Wilfrid

Okay, but in that case I think we might discuss the topic in terms of relatively sane, informed diners, rather than focussing on how we might imagine Mr or Ms Entitlement driving a kitchen crazy.

Let me catch up. Are some of you - Tommy ? Suzanne? - saying that asking the kitchen to cook off the menu for you is something you should never, ever do (still setting aside medical/dietary issues)?

Yes, that just hit the mark nicely, thanks.

I think you've both missed the fact that etiquette on eGullet is to be fantastically rude to people you like. Enough with the back rubbing.

That is actually my nickname.

Sorry, if I'd slowed down I would have managed to translate capretto; good, it certainly doesn't sound like I should be cancelling my reservation anyway.

Ah, I've been trying to piece tohgether last Friday night. That helps. Might I mention that I thought the beef tripe I ate at Dim Sum Go Go last week was notably tender and tasty. And I speak as a seasoned tripe cook. [Any reference to deleted post entirely inadvertent. ]

Yes, you seemed confused when I mentioned it to you too . I will be going shortly, so I'll let you know if Robert was right. Robert, did you eat the kid (mysteriously referred to everywhere as "baby goat"). I have my sights set on eating that.

I can't think of how pan-cooking a burger differs from pan-cooking a steak of similar dimensions. A smokey business, but with no smart tricks to it.

Interesting, and my first reaction is how artifical the set-up in the original WSJ article was. I mean, these diners didn't have any rationale for ordering off the menu, except to write a story. Setting aside medical conditions or incomprehensible afflictions like vegetarianism, I find it very hard to understand why someone would order off the menu at a restaurant unless they had taken in at least a couple of meals at the place already. Advice often given on eGullet, is that on a first visit to a noted restaurant it makes sense to sample the best-known ("signature") dishes. Subsequently one might eat a tasting menu devised by the kitchen. What does it say about a diner if they show up at a restaurant for the first time, and ask for something not on the carte? They don't know how to choose a restaurant which serves cuisine they enjoy? They don't know how to order from a menu? They need to show off? Once one develops a little familiarity with what makes a restaurant tick, then sure - for some restaurants, anyway - it might make sense to open a dialogue with the appropriate members of staff about getting "the best possible meal", whether it's on the menu or not. I have eaten at literally hundreds of restaurants in New York over the past ten years, but there are only a handful where ordering off the menu really makes sense to me. Incidentally, Babbo's not one of them, but that doesn't mean to say the staff should not be able to understand and respond to such a request.

Let me just throw in here, as it seems a convenient place, that making a vodka martini, shaken over ice, but replacing the vermouth with Amaretto - perhaps a touch more Amaretto than you would add vermouth - can make one happy.

Ah, the good old days when a typical working man's bar would have a gutter running along the foot of the bar so one could relieve onself without pausing in the intoxication process, plus a communal towel to wipe moustaches. Of course, that would be in the last century. Nice to know some of these old traditions survive.

And beware the "English" menus, which can sometimes include quite misleading translations. Best tip is to have a guide book with a good list of Catalan food, dishes and cooking terms with English translations. The Rough Guide to Barcelona's not bad.

Interesting. Can we trace the molasses back to Africa?

I am repeating myself from other threads, but I too deliberately remove a portion of the filling from Katz's corned beef or pastrami sandwiches and use it for omelettes (or as Fat Bloke mentioned hash) the next morning.

Oops, de-railed the thread. Sorry. Back to doggie bags, please.

Yes, I'll take Professor J's reformulation. Ta. Does Jaymes's post mean we're going to stop telling "the French" what we think of them? Good.

I am going for 'weet-la-coash-ay'. Think it must be a silent 'h', as it's Spanish. The rest looks easy.

I don't agree, if anyone cares. I don't know how strong the general correlation between those factors and obesity is, but the innumerable individual exceptions point to genetic factors. Metabolism, for example.

Oh, I like molasses. They're Southern are they? In my home-made marinades, my home-made baked beans, and decorating ice-cream type desserts with their delicate, sticky black threads.

I have had the menu kicking around since last year. I expect I will eventually get around to trying it. Your question reminded me. So much food, so little time.

100x150 = 15,000 15,000 x 7 = 105,100 105,500 x 4 = 422,000 He said twice a month, remember. And half 422,000 is, er, about 230,000.

Okay, cheeky, I haven't tried it yet, but did pick up a menu. The hole-in-wall is called the Itzocan Cafe, 438 East 9th between 1st and A (212 677 5856). They offer huitlacoche in quesadillas, along with mushrooms, corn, poblano peppers and cheese, and also in a sweet corn soufflee cake. They have some other unusual items too - what are epazote dumplings? Entrees range from $10.50 to $14.50. I can't tell you if the fungi are canned or fresh, and it might be wise to call ahead to see if they're available.

If it's any use, An American Restaurant in Kansas City sometimes has it on the menu. That's the only place I've eaten it.

No, it's simple. If you cross the Spanish for "closed", cerrado with the French, fermee, obviously you get the Catalan. Tancat. Bob's your uncle.