Luckylies

say I order a $60 pitcher of margaritas with dinner or a $200 botle of wine. to me, it's insane to tip 25 % on this. I believe if you can't affort to tip properly, you don't deserve to order, yet. $12 on a pitcher or 40 bucks to open a bottle of wine (which takes the same amount off effort no matter the price) is just too much..am I crazy? cheap?

okay- are we tipping on the pre drinks and tax total or with drinks no tax or on the total altogether? My parents never tip on drinks or tax at dinner, I tip on everything (lazy) and my dude tips on everything minus the tax. who is right? we all generally jump off at 20% and head from there (my parents more like 18 )

everyone must get a dog. problem solved.

joe jr. on sith ave and 13 st. not gourmet, not fancy, but just right. also you can specify how you want your bacon done. they use hellmans. wait until summer though, tomatoes will suck everywhere except for the most high end establishments until then. high end establishments usually don't serve blts though so...the waiting game I suppose. good luck on your quest.

No, having a big chef embarrass me isn't going to make me any happier about the situation. If Brad Pitt grabs my breast he's going to get the same slap as if a co-worker did the same. ← very, very well put.

what is this.. cooking... you speak of? today..blt with some almost rotten but just right heirlooms from fresh direct and mariah thick cut bacon (almost chipped a tooth) boston lettuce, white bread. dropped half on the floor, as I was still hungry (always) also made toast with sliced avocado, salt, hot pepper flakes and lemon juice. bbq roasted chicken sandwiches (oxymoron, yes) tomato, mayo, salt, pep. eggs over light with melted havarti on top toast. since I've been in culinary school all I want are simple sandwiches... food has become. too foodie? or perhaps it's just that I eat all day... french food.

I'm very excited about R.U.B (what was it april 1st?) mmm... I'm also looking for diverse brisket, not just bbq... Anybody know: is it the flat, or the point end that is best for brisket?

neat-o thanks!

wow, I found this thread today, it all looks soo good. Mo what are the pickles called? the ones with carrots and dikon? do you make them at home or buy them? you thread has been so outstandingly lovely and tasty, I'm sure! keep up the good work.

I love Sony's idea for the poached eggs. Here's what I think would be nice. Buy 1/2 lb bacon and garlic and a dozen eggs. also one bag of frisee (it can be on the small side). 9 bucks (nyc prices) some chicken thighs (yum) thats your 15. A poached egg atop frisee with roasted garlic over a bed off cous cous. next a big hearty leek vegetable soup use the leftover bacon in this for depth (also the garlic) roast chicken thighs. all you need is salt and pepper make creme caramel or pot du creme (no vanilla? coffee, chocolate, lemon etc will do nicely...) or buy 1/4 lb bacon and hangar steak and baguette. garlic too, 1/2 dozen eggs. make: vegtable bruschetta with bacon. use the leeks and onions and carmelise, mix in some bread crumbs (from the elbows of the bread) top with a bit of bacon. hangar steak is cheap, marinate it in salt pepper, lemon juice, garlic. reduce this marinade and adjust it to make it a sauce for the steak. make a potato gratin (gratin daphinois) use that cheese! or garlic mashed potatoes (use the bacon fat insted of butter) make lemon soufffle, or souffle with grand marnier (airline bottles?) or make citrus granita and garnish it with orange supremes. or wait until people start saying "can I bring anything?" hmmmm..." a tart" hmmmm "perhaps some cheese" hmmm "a loaf of bread" dinner in no time and you can keep your 15 bucks. good luck! tell us how it turns out.

okay I'm completly obsessed with playing with this stuff for recipes. I need to get my hands on it!!!! is it expensive? confusing to work with? what does it look like? powder? liquid? oh man, it's just so cool!

I love brisket for many reasons. Mainly, it's a nice, fatty, tender meat that goes well with most sauces. I'm mainly familiar with the Jewish preperations and the Texas barbecue versions, all of which I love. Short of having Grandma make it, anybody know where the best brisket lives?

la scatolina....nothing is as it should be and it is terribly expensive. yuck.

those both look so good, that's pretty much how mine come out too! yum. thanks guys nice to know I'm on the right track.

and duck fat, and chicken fat...

can someone please post pics of their finished cauliflower? I always wonder if I'm doing it right...it good though. addicted.

butter, bourbon, brown sugar.

I'm polling my inner zeitgeist here. i'm working on a vibe and maybe word of mouthish place. purely opionion (and practically fact ) Nobu, used to be good and exciting, fresh and alive. It is now attributed those qualities without maintaining them. The food has not continued to evolve and now it stagnates. I also feel there has been a decline in the quality of the fish (or perhaps the rest of the city has just stepped up?) Even with omacase, this restaurant needs the vitality of an invetive leader to keep the "shiny and new" feeling that defined it's once splendid cuisene. I'd still eat there..just with lowered expectations. Mesa grill. ugly space, cold high ceilings, neon green and tangerine walls. flavors that have not been reinvented since the 8o's (or so it seems) there was nothing "special" about this place except the prices...people say "yippe elevated southwestern!" I say "whuts this chip-i-toe-lay pepper? some newfangled ingrediant?" BORING. Dont be mistaken, the food is fine, just not watercooler talk. blue water grill. like a seafood cafeteria. waiters who don't know about the oysters, tables too close, feels like a stepped up chain restaurant new york style. There is also rarely a somollier on hand, yet plenty of expensive wines. bah. Union square Cafe. Where to start? Everything is fine. the service is nice on time etc. food comes hot blah blah blah. what? you have the fish? snore. bubby's. this popular "brunch spot" is an unpleasant delve into 3 year old drool and waitors who get next to nothing right. You could wait longer on the sidewalk, and at the table for your food to arrive that it takes to eat it. the faux rustic quaint thing placed in the middle of tribeca is perhaps the restaurants way of thumbing it's nose at our gullibility 'ha! you thing you are in hastings! pay 200.00 for this omlet the other table ordered' Cafeteria's macaroni and cheese. It's just not that good. though there is in fact quite a bit of cheese in it and a nice crust, it's just not that tasty unless you have been drinking all night. they shouold also scrap the chive garnish, it's just wrong. there will be more...later edited to add., I can't spella nd my punctuation stinks. not going to change it.

lemon curd is not duck fat, especially not on potatoes.

sweat is to cook a vegtable in fat at a low heat so it may release its juices and flavors. no color. saute indicates higher heat, and colorisation. both start in heated oil. also with mushrooms (to saute) start with very high heat and do not turn or flip them until they begin to color, if you do they'll start to stew and won't brown properly. start with hot oil too. good luck

walked by yesterday, there is a sign in the window I CANT WAIT!!!!!!! bone lick park is a miserable excuse for bbq. maybe it will get better over time, but for now sauce is too sweet, sides badly executed, service shoddy etc. skip it.

the cupcakes of doom were pretty popular before sex and the city, the line thing started before all that press! can you believe it?

I live on bank st (or did, moms house) all I can say is ick ick ick. expensive (cute) dreadful dry unflavored cake with shortening sugar frosting dyed to be remotely edible (not so much) the flourless chocolate cake is good..but the cupcakes "hom ec disaster" the service has always seemed nice enough, but how else would you sell a terrible cupcake? I've heard very nice things about their bananna pudding, but have not tried it. A few places in the 'hood have ripped off their style (WHY??...oh, money) but really it's sad and bad. if sugar addiction is the only way to justify eating these things, we see a sad day here on egullet... on the upside these cupcakes may just be how mom made them. right?

um...yes please, some chicken pot pie recipes. I like a flaky golden crust, creamy, rich, carrot, celery, potato studded sauce and no calorie cutting!!!!!!!!!! I trust you guys. how 'bout the best of the best! ps. are chicken pot pies hard to make? time consuming? I'm thinking bechamel, veggies, chicken, in a pate brisee. am I really, really off target? yes, most likely... egu help me.

best first. you avoid cold good bite, sister eating it, filling up on the meat (when what you want is the skin) filling up on the veggies when what you really want is the pork etc. you are guaranteed that if your first bite is the best, your next bites will only get progressively better (as you learn to combine the textures and flavors on your plate. what if you misjudge your last bite, forget the cranberry jelly or something? start good get better, thats what I say from Greedyville...