alacarte

The Museum of TV & Radio does indeed have some Julia Child shows in their library, but it's far from comprehensive. I spent an afternoon there a couple of months ago, starting research on a project I've since abandoned (at least, for now). The NY branch has exactly 19 episodes of JC's shows. I realize that many were lost because they were never recorded -- but I thought that was a pretty paltry number for a TV luminary like Julia Child. Possibly the Los Angeles branch of the museum has more. I was particularly disappointed because I was hoping to view the early Julia Child shows, but they had only a handful from the 1970s (for the record, they included episodes on Ice Cream, Croissants, "Coq Au Vin Alias Chicken," "Elegance with Aspic" (!!!), Quiche Lorraine, "Holiday Lunch," and "How to Stuff a Sausage." The rest is 1980s and 1990s, including a lot of biographies put together by Food TV, PBS, and the museum itself -- not cooking shows.

I loved your book The Bialy Eaters, so much that I was inspired to drag my sleepy self to Kossar's at the crack of dawn on a Sunday to sample the bialys hot out of the oven. It was worth getting up early. What's your next project?

This is slightly off-topic -- but which other NY restaurants serve frog's legs? and what's the pricing like there?

Craft is great for dining at the bar. The bar is deeper than most, so you can easily stack up multiple dishes in front of you, instead of balancing it on a tiny rail.

I stopped for a Coke in a coffee shop yesterday. It reminded me that I hadn't been in a coffee shop for some time, and that it might be a dying breed. Lately, when I think of "coffee shop" I think of Starbucks, not a formica countertop and a burger deluxe. I can't figure out the delineation between a coffee shop and a diner. Is it as simple as hotel vs. motel (i.e. a diner provides parking)? Is the difference in the menu? Is there a standard definition, anyway? I can't help feeling that they are not the same thing, but I can't articulate why.

I was there for drinks recently, but not dinner. The dining room was full on what I would have expected to be a slow night. The menu included all the old standards. I saw a server preparing sole muniere at a hot station, and I have to say it looked lovely and smelled appetizing. Everywhere else I looked, I saw diners with plates full of beef, beef, beef. Hopefully someone who has dined there can offer more info.

I bought one perfect Gala apple on my way to the train.

I liked Canteen. Did it move to a new location? It sounds like I'll like Lure as well.

I don't think your kids are alone in that sentiment. I've always wondered why merchandising on food items (and other items, for that matter) appeal so powerfully to children. And many grown-ups too.

Interesting if you read the various press accounts about WHY IBC is declaring bankruptcy. According to some accounts, they are using the excuse du jour -- that the low-carb craze is hurting the bottom line. Other accounts (for example, the WSJ's extensive front-page article today) blame "a fumbled quest for a formula to make baked goods last longer." By changing the (already questionable) formula of Wonder Bread and other products to give it a longer shelf life, they were hoping to reduce frequency of deliveries and close plants. Oops.

And a site for some things Southern: http://www.boiledpeanuts.com

This is true. Eight years after first kashering the kitchen, I still screw up sometimes. (shhh...don't tell Mr. alacarte) edit: whoops, copied the wrong quote

These recipes sound great, thank you for the suggestions!

Twinkies rock. Did you know they originally had banana filling? It was changed to vanilla when WWII came in and bananas were shipped to the boys overseas, creating a banana shortage in the U.S.

The squash in the greenmarket looks beautiful this season. Anyone have recipes to share that DON'T include tomatoes? I know the classic prep is ratatouille...what else can I do with zucchini, summer squash, acorn squash, pattypan squash, etc., etc., etc.!

A fruit basket is a great idea for a gift. Don't stress over it, I suspect that any friendly gesture will be warmly received. I've never heard of someone keeping "dairy kosher" before.

I tried Sushi Yasuda (Fat Guy's pick for best sushi) last year, and liked it very much as well, though Japonica still tops my list. The pieces are smaller, and they have a colorful omakase. I suspect the purists who prefer more authentic sushi will like Yasuda.

I used to eat the filled part of the pop-tart and throw away the dry "crusts." think this says something about our respective personalities?

Another vote for Fleur de Sel. They were even willing to modify their tasting menu for a vegetarian dining companion.

I'd also add Japonica (University & 11th St.) to any best-of-Japanese list. I've been going there for years and I've found it to be reliable, with super-fresh, beautiful fish and attentive service. It's off the radar of some guidebooks. I don't know why, except maybe that it's more of a neighborhood joint than a trendy spot. I saw Ed Koch dining there about a year ago. (Just a factoid, not an argument for or against the restaurant!) The main downside is that it's priced on the high side, so I save it for special treats. I'm surprised that you don't like Yama, Todd, although that's your prerogative. I like their sashimi and rolls very much, although I hate the atmosphere (wait 30 minutes min. for a table only to sit elbow-to-elbow with yuppies on their cellphones). I was delighted when they started takeout service a few months ago, so I can pick up my sushi fix and eat in the comfort of my own apartment!

I'm surprised that nobody's mentioned Bolo. Maybe it's just lost mindshare to newer places, or no one considers it "Mexican" or it's not very good anymore.

I agree on Pampano. I'd also add to the list: Dos Caminos (even though it's part of the BR Guest chain) Suenos Rocking Horse Cafe I haven't been to Ixta yet, but it sounds like it could be a contender.

IMHO, the peppers are particularly beautiful this year. Lots of multi-colored ones available -- purple/green, red/yellow, red/green. Very autumnal.

I've officially seen it all in terms of food and wine marketing hype. Today I saw -- on the side of a bus, no less -- an advertisement for a merlot that billed it as "delicious and low-carb." I didn't catch the name of the wine using this as its new selling point. I'm grateful for that.

I've noticed they are selling red okra at the USquare greenmarket. Anyone ever heard of it before or tried it before? This is in addition to green okra, which I find mystifying enough by itself!