slkinsey
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Posts posted by slkinsey
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@SQC is my main hangout, because many of the people I work with are in that aria.
Is that some sort of Opera pun?
HEE HEE HEE!
Now there's the old subconscious at work in a typo, for sure!
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My bottom line here is this:
If there is possible legislation that could possibly affect my business, I would like to know about it.
Well... how are smoking permissions currently implemented in your business? What percentage of your business would you estimate goes to people who smoke while in your establishment? What percentage of those people do you think you would lose as customers if DC implemented a smoking ban? Do you think you would gain any customers as a result of a DC-wide smoking ban? These are the questions I would think you, as a potentially affected businessman, would want to answer.
I get the impression that Firefly is a fairly upscale place, and I also get the impression that upscale places as a group have been the least affected by the bans here.
I, for one, would love to see some actual hard data on how and to what extent smoking bans have affected bars and restaurants, plus how and to what extent those effects are distributed across the different types of such businesses. All one generally sees are comments like "I hear that the ban in XYZ is causing a 20% drop in revenues and places are closing right and left" while other people say "everything seems mostly the same in XYZ after N months." I wish we could see some numbers. All I can go on are my observations that A) NYC establishments do not seem to be closing at a greater than normal rate; and B) N years after the California ban was enacted, both restaurant and bar business seem to be thriving.
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I rarely drink coffee at home because Rachel hates coffee and it only gets prepared if I -really- want it and am committed to drinking an entire pot....
Jason, why don't you get one of those small two-cup presspots or, even cooler, a three-cup vacuum brewer.
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I don't know how long the California ban has been in effect, but by all reports both bar and restaurant business are thriving over there.
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I just looked at scientific data (ie the NY smoking ban thread). Lots of indie places are either empty or closed according to that thread.
John... AFAIK there is not a lot of scientific data in that thread as to the economic impact of the bans -- only some anectotal evidence, and most of that from partesans. My own anecdotal experience -- and I am sure my impressions would be different had I frequented serious smoke-holes pre-ban -- is that business seems to be generally up to the levels one would expect given the economic conditions here in the City. I find myself in bars without much more "scene" to offer besides a malfuctioning TV and a crusty old Irish guy pushing drinks -- places that were always filled with smoke pre-ban -- around 2-3 times a month on weeknights, and I always have a hard time getting a seat at the bar.
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Look at NYC. You can't smoke ANYWHERE -- restaurants, bars, clubs, etc. (except for outside), and places are still packed to the hilt.
There is a long and perhaps notorious thread on the NYC ban here for people who may be interested.
I'd be interestred to hear whether and to what extent the NYC and NYS smoking bans affect business overall today (I say "overall" because places that depended heavily on heavy smoking clientele are likely still suffering whereas I am sure that some places are seeing an increase in business due to the bans).
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Ah, kids! The great irony is that in 20 years they'll be bragging to their friends about the food you gave them as children and pining for the flavors of their childhood.
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It's also interesting that several sources say caffeine is bitter while most others, like this one from The Ohio State University Medical Center say it is "colorless, odorless and flavorless." Maybe they don't consider "bitter"a flavor?
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Barq's Root Beer contains caffeine and the company says that it has "12.78mg per 6oz" and that they "add it as a flavoring agent for the sharp bitterness". .
Interestingly, Diet Barq's has no caffeine and is just as sharp tasting IMO.
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@SQC is my main hangout, because many of the people I work with are in that aria. Scott is a great guy. I have consistently found his place a good value for well-executed "upper-middle-brow" American bistro-type food.
If I had known you were going I would have told you to drop my name and order one of the drinks the bartender and I came up with.
The hot chocolate is deadly, isn't it? It's even better with a scoop of that bitter caramel ice cream in it.
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Likewise, "nouvelle cuisine" -- also a French designation that is now firmly entrenched in English -- doesn't refer to the culinary avant-garde in France or America. It refers to a movement that started decades ago.
Exactly. In this way it is kind of like "modern" or "modernist" art, which refer to works produced over a half century ago.
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That's a doppio ditto for me never saw it offered in Italy. My wife never heard of one until she came to the USA. They do make a caffe americano by adding water to a long espresso.
Speaking of which, I find that I like caffè Americano better than American-style drip coffee. Anyone else share this impression?
I confess I have never tasted one. Should I give it a try Sam?
Definitely... the next time you have the taste for a larger volume, more dilute kind of coffee (which isn't that often for me) give it a try instead of the usual drip or presspot method.
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Is Jan 25 the Superbowl?
It might be, in which case that date is out.
There is no football game on January 25. The Conference Championships are on January 18, and the Superbowl is on February 1.
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Jan 25th is a Sunday. How does that sound?
No can do here. That's Burns' Night. We'll be wearing kilts, swilling scotch and eating haggis at our house.
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Dude... no matter what, your Spanish skills are bound to be 100 times better than mine. The only thing I know how to say in Spanish is: ¿Dónde están los bacalaitos de Pepe? Needless to say, this really comes in handy whenever I need to locate Pepe's salt cod fritters.
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This is getting a little OT, but I have read that the older and more diversely-influenced a language is, the thicker the dictionary and the simpler the grammar. The English language, for example, has by far the thickest dictionary and quite simple grammar (the high incidence of irregulars notwithstanding). English is a very old language with many and diverse influences. Finnish, on the other hand, has a very thin dictionary and extremely complex grammar. Finnish is a relatively young language and has no identifiable external influences. I think this has something to do with the fact that young languages with relatively limited vocabularies need to have very complex grammar in order to convey all the complexities of meaning people would like to use. As languages age, individual words and expressions emerge that convey certain precise meanings without the need for complex grammatical constructions, and the grammar simplifies.
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To spatchcock a chicken means that you split it open for roasting or cooking on a spit. Normally this means cutting out the backbone and spreading it out flat. After cutting out the backbone one may also remove the breastbone. As an alternative, it is possible to spatchcock by splitting the breastbone in half and spread the chicken open the other way.
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Its Nueva Cusina.
What language is "cusina"?
Yeah, its italian. My bad. Fuck it.
Actually, it's neither. It's cucina (koo-CHEE-nah, not koo-SEE-nah), meaning "kitchen," "cooking" and "food."
Cocina is no good either because it means "cooking" not cuisine. Thus Alta Cocina would be "high cooking".Cocina does indeed mean "cooking," "cookery" and "cuisine" (as well as "kitchen" and "stove"). I would also say that it is the appropriate Spanish equivalent of the French word cuisine, which also means "kitchen," "cookery," "cooking" and "food."
The Spanish translation of "nouvelle cuisine" is indeed "nueva cocina." That said, I think FG's use of "avant-garde" makes a lot more sense.
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That's a doppio ditto for me never saw it offered in Italy. My wife never heard of one until she came to the USA. They do make a caffe americano by adding water to a long espresso.
Speaking of which, I find that I like caffè Americano better than American-style drip coffee. Anyone else share this impression?
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To the original question, is not "dopio" (not sure of the spelling) found on the menu in Italy?
That's an interesting question. I don't recall ever seeing "doppio" on the wall at an Italian coffee bar -- but, to be honest I can't say that I ever pay all that much attention.
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It's also more like a small cup of super-strong coffee because it is almost universally over-extracted and thin in the US.
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Okay, that was really amazing! I can't believe you had to work under the lights and pressure of television cameras, have celebrity-hogging relatives crowding the kitchen, have the electricity temporarily unplugged, etc. and still managed to keep your composure and turn out what sounds like a fabulous all-Iowa Thanksgiving dinner. If we had an eGullet award for Thanksgicing dinner, I would vote for you!
Can't wait to hear about further meals.
@SQC (Closed)
in New York: Dining
Posted
Interesting, I think they're better at dinner than brunch, and I've rarely been disappointed there. But there are certain things I don't order (the burger being one of those things). I also often eat at the bar because my friends and I are friendly with the bartender, and so we probably get some special attention.
The one thing that frustrates me about that place is how Scott will have a great item on the menu that sells well, then he'll rotate it off -- which is fine -- but it will never comes back, which is very frustrating. He used to have a pan seared fillet of salmon on a bed of wild mushrooms that was served with a little cup of truffled stone ground grits. It was brilliant! Haven't seen it in over a year. Ditto for a starter that was a bowl of button mushrooms, morels and escargots in a garlic broth topped with breaded/fried (lamb?) sweetbreads and a parmesan tuille. Loved it -- haven't seen it in over a year. Sigh...