Megan Blocker

Sriracha! At least, for now.

It's a soft CH sound, more like the SH sound, so sort of like this: shahr-coo-ter-ee

Heh. And the one time I had the CF salmon, it was not really miso-glazed. In fact, if that was what I thought the dish was like, I would never want to get it again. It was this big old honking piece of salmon with maybe a bit of a miso taste to it. Maybe poor execution that day, but just a few lines down in that article they are talking about "consistency" versus "creativity." ← I fail to understand why anyone needs a slab of salmon, unless you're splitting it, family-style. I get the "cheaper, more widely-available version concept," but the giant portion concept? It eludes me.

I had read that thread too, Megan, before posting this but since it is (a) an older thread dating back some years and (b) the thread focused upon the experience of an employee, I determined that this new thread needed to focus upon R&D at Cheesecake Factory which Time Magazine looks at in depth. ← Just linking it in, since Ted wasn't able to find it!

I think this is the topic Ted mentioned up-thread...

Have you thought about trying Julia Child? Mastering the Art of French Cooking helped me gain a lot of basic skills, even if I don't cook directly out of it that often. For Italian food and technique, try Marcella Hazan... Also, eG is a great resource if you're interested in trying out some of the newer, more experiemental (for home cooks, at least) techniques, such as sous vide. Here are some topics that might interest you: Sous vide recipes wanted Is sous vide "real cooking?" Creating foam And, of course, the eGCI is a fantastic resource. Happy cooking!

Toasted breadcrumbs are really great in risotto...especially risotto with toasted pine nuts. Yum!

How are we defining "young?" Could be Daniel!!!

And don't forget the black pepper!!!! I had some carbonara at Otto last week, and they also added slivered scallions - not traditional, but pretty good nonetheless.

Exactly - B&T is a frame of mind, as I said upthread, not where you're from. And any place that has to claim it's cool probably isn't.

So, the other night, inspired by Klary's delicious-looking noodles with beef and Sriracha, I made these. And then, this afternoon, I decided I wanted some more! Luckily, I didn't make the mistake this time of making too many noodles. Today, in addition to the basil and Sriracha on top, I added some lime zest...such a good, easy dish. A perfect lunch, pungent, sweet, and spicy.

I would try Kirbies!

Bellini's. I prefer those to Mimosa's in a major way. I serve them at my Southern friend's bridal shower, and they were a huge hit.

Try Applausi in OG!

Oh, man, now I feel like a snob, FFB! You can wear Talbots around me ANYTIME!!! But keep the Jimmy Choos - I'd like to borrow those. The Modern is a neat idea...there are lots of restaurants with that kind of scene that didn't occur to me at first. Town comes to mind.

Woo-hoo, go Chris!!!!

Yup. The waitresses are kind of "eh," in my experience. The bar is where it's at.

Realized I never posted my blog photos of Pegu drinks here! For those who are interested...this is a Last Word: And this is my friend Cristin's Jamaican Firefly!

That's funny. That's EXACTLY the way I feel. I remember going to the Canal Room soon after it opened -- I really don't go to places like that, but I was with someone much younger -- and looking around the room and thinking, "This is pathetic. I'm older than everybody else in here by some exponent, and I'm still the coolest person in the room." ← EXACTLY.

Two Boots pizza at a meeting!

It depends...it can certainly be an issue if you're looking for something trendy-NYC vs. trendy-B&T - do the B&T'ers bother me when I'm eating? No. Do I consider them to be real NYC scenesters? Eh, not really. Of course, neither am I. ← Megan! Tell me right now what these damned B&Ters do to you when you're eating, and I will deal with them in the most severe manner. I'm horrified. I personally prepare for my journeys into the Big Apple by watching reruns of Sex and the City. ← I'll send you a PM ASAP. SATC makes me crave cocktails and cigarettes. Definitely good going-out prep. Except for that I don't smoke anymore. Oops.

This is too, too funny. You've got to tell me what "B&T types" do to muck up your good time at your restaurants! Wear odd clothing, smell funny, stick you with the bill, chew with their mouths open, scratch their nether regions, what? And do you include Brooklyn, Queens and SI in this group? ← :laugh: B&T is a state of mind more than a location...there are plenty of people from all of those places who are not truly B&T. When I think B&T, I think tacky, loud, only caring that they can say they went out in NYC, not really caring about NYC or about the depth or authenticity of the experience. Does that make sense? ETA: I'm a snob, and I know it. And I don't really care. Some things are worth being snobby about.

It depends...it can certainly be an issue if you're looking for something trendy-NYC vs. trendy-B&T - do the B&T'ers bother me when I'm eating? No. Do I consider them to be real NYC scenesters? Eh, not really. Of course, neither am I.

Il Buco has that nice room in the back, though - very good for a group.

This sounds really good...I'll have to try it the next time I make potato salad!!!