rich

Okay, I'll take the bait. And what reviews or reviewers should be treated "more equally" than others? Certainly opinions count more from someone you know either personally or from past performances and they may be given more weight. But I've tried places based on recommendations from the same source that were both good and bad. For instance, based on a member's recommendation I tried Landmarc and think it's one of the top places in the city based on a dollar for dollar value. And based on your recommedation, tried the fois gras appetizer. I think you said it is the best $12 you can spend in an NYC restaurant (or something close) and I agree. However, I went back to Daniel based on the same person's comments and completely disagree with said individual's opinion. Another example. Most people on the board know my negative feelings toward Luger (based on historical perspective). Yet when I first mentioned this, I was severely criticized. However, over time several other members said the same thing. While clearly not in the majority, my opinion has gained more validity over time. Bottom line, I think each review or reviewer should be treated equally, until you make a decision for yourself. The majority isn't necessarily right, nor will the opinion(s) of other(s) match yours all of the time. If you don't treat reviews or reviewers equally, you will probably go into a place with pre-conceived concepts that will certainly cloud your judgement.

Canned Potatoes???????? - They sell canned potatoes? How do you can a potato? Why would you can a potato? Must be a big can to fit several potatoes. Do they come mashed too?

Does this mean we're coming to the end of a term? Can Benny be far behind? Is it graduation day? Where do I send a parting gift?

Four stars??? - totally depends on the type of music and/or the bathroom fixtures. The food has nothing to do with it.

While I can't name them all, I can safely say there hasn't been one for almost two years. It's a shame that such an important position in the food world has remained vacant for so long.

Which experts would those be, Rich? The "experts" I've seen are predicting $4, not $6, with $3 the only price known for certain here in the Southeast. Yes, it's a scary situation, but there's no reason to incite panic. ← It's already more than $3 here in NYC - CBS Radio had a Wall Street analyst and a commodity analyst on this morning (8:55 am DST) and both agreed that unleaded gas prices would double from this point to some $6 a gallon within the next 4 to 6 weeks. They have already risen 60 cents a gallon since Friday. I didn't get their names - if I hear the report tonight I will listen for the names.

I realize that European gas prices have always been higher, but people grew up with that and budgeted accordingly throughout their life. Europeans always knew that high fuel prices were part of their cost of living index. However if your prices rise another 100% from this point, will this affect discretionary income spending?

But even if you find a place a mile (or less) away, or if you can walk to the restaurant, where will the average person make up the monetary difference of filling the tank? Can the average couple afford to take a $100 a week extra hit on gas, plus an extra, say $25, on everything else and still have money to eat out at the same rate? Where does that $125 come from? All things being equal, the cost of getting to the restaurant is the least of the problems a restaurant will face.

It's not the amount of money it will cost getting to the restaurant, it's the amount of money it will cost to fill up your tank every week. If 12 gallons cost $20 a few months ago, that cost becomes $72. It's the $52 a week that becomes a problem and if you have two cars - well you know the math. Couple that with all the other things that will rise in price. It could get interesting with respect to discretionary income.

Yes, both need to order it. I wouldn't say it's a tremendous amount of food, but you won't leave hungry. You could always finish what your companion doesn't.

With experts predicting $6 a gallon (a 350% increase from two months ago) gas prices within four to six weeks, the first casualty of these higher prices may be the restaurant industry. This morning an all-news radio station in New York City interviewed some ten people on how the higher prices will affect them. All ten mentioned eating out as one of the things they will cut back. Let's remember higher gas prices will have an affect on everyone - even those who don't drive. Public transportation costs will significantly rise as well as the shipping costs for goods. All of these increases will be passed along to the consumer and it won't be long before the average person will need to cut back somewhere. And it seems eating out will become the "luxury" we give up first. While this may not affect the Per Se's of the world (the thinking is the people who frequent that type of restaurant couldn't care if gas prices went to $100 a gallon), the mid to higher mid would probably suffer the most. All you need is for the average person to eliminate one restaurant dinner a week for this to have a significant affect. The other area that may suffer is the lunch trade - several people have said they will begin the "brown bag" it to work. Any thoughts on how this will affect your dining out habits?

Great job Steve - always leave them wanting more! Just finished the book (Amazon delivered it two months early) and was totally impressed. My favorite chapter was the last on the future of dining. Steve, I agree that to "predict" the future you must understand the past. I have always been fascinated by the evolution of NYC restaurants from the mid 60's through the present. I wish you would have written more about that particular aspect (I found myself wanting so much more). When I started going to better restaurants with my parents, I was about 13-14 years old - that translates into 1963-64, things were totally different than today. The waitstaff was predominately male and much older than what you see today. They were so much more professional and took time to get to know you. By the time I was 20, at least three maitre'd's were sending me Christmas Cards and I felt as though we had a personal relationship even though I never saw them outside of the restaurant. Do you know how impressed a date was when you walked into a top NYC restaurant and within a minute or two of sitting down, your drink was placed on the table without you saying a word? I can't say when this changed, but by the time 1990 rolled around, it seemed the restaurant and the chef became more important than the diner - times change, people must adjust. In any event, great job Steve. I'm sure the book will succeed beyond your expectations. I'm certainly looking foward to the next installment.

Isn't that an ingredient an oxymoron? How does McCormick put "fresh" garlic in a jar? I thought they only made dry goods.

What I found interesting is the reviewer listed four dishes that had problems and six that he enjoyed - poor ratio for a two-star rating.

Ric, What size and shape crock pot did you use? Did you partially cover the top? How hot was the water you used to start off the cooking? Did you have trouble keeping the water temperature stable? I had trouble trying to maintain water temperature using my Rival 6 quart crockpot. I did, on the other hand, find that if I placed the crockpot in the oven then covered it I had better luck at maintaining a stable temperature. ← It was a round, approximately 10", 6-quart Hamilton Beach crock pot. It was totally uncovered and I started out with water at 150 degrees - it maintained 149 degrees throughout a five-hour period at the high setting.

I haven't tried it, but friends of mine who live there during the meet have eaten there a couple of times and rave about it.

From what I've heard from the people who have frequented the place (haven't been there myself), the biggest drawback is the neighborhood. Some have described it as seedy and unsafe looking - especially when walking back to your car after dark. I don't know how valid this is, but the owner was asked if he was considering valet parking. His answer was non-commital. This could present a problem after the track closes and there are less people in town and it will be getting dark earlier. Police presence is heavier during the race meet.

Excellent! Rich, do you know what they had? ← Only last night's dinner - the special rabbit sausage, a salad of greens with pancetta and a poached egg, radicchio risotto and a pan roasted veal chop with a tomato confit - I think they said that was a special as well.

Doc, I have sent two couples to Beekman Street Bistro on your recommendation - both stay in Saratoga for the entire race meet. Both couples thought it was the best food that had in Saratoga in a long time. In fact, one of the couples has been back two additional times.

Over the weekend, I continued the experiment. I can maintain 149 degrees in an uncovered crock pot set at "high" for several hours. That should be high enough for chicken breasts and more than high enough for red meats. I've seen recipes for fish, but never tuna. I would think tuna would be perfect - then create a crust with a torch at the end. Any thoughts?

Received a copy of Penzey's first magazine entitled "One" a few days ago. It will be published bi-monthly. Flipped through it and it's quite entertaining and informative, plus some unique recipes. I think I'll be giving it try.

Thanks Nathan. Tonight I'm going to try hotter water temps - around 150 - 160 degrees (chicken) and see if the pot stabilizes that temp as well. The I'll use the ice cube trick tomorrow and note how much the temp drops.

I performed a very successful experiment last evening. Using an uncovered crock pot, I placed 117 degree water into it and left it on the low setting. There was no change after an hour. It was one degree warmer after two hours and just five degrees warmer after six hours. A little cool water after two hours should keep the temperature within one degree. In anyone's experience, how much does the temperature initially drop when the packages are placed in the bath? I know the food should be cool and any liquid should be frozen. I guess I could place a few ice cubes in a bag and measure, but will that simulate the food? Another question - if I want to cook something at 110 degrees and placing the food in the bath lowers the temp by five degrees, should my initial temperature be 115 degrees?

I understand the NY Times trying to reach a new, hip market. That's good business. Saying that, they should still have a serious restaurant review each week. Maybe another review column called "Food as a Vehicle" should be created for those less inclined to eat - then the current reviewer would be in his element.

Then it should have been reviewed in the society column , not the food section.