Suzanne F

If it's on the south side of Old Homestead, it's the Red Light Bistro. Thank you, Kirk, for confirming the name. Mr. C. wouldn't believe me. Maybe he has to hear it from a guy? bloviatrix: yeah, that place has already been torn to shreds. I mentioned it after seeing the one on the East Side, and somebody said you can't even order by temperature. So what the hell good could it be?

Oh, please, Hungarian is even stranger to pronounce than French, IMO. Not that I have any trouble with French. But HWOE does -- he can't do that properly guttaral rrrrrrrr, so most of his attempts sound like something from Mark's list. George Lang has a recipe for "Cauliflower with Goose Liver à la Wesselényi" which in Hungarian is: Karfiol libamájjal à la Wesselényi Since karfiol is cauliflower, libamájjal must be the "fresh liver of a fattened goose," as in the ingredient list. But how to pronounce???

Welcome arbuclo! in addition to what they all said. If you can't get the Lodge brand in Australia, just get the heaviest, most solid cast iron you can find. Don't fool around with fancy LeCreuset -- it's great, it's pretty, but in this case cheaper is better. DO season it, if you can't find the pre-seasoned kind. DO dry it immediately after washing. DON'T worry that you'll hurt it by scrubbing. Just reseason periodically.

What? Do I only have four people responding? Hey, that's fine: thermometers enough for everyone! As for Fri 11/28 -- we've got a show to go to that evening, but during the day would be fine. Especially for one of the most-traveled-just-to-eat members.

Yeah, I read that earlier. Made me hungry.

I know this is heresy on this forum, but the spinach blintzes and spinach pierogi at the East Village Teresa's are terrific! What can I say, I usually eat there with my beloved Aunt Bette who keeps kosher. But also, mmmmm kielbasa.

Mr. C -- you mean RED LIGHT???? Jeez, who'da thunk? edited in response to Mr C: well, it USED TO BE Red Light, or some such. The place with the red velvet settees and curtains, no? (not to be confused with the place on the corner of 9th and 14th, sort of catty-corner.) And as for Blue Smoke --

Mr. Cutlets: what about Korean yukwe? Ever had that? The only place I've had it is Kori, on Church Street, but I understand some of the places in the West 30s serve good versions. The neat thing about it is that it is more like julienne than chopped, and the seasonings are, well, Korean, but not too spicy. Try it, you'll like it.

What's does this mean? Rich The part that goes over the fence last, we used to call it. I don't really like that other term. My introduction to the writing of John Thorne was his piece about "chicken Skin Po' Boys." Oh, man, they can almost give bacon a run for its money.

Beef haggis??? Do tell!

Do you think it's similar to the pancake conundrum -- that the first few pancakes are inedible, until the griddle is properly seasoned for that batch?

As many virtues as olive oil has, deep-frying is not among them. You are quite right. But peanut, safflower, soy, and grapeseed are all around 450 or so. If you can't wait for jackal10's eGCI lesson, you can get some other potatoey ideas here: spuds, spuds, no duds. Mmm, potatoes.

I used to feel kind of sorry for them. After all, how would YOU like to stand around in the loo all day, waiting to hand somebody who can afford to eat in such a place a towel, or zip up her disheveled dress, or clean up after she went all bulimic. Then I realized, they probably hear the latest on-dits, all sorts of Page Six-worthy dialogue, stock tips, and other juicy information blurted out by people who think them invisible (and therefore deaf and/or just plain stupid). There's good money in what they hear. And they probably make more in tips in a week than I make in a year. Where can I apply?

6pm on Saturday is cool. It'll give me a chance to walk off some of what I eat at the show. But maybe now HWOE will join us?

Hello again, Mr. C. Have you had any experience with meat cut not along U.S. standards, but, say, those of Britain or France? You know, like "collar of ham?" How did you manage to communicate your cravings to the butcher? Did you just point to your own body parts and hope for the best? Thanks.

Good -- I'm glad you don't hate us. Not yet, anyway. Please remember that YOU have something to share with us. That is, there's at least one food subject that you know a lot about, and we don't. So don't be shy about jumping into any discussions. Welcome

tommy, I always knew you had it in you. The ability to make some damn good reports, that is. More, please. I can hardly wait for Bologna!

Not to scare you, but remember that every time you reuse the oil, the smoke point lowers. That is, the temperature at which it can burst into flame -- no, not really, but start to smoke and make the food taste burnt. So you can't re-use oil more than a couple of times, and even then the quality is diminished. Grapeseed has almost a high a smoke point as peanut to start with, but I don't know how fast it degrades. Also, if you DO reuse your oil, strain it really well -- through a coffee filter is good -- to remove any food particles. Otherwise they'll burn the next time you use the oil and make the new food bad-tasting.

Not around anymore: that's where Bread Tribeca is, now. HWOE and I ate at Tja! once. He completely forgot. That says something about it, I think. And all I remember was hip, cooler-than-thou decor and clientele (excluding us, of course). Although I think we had some decent herring. Maybe.

IHM&RS runs Saturday 11/8 through Tuesday 11/11. Oops?

Cheerio, Cheereeo70! We actually had a bit of a discussion about Coldstone before: click me. Before you check it out, let me warn you that not everyone loves the place as much as you. I mean as much as you do; we still like you.

Not the head meat so much -- you need that for headcheese or brawn. But liver, kidneys, heart, and whatever other scraps you've got, plus cornmeal, salt and pepper, and maybe a little sage or thyme. Kinda like cornmeal mush with meat mixed in. Truly a great dish -- crunchy on the outside, soft on the inside, and porky all the way through.

Too awful to contemplate, eh?

Ah -- a reason to not overindulge at the International Hotel/Motel and Restaurant Show that day! I'm in. Don't know yet about HWOE.

I hope this question doesn't make you too jumpy, or want to bury your head in the sand, but while you're at it, what's your take on: ostrich emu kangaroo