Blondie

In addition to being clearly unethical, it's just downright tacky.

Mitchell London is good, as is Salon Mexico (modest place with great food) on Ninth Ave. at 38th, or you could try Tir Na N'og, a nice Irish bar/restaurant on Eight Avenue at 33rd St. (across the street from Penn).

Congratulations, Aphrodite!! As soon as the show wraps and I get some leisure time back, I'm heading down to Philly for sure!

I *love* the Wicked Hot Chocolate but I only use a bit more than half the recommended amount when making it at home.

As has been previously noted, these doughnuts are very large - maybe twice the size of your garden-variety doughnut. They also use ingredients such as Valrhona chocolate and fresh white peaches. Being a New Yorker and having actually tasted them, I think they're worth every penny.

I don’t know how I missed this thread the first time around, but I know I’ve mentioned on other threads how much I love the Doughnut Plant. The one with fresh white peaches is outstanding. Since tomorrow is the last day before Christmas hiatus, I just may swing by there on the way to work and pick some up for the rest of the crew. They’re stuck with Dunkin’ Donuts most of the time, so this should be a nice treat.

I *love* the Mud Truck. Is there more than one now? I've seen it on Broadway just south of Union Square as well as Astor Place.

I was thinking the exact same thing

How do you think it would work with Gosling's?

There's a branch of Mancora in the East Village also. I haven't been there yet but heard it's quite good.

I participated in a number of the Burger Club outings and I still think the Corner Bistro makes a very good burger. So there Fanelli's was a longtime favorite of mine. The onion rolls are fantastic, but my last burger there (6 months ago?) wasn't as good as I'd remembered. Still worth keeping on my list though. The one I don't get is Paul's Palace. I've been there 3 or 4 times in the last year or so. I kept thinking I must have hit it on a bad night, but the burgers I've had were never better than ok.

When I was searching for something to do with Stone’s Ginger Wine, I came across the Apple Ginger Sangaree on Cocktaildb.com. As I recall it was quite good, even better when I remembered to add the nutmeg.

Ooh, interesting! Dimmi di questo gin. ← Here you go. I've never seen it in a shop - in fact I can't even remember where I first heard of it. My local liquor guy at the time, the lovely Tom at White's in Montauk, special ordered it for me.

Oh good - I've been looking for something else to try with my bottle of Punt e Mes. I'm with you on the smaller drinks, partly because I can try a greater variety of drinks without getting too loaded, but also because I *hate* getting a cocktail glass filled to the brim, sloshing down my hand until I get the first few sips out of the way. For this reason I love the scaling feature of Cocktaildb.com. I can do the math but why bother when I can get it in two clicks? I scale down to 3.5 oz for my glasses at home, or scale up for a crowd. Back to Negronis - at the moment I'm using Noilly Prat and Juniper Green Organic Gin.

I'm still speechless Beautiful job, Sam and Kathleen. Thanks for taking the time to share it with us.

I know what it is, but that's only because I have Dr. Cocktail's fabuous book Otherwise I had certainly heard of this drink, but don't recall ever seeing someone order one. Edit to add: JAZ rules

I'm in! This totally makes my day. Thanks Dean and Dr. Mrs. Varmint

I'd be tempted to use some in my coffee. Please let us know what you think.

How about something like this compact breakfast set? There’s one in the furnished apartment I’m renting now. With space at a premium in Manhattan (to say the least), it's very handy. Since it’s on casters you could move it closer to the counter for prep, and if the tile is the same as mine (ceramic), it’s suitable for hot pots, etc.

Newsday's Erica Marcus on coal-fired pizza.

Congratulations, Owen! I'm looking forward to hearing (and seeing) all about it. I spent some of the best years of my youth in and around Fayetteville and Manlius. I'm glad to hear it hasn't gone downhill since we left

You can't go wrong with a pint at Toner's or Mulligan's. I hope you'll give us a trip report.

And I agree

Perhaps I should have qualified my remarks by saying that as an eGullet member and solely for me personally Tony's participation would make it more likely that I would find the finished product credible and/or authentic. Better? I would agree that many writers who option their work would be shut out of a production once the check clears, but I'm currently working on a tv project where the writer is an executive producer, and this isn't the first time. I'd certainly include Tony in your subset of writers who are strong, dedicated and passionate. My guess (and I hope he'll correct me if I'm wrong) is that he, with his profile and the fact that it is an autobiographical work, could have included a clause about his participation in the project if he chose to.

I didn't see any mention of Tony's potential participation. If he were a technical advisor or producer that would certainly lend the project some credibility (maybe at the expense of his own credibility and/or sanity), but until they start announcing writers, cast and crew I won't bother speculating about it.