Megan Blocker

Just Mint Juleps here!

The Manhattan edition of Trader Joe's is reviewed in this week's "Critical Shopper" column in the New York Times. Click!

Just picked up a bunch of stuff at the communal printer on my floor at work...someone had printed the TGI Friday's certificate!

New York Media Digest - 5/1/06 Reviews Ciao to All That Adam Platt reviews A Voce, and gives it two stars. Features The Sayings of Chairman Chow The magazine profiles Michael Chow, restaurateur (and Zen master, apparently ). Q&A: Tyler Florence An interview with Tyler Florence. Gastro Grub On the heels of the opening on AngloMania at the Metropolitan Museum of Art, a list of spots to get some good British grub. Tea and Sympathy, of course, makes an appearance. How Low Can You Go A guide to the Lower-Lower East Side. Openings and Buzz Recent Openings Openings include Gribouille, Craftsteak, Ditch Plains and Parea. Insatiable Critic Dona Gael Greene visits Dona and finds it good, but perhaps a little over-thought.

Hey, I didn't say that about my brother's girlfriend - he did!

Ah- butter! My usual chicken-roasting method is air-drying for 24-48 hrs with herb rub (Zuni-inspired), but chicken roasting is one of my favorite cooking experiments! Just one question before I go forth in uncharted chicken territory- salted or unsalted? ← Unsalted! I salt the whole thing after I rub it with the butter, though. Sort of shower it down so that it's even and forms a little bit of sparkle. And, as someone pointed out above, I set it out at room temp for about an hour before rubbing and roasting.

I would LOVE to see the drudging episode...that really is very bad. As to the ring, I understand why it's an issue...but I just don't find it that grave a sin in the world of TV chefs. Michael Chiarello also frequently wears his wedding ring while cooking. Again, noticed because I didn't know he was married. I guess I'm saying it seems silly to single her out for this reason...not that it isn't an issue, but that it seems odd to have it high on your list of reasons for not liking her in particular. Love that this is what I'm paying attention to (people's marital status and jewelry, not the issues you outlined above). As for the recipes, I would think most beginners are going to rely on the written version of the recipe (though I could be wrong in this), so I don't see how it's so bad.

I am not a huge RR fan, but I have to jump in on this point. I just watched Sara Moulton the other day, and noticed that she was cooking with her rings (because I liked the engagement ring, so it stuck out to me). Not saying it makes the behavior better or worse (I don't see the huge deal of a home cook wearing her wedding ring), but it does make it not just RR's behavior. Secondly, I've always noticed her good hygeine - she always washes her hands thoroughly after handling raw meat. I haven't seen otherwise. Can't recall her dredging anything in a storage container, but then I can't specifically recall any individual dredgings, so I can't speak to that one. Also, as to the eyeballing thing - I agree, it doesn't seem targeted to her, well, target audience. But, to be fair, her written recipes do have actual measurements.

I rub mine all over with butter before roasting - it gets the skin all nice and brown and crispy...try it! Yum.

My thoughts exactly. ← Ditto...roasted this one just the other day at 425 for just a bit over an hour...all was good and tender.

Time Magazine. See Melissa's link above! The rankings were grouped according to industry, sort of. I think Rachael was in Entertainers, while Oprah was in Leaders and Revolutionaries. So far as I can tell from the website, they weren't ranked within the list (#1-#100), so I don't think RR could come in second to Oprah. But the print version could be organized differently, I suppose. FYI, Mario Batali wrote the RR profile.

Yeh, I dont know about this one.. Fresser, didnt you mention she was a Vetinarian... ← My brother is dating a vegetarian right now. He says he other qualities outweigh this fault. But just barely.

Oh. My. God.

Eeeeeew....

Probably to make themselves feel good for what they already know. Or think they know.

Klary, thank you so much for this wonderful glimpse into your life in Amsterdam. I hope to come visit in person sometime soon, but, until then, your words and your photographs will have to be my (very excellent) substitute.

Because it's new and hard to get into. Remember NYC is a big place and the fact that any restaurant is mobbed is no indication of mind blowing food. Its the whole experience. Same thing happened at spice market. The simpletons flock there in the early months, things cool down eventually. The harder you make it to get into, the more people want to come. ← Also, I can tell you that a lot of the crowds in that area (the Meatpacking District - though I can't speak specifically to Buddakan, since I've not been there yet) are not Manhattanites, and many are not even New Yorkers. Not that this makes it less of a "scene," but it makes it a very different scene from somewhere filled to the brim with natives, and one perhaps less authentically New York than what Carlo is looking for.

I was going to eat these with a little whipped cream...but I couldn't wait. Probably better for me in the long run in any case!

Depending on which dessert we're talking about, its some combination of refrigeration, banging on a table, a thin sharp chef's knife, acetate strips, and a cake leveler. Its funny because when I look at my own pictures, I immediately notice all the deviations from perfect geometry, and it makes me cringe. ← You make your bed with hospital corners, don't you? Seriously, your desserts are really gorgeous...you have true talent.

Surely I can't be the only one who'd risk it... ← I do it! But only when I've warned them ahead of time, and only with back-up supplies in the house.

Good for you for being healthier, Percy! I was not terribly healthy this morning...I went downstairs to a little Hungarian place called Andre's Cafe, which has the most divine croissants in the neighborhood. I enjoyed a chocolate croissant and cup of strong coffee, all the while reading my Prague guidebook (I'm headed there in a few months and need to decide on a hotel). I atoned for my pastry with a brisk walk over to Carl Schulz Park, on the East River. I just love Sundays, especially when they're, well - sunny!

You can do it!!! I have faith. And the guests ARE there for you, and not the food, so don't sweat it too much. Add to that the fact that excellent for them is probably middling for you - you're a star, so don't worry that you won't blow them away.

Klary, I just LOVE that you drink your coffee from a Zabar's mug.

And, as usual, the government is right on target as to what our problem is. It's definitely foie gras that's making our children obese. Absolutely. I know I see kids everywhere chowing down on it like it's...soda.

Great retaliation. First you pick a Chinese Restaurant in Stamford that has turned over several times in just a few years and then you go and recommend an Italian place NOT in Stamford but in Darien. ← Well, that's what you get from a Manhattan expat. I had no idea that restaurant had turned over...that's too bad. When I was growing up, it was one of my (Stamford-dwelling) father's favorites. Hey, at least Darien is on the OTHER side of Stamford. Kinda like Norwalk.