Jinmyo

I turn it upside down and whack it on the edge of the sink a few times.

Have you had any response from management to your letter? You might want to ask Fat Guy or Jason Perlow to move this thread to the NYC board unless you want a general discussion on reservations.

Steve, as your attorney I would advise against taking further action on these lines. Go get a meal.

I like cheese. I like good fresh mayo.

Soba, I am honoured.

browniebaker, that's shameful.

Those folk are all miles and many years away. I'm safe. Soba, I always make an exception for your skinless boneless chicken breasts in my otherwise total condemnation of them as bland and worthless objects of fetishism for the Scared of Food.

wesza, welcome to eGullet. I'm sure that you will have much to tell us.

I agree. However I have had meals in France, Italy, England, Nigeria and other places that were amongst the best of my life in terms of the food. The hospitality and such might have been terrible or worse but some of those meals I remember now. Not many, but some. But then I was young and impressionable. But every meal I have had at someone's home in North America (Canada and the U.S.) has been the worst meal of my life. The horrors shade into each other as my skin crawls and goose bumps rise even on my fingertips as I try to type as the memories leer and slosh: Stale store bought samosas microwaved with Velveeta and curry powder and a melange of endcut deli meats with a salad of wet bean sprouts and catsup. Mashed still basically raw potatoes with brine from Bick's dill pickles to moisten accompanied by skinless, boneless chicken breasts dryer than dry ice and just as cold and brown broccoli. Tiny Salad, consisting of iceberg lettuce and cello tomatoes powdered so finely they fall through the tines of the fork. Big Salad, consisting of a quarter of iceberg lettuce and half a cello tomato with some pink bottled sauce. Green Thing: Coleslaw in lime jello. (I have since learned on eGullet that in the southern U.S. this kind of thing is a "salad".) "Miso soup" with carrots and onions boiled to mush. "Chicken Catchatoree" which consisted of chicken necks in Chef Boyardee pizza sauce with the powdered pizza cheese thrown on top. "Paella" of hard rice, tinned tomatoes and tinned shrimp and raw yellow onion. Cheeseballs of extra-terroire origin that wept clear viscous ooze when cut into and appeared to be spelling out a warning as the ooze congealed. Steaks so thin that to be rare they would have to be eaten raw from the styrofoam package. Which reminds me of a steak that had the little rectangle of diaper material adhering to the bottom which was BBQed to it but still inevitably detectable through the bottled BBQ sauce which was charred over it. Fruitcake. The horror from before time began come to end your days. I just don't value anyone's company or hospitality enough to eat bad food.

I had no idea what this book was. So I did a search on Google. It's by Sally Schneider. Low fat etc etc. Excerpt from the introduction:

I do tartare in various styles but these might be appropriate. I mince it fairly finely with some ginger juice and lime zest, minced scallions or shallots, fleur de sel, coarse white pepper. Sometimes some dried chile, occasionally a chile oil or paste. I serve it on deep-fried wonton crisps or on squares of toasted nori. Or in one inch pieces of cucumber hollowed out so that there is 1/8th of an inch barrier at the bottom. These are Japanese or Lebanese cucumbers so they are quite small. Garnishes vary but usually a bit of roe. Sometimes a shaving of tuna bottarga. Sometimes half a steamed quail egg, say on the wonton crisps. Sometimes a fresh mayo or creme fraiche. Oh, yes, occasionally wrapped in rice paper rolls with watercress and daikon sprouts, sliced on the bias with a mirin/citrus and chile dipping sauce.

Oh yes. I was just talking about the tuna tartare, not making a recommendation for the menu. Sorry for any confusion.

Well, you make a braised chopped fennel and onion "marmelade". But what kind of sausages? German? Italian? Mexican? Spanish? Portugese? English? Pork? Beef? Lamb? Venison? Rabbit? Turkey? Liver?

Wow. Those prices are in American dollars.

slkinsey, great photos. And no Nobu pants in that set.

Well, just ask the butcher to cut them down. Or use a hacksaw. Beef ribs are great.

Actually, a nice way to do this is to cut the cucumber into one inch pieces and hollow out the core, leaving about an 1/8th of an inch bottom and filling it with tuna (or salmon) tartare, topping with some roe and few snips of chives. Hollwed out cucumber also makes nice cups for chilled sake.

No potato on pizza. Frites along with pizza. And bacon.

Kalbi. Grilled Korean short ribs.

Good for you, Raynickben.

I'm sorry, but I have no idea of whether we are discussing sausages or hot dogs. What are "finger-rolls"?

I serve pork ribs sliced individually or in bunches of three. So I always remove the membrane.

Going the other way, I'll sometimes poach chicken thighs in buttermilk and wine and chiles, double bread, and fry. In which case all I need to care about is the crust.

clicku

Nice piggy bank. Prolly don't have to fold up the bills.