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Suzanne F

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Posts posted by Suzanne F

  1. Annual membership for couple is $120.  That's 3 visits per year for a pair.

    Umm for a single person, that's 6 visits per year. Does the MOMA have enough to go back 6x a year?

    Just think of it as more chances to eat at Cafe 2 and Terrace 5, the other dining facilities. :biggrin: Besides, in the past they DID give a discount to members in the main restaurant, so perhaps they will again. (One correction: individual membership is $75, so by the fourth visit you've made back the investment. And to me, yes, there is more than enough for well beyond 6 visits a year, especially since there is much art that was not on display before, and many "old friends" to catch up with. I picked my senior project in high school just so I could spend a month there. :wub: )

  2. Now that the admission fee is so high, you might consider becoming a member. When I have appointments in Midtown, I find it a great place to kill time in between. Or even just to take a bathroom break (so much nicer that at the library across the street!).

  3. Many years ago in Detroit, I bought a capon at one of the big farmers' markets. It came with everything. I mean EVERYTHING. Well, except the usual male appurtenances. Back then, it gave me minor hysterics to reach in and pull out all the various viscera, and chop of the extremities (thank god at least it had been plucked). But I forged on, or in as it were. Roasted that sucker all nice and neat. And it tasted like . . . yes, chicken. Hey, that's what it is, after all. :biggrin:

  4. Suzanne is probably referring to mostarda.  (Could be wrong though.)

    Mostarda di Cremona


    You are correct. That's exactly what I meant. (I happen to love the combination of sweet/spicy with salty-ish meats; some folks hate it, though.)

    In Marcella Says . . ., there's a quick version: simply mix mustard into best-quality preserves. She suggests using Colman's mustard, and quince preserves from Hero or a Dalmation fig jam from Whole Foods, among others; a version with sour cherry jam did not work, she says.

  5. From MoMa's website, general information about dining AND more specific information

    From the MoMa Visitor Guide, which includes some of the same information as above:

    The Modern is a fine-dining restaurant featuring the cuisine of Chef Gabriel Kreuther. In addition to the main dining room, The Modern includes a more casual dining and bar area, as well as a season outdoor terrace. A separate street-level entrance allows guests to enjoy the restaurant and bar beyond Museum hours. . . . Please note: The Modern will have limited hours of operation until winter 2005. Access will be through the Museum only.
    which means that the advantage Museum Members have in these early days is that we don't have to pay the entrance fee as well (although maybe that is waived if you've got a reservation? I don't know about that.)

    And from the floor plan in the same guide, it appears as though the entrance will indeed be on 53rd Street, closer to Fifth Avenue, possibly right next to St. Thomas.

  6. Re: storing extra rendered fat

    As long as it is well strained, and all the extra moisture has been removed (as from clarified butter), it can keep for many months in a tightly closed jar in the fridge. Just be sure to use a perfectly clean implement whenever you take some out.

    At least, mine did, when I still had extra. (But now my problem is running out of room in the fridge!) :rolleyes:

  7. By the way, not that this is related to etiquette exactly, but I hate restaurants that have no paper towels (or, if appropriate, tissues in the bathroom). I can't blow my nose on an airstream, and it's even worse when the airstream is cold, as I've experienced a couple of times recently. :angry:

    Umm...I'm just wondering, if you know you have to blow your nose all the time, why aren't you packing? Every gentleman needs a hanky!

    My thought exactly. Or why not just use the . . . um . . . bathroom tissue?

    Oh, wait, sometimes there isn't any. Which is all the more reason to carry one's own disposable hankies (aka facial tissue). Right, ladies? :wink:

  8. Interesting way of putting it, oakapple. HWOE and I tend to do the comparison of "for that money, we could eat X times at [fill in current favorite cheapo place]" which of course is NOT fair.

    Personally, though, I'd rather do standing room more often because the experience is perfectly satisfying; but that one-shot expense for such a meal is tempting . . .

  9. Eating an anchovy is like eating an eyebrow.
    Do they have a recommendation on that? Or is it something better done out of public view? :laugh:

    Hmmph. :hmmm: I am one of those "sinister" people (aka southpaws), who has always eaten "continental-style." My father did the same, but reversed (knife in left hand, fork in right). Not that there's anything wrong with any style, but I've never understood the point of switching hands; just LET ME GET THAT BITE INTO MY MOUTH! :biggrin:

  10. Oh, YEAH! The prep guys used to love it when I ground the chipotles and guajillos into powder, because I made them clear out of the prep area for the whole time. Before that, everyone walked around like banditos with napkins over mouth and nose -- but that didn't keep the stuff out of the eyes.

    And while that must have hurt like a sumbitch, the image is hysterical!

  11. Spotted Pig

    314 West 11th Street (at Greenwich Street) faaaar West Village


    Average main course $15, per TONY

    The only time I ate anything there was nibbles at the publication party for Fergus Henderson's book, so I can't really comment on the food (hors d' were quite good, though). But it looked like a comfy place.

  12. The first night of Chanukah brought me the Bouchon cookbook.

    It seems that Blovie bought this as a temporary replacement for The French Laundry cookbook. He has since done an exchange.

    TFL is a gorgeous book. And I've actually discovered some recipes that aren't over my head!! :biggrin:

    But . . . does that mean he took Bouchon back to the store? :sad: Or that he kept it to cook out of himself, and gave you the biggie?? :biggrin:

  13. And here I thought I was making it up! :raz:

    So much of what makes a "classy" experience relies on communications -- among the various parts of front of house, between FOH and BOH, and between the customer/guest and the establishment as a whole. The physical environment certainly helps (or hinders :sad: ) but I think overall classiness comes down to all parties treating each other with respect and intelligence. Do unto others and so on.

  14. In addition to what others have said:

    - Sufficient light to read the menu, see the food and my tablemate(s), but no glare or sparkly reflections

    - Chairs that move easily on whatever the floor surface might be

    - Fresh flower/botanical arrangements well out of smelling distance

    - No distracting artwork on the walls

    - Silence in the dining room save for the murmur of conversation and the clink of flatware hitting plates as customers eat

    - Check-less coat check service, in which they know which is mine without my having to receive and then return a little stub of cardboard or plastic

    - Tables large enough to accomodate everything, including share plates

    - The automatic offering of share plates, when we have already indicated when ordering that we will be sharing; offering to split dishes or at least providing implements to do so ourselves under the same circumstance

    - Tablecloths, if used, should have sufficient undercloths so that plate and flatware placement is silent; however, the surface shouldn't be so puffy that a champagne flute is in danger of tipping. (But tablecloths are not an absolute requirement.)

    - Flatware and glasses that are a delight to hold: well-balanced, and the proper size/shape for my hands

    - Waitstaff who really know and appreciate food and drink, even beyond the mandatory knowledge of their own menu, so that they can understand and relate to my points of reference

    And thank you, slbunge -- I would very much like it if the chef were to come to my table, knowing what we had ordered, to answer our questions about the food.

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