Ron Johnson

I think Alton Brown did a show on dry-aging beef in your fridge. Anyone?

Damn, that sounds good. Which Cote Rotie?

Tim Zagat likes salad.

Alsation Rieslings rule. I am a little more partial to Trimbach and Leon Beyer than Zind, but they are all very very good, especially the Brand. Hmmm, lime, stone, honey, acidity. Whats not to like?

Thanks. We'll be here all week. Don't forget to tip the bartender.

Thank you Wilfrid. Atelier, very interesting, now if Mr. Brown would just care to share . . .

What have the experts pm'd to you?

Ok, instead of giving me a list of what you think the 3 and 4 star restaurants are, how about propose an alternative scoring system entirely? Oh, you did that.

On another thread we have discussed the issue of both Otto and Atelier receiving 2 stars from the Times/Grimes. I am curious as to what eGullers think are the restaurants that should have 3 or 4 stars in NYC. So give us your list. First, the restaurants that are your 4-star spots, and then a list of who gets 3 stars. I have only dined at a handful of NYC restaurants, so I am not qualified to rank, but would love to hear what the others think. Let's see how our choices stack up with the Times.

I am going to stop in a couple places and ask this weekend. Surely, they will know what I am talking about. or, perhaps feign ignorance so they can continue to smuggle this tasty little morsel home each night.

Nick, I have done some research since beginning this thread and incorrectly naming the steak after a large garage for airplanes (who knew!), and from what I have found you are correct about this "seam" of some connective tissue. How is it possible to remove this without halving the steak if runs through the entire middle of the steak?

I did that with a flank steak last night. yummy. I have never prepared hangEr steak at home because I have never seen it at my butchers. Now I know they take this cut home to their family. Bastards.

Bourbon and coke, gack! Southern Comfort with or without coke Rum and coke, double gack! Any of the above with diet coke is even worse. Diet vanilla coke is unthinkable.

I believe it was Tommy who said you learn something new from eGullet every other day. I must have picked up my nugget yesterday.

Agreed. I am developing an intense dislike for her. Doesn't she do that show where she goes on vacation and saves lots of money by eating poorly and stiffing waiters on their tips?

Or you can come to kentucky where it is our #1 legal cash crop. Cheapest cigarettes in the country, highest percentage of smokers per capita, oh yeah its great.

Almost everywhere I have looked it is spelled both hangar and hanger. Les Halles had hangar. FoodTV had hanger.

Both. I think it will drink nicely now, and it will age well also. I'd keep six bottles out to drink over the next several months and shove the other six down in the cellar. Enjoy! Thats a nice wine.

Wilfrid, its possible. I have a coat that stank of cigarette smoke for at least 5 or 6 days, especially the lining, and I turned it inside out and draped it over a chair. I swear this is true, but I was in a very smokey bar that evening and several people around me were smoking. I also can smell smoke in my car the next morning from having driven home in smokey clothes the previous night.

This ridiculous post reminds me of the kids who hang out at the convenience store and curse Greenday for selling out. Harmless and kinda cute but oh so misinformed. Especially the "poseur" part. "Dude, you're a poseur." Priceless, really.

Yeah, I kind of lumped slack/dress pants in with suits in that post. If I am wearing socks two days in a row, chances are I haven't made it home yet and my head hurts really bad.

No kidding, if I sent my suits to the cleaners after just one wearing, my dry cleaning bill would be! . . ., well I guess it would be higher. But I would say suits are the only part of the man's wardrobe that can be worn more than once without a trip to the cleaners.\ and yes, I may wear the same overcoat two days in a row in the winter, and its not good if the thing reeks of smoke when I put it on in the morning.

I always find it minerally/livery tasting, and rarely beefy tasting. I have never found it tough, but it does tend to striate into stringy pieces along its grain. Its great with bearnaise and frites and a Cote Rotie!

Whats the deal with this? Is it called hangar steak because: a)Is it a cut of meat? b) is it a manner of aging? Or c) is it the way its cooked? d) something else entirely I LOVE this steak and order it every place that has it, but I have never seen it at the butcher or supermarket.

I also find cigar smoke, in moderate amounts and not blown directly in my face, less objectionable than cigarette smoke. It is more fragrant so its more tolerable in an ambient way. Whats the diff between sheeshah and a hookah? Hookah just the turkish word for it?