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  1. Sounds (and looks) delicious! Can I jump in for Part II?
  2. Are prices similar to Blue Hill?
  3. We always use quail eggs, heaped in bowls on the table. They're much less "eggy" then regular eggs, and look so pretty with their speckled shells; guests can't stop noshing throughout the seder. Any Chinese market should carry them.
  4. That WOULD work, except I have no idea what time we'll finish dinner, and we want to go as soon as we finish with a minimal wait; we have something else to go to later that night. ahhhhh, logistics
  5. http://www.nytimes.com/corrections.html So, yeah, a half-assed correction finally makes its appearance.
  6. You're right, I love Oceana, but we DO want to walk, despite the forecast of rain, yuck. I suppose if Babbo is totally packed (which it will be, unless a mighty hand intervenes) we can just head around the corner to Otto. Can't really beat their gelato in NY. Plus ice cream is a fun date food. You can FEED each other. I wonder if Casa Mono would call ahead to Babbo as we were leaving and have them hold a two-top or bar seats for 15 minutes........ Seems unlikely, but it IS (ahem, ahem) a special occasion, at least for me.
  7. Has anyone had any really outstanding desserts downtown recently? I'm taking my boyfriend to Casa Mono for his birthday next weekend, but their desserts are rather limited and aren't supposed to be great, so I'd like to go somewhere else afterwards. I know Gramercy Tavern is a perennial dessert favorite, and it IS close by, so we may well end up going there, but I've never really loved their stuff; they always seem just a little too "homey" for me, like something I would make myself. And I've not been back since Claudia Fleming left. Plus, you can't order the dining room desserts in the tavern. On the other hand, it'll be easy to get a seat and the tables are spaced far enough apart that we'll have some semblance of privacy. I've been thinking of going to Babbo, I LOVE their desserts, but Saturday night will be a zoo, and I really don't want to have to wait a long time for seats. AND we'll probably end up having to sit at the bar, which would not be romantic at all. There's always Otto for gelato. Chikalicious is another option, but again we'll likely have to wait a long time on a Saturday night in the teeny-tiny room. Also, the desserts seem a little precious, which is fine for me, but it's not really the kind of food my bf likes. Veritas is also on my list, the bar is always quiet, but, while I love their savory food I've never been blown away by any dessert I've had there. So, basically I'm looking for someplace within a 20 minute or so walk from Casa Mono (Irving Place and 17th) that has fantastic desserts, and a quiet atmosphere in which we'll be able to carry on a conversation. I won't mind having to wait for a table for 10-15 minutes, but nothing longer than that. Any suggestions for me!?
  8. hey! you age-ist you! not all us "young'uns" are cinematically ignorant!
  9. hspringut

    Raw Sauce

    You're thinking of Muhammara (var. Mouhummara, M'hammara, etc.) I like Paula Wolfert's recipe (see below) and it definitely benefits from sitting for at least a day; really helps the flavors meld. Sometimes I just use sambal oelek in place of the whole chili. RED PEPPER DIP WITH WALNUTS AND POMEGRANATE (MUHAMMARA) Adapted from "The Cooking of the Eastern Mediterranean" by Paula Wolfert (HarperCollins, 1994) Time: 30 minutes, plus overnight refrigeration 2 1/2 pounds red bell peppers 1 small hot chili, like Fresno or hot Hungarian 1 1/2 cups walnuts, coarsely ground 1/2 cup crumbled wheat crackers 1 tablespoon freshly squeezed lemon juice 2 tablespoons pomegranate molasses, more to taste 1/2 teaspoon ground cumin, more for garnish 3/4 teaspoon salt 1/2 teaspoon sugar 2 tablespoons olive oil, more for garnish 1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes. 2. In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until pureed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight. 3. To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Yield: about 3 cups. EDIT: This recipe was reprinted with permission by the author
  10. How can a diner communicate their passion for food to the chef, the fact that they take it seriously, and are not there just to see-and-be-seen at the hot new restaurant? Extending this further, how can a diner get the "best" (whatever your definition of that may be) out of your restaurant, and your cooking, on any given night? Do you have any other advice for the diner in your restaurant?
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