weinoo

Probably the shoulder, which can be cut up into its different muscles and then into cubes.

I don't know how romantic it's considered, but the food at Boulud Sud is top notch.

Glad you like it and yes, the staff is very nice. Interesting about the 8 PM opening time now...I suspect that will drop back after Labor Day, when drinking starts at a more reasonable 6 or 7 PM .

What's up with the margarine?

Is the book dedicated to baking with spelt flour? I've always treated it precisely the same way as plain wheat flour, although I'll if a recipe calls for cake flour, I'll cut it with a bit of rice flour, since the protein content is pretty high. I don't know that Gabriele Bonci is that much of a celebrity outside of Rome or Italy. In any event, his pizza is great, and according to knowledgeable expat writer and Roman food guru Katie Parla, the book is worthy.

I find it humorous that this writer's "research" on the best Neapolitan pizza doesn't include eating pizza in Naples. And really, is he covering any ground that we haven't argued endlessly about here? We ate at Motorino just this past Friday night. And you know what? The pizza was great, but it wasn't as good as other pizza I've had - at Motorino! But that doesn't answer your question - it just proves that I'm indeed a curmudgeon. Be that as it may - I think that any given style, on any given day, can be the best. All depends on whose manning the ovens, whose making the pie, and on and on.

Last week, craving some Japanese and/or sushi, and not wanting to head too far north to one of our favorite soba places, we decided to give BRSI a try. BRSI went into the space that was once Shang, in the Thompson LES Hotel...I never got around to eating at Shang so I don't really know what the space looked like before, but it's pretty nice now. Huge, too. In any event, with only one meal under our belts, we will gladly return. Our skewers were perfectly cooked and delicious (we must've tried 3 or 4 of them), and the sushi we had was high quality as well. I don't know what it's like on a Friday or Saturday night at 10, but at 7 or so, it was practically zen-like. Service was a little too omnipresent, but I'm sure that goes away the more crowded it gets.

A rental apartment - no problem. And if I had any outside space, I'd do it in a flash. But in a cooperative, it's a bit of a different story. I suppose I could sit in front of a window, with a fan at my back, holding a heat gun...

I don't know where it will end, but we have to be getting close. If not, then is this only the beginning? Eater reports: Do these two have no shame?

Oh, to be in Oklahoma, roasting my own. Sadly, I gave up my roasting years ago due to my not wanting to make my fellow cooperators, here in our NYC apartment, really pissed off. Do you roast outside, in a garage, or where?

Could it be Italy and NYC?

Yes, you can walk in if they're not full or fully booked. Early is fine for walk-ins. I think there's a fair amount of information in the posts above...oh, I've now been 4 or 5 times, and have always had a good time.

Yes - I think that would be a good idea. If you have a food saver or similar, you can vacuum 1/4 lbs. and keep them in the freezer till the night before you're ready to use. I think you should aso try one or two of their single origins (they sell 1/2 pounds), maybe a Central or South American and an African? That's a good water temperature from the Tech...

I think your perceptions of weak/strong/bitter/insipid might be off, as MikeHartnett points out. No matter what you do to that crappy coffee, be it French press, Technivorm or having the infusion made by hand maidens, it is never going to be good. I like Chris' suggestion that you brew some coffee with the pour over method, by using the filter and carafe from the Technivorm - having absolute control over the water temperature. No need to make a liter all at once - make a 1/2 pint - use the right amount of coffee, and go from there...fwiw, I think your grind is probably too coarse for pourover - I go the just the upside of an espresso grind for my pourover coffee. And buy some good roasted beans - Sweet Maria's is great - but you really have to understand the roasting process before you can be absolutely certain that the beans you produce are any better than, say, 8 o'clock's. You could buy some roasted beans from them, or Intellegentsia, or...

I just think you're using crappy, stale coffee. Also, what's your water like?

That's Hall of Shame! Yeah, this one's gross!

In today's Times, there's an article about "local sourcing" - a bit tongue in cheek, I do believe. Now - who doesn't have a guilty pleasure? Even Wylie, per said article... has one. A pretty damn good one, I'd say. What's your's?

I get around the whole olive question by mostly not ordering a drink with an olive in it. On a similar vein there are bartenders, who when asked for a dirty martini, will literally pick that little tray of olives up, and use their fingers as a strainer to decant some of the olive liquid into the glass...shoot me now. Of course, since it's summer, I have to bring up my #1 complaint about the failure to use enough air conditioning.

Pineapple juice comes in 6 packs of 6 oz. cans (about $3) - and Dole's is not from concentrate. Probably as close as you can come to freshly juiced. Then you'll have some leftover for tiki drinks at your next get-together.

I happen to like the Algonquin, and it's a pretty accesible rye cocktail for those who think they don't like cocktails: 2 rye, 1 pineapple juice, 1 dry vermouth - shaken and strained and you really can't beat a Manhattan. Why do you need 10 - 12 cocktails on your drink menu for a dozen guests? Make 2 or 3 good ones, and enjoy your party.

Yes, salt! Usually I cut the radishes in half, but whole will work. Just toss them with a tablespoon or so of kosher salt, and let them sit. Them rinse and dry before serving. You'd be surprised that a proper blanching (or even griddling) will actually bring out the crunch.

I normally hand wash and play by the rules. Is there any reason that lime juice and/or lime zest would have caused this?

So, for the first time since I've been using my Blendtec, my blender jar turned cloudy. And even a run through the dishwasher didn't clear it up. I don't blend spices. I don't blend rocks. What I do (as I've always done), is make sorbet base in the blender - that's sugar, water, flavorings, etc. Last night I decided to make the base for a lime sorbet. So into the blender went sugar, water, freshly squeezed lime juice and the grated zest of 1 lime. Next thing I know, cloudy blender jar. Why?

I always salt the radishes an hour or two ahead of time - takes some of the bite out, and makes them a little pickly. And a quick heat-up on a hot griddle will make your sugar snaps even more delicious.

Oyamel is pretty loud. Not been to BlackSalt. What about Proof? Excellent wines, good food.