alacarte

I'm enjoying your blog, Anna! I think I'm craving a Frikadeller sandwich.

Guys, my apologies for being a no-show. I had an earlier commitment in midtown and realized too late that I wouldn't be able to make it downtown in time...and didn't have Sam's phone # with me. Sorry -- but it looks like everyone had a good time and some great pizza! I'll be reading all the responses.

OK, all you sushi fans, I give you... THE SUSHI SPREADSHEET! I get no credit for putting this together, it's courtesy of Jennifer Leuzzi, who writes the Epicurious Corner Table column. Apparently, the spreadsheet was compiled by Greg Lippmann, a securities trader at Deutsche Bank in New York who eats sushi as many as six times a week.

Welcome Liz! I haven't been back to PF&W myself, but I've been a regular at the takeout kiosk. I love the spring rolls and veggie nori rolls, and we've been trying all the wonderful non-dairy "ice creams." (Sarma, if you want some feedback, the chocolate and almond brittle are particular winners in our house...the blueberry got a big thumbs-down, too many skins. Ever consider adding vanilla to your roster?)

STAMPEDE!!!!!

When the event comes together, I'd love to go too.

It's been a few days since the last post. Don't keep us hanging! What else is new?

Wow! Thank you for sharing these great pictures. I can almost smell the barbecue....

I bought some macoun apples -- this may sound silly, but they tasted like the apples I ate as a kid. They were the best apples I've eaten in years. I purchased Gala apples this season as well, and they were also excellent, they tasted faintly of honey. Is this an exceptional apples season, or have I just been eating crappy apples? (say that 5 times fast!)

This may be worth adding to our Pizza Survey. It's from the Village Voice's newly released Best of NY Dining Guide.

I think it's a protractor?? edit: I love the michevious picture of Hide! It's funny you should say that. Avocados are widely used in maki rolls here in the U.S., so I always assumed that was because the same was done in Japan. I"ve also seen Japanese restaurants serve as an appetizer a half avocado, thinly sliced with ponzu sauce.

Silly me, I thought this thread was going to be about the drink called "Hurricanes," like the ones served in New Orleans. I believe they include both light and dark rums.

Beautiful!! Congrats on the space and on the "adoption." Looking forward to further tales.

I didn't realize until I read Julia Child's biography that Sara Moulton started out as one of JC's assistants, fresh out of culinary school. Maybe that's where she picked up some of her TV teaching techniques. Makes you wonder about who Sara's assistants are now...will any of them be teaching future TV-watching generations, still using some of Julia's techniques?

That sounds divine, I would LOVE to see the recipe!

Anyone know why "chow chow" is named that? It seems like such a silly name for a fabulous pickle condiment. I'd love to see some recipes for the perfect chow chow too! I don't know how to make it myself, I've just purchased jars of it from time to time.

I think many celebs also eat in the neighborhoods where they live. For example, I've also spotted Koch (who lives around Park Ave So. and 8th St) at my favorite Japanese spot, Japonica (11th and University). I saw Winona Ryder (lives on Gramercy Park) at Verbena (on Irving Place, since closed & now Pure Food & Wine). I saw Gwyneth Paltrow once at Blue Ribbon in the West Village, seated at one of the quiet, off-the-beaten-track tables downstairs.

Kristin, I loved your blog the first time around (you set high standards for the bloggers who followed!) and I'm looking forward to more. Plus, I'm headed to Japan next month, so I'll be trying to soak up as much info about Japanese food and culture between now and then. Your blog will be key! See you on the Japan boards...

Had a most interesting, if overpriced, dinner at Megu last night. Since the menu was (predictably) overwhelming, we ordered the chef's omakase, priced at $80 per person. That's the least expensive of three versions of omakase. They don't tell you what the difference is between each version, you just pick a price point and go. We gave the chef some restrictions: no meat, no shellfish, just fish and vegetables. The waitress was very accommodating about this, asking also about any allergies to nuts and tolerance to spicy foods. (We were OK with both). --First course: A "caesar salad" with a light citrus dressing and fresh shaved parmesan, including croutons made of half-bread and half-tofu. I couldn't taste the difference in the croutons. --Second course: An edamame "tree," with the pods still on the branch. The waitress pointed out that the pods are flown in from Japan and are never frozen. To be honest, I couldn't detect any difference in taste and texture between Megu's edamame and the frozen specimens served in most Japanese restaurants. The presentation was striking: the branches are propped up in a mound of shaved ice, which glows green from a battery-operated light bulb beneath the ice. At this point, I was wondering -- when's the fish going to get here?? --Third course: The fish arrives! An appetizer-sized portion of hamachi (yellowtail) sushi, fanned out beautifully, each with a fresh peppercorn in the middle and a thin stream of ponzu sauce poured across each piece of fish at the table. This was a wonderful dish, fresh, flavorful, and attractive. --Fourth course: Fat asparagus spears rolled in a spicy breadcrumb crust. It was far too spicy, after eating one I had to give up. --Fifth course: Seared fluke served with a salad of julienned carrots, daikon, and radish sprouts. A server came to our table with a small bowl of hot oil, which was spooned over each piece of fish to sear it at the table. The waitress mixes the salad with a soy-based dressing, and the fish is served on top of the salad along with cashew nuts and Chinese berries (they look like small dried cranberries.) --Sixth course: Sushi! Eight pieces (for two people) of tuna, sea urchin, a white fish, and yellowtail. The waitress grated a piece of fresh wasabi root at the table -- apparently what we usually get is a horseradish paste that is not real wasabi. Although she assured is that the grated wasabi is milder than the usual paste, I think Mr. alacarte would beg to differ. (We inserted our own "extra" here -- a single piece of o-toro sashimi. The presentation was hilarious -- on top of a wooden board, the sushi chef carefully placed two scrubbed white rocks and a red leaf, plus the one piece of fish. Artful, but a little silly.) --Last course: a green tea "layer cake" and cups of hot green tea, which was a fine, light finish to the meal. If I go back to Megu, I will order a la carte for sure. Overall, my assessment is that I would have liked more fish and less fanfare with my meal.

The article is written by culinary historian Laura Shapiro, who wrote one of my favorite books, "Perfection Salad." I'm confused -- is The Gourmet Cookbook a "best-of" collection from its inception in the 40s through now, or recent recipes only? I've always hoped Gourmet would publish a full retrospective edition of all its magazine volumes, articles, recipes, food-porn photos, advertisements, and all.

I won't miss Union Pacific.

I use the method we learned in art class for cleaning our brushes: Squeeze soap into the palm of your hand, then swirl the brush around in a circular motion. Rinse under hot water (but not too hot or the glue that holds the bristles in may loosen and the bristles will fall out). Repeat as necessary. But I like Malawry's "semi-disposable" method best of all.

Although I prefer London Broil to be still pink in the middle, mr. alacarte is a well-done kind of guy. My solution is to to slice the meat as thinly as possible, and then return his slices to the grill pan for about 45 seconds per side.

I like the Olive Oil Cake too. It's new to the menu. I was a little nervous when I tried it -- the name is just awful -- but it's rather like a pound cake or poppy seed cake, minus those bothersome poppy seeds.

I believe we had a recent thread about dining solo in NY, which included several suggestions on places that serve good food at the bar. I can't find it, but maybe one of our trusty moderators can locate it.