bloviatrix

Are any of recipes in recipegullet? If not, would you please enter them for those of us who want to try it at home?

Does anyone know just how many briskets, pigs, ribs, etc they went through over the two days?

If anyone is looking for a copy of Bo Friberg's Professional Pastry Chef, I saw copies for 50% at Morningside Books (formally Papyrus Books on B'way and 114). They had 2 copies.

Here's what I'm trying to figure out -- how can you serve beurre noisette in a meat restaurant? Inquiring minds want to know.

Which, when one thinks about it, is not all that unreasonable actually. Kosher meals, for a variety of reasons, are not inexpensive, and, with the wine pairings, rather cost appropriate. Look forward to your full , and highly detailed review, Bloviatrix de Bruni! GG, are you the fly on my living room wall? I was just saying the same exact thing about the price of the tasting menu to Blovie. It seems Solo has their publicity machine working. There's a item about them in the new issue of New York (scroll down to Singular Sensation).

Blovie picked up a copy of the menu at Solo today. Right now they're only serving dinner. They plan on adding lunch service in a couple of weeks. In addition to their ala carte menu, you can also order an 8 course tasting menu (the whole table has to order this) for $118. If you do the tasting menu with the wine pairings, the price is $178.

I made the cocoa nib ice cream again, but this time I decided to leave the nibs in rather than strain them out. They don't really add much to the flavor, but if you like stuff in your ice cream, it definitely works. My next attempt will have me strain the ice cream base and then add fresh nibs while churning. Perhaps that will add a more pronounced flavor.

Thank you kindly for a wonderful week.

Unfortunately he didn't say which countries he travelled to. I wish he had. For those of you who live in NYC and have Time Warner as your cable provider -- he'll be on NY1 every tuesday night about 9:20 pm with a preview of wednesday's review. One of the things that really stuck with me when I read Reichl's memoirs (I can't remember which volume) was that she talked about how important it was for a critic to travel a lot and to educated their palate the to varied global cuisines. It's such a simple and obvious idea, and as I read all the comments about Bruni and his qualifications (or lack, thereof) I kept wondering whether he would make an effort to do an eating tour. I can only hope that he continues to travel throughout his tenure and the experiences make him a better critic.

I saw Bruni talking about what he did to "prepare" for the job last Tuesday night and one of things he emphasized was that he travelled to a bunch of different countries in order to immerse himself in the cuisines. He talked about wanting to learn about the flavors.

I am suffering from a complete lack of motivation today. Fortunately, I only have to worry about one meal. Here's what I'm making: Lemon sole, breaded and fried Zukes, thinly sliced and sauteed in butter Wilted swiss chard with garlic Cocoa Nib Ice Cream Spearmint infused ice tea to drink. I should try to come up with another side We're going to a Bat Mitzvah tomorrow so we'll be eating lunch in shul. Plus, they're having a big se'udat shilshit.

Guys, Lenny isn't fully retired. He'll be on L&O: Trial By Jury coming to NBC in Winter '05.

Apples, Gooseberries, and Concord Grapes from Locust Grove (Union Square and 97th St greenmarkets) Red Jacket Apricots from Red Jacket Orchards Sesame Pugliese from Alan, my bread guy (97th st greenmarket) Whitefish salad and chopped liver from Supersol Herbs from I don't their name at 97th st Potatoes from the guys at Union Square on Wed (opposite The Coffee Shop) In season tomatoes.

Yeah!!!! I'm so glad you liked them.

The Times is wrong on the name. It was Shallots. Thanks for your review. Good sweetbreads are always a plus. I'm thinking Blovie and I will dine there for our anniversary in August.

I don't understand why you assume that Bruni doesn't like loud rock music. Isn't possible that he just feels that rocking out on Led Zep isn't appropriate for a 4 star venue?

My reaction about the amount of ink given to the PC was quite the opposite. If anything, I was pleasantly suprised to see that he actually named the PC as all to frequently you never see their names in print. Furthermore, he wrote about the desserts fairly early in the review rather than sticking a sentence or two in the final paragraph. I hope Bruni continues to include the name of the PC in his reviews.

More on Bruni... In NYC we have a local news station called NY1. Every night they run a show called New York Times Close-Up and on Tuesday nights they do a segment where the restaurant critic discusses the next day's review. I was channel surfing and came across the segment. Anyway, the moderator asked Bruni how he ended up with the job to which Bruni replied that he's always had an appreciation for dining and there people at the Times who knew about it. He then added that in preparation for the job he travelled to a number of foreign countries (some of which he had been to previously) and sampled their native cuisines trying to build up is "taste memory."

The Times has already posted Bruni's review from tomorrow's paper. For his first restaurant he chose to visit Babbo. Futhermore, I do believe he's been reading egullet.

Are you familiar with the economist Juliet B. Schor? She discusses this concept in the her book The Overspent American which was published in '98.

I always rub the board with lemon to get rid of strong smells.

I do have a subscription. They ship their issues very early. July will probably hit the newstands in the middle of the month.

I have a wood cutting board that I've abused horribly over the years. I've decided that I should really treat it better and that means using mineral oil. Have I done irreperable damage to it? Is it to late to start proper treatment? And what is the best way to oil the board? Thanks.

Ulitimately I think the basis comes from the puritan values of this country plus the whole gluttony thing in the 7 deadly sins.

This hits on a different article that was featured in the magazine: The Price of Parsimony