Ron Johnson

March 3, 2003

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

March 3, 2003

Served with haricots verts, baked sweet potatoes and a bottle of cote rotie.

Damn, that sounds good. :smile:

Which Cote Rotie?

March 3, 2003

Tim Zagat likes salad.

February 28, 2003

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?

February 27, 2003

and I haven't had a laugh like that in awhile, but then it's February in Toronto...You people are a riot!! Thank you very much!

Thanks. We'll be here all week.

Don't forget to tip the bartender.

February 27, 2003

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

February 27, 2003

oh. sorry. would you like my subjective list? or perhaps the objective list.

What have the experts pm'd to you?

February 27, 2003

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? :raz:

Oh, you did that. :blink:

February 27, 2003

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.

February 27, 2003

Ron, perhaps your butcher calls it by another name? Or maybe it could be ordered for you.

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.

February 27, 2003

There's a major seam down the center of this steak, isn't there? My inclination has always been to remove this. Thoughts?
Nick

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?

February 27, 2003

I put a spice rub on it consisting of salt, pepper, pasilla chile powder, cumin, cloves and cinnamon and grill it. Slice it up and serve with tortillas nad grilled onions.

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.

February 27, 2003

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.

February 27, 2003

Hangars are for airplanes.

I believe it was Tommy who said you learn something new from eGullet every other day.

I must have picked up my nugget yesterday. :hmmm:

February 27, 2003

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?

February 27, 2003

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. :rolleyes:

February 27, 2003

It's hanger, not hangar

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

February 26, 2003

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.

February 26, 2003

The next day? Scientifically impossible. Where's Dr Death when you need him?

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.

February 26, 2003

Bourdain is a sorry wanker, he insists he's too cool for FoodTV but has nooooo problem cashing their checks. He also has no problem acting like the rock-star chef he claims to detest. I've seen a couple of his shows, between the oooh-i'm-so-cool act and his constant whining, only a moron would buy his Keith-Richards exterior as genuine.
Bourdain, you're pushing 60, or at least you look like you are. Give it up, you're not cool, you're just a poseur. Emeril may be corny, but at least he's not constantly trying to pretend he's still 25.

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. :rolleyes:

February 26, 2003

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.

February 26, 2003

i don't know many people who send their suits to the dry cleaner after wearing them just once. although men tend to rotate suits over a few days.
jackets and outerwear, however, can quite possibly be worn 2 days in a row. shocker?

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.

February 26, 2003

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!

February 26, 2003

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.

February 26, 2003

I do adore sharing a sheeshah with Ali after a meal there...for some reason, it doesn't bother me the way cigarette smoke does. Nor does cigar smoke (in moderate amounts)..

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?

Sign In

Profiles

Forums

Store

Help Articles

Posts posted by Ron Johnson