
Sneakeater
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Everything posted by Sneakeater
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I think David Chang and his crew have just hit it. The increase in quality since Ssam late-night started is notable. It started out promising -- and now it's living up to its promise. (Of course, the bigger your group, the better it is.)
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Me too! (I just never thought about it with Mexican.)
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I was actually counting everything except the seafood stone pot, the chowanmushi, the cauliflower, the sea urchin, and the ribeye as "pig". I'd almost count the rib eye as "honorary pig."
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What's weird is that I've noticed at many places lately (mainly casual or youth-oriented places, where I'm eating at the bar) they actually ask me, when I place my order, whether I want what clearly seems to be an appetizer to come first, or whether I want all my dishes at once. As if the whole idea of "courses" has disappeared. As if people actually PREFER eating that way. Has this gotten that far? Is this something that Young People understand but I don't? It's bizarre to me.
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I've been to pig pulls. I've been to hog roasts. I've been to multi-course whole-pig dinners. But I have NEVER eaten as much pig at one sitting as I did last night.
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Useless pile-on addendum that I quite enjoyed La Biznaga (in palmier days).
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Note, though, that the people I'm talking about are going for some half-baked "cultural" analogy. You seem to be advocating a sort of climatic analogy (which is a very interesting idea). Believe me, the people I'm talking about would have NO idea.
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Thanks. I'm sure this will continue to be the single most useful thing I'll hear today.
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What's also funny is the contortions people will go though trying to find an indigenous "match" for foreign cuisines from countries that don't have wine cultures. (I use the world "foreign" here because I think this issue applies mainly to eating in restaurants in the United States). I've been in churrascarias where tablemates went through the exercise of debating whether to order a Portuguese wine (because Brazil used to be a colony of Portugal) or Argentine (because Argentina is on the same continent as Brazil). I've seen people in Mexican restaurants having no Mexican wines on their list decide to order an Argentine wine because Argentina is a Latin-American country, while foregoing California wines even though California is geographically and historically much closer to Mexico. (Not that I'm saying that California wines should therefore have been ordered.) (They also ignored the fact that, at least as far as my experience goes, wine doesn't go well with Mexican food.) I mean, this is taking this fallacy a bit far, isn't it? "If the region in question has no wine, try to choose the most analogous region."
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Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
Not posting, just quoting (#2) -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
Not posting, just quoting (#1) -
It's so funny, because I've often thought to myself how misguided it is to follow this maxim in a restaurant in the United States with an international wine list -- but yet I do anyway. You're absolutely right.
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Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
Would you recommend a different wine for the light meat and the dark meat? -
OK, so I had my first Austrailian "burger with the lot." Not here at Sheep Station, but at Sunburnt Cow in the East Village. All I can say is that, after getting out of work near midnight, without having yet eaten dinner, when you're in general mourning for your life, a burger with fried pineapple, beets, and egg doesn't seem like such a terrible idea. You just down it, and notice how different each bite tastes as the proportions of the various toppings change. I'd recommend this only when you're VERY hungry and VERY depressed.
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The Cooking and Cuisine of Trentino Alto Adige
Sneakeater replied to a topic in Italy: Cooking & Baking
BTW, for the little it's worth, it seemed to me from my travels around there that the food in Trentino certainly differed from that out in the AA. -
The Cooking and Cuisine of Trentino Alto Adige
Sneakeater replied to a topic in Italy: Cooking & Baking
Can we talk about AA wines for a minute? I'm finding a lot of different whites that I like very much, beyond the standard pinot grigio. And the pinot noirs have gotten much better. Some are very good now. (And a bargain.) But I can't can't can't get myself to appreciate lagrein. Is it just me? Does anybody like it? Who are the best producers? What does it go best with? I just find it thin and dull. -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
I hope it won't sound too pompous for me to say this, but I'm taking a break from this thread because I think anything more I'd say would just be repetitious. I'm only saying this out loud so nobody thinks I'm rude or anything for not participating or responding further. -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
That's not a euphemism. Discretion to serve alcohol to minors. You guys are ignoring that. You're saying that we're effectively saying, "There's no limit that applies to fine dining restaurants. They're free to absolutely ignore the drinking age." But that's not what we're saying. We're saying they're free to do things like serve liquor to accompanied minors. If they turned themselves into teenage drinking clubs, they'd be cracked down on like any other like business. You can see the difference, right? (Not a rhetorical question, but a real one.) -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
I don't think what cdh said is quite what the people on my side of this issue have been saying. I think that what everyone on my side of the issue has said is that the drinking laws aren't enforced against fine-dining restaurants in NYC, but rather the restaurants have been left to their own discretion. That because they've been good at exercising their discretion, they've continued to be left alone. And that, in this case, we thought this was a poor exercise of discretion (or rather a failure to exercise that discretion), to which we took exception. -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
I didn't see anybody say that. If you think that's what anybody said, I can see why you're so upset. But I really do think you've misunderstood the whole point. -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
OK, I can't help myself: No one has said that fine-dining restaurants are making a profit center of selling wine to minors. It's more an incidental service to their parents. Indeed, it's precisely because the restaurants are not seeking to turn this into a profit center that they've been permitted to do it. It's not a frequent thing, it's not a big thing, and it's not something they've been open to letting people take advantage of. They're NOT trying to turn themselves into underage watering holes, and they haven't done so. They've also been permitted to do it because they do it DISCREETLY. -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
No offense, but if you think any of that has anything to do with anything I or anyone else has been saying in this thread, you've misunderstood us. If I've been unclear, I apologize (although even if I have, I don't think Sam has). But it would be an abuse of this forum for me to repeat what I've already repeated too much. -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
Robert, what do you expect them to tell you if you ask them? -
Enforcing Alcohol Law: NYC Fine Dining Restaurants
Sneakeater replied to a topic in New York: Dining
My mommy hasn't been anywhere where she could buy me a drink for years. And I'd be flattered if you'd card me. -
The Cooking and Cuisine of Trentino Alto Adige
Sneakeater replied to a topic in Italy: Cooking & Baking
What's interesting is that regional Italian restaurants do fine here (although most of them "cheat" to some extent with a few out-of-region menu items). This one didn't do so well, it seems, not because it was regional, but because the regional food was so identifiable as something other than Italian. I guess what I'm saying is that, even to me, out of everywhere I've been in Italy, Alto Adige had the food that seemed least "Italian" (because more Austrian) -- as different as all the regions are.