Suzanne F

Nero, it looks like you figured out the Atkins thing pretty well! Yum. But doesn't wine have fewer carbs than beer? (BTW: I walked past "your" house on West 35th Street a couple of weeks ago. )

Does it have to be kosher?

Do you think you'll try it again?

Make an egg-white wash (just egg whites and water). Brush them with the wash and sprinkle with the seeds either before or after the rest.

You think he'll still be playing then??? What I want to know about those cocktail recipes from Dale DeGroff: how do you get the pinstripes on the glass? And if you have too many, do you end up feeling like Mr. Met?

Actually, nobody on the panel was fighting, only some people here. What they all said was there are many theories, none of them 100% verifiable. If you'd been there, you'd know that. But then, you don't get to NY much.

I asked not only to see if that might be something for you, but because of my experiences "translating" English and Australian cookbooks into American, and copyediting one by a Colombian author who supposedly wrote it in American English. So I understand what you're getting at. And I'm curious: what are some of those typically Dutch ingredients? Could they be substituted successfully for others in those books? (Most of what I know about Dutch food is cheese-- mmmmm, roomkaas , peasoup, and hutspot met klapstuck (forgive my spelling, please).

Pierke, do you think there would be a market for translations of some of the better cookbooks into Dutch? Granted, it is not as creative for you, but it would be a great service to cooks there. (I will admit, though, that I make this suggestion in total ignorance of international publication rights.)

Well, okay then, I take it back (* * *) that is. The rest still stands.

Don't you get the sense that, with these arch comments, Bruni doesn't think an educated public should follow Vongerichten there? Or am I overinterpreting Bruni's words? Also, I don't believe Bruni is likely to fear the outcome of giving one of Vongerichten's places 2 stars, and my other thought is whether or when he might revisit Spice Market and what the result may be. Finally, is a trend emerging from the Megu review and this Diner's Journal to the effect that Bruni doesn't like theatrics he interprets as smoke and mirrors, and prefers a restrained ambiance that doesn't detract from or try to distract the diner from what should be great food? It's not a review, it's Diner's Journal. He's put the place on notice as to what he thinks is wrong; they can change or not -- it's up to them. Of course, if they know what's good for them and not overcome by hubris, they will. My interpretation of "educated public" is "people who have heard of J-G." If any restaurateur were to rely on a truly educated public (such as eGulleteers), s/he would go broke pretty fast. All I'm saying is that people might call for Bruni's head, should he give such a darling of NY dining a less-stellar review. But it's way too soon for a Spice Market re-review. That would be admitting that the vaunted NY Times made a mistake. And finally, I think you are right about Bruni's preferences in ambience and focus on the food and the total experience. And for that, I too applaud him.

Nothing but a guess. Bruni would get murdered (figuratively) if he gave such an important personage as J-G only 2, but from the way he described the place, he'll never give it four unless a lot changes. And while I think the "deconstruction" bit is somewhat disingenuous, I like eating that way.

Teresa's is our go-to place before Sunday matinees at The Pearl Theatre. The group, which used to include HWOE's sister and a friend of hers, is down to HWOE, me, and my Beloved Aunt Bette, who keeps kosher. We have never been disappointed in the spinach blintzes, any of the boiled pierogen (especially the spinach when they have them), or the humongous salads -- HWOE gets the one with vegs, boiled potatoes, and a WHOLE grilled kielbasa. Beloved Aunt Bette often gets that Garden Omelet: a classic of diner food. And the Sunday Brunch specials are great value, including a mediocre drink, but a cup of great soup and a good entree. I am the one who sometimes experiments: the Grilled Chicken Sandwich was more than serviceable, and the Kishka was a revelation. I'm used to Jewish kishka, but the Polish version they serve is a highly seasoned blood-and-rice sausage (a little embarrassing to explain to Bette ) -- and with sides of kasha and cucumber salad, a great meal. We used to complain to each other when they automatically stopped serving bread to the table, but to be honest, we don't really miss it, what with the big portions. Service would probably be better if one of us spoke Polish, which seems to be the first -- and in some cases only -- language of the staff, none of whom seems to stay very long. But we're polite, and eventually get whatever we asked for. We've been to the one in the Heights once, and the food was just as good and service just as, um . . .

Well, after all, a year or two ago, when Piazza was at the height of his powers, his response in a MLB.com interview to a question about what he loved about NY was, "oh, the bars, I mean restaurants." Remember Rusty Staub? When he had a restaurant some years ago -- serving barbecue and Louisiana food -- he had a GREAT wine list. According to HWOE, Steve Traschel has gotten his teammates interested in wine. For that feat alone, I hope he has a long, successful career.

I'm used to seeing him ("Chef Harvey") at all the food shows I go to at the Javits Center -- but earlier this week, he was out at the corner of Fulton and Nassau Streets at lunchtime, set up on a corner, demoing his stuff. And causing foot traffic tie-ups.

* * *

And can the plastic withstand 212 degrees without melting, or higher if you will be roasting it?

One should not. Ever. Because someone will try to eat it, and could get hurt. But still, as others have said, edible does not equal making a positive contribution to the dish. My pet peeve is the ubiquitous sprig of mint on dessert plates. I hated having to place it there, and I still hate having to push it out of the way (of course, I can just hand it to HWOE: if it's green and not moving under its own power, he will eat it. )

Gifted Gourmet: That's a hard act to follow! And Moopheus: I bow to your far greater experience and knowledge. As one who makes her living working on cookbooks, among other books: I've sometimes wondered the same thing. Especially considering some of the books I've worked on. And I always hear that really sexy (but cheap to produce) single-subject books are sellable. But the fact remains that there will always be new versions of existing recipes, and maybe even some new inventions. Then too, the audience for cookbooks is not a constant: some people are just learning to cook, some are mid-level or experienced cooks, some are experienced in some foods but novices in others -- the audience is ever-expanding. If you check out the thread on Cookbooks: how many do you own?, you'll find that even those of us with hundreds (or even, yes, thousands!) still keep buying. Granted, we are not the "typical" audience, but we do represent pretty much all levels of skill and interest.

Didn't I say I have a problem with ADNY? The room is distractingly overdone. The food is not ALL ethereally wonderful: The French, they should not attempt pasta. To me, 4 stars means perfect in every possible way. ADNY is not. Which is why I am more upset at its consideration than, say, that of Jean Georges, where at least the food WAS perfect, and pretty much only the scene outside the window (not controllable by JGV) was detrimental to the experience.

What I meant was: just tune them out, because they don't really expect a response. They're just talking to hear themselves talk. (Hey, I've had 30 years' practice with HWOE ) At least, that seemed to be what Kate was describing. Oh, I can chat, if need be; I can split my focus. But an important part of cooking is being by myself, concentrating. And when I'm in that zone, I hardly even hear anything but the hiss and zuzz of the pots.

Has no one else eaten at Bayard's ????? Get your butts over there ASAP -- especially during the time when Satur Farms' produce is at its peak. I'm a little ambivalent about whether or not it rates four stars, mostly because the setting is a little, well, Great Neck in the 1960s. Or maybe Detroit in the 1970s. That is, sort of ageless but slightly tatty Americana (floral rugs, ship models). And the service suffers a bit from lack of English skills on the part of the staff. But, my god! it's Eberhard Mueller, using produce from his and his wife's farm! I'm really serious about this, guys: you have GOT to get down here and try the place. As for the others: 1. I worked at LeB, I will always love it, I must recuse myself. 2. Chanterelle is my favorite restaurant in NYC, except maybe for NY Noodletown. 3. Haven't eaten at Nobu in about 10 years. 4. Loved, loved, LOVED the food at Jean George. But HATED the room -- one of the most lacking in character anywhere, and having that monstrosity Time-Warner looming over, outside. Can you lose a star for what's outside your windows? 5. Did not enjoy the original Bouley; love the bakery, have not been to the new Bouley. 6. Thought that ADNY did not live up to its billing: highly uneven food, and the ugliest damn room I've ever been in, bar none. How dare they wreck a bunch of instruments and say it's art? Not to mention the silliness of having sculpture on the table; all I want on my table is my food and wine.

For you, into the City for a decent meal. For me, to China 46! Hey, we don't exactly starve out here... wait a minute, is that an invitation? Want me to let you know when I'm testing recipes for Paula Wolfert? After all, there's only 2 of us, and the recipes are for 4 or so. You'd definitely be welcome. Of course, you'll have to promise to autograph Lobscouse for me.

I have always loved Indian foods of all persuasions and regions. But I went through a period when I thought, "Japanese? Feh, boring." (Yes, I blush to admit that.) Because I was not focusing on flavor, only on texture and wallop. Thankfully, I'm over that phase. Although I still have not yet tried natto for a second time.

What's the big deal? People who talk AT YOU while you're cooking aren't talking to anybody but themselves. You are under no obligation to respond, or even to listen. Just nod your head occasionally, and mutter, "Uh huh" from time to time (kind of like the guy who interviewed me for Vassar College), and go about your business. This is acceptable both at home and at work, unless the person addressing you is the expo; in that case, you'd better pay attention. Of course, if you really want to be nice, once you're sitting and eating, you can say, "What were you trying to tell me before?" Most likely, by then s/he will have forgotten, because it wasn't really that important anyway.

Interesting point. In my experience, in all the non-food aspects it is definitely four-star (the room, the service, the lack of music and/or other distractions -- which ADNY has in spades!); it's the food that could keep it at three.