Jmahl

Every so often I will write to a place to give my comments - good and bad. I try to be absolutely honest. I have been in the business and know what it is like. Funny thing is -- I rarely if ever received a reply. Go figure. Jmahl

Oh the shame of it. Anyone from the GCOB have the good sense to check out this site? Jmahl

P'tcha - the horror of it - hot or cold. I last experienced in in 1950 or so and it still haunts me. It was Clay Avenue in the Bronx. The smell - Hot Glue - next day - cold gelatinous semi clear on top - cloudy and black speckled at the bottom. "Eat, Eat, its good for you." I couldn't force it down. Don't tell Carl Rove - its an instriment of torment. It haunts my dreams. Its a wonder I still eat at all. Jmahl

Actually, were I live the plastic supermarket bags reproduce in vacant lots. They must self propagate at night because every day there are more and more of them blooming on the branches of the purple sage. They are so abundant we should figure how to convert them to fuel - we could wean ourselves off imported oil. Except olive oil of course. Jmahl

That's absolutely true, but what's even scarier is that many folks really, really, REALLY enjoy and expect this type of food because they’ve been conditioned from a very young age to enjoy and expect it, at least in the U.S. IMHO. This conditioning has been done by those schools that serve mostly reheated, pre-made packaged foods; the fast food and snack food industries of course; and being raised on good old fashioned home non-cooking where mac and "cheese" came from a blue box, soup and vegetables always came from a can, and more often than not where a meal began with a trip to the freezer and a quick review of microwave instructions or the words “just add water.” Top that off with years of families eating bad mass-produced delivery pizza or Syscofied “Chinese” and “Mexican” take out. With all of that it’s really more of a mystery why the owners or managers of these restaurants and bars would even bother or take a chance screwing around with the tastes and expectations of a majority of their clientele. ← So sad and so true. When people who only know FF then taste REAL food -- they don't like it. If I recall correctly, in a article last year in "Food Arts" it talked about how Americans are conditioned to over salted and over sweetened foods with a high fat content. Just look at the school lunch program and you don't have to wonder why you get that prison food in restaurants and you are expected to like it-and come back for more. Jmahl

Wonderful photos. A delight. Thanks, Jmahl

Went to the Oyster Bar on April 28th. Shame, Shame. Always loved the place. We were a group of 12. The service was more than slow. The red clam chowder was cold and tasted like it came out of can. When we brought it to an idiot manager’s attention he said, “ It was our fault for not having reservations.” Our tab came to $273.88 and it was not worth it. A New York Landmark living on its reputation. Sad! Gentlemen, please get your act together. I would love to go back and report how things have improved.

Philip A. Mahl 1980-2007 On April 29th returning from a graveside service a group of 13 of us lunched at the Bar Room at the Modern. The purpose of the lunch was to memorialize my son Philip who died in an automobile accident in East Hampton L I this past February. The lunch was arranged with the assistance of Philip’s friend, Sandro, who is the sous chef at the Dining Room at the Modern. Service at lunch was provided by Sabrina who was very understanding and accommodating. The wines selected were bottles of a North Fork Sauvignon Blanc by Raphael and a Rhone by Gigondas Brusse. The Northfork was selected since Philip was working as Chef Saucier at the Maidstone Club in Easthampton and the Red since Philip had interned years before at La Pyramide on the Rhone. Both good choices and reasonably priced. With such a large group we basically went through the menu including the mushroom soup, the Gnocchi, Foie Terrine, Grilled Shrimp, Veal Terrine, upside down tuna, and the oysters. Also ordered was the goat cheese salad, the lamb, Rib-eye, Duck Confit, Tuna, Poussin, and Salmon. We concluded with some desserts, coffees and liquors including an outstanding 1971 Pedro Ximenez. During lunch Sandro showed up on his day off and we sat and talked. He first met Philip at when he was cooking at Eleven Madison Park waiting for the Modern to open and when Philip was at Per Se. They discovered they were kindred spirits; Sandro, Swiss trained and Philip French trained. They immediately struck up a friendship. The lunch was a bitter-sweet event, the food and service as near to perfect as can be achieved. The gathering was a celebration of life and a tragedy of loss. Philip would have loved to be there with us. We had selected the Modern since we had dined with Philip in the Dining Room in September and thoroughly enjoyed it. He is dearly and painfully missed.

Dear Chufi: You are the Queen of Birthday Parties. Happy Birthday. Jmahl From the banks of the Rio Grande

Thank ya'all. (After all I am from TEXAS). I know I would got the answer from the folks at eG. I will follow up on your suggestions. Jmahl

Help, I just came into possession of several Silpat pads and I have tried some cookies and cream puffs and I do not like the results. I need help on how to change my recipes to use the things. Thanks, Jmahl

Mike, you have got it exactly right. Jmahl

Just had installed a Maytag Quiet Series 300. It is very quiet. It replaces a Maytag that we ran very hard for 12 years with some minor repairs. The wash cycles are long but the cleaning is excellent. Only time will tell if there will be quality problems. The total cost with tax delivery and installation was a little over $500.

Here it is. This cake is worth making, light, flavorful - wonderful. Suggest that you down load the receipe. May your life be sweet. Jmahl

Alchemist has it right. Grab every little nap you can. In another life I slept on the train, on break and at lunch. Keeps you going.

It's been a while since I have posted to this thread - but I do check it out pretty often and some of the things I see just knock me over. Here is my latest attempt - Pecan Spice Layer Cake with Cream Cheese Frosting from the cover of Gourmet April 2007. I'll report back once we cut into it. May life be sweet for you. Jmahl

I was reading that article too- so what did you think Jmahl?? We will be cutting out the recipe to save. I am planning to try it again with cornish hens cut in half and braised skin side up. Jmahl

Like Rebecca, a cup of bran cereal with raisins with milk or in a bowl a 1/4 cup rolled oats, 1/2 cup water pinch salt 3 min. in the micro and finished with a little cream. Hot and good for you. Jmahl

We opened the little bottle tonight. Ctgm You were right on. This is magic stuff. Jmahl

I have purchesed some single pieces at "Ross dress for Less" very nice cookware for the money. Jmahl

Grandma Minnie would be proud. Jmahl

This afternoon I'm trying Food & Wine's "undated coq au vin" their "zesty braised chichen with lemon capers" April 2007 Page 76. Looks good, smells, good. We will report back. Jmahl

Here is my Model 1B3 Toastmaster toaster that I inherited from my long departed Grandmother Minnie. She told me she purchased it in the thirties in NYC and that it cost at least a week's wages. It weighs 5lbs. 4 oz. is made of brass and mica with bakelite handles. It has a clockwork timer. It was manufactured by Waters-Genter Co. of Mpls Minn USA and carries a serial number of 185881. I figure its now some 70 years old. Its beautiful and makes wonderful toast. Its missing the timer adjuster knob and I have replaced the cord several times over the years. We use it every day. Jmahl

Ah, the French you have to love them. Jmahl