Suzanne F

There could be a copyright problem with posting it. But now that you've told where it can be found, I'll have a look. Thanks.

Trillium, interesting that you say that. The guy in the wine store (Chelsea Wine Vault, in Chelsea Market, NYC) said it makes THE BEST martini. But then, to each his/her own. I haven't tried it mixed, just straight.

But of course! So what? Let's go back to the "Nostalgia" thread. What galls the most is that now we understand what these phony places serve is crap, but it's not OUR crap.

Well, as has been pointed out, it would be foolish to expect anything we old codgers fondly remember at the "new" Nedicks. Riese buys the rights to a beloved name from the past, and then remakes it according to their own, um, corner-cutting ways. It pains me more for the tourists who think they're eating the legendary food (Lindy's Cheesecake, etc.) when in truth they're getting crap, than it does for those of us who remember.

Why not both? (I have yet to return and get very jealous each time I read about those who have.)

Learned about this gin today from a guy from the Anchor Steam brewery. They also have a winery, and a distillery that makes this gin and a 148º whiskey -- very limited production. While at a wine shop, I happened to see it, and of course had to get it. Very interesting: initial POW! of mainly juniper with other botanicals. Then a smooth, almost syrupy (but not sweet) finish. Anyone else familiar with it? Whatcha think?

Linguine with lobster, garlic, lemon, and parsley. (DeCecco linguine; lobster bought cooked that I took out of the shell -- every last morsel ; garlic lightly browned in oil from roasted garlic and oil from Mosca's "bbq'd" shrimp; fresh lemon juice + 1/4 of a preserved lemon; flat leaf parsley, chopped). Three-color salad (romain, endive, radicchio) with olive oil, white wine and white balsamic vinegars. Roederer Estate Sparkling Wine

Pretty please, Heather, can you give a little more detail about that potato salad? :salivate: We had a thread on potato salad some time ago, but I don't believe anyone mentioned adding oj and dill. edit: Here's that potato salad thread

So what IS that long green thing??

And do I detect a green bean at 4 o'clock (top photo) and 5 o'clock (bottom)? What the hell, to paraphrase Duke Ellington: If it tastes good, it IS good.

NeroW -- what's "Buttershots?"

Chefette, I'm curious: what was the source of those numbers?

The restaurant where they shot some of it -- Gigino, in Tribeca (NYC) -- is really very, very good. I believe Phil Suarez is one of the owners.

Sentence 1: Maybe. Sentence 2: Possibly. Sentence 3: Boy oh boy, have you got balls!

Yes, John. Sorry. In "the city" we get a section called "The City." Other editions don't have it. Woof here if you are registered with NY Times on the web.

No pectin. Fruit and sugar. And a good thermometer if you have trouble figuring out when it will jell enough. (Spoon a little onto a saucer and see how fast it runs when you tilt the saucer; if it gloms up and only runs a little, it's ready.) Otherwise, cook it to about 220ºF. Fill as Sandra suggests; process if you want to keep them in the cupboard. I always keep my jars in the fridge anyway, so I don't bother with processing the filled jars. And I've never had my jams go bad (except for the one time I made it in the microwave; never again). The only time I tried using pectin was in some green tomato-lemongrass conserve. Didn't work. But it makes a great fool, swirled into whipped cream. Now I have a package of powdered pectin, which fortunately says on the box that it keeps indefinitely.

Truly? I also thought it was date-nut. But then I didn't eat it out much -- mostly at home, open the can of Dromedary Date-Nut Bread, spread on some Daitch cream cheese, aaaaaah. Of course, it had to be cut into little wedges to be really elegant.

See "The City" section in today's Times (Sunday, 1/19) for an article by Patricia Volk on this subject. Quick précis: this is NOT the Nedick's we knew and loved.

Explain, please. Or did you just mean it the other way around (... dairy eaters can...)? Signed, Confused edit: damn tags

Another vote for Alfanoose on Fulton Street. Yes, they definitely have it. After the guy cuts it off the spit, he cooks it further on the flattop with onions and more spices, so it's got lots of flavor and is juicy. Condiments available are: those pickled turnips, thin slices of cucumber pickle (looks Middle-Eastern, not US style), chopped tomatoes, chopped iceberg lettuce, sliced raw onion, tahini sauce, hot sauce, and maybe some other stuff I've forgotten. They also have quite a range of vegetable and grain dishes and salads -- their tabbouleh is great! And their felafel. And their kofta. And their "spinach pies" -- actually a mix of greens, pine nuts, onion, and spices in a homemade yeast dough, kind of like a baked knish. I also know of "coffee shops" that have "chicken gyro" -- but I like you too much to point you toward them. THAT stuff stinks.

Earliest: 5:30 or 6:00, but only at fine restaurants in NYC. It's easier to get early reservations. Since we can easily take 3+ hours for dinner at someplace like Jean Georges, I want to start early so I'm not finishing at midnight. Especially if it's a weeknight. Latest: 9:00pm or later, but only at home, which = office. Sometimes we just can't wrap up what we're each working on any earlier. Or one of us has a meeting, and we can't eat beforehand. I hate eating that late, though -- for the same reason of not wanting to go to bed right after eating. Average: somewhere around 8:00pm. Please don't call me then.

So one could make an all-day outing there, eh? Breakfast, then a full day of shopping (with maybe a little break for lunch; how's the lunch food?), topped off by dinner. Wow, that would be great for those of us to whom it is a trek to the UWS.

Oh, no. Me Sue, you Nina.

Irish Cream -- think of it this way: you've no need to be pleasant to anyone except the restaurant staff! And they're there to take care of you. (MFKF is one of the greats of the game)

Liza, I used to get Muscovies from the Quattros, and they were very, very lean. Just a reminder.