Blondie

With your huge vocabulary can't you find a more polite way to ask?

Marlene--I think you should seriously consider getting a different kitchen designer. From what you've said she's not listening to you (#1 sign of a bad designer) and doesn't have much of a clue as far as layout. Has she given you any explanation of why she thinks the sink shouldn't go under the window? Does she have a track record? Did you check her references? Even if she's doing "design only" she should be able to recommend a Silestone fabricator for you. Try calling around to local granite and stone dealers/fabricators.

So the poor art lover who doesn't have the money to pay a scalper, but who does have the time to stand in line, could get shut out of tickets because of your scalper (who may or may not be breaking the law).

A quote from the Babbo cookbook introduction: “Many people ask me what type of Italian food we serve at Babbo, and I have no pat answer. While there are certainly a few dishes on the menu that are faithful renditions of beloved regional dishes, like braised shortribs (brasato al Barolo), most of them are nothing you would find in an Italian trattoria or home. Yet they feel and taste like dishes you might eat in Italy. Like Italian cooks, we use locally grown products with a near fanaticism to express the flavor of our dirt, our wind, our rain.”

Cigarettes and Chocolate Milk - Rufus Wainwright

My fisherman friend tried cuy several times in Peru a few years back and described it in similar terms. He's had rabbit, but still said the texture of the meat was closer to duck, not as gamey as expected and certainly not overly salty. (An intrepid traveller, he also managed to choke down belut in the Philipines )

You're on It's good to hear the Flora-Bama is still open anyway. Along with Judge Roy Bean's, it was one of my favorite hangouts on the Gulf Coast. Is it still a dump? I'm glad you liked Wintzell's as well. I worked nearby in college and practically lived on their fried oyster po boys. Mmmm southern girl -- Don't leave us hanging! What could you possibly have done to get thrown out of the Flora-Bama?

Since Jon brought up the Tulip Bulb craze, etc., I have to mention the book "Extraordinary Popular Delusions and the Madness of Crowds" by Charles Mackay. It was recommended to me at the beginning of my Wall St career by a very well-known trader. I can't recommend it highly enough for anyone with an interest in the financial markets or market psychology.

AFAIK: sea bass=black sea bass=black bass porgie=scup silver hake=whiting red hake=ling=ling cod (hake is in the cod family) summer flounder=fluke weakfish=sea trout I just came across Fishbase.org You can search by common, market or Latin names, or by region.

On his bio thread I asked chopjwu12 about Northeast coastal fish. The guy knows his fish: David, thanks very for the info. I totally agree with keeping it simple, especially for day boat fish. Our regular preparations include grilled or blackened bass, tandoori whole sea bass, squid usually gets fried or cooked forever in a marinara sauce, lobsters mainly steamed. Porgys are in season and I'm hoping to have them whole en escabeche very soon. I'd love to have some ideas for Caribbean/South American, Thai and Indian fish dishes. I'll try the buttermilk tip. What percentage of the fish served at the restaurant is locally caught? And three small points about so-called fishing conservation measures (which I know neither sporties nor commercial fishermen are happy with): 1. An article in Newsday yesterday outlines a study that claims throwing back undersized fish actually contributes to evolving populations of smaller fish. 2. Contrary to popular belief, commercial fishermen don't want to fish until the stocks are depleted. They know that proper, functional conservation measures protect, not threaten, their livelihoods. 3. "Days-at-Sea", the method used to protect New England groundfish stocks seems to be the smart way to go, and most commercial fishermen agree. They are limited in the number of days they can fish, but may keep all they catch on those days. This could help alleviate the problem in item 1.

I'll second Mela (great) and the India Club (fun experience, good food). If you're in Islington, Parveen just off Upper Street is very good (thanks, Magnolia!). Mela and Parveen are very reasonable/good value, India Club is downright cheap. If I had to choose one it would be Mela.

Watch it, chum! Kiss my bass!

I don't know where he is, sorry. The only thing I clearly remembered about him was a finale of a white plate covered in white food, like poached fish with cream sauce, cauliflower and mashed potatoes. Not very aesthetically pleasing

Last time I went (just over a month ago) I had 2 specials that were outstanding: grilled squid dressed with aceto and served at room temp, and beautiful, delicate sausage ravioli with some sort of butter sauce and chive flowers. Unbelievable.

I lived on the same side of the street as the Scobee, a block or so west. You're right about the number of good restaurants along that stretch. Patrick's Pub was great. I really liked living there and may have stayed if not for the roommates from hell. When I drove through a few days ago I did notice the greater variety. Next time through I'll have to stop, take a look around and try La Baraka. Small world

Another eGullet first. LOL I guess growing up in suburbia, even Bayside seemed exotic . Actually, I had some very fun evenings at some of the pubs around Bell. I can't say I'm pining for it now though.

I wish I'd spent more time in Bayside, but we lived further out on LI. Post-college I also lived in Little Neck, but the Scobee Diner was about 90 seconds from my front door, and so often won out over WC.

Steve, the breadth of your knowledge continues to astound me . We occassionally stopped at the White Castle across from my dad's office on Northern and Bell in Bayside. (I wonder if it's still there). After a certain age, though, the chance of ending up there was directly proportional to alcohol consumption .

Earl Peyroux

I got the Babbo cookbook a few weeks ago Haven't gotten to try any of the recipes yet, but it's an absolutely gorgeous book.

Welcome back

The seats aren't necessary

I had the best of both worlds when I lived on the Mizen Penninsula in West Cork, Ireland, and spent about 3 months of the year in NY. Foodwise, West Cork was amazing - the fish and seafood, local grass-fed beef and lamb, abundant produce, local cheeses, great shops and restaurants. If I couldn't live near NY, I would take London as a very close second choice.

I haven't been to the one in Soho, but I frequent the Hampton Chutney in Amagansett. I normally shy away from Americanized/fusion places, but in the Hamptons, where there is little choice and everything is overpriced, HC is a godsend. I like the dosas and chutneys, and the service is friendly.

Fish names can be confusing. Last night my commercial-fisherman friend made me some delicious blackened weakfish, which is also known here in NY as sea trout. They fish the coastal waters out of Montauk, so it's not the same fish. Anyone known if there's a North American equivalent to your sea trout? Nice thing about eating with fishermen: the fish was swimming just 3 hours before it was on our plates. Blondie