alacarte

Sammy's Roumanian? I think it's still there.... but I'm not 100% certain...

when I got to the last slide, I just lost it! thanks for sharing...

Lillet also is good straight up, with lime.

this reminds me of the cooking with tobacco thread wouldn't coffee beans burn and turn bitter, rather than infusing the meat with a pleasant flavor? Marinating in coffee might produce a better (though less subtle) effect, although I don't think I would enjoy the end result.

Hey, someone get Rabbi Ribeye on the board to weigh in on this matter.

What's the Tavern's wine list like? I'd counsel them to splurge on the most expensive wine or champagne on the menu, and then fast-forward to dessert.

I think you'll have better luck if you're willing to leave the confines of Manhattan. Perhaps heading to Jewish enclaves in Brooklyn, or out to Monsey in Rockland County will yield more kreplach etc. If you have access to Bubbe's kitchen, better still.

fascinating -- I've never heard of a "soft opening" before.

It's like the civilians who consumed only MREs, just to see what it was like. It's a lot less fun for those in the military who have no choice. MREs, food stamps, historical diets, etc., etc....it's interesting and fun when it's novelty, but not when it's a long-term way of life.

OK, here's a question for all you restaurateurs, food publicists, and anyone else with an opinion: I walked past Casa Mono last night. It's a small place, close to the sidewalk, all windows, so anyone passing by can see inside at a glance. The sign on the door said that the restaurant is not yet open. However...the place was full of happy eating people. Who are these people? Food reviewers? Food journalists (non reviewers?) Friends of the chefs? Financial backers? General VIPs? Is this part of the whole "buzz" creating process, or a typical part of the planning-to-open-a-restaurant process. Most restaurants are more private than CM's set-up, so this very well may be a regular thing, but perhaps I've never witnessed it before.

My favorite chili to make is vegetarian, and very colorful: Red kidney beans black beans Chopped red pepper Chopped green pepper Onion Frozen Corn Box of Pomi Tomatoes Cumin, Garlic, Chili Tobasco to taste Optional -- 1/2 cup of bulgur for a "meaty" texture. I usually omit this though. Serve over white rice tossed with frozen peas and carrots for confetti effect. Excellent with shredded cheddar, sour cream, and/or cilantro on top.

True story: A couple of weeks ago, I went to visit friends in Madison, Wisconsin, and on the way back from the airport we made a late-night stop at Caruso’s, a fast-food Italian joint. As we stood perusing the backlit menu posted above the pass-through window, we heard a nervous dish-washer stage-whisper to a co-worker: “There are people out there!” We burst into laughter, because it couldn’t be a good sign if the prospect of customers caught them off-guard.

I don't care that this has made the rounds before. This is hysterical!! Did anyone else notice the little headers at the very top of the screen? They change with every new slide, and some of them are really clever.

Kind of ironic to read this post after reading mamster's Julia Child interview -- in which she talks about microwaving lobster. Rather a change from your 10-hour marathon project (which I'm looking forward to hearing more about!)

We did? What did we say? We (at least SuzanneF and Bloviatrix) were talking about latkes, and then about how they would make an interesting crust for something -- like a pie -- and how...well...I don't want to ruin the surprise. If you want, I can give you my Nana's recipe for Smashed Potato Pie. It includes obscene amounts of Crisco, but it sure is tasty. I recommend a Tagamet chaser.

I think that good coffee will be appreciated by Mickey D's patrons, but I seriously doubt that will turn McD into a destination for coffee alone, like Starbucks is. That said, if I'm in the mood for a McMuffin, I'd probably pony up for a latte too...but only if it's good. I've never bought coffee at McDonald's. I usually spring for a Coke if I'm there, even first thing in the morning.

anyone else think this is .... um ... different? The Chicken Liver Society I guess they just do things differently in the midwest. hmmm, eGullet is turning into one big Eating Society

alacarte -- I did mention it, but I can kind of understand the mention getting lost. Yes, we MUST have a thread on "The Law of Punitive Extremes." But unless Mr. C. gives permission for someone else, it's really his to start. Sorry Suzanne -- didn't mean to rob you of your props! I guess your report was more comprehensive than I'd realized. it just tickles me that Mr. C really is the ultimate carnivore. Not many people would bring a sack o'meat to an eating event featuring a big ol' piece of meat on a bun. Blondie, you are so right about "the Law of Punitive Extremes." For those who missed it, that's the law that says that when you send back your overcooked burger (which is what Mr. Cutlets received, unfortunately, despite ordering medium rare), the kitchen will punish you by sending back a burger so ridiculously rare it's still mooing.

FYI alert: Cafe Jamon has opened on Irving Place. It's a teeny-tiny, dark but inviting space. It's a ham bar (of all things) -- selling smoked ham ("jamon"), Spanish cheeses, etc. It opened right before Thanksgiving. I have yet to see a human being eating there, so I'd advise hurrying over before it gets reviewed. Right next door, Casa Mono (right, Suzanne, the former Irving-on-Irving spot) is not yet open. The sign is up, but clearly they still are tearing up the insides. If my rusty Spanish suffices, Casa Mono translates roughly into "Monkey House." Cute name. Although I still think House of Mononucleosis every time I walk by, which is often. I'm not sure if the two are related, but given the Spanish theme I assume that they are, and that Cafe Jamon will be the Craftbar to Casa Mono's Craft. No sign as to what's going into Verbena's former space, it's all papered over still.

That would be Mr Cutlets' form. 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!

Mamster does it again! I especially loved the part about her trying to microwave a lobster. And the last line was a great kicker. You were kidding about the McChoux de Bruxelles, right?

"drunk cook"??? do tell....

I may have mis-remembered. Maybe Madison's End is where Quintessence used to be, rather than Qualter's. I'm gettin' old. The memory is not what is used to be!

"served" is a relative term in this case....it was an hour before our order was taken...another 45 minutes for the burgers to arrive....

"Part I"???!??? what else is left to tell?? great story. I was relieved to learn that "chicken drop" didn't mean literally tossing the chicken on the board to see where it would land.