Suzanne F

NVNV -- How bad was the cleanup from everybody spitting out their drinks?

Did I mention baking potatoes in the oven without first piercing them? Yup, exploding potato.

What a nice way to get to know some of the new folks! By their kitchens shall ye know them. Mine is 8' x 18' wall-to-wall, not including the little jog in front of the far window that is useless except for the window sill (and as a dust-gathering place). Set up in a long U-shape, with 2 large windows at one end and a small table under them (mostly just used for breakfast), low cabinets with good-size counter and a pass-through along one long wall, the fridge and stove and more cabinets (above and below) and counterspace along the other long wall; the sink and dishwasher are at the far end short side, with more cabinets above and below. Other than needing still more cabinet space, I find it highly workable and not too inefficient. I also wish I had better lighting. But since I recently discovered (after 20+ years) that I can kick the fridge door shut while working on the counter opposite, I no longer want to change the layout. Just maybe move the stove closer to the sink, for more counter area right next to the fridge. I could have other people working in there with me, but I WON'T. Except of course for He Who Only Eats (who actually does make the salad every night), as long as he stays by the sink.

Note to FG: Herdez products are available here; I get them at the Pathmark under the Manhattan Bridge. But La Morena is a bit more prevalent. As I mentioned in another thread on refrigerators, I firmly believe that condiments procreate on their own in the fridge. Or possibly mutate and split. There is no other way to explain the four jars of red chili paste on my top shelf. No other possible explanation. After all, I'd hate to think that I suffer from such a severe case of AAA*. A mild case, yes -- which explains the multiple bottle of kekap manis in the closet -- but surely not one that requires stronger on-going treatment than strictly keeping an inventory list for all kitchen storage facilities. Perhaps my case of AAA was brought on by excess Worcestershire-sniffing during college, an addiction I fought for many years but have had under control quite a while now. I always thought it was a fairly harmless pastime -- surely no worse than HWOE's tendency to sniff freshly-opened bottles of Red Hook ESB -- but perhaps the consequences were longer-range than I imagined. Does anyone know of any studies I could check? *alimentation-acquisitional amnesia. You can look it up in DSM.

Ah, yeah, Peet's. Last time we were in San Francisco, we walked around near the Peet's HQ, just to breathe. Aaaaaah. Before they were engulfed by Starbucks, Pasqua was here in NYC, serving Peet's (if I remember correctly). Pasqua getting bought out by Starbucks just proved to me that P. was better: if you can't beat 'em, buy 'em. Starbucks coffee tastes burnt. That's all I'll say. So instead of walking one block to S., we prefer to walk four to an independent place. I am now considering ordering my beans from Ravensbrew, in Alaska. We get their coffee in Wilmington, Vermont; their Deadman's Reach really gets me going in the morning. Another recommendation, if you are in Brattleboro, Vermont: Mocha Joe's. We have passed this place forever, finally checked it out this trip. Excellent coffee, and the best service at any coffee bar ever in this country ("And what proportion of espresso to foam to milk would you like in your cappucino?").

HWOE flies out this morning, your suggestions (all, not just the ones at the park) in his bag. Thanks, all.

If you can wait until early September, check out Curry Source at 88 Bergen Street (between Smith and Hoyt Streets, 718-797-9719) in Boerum Hill, Brooklyn. (You have to wait because they are closed for vacation the month of August.) It is an Anglo-Indian takeaway shop with the food you might be craving. Very nice people, Gary and Jilly, run it. Chicken Tikka Masala, Vegetable Korma, Prawn Madras, Lamb Vindaloo, Spinach pakora -- pretty basic, quite tasty stuff. Some British products as well, such as Branston Pickle, Twiglets, etc.

Thanks for the suggestions so far. Please don't stop. For the record, when he was growing up, HWOE bore the stigma of being a Brooklyn kid who loved the Giants. And one of the things he plans to do when he gets to the park is kiss the feet of the statue of Willy Mays, his all-time hero.

But he's already using cucumber in a salad alongside the steak, no? Sounds great, Jinmyo, but perhaps too much of a muchness? MatthewB: what's fresh and enticing at the vegetable market? Sugar snap peas? Tomatoes? Beets? Most people don't eat enough vegetables anyway, so go with what's fresh. Besides, veg apps are usually pretty easy and not all that time-consuming or labor-intensive(at least, not the ones I like). We've been getting fabulous peaches from New Jersey, so I love the idea of grilled peaches, maybe with a little homemade ice cream, or even good-quality bought?

Yup, that sleeve would work, as long as the elastic doesn't stretch out with repeated washing. Oh, btw: some of us happen to be left-handed and need the pen/thermometer/taser pockets on the RIGHT sleeve. Mags: remind me the week after next about the links; I'm away on vacation all next week

You mean there is an objective (oops, bad word ) definition of "the best table?" Uh oh, I'm in trouble. My favorite tables tend to be near the servers' station, so that I can chat them up, and where I have a good view of the room. Or, at the very least, where I have enough light to see my food. If I am not happy with the table to which I am first led -- usually because it is directly under an air conditioning vent, or directly, unavoidably in traffic paths -- I ask to move. Generally not a problem. And if they won't move me, I never go back. So there.

After 4 lil Varmints, you guys need a chaperone?!? Well, maybe yeah.

He Who Only Eats will be in San Francisco soon, and will be going to the game at PacBell on 8/19. He needs to know if there is anything decent to eat at the stadium, or if he should eat outside before or after the game. The only place a search here turned up was Acme Chophouse. His favorite restaurants in SF are Zuni and Tadich Grill, but he hasn't been there is many years. And he gets bored with steak. But he's a good eater. Any suggestions will be greatly appreciated. One other thing: he'll be with a colleague whose idea of a good restaurant is The Olive Garden. But I don't care as much about him as I do about HWOE.

As a former BOH slavey: Hey, BOH does not make for "good" TV of this type. We come in, do our prep, set up our stations, cook and do our best to cover for the mistakes the FOH makes, clean up, and go home. For a lot of us, the place shown is only one of our jobs, because you can't take care of a family on a line cook's pay. Who really wants to see that? The only time we screw around -- and how -- is when it's slow, which doesn't seem to be the case at Rocco's. And while I haven't read much of this thread, please, those who bash the Post -- it wasn't always the way it is now. Way back in the days of Dolly Schiff (within my lifetime), it was one of the best liberal papers in the city. Damn Kalikow. Double damn Murdock. How the mighty are fallen.

Well, if Dr. Mrs. V won't go for CV, how about Sweet-n-Tart? This here's the post-New-Years-banquet discussion. With pictures, even.

=Mark, yeah, THAT'S what stuck in my mind about the dates. So close. Well, but it's the other end of the week, so I expect to be able to eat again by then. Not sure about HWOE, but if I can, I'd like to. Is it too early to try to narrow down the possible ethnicities? Where are you guys eating that night? That might help us figure out a place.

I too am debating whether or not to continue getting it, now that I'll have to pay. Some of it is fascinating, along the lines of Near a Thousand Tables; some is sooooooooo academic -- not necessarily a bad thing, just not always what I want to spend my time reading. For that, actually, I am glad of its existence: it gives credence to food as a discipline worthy of study. But I think overall I'd rather use the time here.

Test runs?? What fun is that? I have always broken the cardinal rule of dinner-party-giving ("Never try anything new out on your guests.") and never had a problem. After all, my guests don't know what it's supposed to be like, so why should I? I love the thrill of discovery. And of making up a story about what that stuff on the plate is.

Jim, you are quite right. I struggled with those numbers, because I too know that not everyone will eat even a small portion of everything. And we won't have enough teenagers there to do the human vacuum cleaner thing. Rachel's suggestion of the 2-ounce portion is good; the only problem is in working backwards to figure out how much of the ingredients to start with. That's why I posted those quantities. They are only suggestions; I'd expect that people will make quantities they're comfortable making and, more to the point, able to schlep, along with everything else.

Yes'm Miz Rachel. Since we will have so many dishes, smaller portions are indeed in order. If we figured on 50 full-size portions, that would probably more than suffice for this group. That means: Baked beans: start with 6 pounds dried navy beans Cole Slaw: start with 10 pounds shredded cabbage, 1 quart shredded carrots, and about 3.5 quarts of dressing; similar for health salad Cooked greens: start with 12 pounds Grilled veg: start with 8 to 12 pounds of vegetables Macaroni: start with 6 pounds dry Sweet potatoes: 12 pounds These are very rough numbers. I am not a caterer; maybe someone who IS could confirm or correct. In the meantime, if anyone else needs help with quantities, post or pm and I'll do my best to advise. Oh, and it looks as though HWOE and I will also be riding with johnjohn. Elyse's pies may never make it across the GWB! One more thing: I hope lots of people are bringing folding tables! Extrapolating from our experience at the NYC potluck, we'll need at least 108 square of table surface area: a minimum of 6 tables 3 feet by 6 feet each.

Are you talking about Rocco, on Thompson St? Terrific string beans with garlic, or rather garlic with string beans. I'm confused. As I usually am in Tommy's presence.

I too stare into space, then with increasing concentration look at the list of what I have in my freezer, fridge, and closets -- the fruits (and vegetables and meats) of happier, more creative times past. And pull out a container of some stew or sauce or a collection of oddments to be heated up and turned into something new. Or if it's a lucky day and the Greenmarket is open, I will mosey on down to see what veggies look good, and get my inspiration there.

Both excellent points. I also love the idea of waist-length, at least in back (can you do longer tails in front?). I happen to like big back pockets in my pants, for keeping my folded-up-towel-to-be-used-as-a-pot-holder, and jackets that cover my rear (as much as anything can ) get in the way. More thoughts on sleeves: I always have had trouble with them, because if they are wide enough to roll up easily, they dip into or catch on things when rolled down. So how about some sort of elastic material for the forearm, that can be pulled down easily when sauteeing or working with other stuff that can splash and burn, but pushed up out of the way during routine slicing/dicing/washing up? And if you close with ties, make sure they are long enough to go around your waist at least twice, so you can hang a towel or 2 or 6 off of them. Although personally I like the idea of velcro closures better; or a combination: velcro at the cleavage, ties at the waist, both for speed and convenience. I sense the start of a cottage industry here . . . want some links to women chefs and food business owners???

When I tested the mayonnaise recipes in Glorious French Food, I found that the one using the food processor worked much better than the blender recipe. I think it was because more air got beaten into the egg yolks, so there were more molecules for the oil to hang onto (yes, air molecules count as a framework for the emulsion). So I would try making it in the fp instead of the blender. (The blender mayo was fully emulsified, but way, way too thick.)

Well, you never know. Especially not since Jinmyo said the picture is hers. Anyway, Elyse, I thought you were more Elizabeth Taylor-ish.