Stone
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Posts posted by Stone
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Desserts "close a meal" by closing off your ability to taste.
As always, an interesting perspective.
When it's time for the dessert, I often feel that, if I'm still hungry, I'd rather have another portion of the main course.
Not that it stops me from ordering dessert. But I tend to avoid real heavy, rich sweet stuff. No warm, melted chocolate cakes for me
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Never tried them. Want to give it a shot. Not much of an organ fan, though, so I want to start with the best. Where should I go?
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Any flavored vodkas.
And I concur -- I gasp when I hear people order Henessey and coke. Why? Why? Why?
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I know this is a little off-topic, but it would help if everyone posted their addresses and a schedule of what they're cooking and when. I'm really hungry now.
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(I'm not saying this in response to any particular post, but I didn't intend for this thread to be simply a list of stuff that people don't like. It's for stuff that most people really really rave about that you think really really sucks.
continue.)
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In the Pleasant Valley/Salt Point area, is it easier to access eGullet with DSL or Cable?
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Further to Stone's post:
I also think egg and "everything" bagels are admissible, but not those monstrosities you mention.
I can live with that.
(But I can't live with Chickpea taking over St. Marks Pizza.
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Lemons on just about everything.
It's too easy. Lemon always smells good. If you're cooking for friends and you want them to go "ooh", just spritz some lemon on it. (Or add a drop or two of sesame oil.)
I hate when the waiter puts down a all-too-hard-to-find plate of really good fried calimari and someone WITHOUT ASKING douses the whole thing with lemon. And your food tastes like it was sprayed with lemon pledge.
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Bagels aren't rolls. They shouldn't look, feel or taste like them.
And they shouldn't have pesto, sundried tomato, blueberry, curry, wait ... let's make this simple: sesame, poppyseed, onion, garlic, salt, pumpernickel. THAT'S IT.
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But why does the steam cause a pocket, and not just a lot of air bubble?
And perhaps someone can proffer a picture about the puffing of pooris?
(ok ok, that didn't work.)
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Meal by meal, I'm slowing coming to that conclusion.
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Oh you crazy spinner of mystery.
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This may be answered somewhere in here, but is Grand Sichuan Int'l, on 54th and 2nd, the same people?
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Maybe I misunderstand, but I'm not sure what the historical context is supposed to provide for the review. Assuming that Bruni dined at Bouley enough recently to give an accurate description of what the restaurant is like today, does it matter much what it was like 5 years ago? Other than to say, "this place used to be great, it's not any more"?
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I'll take it. Where in Martha's Vineyard? How many people can I bring? Is transportation included?
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There's an average of 7 coffee shops on every Market Street intersection. Don't worry.
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I want to know what raw wine is....
i believe it's called . . . wine.
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If they can do it with the class and quality of Roxannes, I think it will be around for a while -- assuming NYers are open-minded enough to give it a chance.
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Interesting. But when he said he was ashamed of being Italian, was he referring to the quality of food in Little Italy or [deleted anti-Italian slur]? Big difference. (As a self-loathing Jew, I know what I'm talking about.)
In interviews I've read he had no use for italian cuisine, period. He grew up eating it but wouldn't learn how to make it. When he went into cooking, he studied French cuisine - his true love and passion. It's been rumored that he has had substantial cosmetic surgery (nose, eyes) to make him look less italian as well.
Well, really. That could describe any of us.
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BBQs don't kill people. People kill people.
It's much more efficient that way.
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The Czech Republic has been producing Absinthe for several years which means I've had the opportunity to sample the much touted and romanticized, read Rimbaud, Verlaine, Hemmingway et. al., "green fairy" on a number of occasions.
I've found that any good bottle of Pernod, Pastis, Ouzo or even Arak is a superior drink. Travelling to Switzerland, or for that matter the Czech Republic, to secure a bottle of Absinthe is a waste of time. I found the drink, made from wormwood, to be thoroughly unpalatable and incredibly bitter. Typically drunk with sugar disolved on a spoon with a bit of Absinthe heated over a flame, then added back to the drink which is poured into a glass containing water and ice whence the heretofore green liquid turns milky white. I tried 3 different brands with no hint of approachability. Reading about it proved to be infinitely more pleasurable. Try Rimbaud"s "Une Saison en Enfer."
what about the narcotic effect?
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Seriously, although I stated it provocatively, I do think that if there's no actual glb-chefs organization in New York then all such chefs should feel free to use eGullet as a community center of sorts. We are highly inclusive.
I thought we were just a bunch of elitist New York Jews.
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Did you have on "gay" pants, FG?
Decide for yourself.
Its not the pants that gives me pause, its the huge rubber gloves that implies deviancy and perversion.
What's deviancy and perversion got to do with being gay?
I almost got myself on Queer Eye, but I was told that I'm not enough of a fashion failure. Which is absurd. I wanted my apartment redecorated.
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I was just talking yesterday about how I don't like fresh-squeezed oj. It's usually weak, overy acidic and lacking in any sweetness. Give me Tropicana anyday.
Dude, you lived in SF and didn't get great OJ? Personally, I have had some unbelievably sweet, rich, lovely OJ, but of course, it changes from season to season, batch to batch.
Naked Juice or Odwalla (I forget which) used to bottle a really good tangerine juice, but it's gotten "weak, acidic and lacking in any sweetness". But I remember the good old times.
I see it like the choice of canned v. fresh tomatoes for sauce. Unless you got great tomatoes go for the can instead.
chirashi sushi
in Japan: Cooking & Baking
Posted · Edited by Stone (log)
Today's lunch, chirashi sushi at Japonica (12th & University; $20):
Soba -- Where is Fusha?