Blondie

Jaymes just carefully explained there's no choice involved, and she's trying to make the best of a generous gift. yeah. carefully placed irony. And extremely helpful

Jaymes just carefully explained there's no choice involved, and she's trying to make the best of a generous gift. FWIW I agree with Katie. They can't go wrong with caviar and booze

I've trained there several times; no problems. It's only a few blocks, and a busy street. And welcome. Bruce I used to run regularly from the Lower East Side over the Williamsburg Bridge and back. On a nice day if you're going for lunch you can walk from the Essex Street stop of the F train over to Luger's in 20-30 minutes (I'm guessing - it takes me about 11 minutes running). The views are worth the effort, and FWIW the neighborhood is starting to fill up with million-dollar co-ops like the Gretsch Building.

Guess they're not real into the whole conserve-fuel, help-the-environment, reduce-dependence-on-foreign-oil thing, hunh? Normally she is, but not when it concerns her Aga Believe me, everyone tried to talk her out of it: her husband, the builder, even I was a bit wary since I had never dealt with one before. She insisted and now she not only has a room that reflects her vision, but she cooks far more often now than she used to (so the kids eat home-cooked food every night and far less fast food). Everyone's happy, and now all of her friends want one too

As someone who gets cold when the weather drops below 70, I don't find it a problem. Sounds wonderful. (There's a reason I cook so much when it's cold, it keeps me nice and toasty) Blondie -- do the people you designed the kitchen for actually use their Aga, or is it more of a design element? They use it every day, love it, and have no intention of ever going back to a conventional range. To answer Fifi's question, the constant heat hasn't been a problem thusfar, but they live in CT not the Sunbelt. It was installed last winter and we had a wet, cool summer. A hot, dry summer might be uncomfortable but the client said she'd crank up the AC in that case

I designed a kitchen around one - the 4 oven model. The clients (in rural CT) love it, but Agas aren't for everyone. The house was new construction and luckily they had a very competent and patient builder. Among other things: the floor needed to be reinforced, a platform built, the base cabinets beside it were made extra-deep (it was all custom cabinetry), and the client needed to learn a completely different style of cooking. The headaches involved and checking and rechecking with the maunfacturer paid off as the clients say the kitchen is their favorite room in the house and the Aga is always the center of attention when they entertain.

You could replace the flourescent fixture with a track lighting system that uses the existing junction box. There are fixed and flexible tracks, and a variety of trackheads and lamps to choose from. Using a combination of wallwashers and spots would give you both ambient and task lighting exactly where you need it.

Ivan rules

I think jeunefilleparis has put it very well. I have been there several times, and found Donna and Chika friendly, but they are very focused on their work. I also got the impression that they are both a bit shy. What were your expectations of the service? Did you mention eGullet at all?

I can't make Sunday either.

It seems like the coffee concentrate would be easy to make without a $36 contraption. Am I missing something or couldn't you just soak ground coffee in cold water overnight and then pour it through a filter?

What about about adding other items to the dough (like spinach), and your opinion on using a food processor or mixer to knead the dough?

Congratulations, Suvir!

Great job, Adam. The Chestnut Papardelle with Wild Boar sounds fantastic. Do you have any tips on storing the excess when making fresh pasta?

I don't think you can go wrong with Peter Luger (Northern Blvd., Great Neck). Edit: bigbear was quicker.

I got my wish

This is what I assumed.

Fair enough on the point about recent Chinese immigrants being atypically conservative. I didn't know that. I do agree with your assertion that political party affiliation probably has little to do with culinary preference, although it does seem like the vast majority of granola-scarfing vegans are Democrats

Really? Why would that be?

I'd like to see "crow" on the menu.

Good point! Mr. Cutlets rules. And how about the real-life demonstration of his "Law of Punitive Extremes"? That probably deserves a thread of its own.

I keep hearing: "MobyP is probably the funniest sonofabitch on eGullet"

I'm in.

I always thought yerba buena was... Never mind

Congratulations, Aphrodite of Alcohol!