Luckylies

I've just ordered 15 # of nuts! I have no idea how many I had last year so I'm psyched...mt Lassen Farms! This year I think I'll use more aromatics, but just a touch. I used clove, vanilla and cinammon last year. This year a scoatch of lemon zest might go in. Maybe. Definately more vanilla though (the cheap stuff from ebay!) I used everclear last year and some vodka. I think I'll stick with that. the sweetening part and the dilution I'm still not sure of... It was really good last year, but , of course I didn't take notes

I think it's tacky for 4 adults to go to a restaurant and only order 2 entrees.. No apps or dessert. No offense to another poster, but if they have to save up for months just to eat there, only to order less than half of what is considered normal, they shouldnt be dining at this restaurant. I would love to eat at per se, Le Bernardin, and Jean Georges every week, but I can't afford it. Just like driving, eating out is a privilege, not a right... ← I'm not saying it's a habit I'd indulge in often, or one that I actively encourage as a dining strategy, but if I'm not hungry enough to eat a whole main course (which I'm not in so many mega portion restaurants these days) I'll share. If a business can't figure out how to deal with the "normal" number of plate sharers without resorting to bullshitty games- Fuck them. Have a sharing fee. Reconsider the prices of entrees, charge more for wine...whatever. I'm serious too. Is this such a rampant problem? If it is why? I don't believe Per se, Le Bernardain, and Jean Georges have this problem. Why?

there's a place in chinatown all the way east on canal that has great sichuan hotpot.....what's the name??? googled it. Grand Sichuan. Of course.

I like Colombe. I think she'll win. It's not her fault her entire team sucked. Can't polish a turd. Her dessert was lame.

I'd work the cost of this type of dining into my bottom line and shut my mouth. Consider serving main courses that aren't large enough to share comfortably? I think it's tacky for a restaurant to dictate minimums per person. Unless the resaturant is at the scummiest college joint level it smacks of inhospitality. It barely okay at the scummy college level- but everyone knows that students are broke cheapskates that don't tip.

I think this season you can buy those mangoes....

what about zaab thati next door. People have been saying nice things (not Beard award nice, but good dinner nice)

Todd English

For my dry goods it's fresh direct for the unobscure. Tomatoes in canes bottled water etc. 5th floor walk up makes it very convenient. I also get alot of cheese from them (they've never sent me an off cheese!) I love Esposito's pork store for my meats. they're old school andvery accomidating. the prices can't be beat and they already have an order running with my job so I can get my stuf delivered to my desk (no lugging briskets this summer!) I used to do Western Beef for my bbq needs, and I probably will again as it warms up...but really only for partys. I get most of my odds and ends in Chinatown. As I do alot of tasing dinners I usually need only small pieces of individual proteins, and Chinatown is the best bet in this (and mostly all other regards) I'm still on the fence about Whole Foods. The selection is dim and the herbs are never as fresh as I weant them...but, the seafood is nice. I don't wat to try to deal with the "butchers" there..so I don't... I go to the C town on my corner alot. It's cheap and I really like pigeon peas...so I'm in luck! I'd NEVER but the seafood there, but have bought the pork. Safest in a Puerto Rican/ Dominican hood Those are my haunts. You won't catch me in Citerella/ Jefferson/ D&D unless I'm in a serious bind and they have what I need too much $$$$ not enough value.

uh oh trouble in paradise.... ker-pow!

Why why why do I have to wait until next summer! I really can't wait to see this movie. no irony.

Brains at Enoteca Barbone

This post is too long. I got carried away. I went to Insieme last Thursday and had a very fun, relaxing and rejuvenating meal. Firstly the dining room that has met such a cool reception was, to me, light, airy, and peaceful. I arrived half an hour early for my reservation (what? I was excited) and planned to wait at the bar… um not possible as there is no seating (or leaning) at the bar, it’s a service bar. Well, I was graciously seated upon arrival and allowed to sip sherry until my date arrived. I see the comparison to A Voce; I think the Insieme dining room is a lot more graceful. It holds the early evening light and glows. As I’ve fallen into a perpetual state of food hangover, I really didn’t want to just order an appetizer and a main- or do the tasting. I wanted a bit of control over my dinner and this menu really gave me the option to customize. There are a lot of small plates (just like Hearth) and a lot of raw fish (just like Hearth) perfect for the perpetually food-worn types. We ordered only antipasti/appetizers and small middle courses no mains! kids... I was just not up to “big meat” Anyhow we started with the sea bream carpaccio, which other than tasting clean and fresh and delightful was served at the perfect temperature. I hate to quibble but there is nothing worse than being served thinly sliced raw fish fridge chilled. It was much cooler than room temperature, but warm enough to show off the texture and flavor of the fish… texture good, flavor mild, but the pepper leaves are really interesting. I had never had a pepper leaf and it was surprisingly citrusy I thought it was some sort of lemonherb or something. Looking across the table you’d think I would have been jealous of all the bells and whistles going off on my dates plate (for this course he had the fish crudo- actually we shared everything but whenever something placed in front of him looks not as good as what was placed before me, I always refer to it as his) but this did indeed look as good. Actually, It was visually stunning, lots of color, and a glass made of ice! (am I easily impressed? no…I just really like things made of ice) anyhow, the crudo hit all the notes, but what made the dish was the little balls of yellow beet! What a nice surprise to go with the oyster…beets and seafood. Who woulda thunk it? Then onwards to the lamb carpaccio and the fritto misto. To both of these I say “hmm” The carpaccio, while tasty, was too big of a portion for me (and Ian) to share I guess if we hadn’t ordered so much it might have been nice but I don’t ever really want that much raw meat. Half of that order would have been fine, it didn’t help that it was a touch over seasoned. I liked the bread crisps that came with, but would have been happier with softer bread (for that quantity of meat). We also had the Raviolini in broth. What silky broth, and tasxty ravioli. It didn't change my perception of the universe, but it was excellent. The kind of things older food snobs really like...you know? because of the flawless execution...to me I can't eat a whole bowl of flawless...so I could only get through a few bites...see my notions on "eating light" I was not wild about the frito misto. The coating was eggy and not particularly crisp. It was liver, sweetbreads, veal cutlet, and tongue. The sweetbreads worked best with the coating. It’s funny I had veal brains the other day at Enoteca Barbone and the coating was exactly (or almost) the same. I had the same issue and convinced Alberto to try it differently…he added some parmesan cheese and voila! Crispy. Anyhow, I’m starting to think that this eggy batter is an authentic preparation, which I had yet to try until two weeks ago…it was on the “classic” side of the menu. This was my least favorite dish, which is saying alot because it was fine. Lastly was the lasagna the sable and the risotto. Everything everyone said about these dishes is true. They were all very good. The lasagna was a bit under seasoned for me but really, better than any other I’ve had in a very long time. I wanted more uni in the risotto. It had the biggest lobe I’ve ever seen sitting in the center of my dish but the actual rice could have used a bit more. The sablefish (black cod) was delicious and the bruleed uni was a very nice gild for the lily. All of the sugar was not melted on mine, again a nitpick, because the fish was cooked perfectly. Desserts were: The best desert in the entire world, ever. Ever. In history. Someone give the pastry chef a medal. The canolli (updated) I really don’t know what to say except, if you like good things in your mouth. Run don’t walk and order this creamy, perfectly crisp, light as air bit of perfection- that is the canolli at Insieme. Do it for you. I mean frikkin rhubaarb jel! and compote! holy fucking shit. meeeeeow. The donuts were good. Fried bread always is. I’m not sure if they were meant to be cream filled but if they were, there wasn’t (any?) much? Cream. I can’t remember. I was tipsy by then. The wine list looks great. It looks like things I would choose for myself if I knew more about wine. Whoever is building the cellar is not a big red snob, they love their whites too…and ports..and... sherries… Wine service was very good. the somollier is an affable chap with zero condescention (we whippersnappers can be sensitive) ah Insieme! I actually feel like it's a better value propsition that Hearth. Finer room, similar food. similar prices, soignee service. too long post. sorry. Just go.

as a child I choked on nori. I guess I wasn't ready for it? Do Japanese kids choke on nori? stupidest question ever? ps. cute kid, really cute.

as a child I choked on nori. I guess I wasn't ready for it? Do Japanese kids choke on nori? stupidest question ever?

Actually I'd disagree. this should be better than fine...just make sure to truly undercook the (about 2 minutes before al dente on the package directions) also if you plan on cooking from frozen (not thawed) thin your tomato sauce a bit with some water so when it cooks it's doesn't become paste. have fun!

A few recipes are listed, which one is it?

Can someone draw a picture. This is confusing.

I once made a salad with uni, extra vigin olive oil, granny smith apples, sea salt and something else. oy. bad. really really bad. also Spaghetti squash, seared scallops, soy sauce.... ewwwww th eworst part was making someone else eat them no, that was the best part

WF and D&D actually really suck in terms of selection (among other things) I favor Kalustians for my hard to find items. The staff actually knows what they have in stock so you can call ahead. I always wonder aboutt he turnover at Buon Italia...this could just be a hunch though, as my only evidence is a few times I've seen visably bad cheese in their cases.

peas with mint and bacon. pea pot pies. pea filling for ravioli (with some ricotta in the puree)

I can't wait to go. My friend works in the kitchen an she's a hell of a cook. I really love Chef Canora's cooking, i'll be in in the next few weeks. LLLLLLLaaaasagna......

I skip sweets in the morning, it's just not for me. Because I live in my own little land, I really eat whatever I want (or did until the concept of eating healthfully crossed my mind) I ususally like the sam ethings for breakfast that I like for dinner. Pizza, things with cheese, ground meat foods, things that have been smoked etc. Never crave cereal, or really anything an ihop type place would offer unless chicken fried steak is on the menu. I have no problem with shellfish in themorning but a salmon fillet might freak me out. I'm American. What does this mean? My mom didn't cook breakfast really, and when she did I didn't like it. I've clarified nothing and lent no particular insight. Oh well.

oy. Don't get me started on this one. I'm seriously an old lady in this regard. It drives me CRAZY when I order proscutto or smoked salmon (for delivery at work) and someone is being lazy (usually because I've ordered a lot) and they cut the whole thing thick. Wroar!!!!! it makes me so crazy! Who eats thickly sliced smoked salmon? proscutto? Thick proscutto is like boot leather! (I understand for cooking) I guess salmon is more passable... I'm in a tizzy, I shouldn't have started....

Dude, It's a MALL... If they didn't figure the mommies in they'd be f'd! especially daytime! ...not offended.