Suzanne F

Macellaria, YES! I realize it's possibly the only generally acceptable offal, but they've done a chicken-livers-over-soft-polenta that is wonderful. And maybe Crispo, if Frank still does his brain-filled spinach pasta agnolotti. He did it at Zeppole (called it veal, though) and staff would . . . well, never mind, but it was great.

Of the books that Sam linked to, I can report that Joyce Goldstein's Cucina Ebraica is terrific. One year for Passover I handed out recipes for people to cook and bring, and everything was delicious. Goldstein gives a lot of credit to Edda Servi Machlin, so I'll bet her book(s?) would be worth investigating, too.

Now, I have never made, and rarely eaten, cholent (we were not that strict), but my brain is ticking. Why not chunks of lamb instead of beef? And chickpeas -- together they could cook forever and still be wonderful. Hmmmmmm.

Didn't Samuel Johnson say, "if you are tired of chipotles, then you are tired of life"?

So we weren't FORCING you to eat that burger at City Hall? That's a relief! (edited because I hit the wrong button, )

Neat!! The place looks charming. Would this mean the end of the free-standing Margot, or are you expanding your empire?

Kim, if you've got a fax machine, pm me with the number and I'll send you the article (only black and white, though).

OMG, I still dream of HD Elberta Peach. The Peaches and Cream last year at the Brooklyn Ice Cream Factory (on the pier by the Brooklyn Bridge, next to Bargemusic) was good, but HD's had these HUGE chunks of fruit. sigh.

As an advance taste of Rabbi Ribeye's sermon, um I mean discourse on this very subject, I have posted his Cholent a la Wilson with Jakoi on eGRA.

Open Tuesday through Saturday, 8am to 6pm

Are you saying that a chicken can cook completely with just one or two inches of wine in the pan? No, seriously, that sounds like a great method, especially for those of us who can't just let a pot sit without feeling the need to, um DO SOMETHING.

And thank goodness, that part of it is not trendy yet. That would scare me a whole lot more.

Congee. Duck confit.

I've done trout fillets with citrus zest, salt, sugar, vodka, etc. etc. Being fresh-water, though, they have to be cooked after they're cured. In this case, poached in olive oil. Really good.

Hey -- you knew I'd protect you two if anything happened! Honestly, I never felt the least bit worried about the neighborhood; other people really are??

That Diner's Journal is effing poetry.

Actually, I feel that I've been freed from having to order steak anywhere else.

I have finally been to the mountain. And in the company of two true Luger believers, picaman and KirkL -- picaman even has his own Luger charge card!! I could die happy now, except that I must, MUST return. It seemed weird to order "one slice of bacon per person" -- until the bacon came. Now THAT'S porky goodness! Some might call it, um, tough -- but I thought it let you know right away that this was a slab of meat to be chewed thoroughly and enjoyed slowly, not like some flimsy little rasher that belongs on top of a burger. And also for apps, following the lead of Mr. Cutlets's sainted father, we shared an order of lamb chops. AHA! this is how I will inveigle HWOE -- who dares to say "Steak is boring" -- into coming to Luger. I honestly don't know why they bother giving you a knife for the lamb chops (loin, of course). But please don't imagine that flavor is sacrificed on the altar of tenderness. Oh no, these babies were practically baa-ing seductively in my ear. Even Kirk, who said he has never been much for lamb, was entranced. The most amazing thing was that while barely more than 1/2 inch thick, they were perfectly on the rarish side of medium rare. (My guess: they cook them as doubles, then cut them apart and give a quick flash to the cut sides. Can anyone confirm or deny?) So how was the rare steak? How is a perfectly ripe peach or tomato in season? Oh. My. God. I forget which side I ate first, but both were the absolute best beef I have ever tasted. You know how sometimes meat can be aged to the point of sourness? Not this one. Just enough to be the essence of beefy, and not a day longer. And having that holy flavor trinity of charred beef, salt, and butter -- well, if I have to go on Zocor tomorrow for the rest of my life, it will be worth it. And again, why bother with a knife? We all agreed that the one problem was that with meat this tender, we almost had to force ourselves to chew -- which of course not doing would be mean a sad deprivation of flavor and juices. I was wary about getting the creamed spinach -- memories of the spinached cream at Gage and Tollner and all that. But here too, I need not have worried. A bit swampy in texture, but 200% spinach in flavor. The hash browns, on the other hand, were just okay (and this from a person who would happily subsist on potatoes alone, if so many other good things didn't beckon). Other side notes: great!! rolls; mmmmmmm, schlag makes a decent cup of coffee very nice indeed; and now I remember why I stopped having Tanqueray -- my Gibson was way too floral (good onions, though). A long, very satisfied aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaah. Edited to add: How could I forget to mention our waiter? Maybe people confuse that initial business-like brusqueness with surliness. Once he saw how serious we were, and how much we were enjoying, he was a delight and we were delighted.

Bigbear, I think I've got some Wheatena in my kitchen cabinet -- of course, it's probably at least 5 years old, since we are not that big on hot cereal, except for oatmeal. Gee, I hope it's not gone; there are times when that chewy, stick-in-your-throatness are just what you want!

Answer to a question people asked way back: I've had an open jar of DdL in my fridge for 2 1/2 years (well, it took a while until this thread came through) and it's fine. Like other preserved foods -- miso comes to mind -- as long as it doesn't get adulterated, it should last a long, long time. And to a question no one has asked: if you just leave a can of SCM in the closet for a few years, it will eventually "madeirize" and while not be quite DdL, will take on a caramel color and flavor. Makes a pretty weird-looking Key lime pie, though.

Amy Ruth's is at 113 West 116th Street, between Malcolm X Blvd (Lenox Ave) and Adam Clayton Powell Jr. Blvd (Seventh Ave). I liked the place when I went there once, and the service was fine. But I found the food a little bit disappointing -- in that while very good, it was not that much better than what I do at home. But then I had pretty basic stuff -- fried chicken, collards, and cheese grits. On the basis of LESider's report, I just might have to try it again.

So Wednesday to Saturday they also do dinner, briefly?

Anko: you could hardly have picked a better subject for your first post! Welcome. And thanks for the link. Excellent story.

But why did The Gothamist make such a big deal (all right, mentioned twice) that these cream puffs "are not fried"? Cream puffs are never fried. What did she think they were, cannoli?

Alas yes, happened weeks ago. We ate there several times -- it was solid, tasty food, and a chance to sample many of the cured and prepared duck and foie products. Arianne was a stitch as a host: coming around and telling HWOE that he had to finish the fava beans that came with something. And going to the loo there was enough to make you let loose before you ever made it into a stall: there was an armoire in the anteroom with a sound system playing barnyard noises. But when they closed, the item in the Times said it was too much to focus on both a restaurant AND the manufacturing business. I'll miss them. And especially their specialty Armagnac cocktails.