raxelita

May I weigh in that I experienced a really horrible brulee at Payard recently? I mention this slightly off-topic since they are known for certain of their sweets, and I want to protect others from this most unpleasant product. The brulee I had there recently was close to ice-cold (as in colder than a refrigerator) in the center, and the top managed to be both burnt and totally pliant. I did the ritual "taps" on top and the whole thing just caved in to the chilly core. And it wasn't even Restaurant Week...

I remember a place on Albion and 16th that had good juicy burgers and satisfying crispy spicy potato wedges. It was only open six months when I left in 2003, but it became a weekly staple for grease fix. Name? Still open?

Had a chance to raid mom's herb garden over the weekend-- her pineapple sage was looking and smelling beautiful. Decided a new gin drink might be in order... Muddled pinapple sage, limes and just a little sugar. Beefeater Ice Shook fiercely, poured over ice, topped off with a splash of club (and a float of OJ for "too stong, too tart" mom). Very refreshing, though in the future I would let the sage and gin spend time together over night. In the past I've experimented with savory herbs in drinks with mixed results: A fragrant and quaffable basil gimlet with fresh basil, lime, sugar, and kettle 1. A promising but not quite there lemonade with lemon thyme. A pretty bad but mabye tweakable rosemary gin fizz. Any others have success with booze and the savory herb?

I found it odd because all of their other first growths were priced normally(for New York): Lafite 78 $585, 82 $1000, 86 $650, 90 $550 Margaux 83 $675, 86 $650 I imagine they must want to unload it, but would you give it a try after conuslting about proper storage etc? It seems like it would be an interesting study with a game group.

Morning Folks, I saw a 1975 Lafite on a NYC restaurant winelist last night going for $200. I was always under the impression tha this was a fine/not horrible year, and I've had superb '76 and'78 Lafite. Can anyone explain to me why this vintage migth be so cheap? Thanks, R

The most delicious thing I had today is also the most delicious thing I've had all week: Whole Peking Duck from Sang Kee in Philly, served with scallion, pancake, hoisin, touch of sriracha. Omigod.

deleted after realizing my point was made upstream.

JohnL, Union Square Cafe serves a BLT at lunch? They don't mess with the recipe?

BLT Steak had a Veal Flank recently, and a Veal Hanger for a while when they opened. The hanger was superb. Haven't tried the Flank. Thanks for the tidbits on db.

Dinner Tonight: Spicy delicious super nutritious black beans and rice Organic wild rice (cheap in bulk), cooked with whole garlic and olive oil (staples), tossed with steamed broccoli and carrots, topped with spicy black beans (sautee jalapenos, garlic, red onion, add beans, salt, finish with salsa). Made enough for 4 servings. Cost about $5 with carrots and broccoli to spare.

Fabulous. Thank you, Bigbear. I can take suggestions anytime over the next two or so weeks, if anything else comes to mind. I have read the thread, but wanted to get an extra angle on good daily joints and "deals." La Tuca sounds like a perfect example. I plan to visit Mosaico and Rusty's too. I will certainly pass on a hello. Thank's much. Rax

Heading to Quito tomorrow for a couple weeks. Would anyone kindly give me recs for great cheap eats in the city, particularly typical ecuadorian food? The Lonely Planet guide seems rather untrustworthy on this q.

I enjoy taking in a ton of wasabi at once, and after a minute the wave of understanding that for that last minute all I was aware of was pure hot pain. Then calm. Similar with chilis, and yes, your body releases endorphins to distract you from the pain. Carelessly assembled sandwiches, burritos, and tacos give me welshmertz(sp?) Ice cream brings comfort and an unexplainable carefree feeling.

I enjoy taking in a ton of wasabi at once, and after a minute the wave of understanding that for that last minute all I was aware of was pure hot pain. Then calm. Similar with chilis, and yes, your body releases endorphins to distract you from the pain. Carelessly assembled sandwiches, burritos, and tacos give me welshmertz(sp?) Ice cream brings comfort and an unexplainable carefree feeling.

tired of seeing ceasar salads on every menu: challenge the customers a little I say.

EVOO potatoes ice cream

In a sense, NYC restaurants are doing away with the tip. Since most of the finer and corporate places are pool houses, your tip no longer directly "Insures Proper Service:" an excellent server will be tipped the same as a poor one. And now that managers get a large part of their salary from the tip pool, the gesture has become a huge part of labor-cost saving on the part of owners. It really is quite close to the European method, with the tip being customary rather than compulsary... a thin line.

I had a most unfortunate fondue there recently. For one, it came in a ceramic dish with no self-heating capabilities, meaning that within a few minutes the cheese was completely hardened. The cheese was also way overseasoned with something like cinnamon. It was, in a word, gross. Other snacks were better executed. Service was aloof, but not bad. The space has a bit of a corporate feel to me-- too much solid coloring and angles.

My problem with ketchup is its ubiquity and status as top-condiment for American food. I just think we Americans could have tried harder in the quest to find the all-purpose delicious condiment. It's so one-note sweet. Dining out, I do enjoy it on hamburgers, but usually concoct something else to put on my potatoes (hot sauce + mayo etc.)

Could anyone kindly tell me where I might find Kasha, packaged or prepared, in Manhattan?

Sommeliers and waiters who assume I know nothing about wine before "assisting me with the list." I'm sure this has to do with my age & gender--regardless it's inexcusable and a bad selling technique. I'll often gather that I actually know more than them about the wine they are selling me on, so they demonstrate not only arrogance but ignorance, which doesn't get me in the buying mood.

Ramodeo, about your questions: Any sit-down place I've ever worked puts their take out under a server's number. Most finer-dining and corporate places in NYC pool these days. Although, I know this is not so common in other cities. If server has really gone out of thier way for you, you can ask him or her if they work in a pool house, and if they do, tip 15-20% then palm the server in cash. Just as Sommeliers or Maitre d's get the palm, a great server can accept one, provided they aren't stiffing the rest of the staff.

I used to work in a pub/restaurant that was extremely busy all the time: As a waitresss I had 12 tables in my section with no busboy, runner, barista, or even anyone to pour sodas for me. People would call all day long for takeout orders and I would have to take time away from my table service to answer the phone, punch in the order, pack up all the food and acoutrements, and then deal woth the person when they came in. Most of the time I was left nothing tipwise for my troubles, and the take-out orders would result in lower tips from my sitting customers because their service suffered and because I didn't have time to ask them about another drink, dessert, etc that would've bulked up thier bill (thus my 15-20%). These non-tipping take out people were such a thorn in my side...

I'd like to throw in a late vote for The Farmhouse. The place is delightful. They have 100's of excellent beers (with all the Belgian trappists) and single malts, and the food (Contemporary American standard stuff, but interesting, fresh and local, not like the many 'inns' around) is great in its class. The Farmhouse interior has been kept intact, so you have a choice of different cozy little rooms in which to dine. And the basement houses a dark little scotch bar. I grew up right around there and its the only place I know of with such modern style and taste.

I don't recommend Dish. Don't know Druids. How about Diner in Williamsburg? Food's affordable, interesting, and generally quite good. Their fish and cheese specials are always very nice, and they make an insanely good organic cheeseburger. Wine list is spare and uninteresting, but fairly priced.