glenn

Need a place this evening prior to a 7:30 show at Lincoln Center. Thinking of Sapphire which I've never been to. We're both suckas for decent Indian. Anyone been there? What else? -- not French or stuffy or Piccholine. I'm more of a Jackson Hole person (and proud).

Hey Bux, thanks for setting my head straight with the tales of Mrs. Bux and the coffee "production"... I don't think I would/could ever find the time and patience required, especially considering that the extent of my "cooking" these days is limited almost exclusively to whatever can be thrown into the microwave. So, getting back to french presses and grinders and the like. Right now I have an immediate need for a grinder. Another problem with my capresso grinder is that it does not allow for coarse grinding no matter what the setting. As a result, my morning cup of coffee is no better than the $1 coffee from the sidewalk vendor. I'm not entirely comfortable with Steve's suggestion to get a blade grinder, insinuating that the process of grinding is not important with a press. Everything I've read seems to indicate otherwise. Unless I misunderstood your remarks, Steve. So, is it a waste of money to get the Solis for $100+, or will I be just as well off with a hand grinder for half the price? Or should I go with a blade grinder? A couple of other questions/comments. In reference to an old coffee thread, Steve stated that he plunged after 5 or 5:30 minutes. I've been under the impression that 4 minutes is optimum, though I haven't experimented. My bodum chambord press even came with a 4 minute timer (nifty little device). Would the difference in time affect only the strength of the coffee, or would it have other effects? I've also heard (as Steve previously commented) that water should be heated to a temperature just before boiling. If you boil the water and let it sit for a minute, does that really have an adverse effect?

Ok, but try not to mince words. I searched for the exchange between you and Bux about the Silvia/Rocky set up to no avail. Is it still up on the board?

An even bigger HMMMM. Steve, you're going to have to expound on this a little more. I love espresso and always order a double at restaurants. The only coffee I drink at home though, is my morning wake up brew which I savor. Espresso seems a bit much for me first thing in the morning. So I'm confused when you intimate I am not "enlightened", no offense taken -- I'm just curious what is meant by that. Are we talking along the same lines as someone who is perfectly satisfied with a mediocre restaurant vs. Gramercy Tavern or the likes? People who drink regular blend coffee are not truly enlightened? Again, don't misunderstand, I'm not being argumentative, just trying to understand. I want to be enlightened goddammit! I've heard about the Sylvia and Rocky as well as the Rancilio Rocky, and know that they are the cream of the crop ---- are you intimating if I tasted the coffee produced from these devices my thinking would be changed?

Hmmm, scratching my head thinking I been looking in all the wrong places. So you guys got me thinking of the Zassenhaus Knee Mill hand grinder (at half the price of teh Solis). But how do these things work, like how do you set the grade of coarseness and how much work is it?

Thanks Jeff (and everyone). That's a fantastic site and by all accounts, the Solis Maestro appears to be a clear winner. One thing I was curious about though ---- I only use a french press, I don't need a grinder for espresso or anything else. Is there a specific grinder geared for the french press?

Oops, misunderstanding, I didn't mean 4 cups of beans, but 4 cups of coffee (I edited my post). And yeah, I'm tempted to go back to basics. The Melita seemed to work fine; the only reason I got a new one is that the blade seemed to be getting dull after so many years.

I thought there was a recent discussion on this but I couldn't find it. Can someone point the way, or just steer me to a good grinder? As I recently pointed out, I got the capresso burr grinder a few weeks ago. I sent it back yesterday, that overpriced piece of junk. I was better off with my 15 year old cheap melita with no settings. The capresso left a spoon+ of beans ungrinded and the ground coffee spilled out on the countertop as it was grinding. Damian sez he has the same problem. I need something that can ground a small amount of beans effectively (for 4 cups of coffee) and for a press. Thanks for any suggestions.

"SPECIAL DISCOUNT Prices include 20% European sales tax. Americans and all customers outside European Union receive 20% OFF net price at check-out." I didn't notice this on the Meinl site before, more or less mitigating the shipping charges (thanks to the Europeans who get screwed!)

Ripoff alert! The prices are extremely reasonable on the Meinl site. If you order by mail, it's $8.50 for 500 grams for the most expensive blend (or about $7.70/lb), and add $16 shipping for 5 500 gram packages. Now all we need is a volunteer to call Cafe Sabarsky to find out what blend they use.

Are there distributors in the US that sell it to the public?

There's a review in the SundayTimes NJ section. Makes me want to drive to Montclair and forget about my new healthy eating habits, yuck.

The beer I brought, some specialty from Brooklyn Brewery, was awful. So what the heck was I supposed to do?.. I had no choice but to bribe Rosie to steal your Villa Maria (one of my fave sauvignon blancs). And thanks to the Perlows for their fine efforts!

There are very few restaurants that I'll make the journey from jersey city to hoboken for -- partly because of the parking, and mostly because there aren't that many worth making the trip for -- but La Isla is one of those worth the hassle of Hoboken. I remember the "dive" luncheonette that preceded them -- it was actually fantastic, all home cooked Cuban at incredible prices. Now the prices are about 8 times what they were. But it's still worth it. They also make one of the best cuban sandwiches around.

I ate there this past week for lunch by myself with no reservation. There are tables in the bar area which seem to be meant for walk-ins and there are also seats at the bar where you can dine. While the restaurant was packed, this area was never full. I had the grilled-cheese sandwich which I highly recommend.

who was the perpetrator of this misdeed?

I was there 2.5 hours for the 5 course meal, which is about my limit for a restaurant. A 7 course meal would bring it up to close to 3.5 hours, which would cause me to contemplate suicide.

We both left satisfied, not bloated. However, I could understand if others may have felt the portions were skimpy. I'm usually too full for dessert after an appetizer and entree (though the old fat glenn would order it anyway), but at Tabla it was the perfect ending. I don't recall what I ordered when I ate downstairs last year, but I do recall leaving somewhat unsatisfied. A 7 course menu, Bada, was offered. The menu didn't list the dishes, and I didn't inquire, so I can't answer if it was truly a surprise menu and how Indian it truly was. It was only $10 more than one of the 5 course menus, but I instinctively knew it would be too much for either of us. It's too bad Tabla doesn't put their menu online. I wonder if it's just Tabla or all of Danny Meyer's establishments. Here's a brief summary.. Spring Menu Black Pepper Shrimp - Salad of cucumber, Daikon, Watermelon Radish, Lime-Jaggery Vinaigrette. Rice Flaked Black Sea Bass - Long Squash, Silk squash, buttermilk "chass" Seared Sea Scallop - Hen of the woods mushroomms, young Chinese Greens, bacon, tamarind jus Tandoori Lamb Chops - Spring garlic, somoked eggplant, peanut-bblack cardamom crust Dessert Regional Flavors of India: Kerala Lentil Dumpling [dal vadi] raita of green mango, pumpkin and beets Baby halibut curry [meen melee] - cashews, vermicelli, young carrots & curry leaves Coconut baby shrimp [konju thoren] - steamed rice cake, mustard seeds & tamarind Duck curry [ishtow] - lacey rice crepes, spring beans with )urad dal payaru) Dessert The spring menu came with an optional pairing of 4 oz glasses of wines and the wine was listed on the menu after each dish. I'm not sure what the item in brackets is after each dish on the Kerala menu (the region in India??), and there's also something in parentheses after the first, second and forth dishes on that menu which I can't make out from the fax. Also, the desserts listed for each menu were Petits fours, coffee and tabla's teas. However, we were allowed to choose whatever we wanted from the regular menu. I don't recall the name of the dessert we had, but it was a very western rich chocolate cake with a small scoop of vanilla ice cream. If I recall, most or all the desserts appeared to be western though they all had Indian names. Lastly, the coffee --- the one thing I do claim expertise in --- was incredibly good. It's Sumatra from a place in Beverly Hills. I was surprised the waiter knew this. [fyi... it's Graffeo, 310-273-0817 / www.graffeo.com -- yes, I liked it so much I made sure to get the skinny]

Well, take this from where it comes. I'm no reviewer and frankly I hate spending a 2 wads of dough on dining out. Therefore, I go to upscale places infrequently. With that caveat, we both thought our dinner was among the best ever and I have no regrets about emptying my wallet. Actually, I got off better than I thought I would at just over $200 for 2 for everything (I had 2 glasses of wine). I've read some complaints that the spices are a little too wild, not authentic or not well balanced, but it was nirvana to me. Indian food is among my favorite, a close second to Thai [mental note to self, try Vong some time] We each tried one of the two 5 course tasting menus giving me a chance to try 10 dishes, well, we each had the same fabulous dessert, so make that 9 dishes. The big hit was the shrimp dishes, one with coconut and the other black pepper, and yes, watermelon. Each dish was remarkable and different, but the menu was obviously well thought out and the dishes complemented each other. I absolutely adored the duck curry entree. Service was what I would expect from a Danny Meyer establishment, attentive and friendly. Upstairs is absolutely gorgeous, not that downstairs is an eyesore. I admit to getting a shiver down my spine when I replied "yes" to the waiter's question if we wanted water (bearing in mind the experience posted recently at GT). I had visions of them bringing a hose over and filling up beer mug size glasses with sparkling water :) Much to my relief, we rec'd tap water. Very surprising -- we were never even asked if we wanted bottled water. I guess the waiter read my mind. Oh, the place was half empty at 8 PM. I guess the holiday had a lot to do with it.

It can't hurt to look. Another thing I found is that there's a great disparity among restaurants. You can easily do a search of the NY Times classified (the main source for such jobs) online: NY Times Job Search

It depends on the position and type of restaurant. In general, I've found restaurant employees in NYC to be extremely well compensated except for kitchen help - to the point of being way overpaid.

Hmmm, I'm not sure if you're saying steer clear of the crab cakes and order any other fish, though crab cakes seem so ordinary for such a special restaurant. I got the menu faxed and there's no watermelon-flavored fish, bumma. There's only 2 tasting menus, both 5 course, though it appears you can only get the wine pairings with one of the tasting menus. Anyhow, I'll let ya know.

Not quite 52nd St. :), but we have reservations for the first time here, first time in the main room that is. Any suggestions?

Bouley in Sunday's Times

I'm surprised no one's mentioned Eisenberg's Sandwich Shop on 5th Ave in the Flatiron District. The place has been a fixture forever, well, about 50 years, and the sole waitress looks like she's been there since it opened. The guys behind the counter even wear paper hats. I haven't gone beyond the tuna and chicken salad sandwiches on an onion roll.... why mess with perfection? And the egg creams come close to those I remember way back when. Cheap too.