Suzanne F

Welcome, picaman Jamie! See how easy it is now that you've gotten started posting? And it's an excellent report. Hope to see more of you, all over eGullet.

Yes, I did. But I was just restating, because it seemed to have gotten lost in the discussion of whether or not college students are children and are subject to child labor laws. No offense meant to you.

If Los Dos Rancheros became Salon Mexico less than 2 months ago, then the owner of Salon Mexico on 26th Street (which is the only one with that name that I know of) does indeed have a case. The 26th St. place has had that name long enough to be listed as such in the 2003 TONY Eating and Drinking Guide, which means it's at least a year old.

Fifi, dahling, you may just have to tag someone, as I did you.

Others beat me to it on the restaurants, but I still want to say, I Brattleboro.

Before too many people start yelling at us, I suppose we should qualify our discussion with: it is yummy for Hellman's bottled mayonnaise I'll have to look for the thread in which I did a compare-and-contrast on a bunch of different mayonnaises. Here it is!

Not sure why I was sent a flyer on this event, but thought I'd pass it along (this is not an endorsement): Sponsored by: Malt Advocate

Is that the Mayonesa with lime juice? We had it here in NYC briefly, but I can't find it anymore.

To get back to the original inquiry: Since the NYC Health Department inspects and regulates restaurants before and after opening, they should have raw data. And those data are a matter of public record. Which is not to say that they'd be easy to find. But they're there, somewhere. In fact, that's the kind of information a private firm would get for free under the Freedom of Information Act, then turn around and sell back to the City in a usable form. So you really would need an intern or RA to locate it and wade through it to make it usable.

No, I haven't. I bow to your more recent experience. Too bad, though, I loved their posole.

You know how the stores at airports in Florida sell "gift sets" with coconut patties and marmalade and crap like that? This is the only GOOD stuff in those boxes. As far as I know, it's just sugar and coconut, cooked down to gooey and golden perfection. Yes, spoon it right up, mmmmmmmmm.

Don't child labor laws exist to prevent this possibility?!?!?!? I see you consider college students children, but the law considers people over 18 to be adults. You knew that, didn't you? College students ARE children, for the most part.

Benriners come with a food-guide thingy. That's the purplish part in the upper right of the picture. Not foolproof (sometimes we're all fools ) but quite helpful.

Varmint, this may be a stupid question, but does Dr. Mrs. V eat pork? (it will be perfectly all right for you to respond with, yes, that is a stupid question.)

Los Dos Rancheros Mexicanos, on Ninth Avenue and 38th Street, for cheap. La Palapa, on St. Marks Place just west of First Avenue, for not so cheap.

Uh uh. Ventreche. (Thanks for the backup, Ms. Wolfert!)

If you wouldn't mind, and you have the time, would you be willing to tell us how you feel about coconut jam (the stuff that looks like dulce de leche but tastes of coconut as well as sugar)?

Oh, no, please piss away! I am on your side. And I'm an omnivore. It should not be difficult to understand. It's just that there are so many people who call themselves vegetarians and then add, "But I do eat chicken/fish/caviar/veal/whatever." So of course it's confusing to those who do not apply such convoluted thinking to what we eat. And doubly or triply annoying to those who DO NOT eat flesh of any kind. Personally, I've always had trouble understanding how anyone but vegans could consider themselves truly "vegetarian" -- none of this ovo-lacto, ovo-pesca-lacto, etc. stuff.

You'd be amazed at the kind of projects you can get graduate student to do for little ($10/hour or nothing), if you can arrange for them to get credit. This is the 4th year HWOE has had Research Assistants, and they can do very good work for next to nothing. As long as you approach the right school, and the right program within that school, you CAN find a really sharp kid who probably said "internet" before "mama dada." Oh, btw: used to be you could work with "working papers" once you hit age 14 or 15. Restrictions did apply, but . . .

Even though it was cool and cloudy all day: Gazpacho (made with leftover roasted tomato puree and tomato vinaigrette, plus fresh cucumber, garlic, and bell peppers) Leftover duck/chix liver/pork terrine sandwiches on leftover dinner rolls Fresh red/green leaf salad with balsamic vinaigrette. Saranac Black and Tan. I love "fresh" leftovers.

AlexP, please do not take what I and the others said as a personal attack. You are probably a great guy (as is anyone involved it curing the meat of pigs ). We just do not consider "veggie burgers" to be food for humans -- and definitely not for our friends the tasty animals. "Veggie burgers" are neither edible vegetable matter, nor burgers as we know and love them. There are some fine vegetarian foods -- yes, felafel is way up there as something truly wonderful when done right -- but "veggie burgers" are not among them. The more you get acclimated to eGullet, the more you will learn that we do not pull punches. If we dislike something, GAH. But we ARE able to separate our dislike for, say, the application of mayonnaise, butter, and soy sauce to hot white rice, from the person creating such a combination (most of us can, anyway ). Friends? Please??

Qu'est-ce que c'est, "Swiffer??"

Too long in a highly acid marinade breaks down the muscle; but there's not much if any acid in that marinade, is there? Then you don't have to worry about the meat going mushy. The green onions may come out looking the worse for it, but so what?

Why would you want to mess up such a good menu with TVP????? Or "nut cutlets?"

Benriner benriner benriner benriner benriner. And did I mention Benriner? Available for under $30 in Asian markets, a little more for the extra-wide version. For slicing and three sizes of julienne. Blades are replaceable. Or you can just toss it and get a new one, it's that inexpensive. You can put it in the dishwasher. There is almost no assembly, almost no setup, and it takes up very little storage room. What can I do with it that I can't with a fp? Control the food. Put an onion or a potato or a clove of garlic in the fp, and you get weird angles and shapes as the cutting proceeds and the food slips. With a mandoline, you are the one holding the food, and can keep it the way you want it. Also, with a mandoline I can cut infinitely adjustable thicknesses, up to the max when I remove the adjusting screw, and down to see-through thin (see comment on control). My knife skills are not good enough to do that with any consistency. Ditto the juliennes. With the big, complicated, expensive ss mandolines (Bron, for example), you can cut waffle potatoes -- which you can't do on a Benriner. If that's important to you, go with the bigger $$$ version. Otherwise, Benriner rules!