jaybee

Diwan address again please, for those of us too lazy to look it up (me). 7:30 dinner?

Several years ago I was a guest at one of the sherry bodegas in Jerez during the vintage festival. The directors of the brand co-op met with me to discuss how to get the brandies of Jerez (pronounced "hereth") more prominent in the US. I was treated to a tasting of their products, including some of the most aged and advanced brandies. They were quite good. There were five brands that were being promoted under the umbrella of "Brandies of Jerez". My overall impression is that they tended toward sweet and smooth and lacked the intensity and complexity of a good Armagnac. They are easy to drink, and for people who find cognac too strong or fiery, these brandies are a good alternative. An anlaogy I think fits is the difference in single malts between a whisky like Abelour, which is aged in sherry casks and has a syrupy smooth character and Ardgeg or Laphroag, which are smokey and peaty without any sweetness. Either type is good, it depends on you palate and what you feel like drinking at the time.

I enjoyed a long leisurely lunch at Trattoria dell"Arte recently. I ate there soon after it opened in 1984, having been told about it by Milton Glazer, who designed the place, using huge white sculptures of noses, ears, breasts and such. My first office was in 777 W 57th, just around the corner, so it became a regular lunch place. Since I gave up my Madison Avenue office and work from home on the UWS it doesn't pop up on my radar screen as often. I eat there at least twice a year since, sometimes more, never having a less that satisfactory meal. The place still looks great, there are three choices of dining areas, all with merit. The room has a happy buzz, a gemutlich feeling. Service is friendly and observant. Happily, they don't play music over loudspeakers, so it is possible to have a conversation without strain. Locals and tourists eat there. Lots of media and music moguls can be seen as a fair sampling of the BPs. The menu is quite large, with a huge antipasti selection, as well as many other appetizers. The pastas, mostly housemade, are uniformly good, and the entrees are quite good too, although my veal cutlet Milanese, which was pounded to the size of a bathmat was too overcooked, though tasty. My dining companion and I shared a mixed seafood antipasto and linguini alla mare, that was rich, tasted of the sea and full of shrimp, mussles, clams and other yummy bits. The bread is unusually good, and always has been. Wine selection is excellent and well priced. Canolis with blueberry sauce are an outstanding dessert. The meal cost $77 each with tip. This included two "giant goblets" of an excellent Barbaresca @ $13. (One nice feature is what they call their "giant glass", large goblets and an open double magnum of whatever is the pouring wine are placed on your table. You are charged by the glass, one of which is usually sufficient). The waitress aimiably poured me two more swallows without charge before removing the bottle at the end of the meal. Every time I eat there, I remind myself to go there more often.

French Slang Dictionary

When I was 2 or three years old my mother would often leave me in the care of her aunt, an old, very short and fat Russian lady who wasn't quite right. She was fond of walking around in the nude, making a paste of ground up asprin, Coleman's mustard and egg whites and trying to get me to eat them with a spoon. I didn't like it much, as the asprin left a bitter taste in my throat and the gooey raw egg whites made me gag. As an adult, I've come to realize this recipe, when enhanced with Frank's Louisiana Hot Sauce makes an excellent beverage.

They are opening a new 5000 seat bistro in the Bois de Bologne called Le Grand Bloblos. It will have a special section for called "faire une pipe."

Under no circumstances will I wear a name tag. I am considering having my name tatooed on my ever-enlarging forehead in purple letters. Saves introductions. Bottle of red, bottle of white...in my Indian restaurant.... I'll bring a Reisling, which will take care of the person on my left and the person on my right and me. If we figure two people to a bottle, we will need 22 bottles. I suspect we will really need more like 40.

Toby, I like the buttermilk..adds richness and a little tang. What kind of biscuits? Are they baking soda biscuits? That souond like a good idea. I like Quattro's pheasant sausage, I get it from their Rt. 44. I make the stuffing outside, in a baking dish. But I also put some in the turkey because I think it adds flavor to the bird. Doesn't it?

I won't be sari.

Thanks for the reference. Have you tried this recipe? I'm curious how it comes off. I've made an all-cornbread version once and find it too dense, especially when the gravy soaks in. That's why I like making it 1/2 corn bread and 1/2 french bread. I also use WS chestnuts mixed in withthe pecans. They are very good. Dried apricots tend to be a little too sweet to my taste for a savory stuffing. I'm curious what others' experiences are.

I make a cornbread stuffing with pecans, apples and sausage as one of the Thanksgiving dishes. I use the basic recipe from Athony Diaz Blue's book, Thanksgiving Dinner . The cornbread mixed with chunks of french bread makes a really rich stuffing, . Does anyone have a favorite recipe for cornbread stuffing?

Umm, I remember being breast fed. Still like it.

Second time there. Service was fine. Burger is probably half the size of a chopped steak. Burger with potatos (fries), tomato and lettuce is $12. Place is chaotic but you can zone in at your table. The burger is great.

Took a client to lunch at Wollensky's Grill yesterday. Crowded and loud but a fantastic burger and home fries. Big, charred outside, great beefy taste, cooked as ordered. If you want, you can order from the full S&W menu. I saw someone eating a killer rib eye. 49th Street just off Third Ave. No reservations.

A few of my faves: Bogatyrskaya Vodka--for when you just want to relax Chinggis Khan Vodka--forwhen you want to kick ass Kvint de Lux Vodka--for whenyou want to impress the gurls Kvint Osobaya Vodka--for when you want to knock the gurls out Moskovskaya Vodka (Moldova)--for when it's just you and that special someone Pokrovskaya Vodka--for when it's just you and that special threesom Russkaya Vodka (Moldova)--for when it's just you Slavyanskaya Vodka--goes good with scrambled eggs Zadorinka Vodka--for when it's just you and Pia

How badly I worded that! I meant to say that a conflict with a family dinner prevents me from attending the tasting party. Thanks Sandra.

Arrrgghhh...a family conflict prevents me from joining you at the vertical tasting party. edioted statement below.

At AHR's suggestion, i bought some Vermont Cultured Butter recently. It comes in a chub, like a sausage, wrapped in paper. It is very very good. The first "local" butter that rivals the Normandy Beurre D'Issigny that I love. I will bring these to the vertical tasting, along with Plugras, Celles, Land O Lakes Creamy and ???

and butters....

Verry nice post, Steverino. I wish I coulda joined you.

So the eGullet mass hypnosis drove me, wifey, her sister and husband to the oasis of beef on the second floor of Fairway tonight. The meal was aces. Strip steak too big by half to finish. Salads very steakhouse. Roquefort dressing on iceberg lettuce was spectacular. Mitchell was like a nervous uncle, spooning more au gratin potatos on my plate 'cause I hadn't eaten enough. All in all, a classic steakhouse meal. My B.I.L said it was like a meal you'd have in your own home, and I agree. the lemon tart was great, so was the chocolate layer cake. I could eat there only once a month if that. Couldn't ask for a better steak.

What date is this dinner?

Better late than never. So Suvir, do you think I could squeeze my sylph-like frame into a chair at this do?

Only if we have some blacks and tans too. Come to think of it, how about a vertical tasting of dark beers? Irish, German, English, Alsatian, etc. I'm in for butter, so someone else can have that idea. Perhaps 12 bottles of each type for this crowd?

I've eaten lunch at the cafe many times. It seems to make sense since they invested in the kitchen, equipment, the space, tables, etc, and they supply the meat to simply extend the cafe into a steakhouse at night. The lunch food is very good. The tarts and pastries are excellent, as are the omelettes and prepared dishes. I will have to get over there soon! Thanks for the heads up.