching to do there, it a bit pricy. I like bar pitti next door better, for the food (it used to be owned by a team, that split into the pitti/silvano camps) bette schmette. I was not moved by the scene or, really, the food. next.

Word.

Actually, i'm under the impression, thany hot pee spells alot more than cold pee (much like most things) so...iced pee, no smells. It's better than a urinal puck.

my vote is for taffy.

That's called White Castle burgers... ← I'd like a moderator to please remove this comment. *only half-kidding*

The "mayo gloop" would be the aioli (garlic mayo). ← Yeah I figured as much but mayo seemed to be the pervasive flavour. Also a bit of anchovy, maybe? I forgot to mention, to my amusement (and joy) many of the dishes had either rasins or anchovies! must be regional... I also forgot to mention, the little fennel salad antipasti/ amuse was very good. Bright clean fennel taste, coupled with silky anchovies and olive oil. tasty.

I had a horrible meal there the other day (a thurs) The staff was fantastic and really on top of it, but the food was sorely lacking. I think it's really just a sub-par but good enogh restaurant. We had the codfish fritters (pretty good, but covered in some sort of mayo gloop that was just all over them, it really should have been on the side or applied sparingly. then we had the meatballs and the linguine with clams. The matballs were as had as rocks and really crusty on the outside, they were clearly made with not enough filler, which makes for a nice light meatball. they looked as if they had been sitting is some hotel pan for days, and then sauced and thrown at our table...yick and expensive too. The linguini was fine, not good, not great but fine. The catch there were perhaps four bites of pasta in the tiny bowl, there were many clams (which was nice, they were cooked well, but no pasta..what the hell? the sauce was also thin and without much discernable flavour. the room was nice, loud and waht i imagine some people to consifer village/meatpacking hip (too much sex and the city) This restaurant was a shame. I was really excited, as it's very close to my house, but it was a total letdown. The upside was that the food was not inedible and the cocktails looked nice, so if a friend were to suggest it i wouldn't sneer, maybe just sigh... sorry for the bad spelling I'm out the door...sorry to burst the bubble, I was excited too...

you again with the crazy questions! apparently we are on the same wave legnth with what we would want fried (luckyly I have a deep fryer at work, and tons of spare time for dipping and crisping things) fried marrow is okay. it get's gummy, and the crisp outside is not that fun in contrast to the marrow...I hate to say it, but, it might just be...to much. same with fried braised veal feet....think gummy and crispy. It's okay, just not better fried. deep fried creamed spinach....let's all consider this.....

Blue claw crabs marrow pork belly oranges (like the olden days) chicken thighs salt pickles siracha

nope no mistake on the red onions as a garnish, though I think there are shallots in the tartar. sorry no pics. I'm trying to get up the nerve to ask for the recipe soon. i've heard there is roasted red pepper puree in it too... but that may just be heresay

Sorry, but, this is not Blue Ribbons recipe. The version I have always had, most certainly contains mayo, red onion, parmesean cheese etc.... I love tartar, but there's only one I want!!!!!!!!!!!!!!!!

Dudes, pricking is no joke... When I was about 7 and in my jr. madscientistchef phase, baked potatoes were on the menu one night. The was no pricking done that evening. The potatoes were forgotten in the oven (bad babysitter, too). At around 11:30 BOOM! BOOM! BOOM! sounded like bombs went off...potatoes all over the oven. Ms. juniormadscientistchef was on oven duty for days.... boo

For those of you who have never been to Blue Ribbon or Blue Ribbon Bakery in NYC, their Steak tartar is the most heavenly cravable food on the planet..second only to their marrow bones. It's really hard to put into words...I picked up, maybe; mayo, capers, shallots, cornichons but then I got lost.. The marrow bones I have had no trouble duplicating at home, but the tartar, I fear will prove a bit more difficult. does anybody have a recipe, a ingredient list or an approximation that I can run with....life is far to short to live without the ability to tartar at home. Any help will be appreciated eternally

I've done this, but I used a light beer type batter. It's really as good as you can imagine. First I froze the uni (and some basil) into a ball, by tying it in a saran wrap bundle. then I unwrapped the lot and battered it. Then into the fryer. It was so good, my life changed forever.... with a little sea salt or a squeeze of lemon...phew... get ye to an uni market

I tried to get my man to take me to white castle, but alas, we went to chantarelle insted... I long for the man who truly understands me...

i work in an open kitchen I cant wait until the day someone like my salad so much they send me a tip....that would, like make my life. My mom came into out restaurant for dinner she just asked the waiter to send x amout of dollars worth of beers to the kitchen....very nice move.

fry them with jalepenos and garlic, then salt lthem liberally, eat in fron to fthe tv.

I'm a cook right now. not yet on the hot line. I'm a garde manger at avery good nyc restaurant. It's grueling and tough. Sometimes we get our asses handed to us. We get very busy and we work very long hours (for me 2:30- 1ish) five days a week...no set schedule...any five the chef picks.... At the restaurant I work at the people are actually quite civil (most of them) but can be tough and mean. my whole bedy hurts most of the time and I'm only 23. i actually only been in the business for six months and am honored to still be working at this great chefs namesake...but man sometimes I just want to sleep, or have some creative expression.... more later pizza's here.

I know of a korean place here in nyc where if you become a regular they give you a pair of laquered chopsticks..which they keep on a showcase type wall for you...I'm guessing it's the same thing....money...

poach the egg like this... grab some plastic wrap (do you have the thick kind?) lay a square of it overlapping the outside of an egg cup or the egg carton. rub it with some olive oil and hit it with some salt (if you feel like it) crack the egg into the dibit pull the corners of the wrap up and tie with some plastic wrap (it should be a little beggars purse) try to eliminate air bubbles. poach the bundles...for not too long, y'heard.....