Blondie
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Posts posted by Blondie
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One more quick idea:
A visit to the Lower East Side Tenement Museum
combined with a stop by Gus's Pickles at 85/87 Orchard Street.
Jamie
An absolutely fascinating site, picaman. Thank you.
I was going to recommend the Tenement Museum too, but my "don't miss" recommendation across the street is Il Laboratorio del Gelato. While you're in the neighborhood you could do the cellphone Walking Tour mentioned on another thread (by Bloviatrix, I believe).
'inoteca, on the corner of Ludlow and Rivington a block north of Delancey, is my favorite place in Manhattan for a casual bite, and any Moby fans in your group might like to stop at his tea shop nearby, Teany.
If anyone in the group is interested in design, there are some great shops specializing in mid-century modern (and later) furniture and accessories, like Las Venus (on Ludlow) and Siglo XX.
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I'll make sure 1/3 works for me, especially if Dave the Cook will be there
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I can't do Sunday
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jaymes, i wouldn't go there. i heard it's not good.
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
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jaymes, i wouldn't go there. i heard it's not good.
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
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Quite right. However, given the unsafe reputation of Peter Luger's neighborhood (deserved or otherwise) I suspect most who visit there for dinner will "want to" travel by cab.
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.
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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
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 -
The problem is that it is ALWAYS putting out heat, right?
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
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Does anybody have an Aga cooker or has anybody ever worked with one?
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.
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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.
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Ivan rules
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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?
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I can't make Sunday either.
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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?
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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?
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Congratulations, Suvir!
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Great job, Adam. The Chestnut Papardelle with Wild Boar sounds fantastic.
Do you have any tips on storing the excess when making fresh pasta?
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I'd like to buy a gift certificate to a restaurant for my brother and his wife who live in Great Neck. I don't know what their preferences are as far as cuisine. I wanna spend up to $200. Thanks for any recommendations.
I don't think you can go wrong with Peter Luger (Northern Blvd., Great Neck).
Edit: bigbear was quicker.
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I'd like to see "crow" on the menu.
I got my wish
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In my experience, most Chinese-Americans tend to lean towards Democratic.
This is what I assumed.
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Blondie, my understanding is that Chinese-Americans, especially recent immigrants, are one of the most atypically conservative groups in New York (along with Filipinos). And they form the majority of the audience in most any Chinatown restaurant. But I digress. The point I was trying to make is that political party affiliation has little to do with culinary preference; rather, if one belongs to a demographic group that's likely to lean one way or the other politically, that's going to be the overwhelming factor. If that group happens to populate a given type of restaurant in a given neighborhood, the restaurant's audience is going to reflect the political composition of that demographic. Which will in the end not affect what the restaurant serves, except maybe for the tribute to Chairman Mao on the menu at Grand Sichuan, which would probably need to be yanked in Tulsa.
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
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I can virtually guarantee you that if you go into any restaurant in Chinatown tonight and take a poll, the clientele will be overwhelmingly Republican even in the middle of New York City.
Really? Why would that be?
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I'm curious about what they'll be eating aboard ship. I bet a lot of prime rib and about a ton or two of U16 shrimp.
I'd like to see "crow" on the menu.
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Speaking of Mr. Cutlets -- hard to believe that no one yet has mentioned that he showed up at Burger-fest toting a bag of ribs from Daisy May's (across the street).
The ribs smelled fabulous, and Mr. C was gracious enough to provide everyone with a sampling. They were the culinary highlight of the evening!
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.
NYE in NYC
in New York: Dining
Posted
Found it.