beachcove

My father worked for The New Yorker for many years - and took me to the office on a few occasions. The legend is true - editorial and advertising staff were so segregated that they even used different elevators. Excellent way to run a media business, if you ask me. There just is no excuse for what happened at that newspaper.

Alberts, I couldn't agree with you more. I could never look at this stuff, never mind eat it. My favorite part of the piece is when he describes taking the cheese out into the light: "...and the maggots started jumping around like crazy and landing everywhere, including on us."

Much obliged, Mistinguett.

Yeah, and I missed the show. Can anybody fill me in?

Welcome, what a great post! I know a guy who used to wait tables there...he was named Employee of the Month once. Next month, he stole the safe!

Hscottk, Thanks so much for that detailed report. If you have a chance to post the photos and wedding menu, I'd really love to see them. Our 15th (yowza!) anniversary will be coming up, and these really sound like the kind of people who can do a party the right way! Thanks again.

I've heard that Commissary is closed...can anyone confirm? But Fore Street and Hugo's are still there - either place is more than worth a trip north. J's Oyster Bar, down below Commercial St. is one of the last "real" waterfront eateries. It shows the wear and tear of at least a hundred rogue high tides. Which is good!

Thanks, FG!

Zombies and a pu-pu platter at a Polynesian restaurant. Then back to bed with the TV on and a cold beer.

Grrr... tried to post a link to a story, couldn't make it work. Anyway, go to www.northjersey.com, and type in "xaviar" in the search box in the upper left hand corner. The writer doesn't seem to have been told any inside info, but the story does mention the possibility of a new restaurant opening in "his hometown, Yonkers..." I'd love to hear about your experience at the Garrison restaurant - I've only been to the one in Piermont.

Rosie, where in Maine?

Here's to Mom: Scrub potatoes, slather skin with handfuls of room-temperature butter, then douse in kosher salt - into a 450 oven on skewers, directly on to the oven racks...and yes, snowangel! Baked potatoes are vehicles for butter, not sour cream!

hmmm...breakfast...I'm never awake in time for it. However, those less nocturnally inclined seem to like Becky's, a diner on Commercial St. I've been there for lunch (great chicken salad sandwich) and the staff was lovely. We did stop at a bar called Russki's last week - apparently they serve breakfast all day. We'd never been there before, but we are regular visitors at Rosie's, their sister bar in the Old Port section. Mr. Beachcove had a very nice bowl of black bean soup, and we saw some nice mimosas and steak-and-egg plates being delivered. Has anyone eaten breakfast at Russki's? Or anything else?

Corby Kummer is a fan of Fore Street : http://www.bostonmagazine.com/ArticleDispl...play.php?id=130 I've had dinner there about four times, and each time I was successively less impressed - not that the quality of ingredients or preparation had suffered, but that by the time we were seated they had run out of half the things on the menu. Fewer and fewer things to pick from. Kind of tough when you don't like game or seafood, but then, that's my problem, isn't it! But, they never failed to have wonderful bread. I would say, take your mother where she wants to go. She may have lots of reasons other than food.

true! also goes for potatoes.

Dubya. No guarantees as to what I would feed him, though!

What they said!

This method wouldn't work for those of you doing large quantities of potatoes. But for those of you cooking for just a few - start out by mashing the drained potatoes in the same pan you cooked them in - over heat - with a fork. Add the butter and cream, and incorporate them slowly - finish off with a hand-held mixer, if you are concerned about lumps, or just want an airier end result.

I'm afraid I can't give you any molecular substantiation - but I find that starchy potatoes are good for mashing - they're more amenable to soaking up all the good fatty stuff. I have heard that people use waxy potatoes for potato salad, because they hold their shape better. I prefer starchy ones for salad for the same reason as above. Plus, when the edges of the potato slices crumble slightly into the dressing, it adds an extra sort of unctuousness, you know?

Hello John! I have read your posts about hot dogs and have been most impressed by your knowledge! I never thought it was possible for one human being to know that much about the humble wurst! My personal favorite is a Best's all-beef kosher-style cooked up in a pan with butter, or on the grill... I know of only one store in my area that specializes in sausages that I don't think you've mentioned - Kocher's Specialty Meats (formerly Kocher's Pork Store) in Ridgefield. I only know that they make all their own stuff, and would be very interested to know what you think of their products.

Why in the world would a person who hates smoke and has major sinus problems go to a restaurant whose proprietor has decided to allow smoking? And where do you get the chutzpah to be "furious" because people actually...smoke in this establishment???

The Sopranos like their scrambled eggs with sour cream mixed in. It was Ralphie's last meal, in fact!

John, thank you so very much for your participation. And if you ever rethink your decision not to return to Long Island, please keep a couple of thoughts in mind: Not all of the changes since you left have been negative. The island seceded (after much debate and turmoil) from the City, and has been engaged in a truly remarkable experiment in democracy ever since. Textbook-worthy, in fact! And "the area," the central part of the island that was taken over by the Navy in WWII has finally been de-fenced. Some lots were sold for houses, but the vast majority of the land is now a nature conservancy, accessible to all. It's like having a whole other island to explore. And, you and Matt would be given a most warm welcome and accommodations by the islanders, should you choose to visit. Thanks again! It's been a real treat.

Hello John! In "Serious Pig" you write about your experiences living on Long Island, Maine, and your friendship with Edgar Clarke, the owner. In addition to your limited kitchen facilities, you had a limited supply of food to choose from. Is there any food from that time that you still make today? Or remember fondly? Or with a shudder? Alix Kates Schulman, in "Drinking the Rain," about her time on Long Island, wrote about following the lead of Euell Gibbons, and eating periwinkles, etc. Did you ever experiment along those lines? Also, do you have any thoughts on the sustainability of island stores like (what used to be) Clarkes? Finally, I've been trying to figure out just what part of the island you lived on that Mary Justice wouldn't venture to??

Grab the curry powder instead of the cumin while making refried beans...