H. du Bois

Odd things I keep in fridge: Nuts (keeps 'em fresher longer) Paprika (keeps it fresh, too) Cereal & bread (because when I first moved to NYC, there were these freaky things called cockroaches)

Brains. Because of what I read about central nervous system tissue after the BSE crisis, not due to an aversion to offal per se. Although kidneys aren't something I'd willingly eat again.

Applesauce. Never bought bottled salad dressing, always made it. It's the one item that, when faced with a bottle of glop at someone else's table, almost makes me want to cry.

That's the first sensible (and illuminating) article I've read since the whole thing began. Please thank your husband for me, and thank you, too, for posting it. You know, when I took high school biology, they were always quite clear about how dark, damp anaerobic environments were the ideal breeding grounds for bacteria ...

Does feeding the dog peanut butter toast with the peanut butter side facing up count?

Interestingly, a midtown Manhattan salad bar I frequent had only one kind of green today: romaine. Nothing that could even remotely be construed as a dark green leafy vegetable, including mesclun (which didn't have any baby spinach in it to begin with). I'm really curious as to when things will calm down, and I'll be able to buy a variety of greens again.

Ah. Back in my day, we artistas drank Rolling Rock, for the exact same reason.

The best packaged ones I ever bought were from Balducci, but I haven't gotten them there in a while, so I can't speak for the current quality.

I guess if you have to ask what a PBR is, you aren't a hipster. I'm asking! Though god knows, I've been to my share of loft parties in Brooklyn & Queens (where everything about them was illegal).

Same here, I usually buy the set that comes with a small and medium-sized pan. Then again, cheap teflon pans should be widely available in Japan. Me three. I don't believe in expensive non-stick skillets (they all wear out in the end). I bought a set of medium & small skillets at Ikea a few years ago, and they're still going strong, believe it or not. A lot of my friends buy their inexpensive glassware.

Do yourselves a favor and go to see The Illusionist at BAM. Let the imagery of early 20th century Vienna seep into your bones, then cross the street and eat at Thomas Beisl. It's a nice film/food pairing. ETA: I had the paprika chicken with spatzle (a special), and a glass of Gruner Veltliner. My companion had something vegetarian but delicious nonetheless with mushrooms. Both were very good, and the bill was very reasonable. I agree with SE - their business is BAM driven.

Weren't you the fauna? Given that I was: a) dreamily cocktailed; b) distracted by the beauty of the basins; and c) anthropocentrically inclined; the thought never occurred to me. But right you are!

I remember noticing that the ladies' room was exceptionally beautiful, but I don't remember any flora or fauna.

I crave all those old goodies (I've never had baked Alaska, but I crave it anyway). I guess for me because they conjure up a kid's cockeyed view of adult elegance. Which is probably why retro sells.

I don't think his problem is a low profile - I think his problem may be that he has the wrong profile. He is known in the states, not so much for being a chef, but rather for being a hotheaded television personality. We know he's an asshole, but can he cook? I'm really curious about this opening, as it's going to truly test the waters of the celebrity chef phenomenon. How far will name recognition alone carry someone, and what kind of goods will they need to back it up?

Have you seen Hugh Laurie in his earlier roles on British television (e.g., in Jeeves & Wooster or Blackadder)? I do love the guy, but his incarnation as a hottie is a most recent one. Not too sure he could have peeled the banana until now. (Nevertheless, he can peel my bananas any time, but only if he speaks with his English accent). Now, this blog has gone by far too quickly, as all good things do. Keep writing, so we can hear more about your wonderful kitchen-to-be! And I'm looking forward to reading that book of yours.

The floorplan is terrific (love all those sinks!!!). What surfaces are you thinking about for the cabinets, counters, etc.?

For some reason, the fact the the snake was named Bob just kills me.

I'm seriously ambivalent about this issue. On one hand, my neighborhood is turning into restaurant row, and one particular establishment which is open till 4 AM on weekends is the cause of my being awakened at closing time by a bunch of drunks baying at the moon. On the other hand, I moved to NYC because I didn't want to live a suburban life, and I liked going out to clubs and being a part of the night life. I can't stand it that the past two mayors are killing that aspect of New York's culture by strangling it to death with ordinances.

I'm so enjoying this blog! And I'm really looking forward to hearing about all the kitchen plans - I rent, and have to experience the joy of kitchen renovation vicariously. And I have to stop reading this blog when I'm hungry! Those photographs from La Tulipe look scrumptious.

If I were to make a guess, I'd guess that the heart of what upset them is that what you'd written was associated with them, whether you intended it to be or not. After all, it was they who the owner contacted, not you. Not that I think that anyone is at fault here - I just think this came utterly out of left field for them. And if they had a different opinion than you did, or if they are people who are uncomfortable sharing opinions in a public forum, then this might be a very awkward situation for them.

I guess for $1 or $2 a pop, that's what you get. I really like the idea of this kind of thing, though. It would be great to see someone really pull it off. (Then again, I wish they'd sell whiskey from vending machines like in Tokyo, too).

I would like a piece of that cake, please. Your husband is a funny man (his list cracked me up). Is the JP who you are inspired by for your kitchen plans Jacques Pepin? Er, not sure why you'd be acquiring mice eaten by a corn snake, then feeding them to your cat and then rescuing them - but it sounds like a great idea for a reality show. I've seen worse.

I'm ashamed to admit that I only have three pairs of Danskos, all black. One pair oiled and two, shiny. What? No Choos in the kitchen? I shouldn't tease - we all prefer to see fabulous footwear without food stains on the satin. Which of the Peet's blends do you drink? It looks like Major Dickason's, but I couldn't be sure. I love Peet's coffee - it was the coffee that turned me into a coffee drinker (though it only took a decade or so between first tasting it and being able to get it on the east coast ... )

You're welcome! Someone only just recently taught me the secret to eGullet searching (and there is a secret to it). On the top right of your screen, just below the banner, there's a field called google search. Use that, and put your request, especially anything three letters long or so, into quotation marks. (E.g., "cru"). It pulls things up that the regular eGullet search can't handle, like Al di La.