rich

Isn't it still???????????

The Staten Island Farmer's Market has them - 20 cents each. Bought 15 Saturday and stuffed them with two mixtures - spices turkey sausage and ground pork coated with Pecorino. Will try the Chanterelle stuffing mixture in a few weeks - lobster and shrimp quenelle. The crowd I had this weekend wouldn't have enjoyed that.

Been to Rao's twice over the last couple and years and on each occasion it was the same - nothing spectacular, nothing bad. It's a good Italian- American serving very large doses of myth. The best part of Rao's is getting your car washed while having dinner. And since it's your table for the evening, they have the time to do a great job cleaning every nook and cranny. Rao's is the quintissential definition of "Dinner and a Show."

That you were able to find a unique setting that isn't available to the general public - that should score some serious points.

I'm serious here. I would love to have you or any other egullet member to my house for dinner. I had made this offer once before (a few years ago) and Rachel and Jason considered it, but we coudln't work out a mutual time. Sneak - I would happily cook for you and a date - I think it could be great fun. And Staten Island isn't that inconvenient for Brooklynites. The view from my terrace (top floor) is spectacular ( I serve sparkling wine and caviar from there in the summer). And if that doesn't impress your date, there's my first course - parsnip ice cream with roasted eggplant puree and seared scallop that will certainly overwhelm her.

When you take into account the quality of the food, wine list and prices, the bar, the friendly atmosphere and service, plus the comfortable surroundings (especially upstairs), I believe Landmarc is impossible to overrate. There is no other place in NYC that combines the above in one setting.

Date: My Place Friends: Anywhere else

As long as that's not what their serving, I don't have a problem. Still would be interested in the name derivation.

Very nice review gaf, but I have one comment. I happen to think anything stuffed in a squash blossom is special. The produce is seasonal (much like soft shell crabs, which are exquisite) and the flavor quite unique. In my opinion, chefs should use squash blossoms any chance they get and use their creativity in stuffing them or serving in any other manner. I think the lobster/shrimp quenelle inside the blossom is a special dish and one that I will add to my repetoire.

Some of the greatest race horses were geldings, hence the name of the restaurant (I assume). My guess is it indicates greatest and a long career on the track as opposed to the shed row. Just think about Forego, John Henry, Kelso, Exterminator et al and don't fret about the procedure. If anyone goes please ask the owners which grey gelding they mean. I'm sure it has a special significance for them. But remember the Grey Ridgling would have been worse - that could conjur up some strange thoughts.

Yes, I agree. I should have said flat-leaf parsley. Sorry for the confusion. I wasn't saying the Pesto my relatives made was the classic recipe - that was there version since they hailed from another area of Italy. I was just trying to say parsley shouldn't have been the problem. I still think it was the untoasted walnuts. I've gotten that bitter flavor from walnuts in other recipes if I didn't toast them. ← Rich, I am glad my reply didn't cause any bad feelings and that someone else thinks curly parsley can be bitter . I am intrigued by your basil/parsley/pesto: how many toasted hazelnuts do you use? Cheese? Maybe it was indeed the walnuts, yet walnuts per se should not be a problem either: quite a few Ligurian recipes have a few untoasted walnuts tossed in with the pinoli. Perhaps a bad one would be enough to make a whole pesto batch bitter, but unless Kris has some left we have no evidence for a thorough gastronomic Crime Scene Investigation. ← I'm not offended at all. It was my fault for not being clearer in the original post. I don't really have a measurement for the toasted hazelnuts - maybe half to three-quarters cup. I go by sight and feel. Really intrigued with Pontormo's suggestion of using roasted garlic. That would add a whole other dimension to the flavor.

Actually my favorite pesto is made with toasted hazelnuts and basil, parsley and mint in this proportion - 1 part basil, 1/2 part parsley, 1/4 part mint (and a splash of lemon juice).

Yes, I agree. I should have said flat-leaf parsley. Sorry for the confusion. I wasn't saying the Pesto my relatives made was the classic recipe - that was there version since they hailed from another area of Italy. I was just trying to say parsley shouldn't have been the problem. I still think it was the untoasted walnuts. I've gotten that bitter flavor from walnuts in other recipes if I didn't toast them.

I always add some parsley to my pesto as my grandmother and her mother did - they were from Bari. The problem was definitely the walnuts. They needed to be toasted, but continue to add the parsley - it adds another layer of flavor to the pesto. In fact, sometimes I make parsley pesto and add some fresh oregano leaves - it could taste better than the basil. Lemon and blanching won't hurt, but neither is absolutley imperative.

Thanks guys. Also heard good things about two new places - the Grey Gelding and Lemoncello (sp?). Any first hand reports? JPW - did you stay in town for Jazz Festival? If so. where?

Are they alive or dead?

And Superman appeared on every Seinfeld episode - thus we come full circle.

Sometimes no comment is necessary

I just recalled - one of TV's great food fights occurred in the TAOS episode "My Friend Superman." Lilija - you mentioned the movie paid tribute to the original movie - anything about George Reeves and TAOS? I know Jack Larson (TV's Jimmy Olsen) played a bartender and mixed a great Manhattan and Noel Neill (the original serial Lois Lane and TV's second) played a wealthy woman who died, but any other reference? No great food scenes - that's shame Clark was always a gourmand, but never drank wine, beer or liquor.

I haven't seen the movie yet, but for those who have - are there any great food scenes in "Superman Returns?"

In honor of Superman (who turns 68 years old this week) and the movie "Superman Returns," which opens today, I'm starting this topic. Of all the fictional characters (not created by a food company) Superman is the one most closely associated with food. He was the first fictional character to endorse food products - Kellogg's cereals. George Reeves (the only true Superman) was known for his cooking prowess - in fact, was considered a gourmet chef by some. He was also known for making the world's best martini. During production/filming breaks from the show, cast members would gather in his dressing room to sip some of his concoctions. George had to turn down endorsement requests by restaurants for fear of alienating some. You must remember at one point in the early, mid 50's, he was the most recognizable TV personality in the world. But the food connection didn't stop with him. Phyllis Coates, who played Lois Lane during the series' first season (1951) was a resturant owner and critic. She performed the latter for many years after her Hollywood career slowed. The Adventures of Superman (TAOS), which first aired in the 50's (and is still in reruns today), featured food on many of its shows. One episode was entirely based on food - the delivery of a homemade lemon meringue pie to Alaska - Chuck Connors (later of "Rifleman" fame) was featured in that episode. Superman was the first superhero to have his own cookbook and was the first (and I believe only) superhero to send recipes to fans who requested them. And who can forget one of the great dinner scenes in movie history when Superman (Christopher Reeve this time and no relation) was having dinner with Lois (Margot Kidder) on the balcony of her apartment. After dinner, as she walking away clearing the table, he tells her the color of the underwear she's wearing - she had asked him earlier to prove he had x-ray vision. So the question posed - what other fictional characters have been closely related to food? And what, if any, are your favorite foods and/or recipes that are associated with them?

Doc, have you been to their place in the Prime? I've heard from some people that the old restaurant is still open. If true, how are they operating both? Thanks.

That's surprising. I called Thursday afternoon about 3:45pm, was on hold for about a minute or two. Asked for a reservation between 7-8 the following evening, the hostess said 7:45 and that was the end. I didn't make the reservation, I was just doing it at tommy's request. The whole process took 2-3 minutes and the hostess was quite friendly - even suggested I call her back personally when I knew for sure. Gave me her name, a different phone number and extension.

...you pay $20 for a drink at the Pegu Club that costs $3.50 anywhere else.

Thanks. Sorry, no photos. I know a lot of people take photos at home dinner parties or in restaurants, but I never have and most likely never will. I feel it's a distraction - but that's just me. Hey, the only time I want to see a photo is at the track when my horse wins a close decision.