jaybee

As in blanked, zeroed, no score. A term, I believe from gin rummy. The big victory is to triple schneid your opponent. Also used when one says "I'm on the schneid" meaning not doing very well, busted, failed to score.

I'm surprised Levine schneided the burger at City Hall. It is among the better specimens, and made the "best burger" thread thanks to FG. I do love the former Burger Heaven version, and the Old Town Tavern burger. Didn't Diane's used to have a primo burger too? Anyone remember Prexy's, the burger with a college education? Another Jean Shepherd client: Prexys Schmexies Double Bexies Pitkins all agree (I don't recall the rest) Shep used to tell us to say "excelsior" to the counterman and we'd get a free order of fries. All I ever got was a fishy look. Prexys/Shep link isn't working just now. I'll repost it.

Anyone else in my kitchen when I'm there, I leave. Remember the old Anacin commercial line "Mother, I'd rather do it myself!" That's how I am. Terrible isn't it? And another thing, It seems like the minute I go into the kitchen, which in our country house is a galley with a bar facing it, everyone in the house decides to come in there too. I'm such a grinch about it.

Rebecca makes you feel like a guest, not a customer. Pearl (her grandmother's name) is the sort of place one can adopt as "their own." And the food causes cravings for more at unpredictable times.

Sandra, you win a brass figligee with bronze oak leaf palm.

You know you are getting older when it takes you all night to do what you used to do all night.

So you did.

I believe Celeste is owned by Giancarlo Quadalti who owns Teodora's, serving Emilia-Romagna style dishes. I wish I had been knocked out by the food. Maybe next time I'll mumble something that sound like "red libeen" and they'll serve us a special meal.

So much for heresay. I opened a bottle of '67 Lascombes (a premier crus Margaux) over Christmas. It was absolutely delicious. Of course it was in my cellar since 1970 so I know it was kept well. But it lacked nothing in finesse, perfume, fruit and delicacy. If Chateau Margaux is in good shape, how can you lose? "Execrable vintage" baloney.

It is possible by adding seasonings and ingredients to Busch's canned baked beans to get a tasty dish, expecially if one is in a location remotely as beautiful as the one Jim decribes.

Suvir, we ate there the day after they opened and the day their blurb appeared in the New York Times. I recall ordering the seafood misto and two pizzas, but I don't remember the specific ones. I also ordered a chicken dish and a pasta. I recall leaving feeling that the pizzas, with their thin crusts were thme main things that were "special" there. The rest of the food, while not bad, did not leave us with a strong desire to return soon. And we haven't.

The December Cook's Magazine holds a recipe for Boston baked beans. The author says, unequivocally, that small dry white beans make the best Boston BB. He also says canned beans turn to mush in the 4-5 hour cooking process. The recipe reads quite nicely and is tempting for one who has eaten only Heinz and other varieties of canned baked beans. Edit: It is the Jan/Feb 03 Cooks that has trhe BB recipe.

Thank you for that review, Suvir. Celeste replaced Campo, an Argentinian grill that served some of the best hangar steak as part of a prix fixe lunch. I was sorry to see it go. We've eaten at Celeste twice shortly after opening and found the pizza to be the "main event." My impression was that the starters were more appealing than the entree dishes. Several main courses and pastas left us dissatisfied. Perhaps they have found their stride and improved these dishes. We are their neighbors, and so would hope for a very good kitchen. Based on your experience, I will give it another try.

I assume from you brief CV that you are not French. How are you treated by your French counterparts and restaurant staff? If you are American, I presume your American guests appreciate that. How do your French guests react, or do they know?

Au Bascou on Réaumur is a highly regarded Basque bistro in the area. It would be a more enjoyable and lighter meal, I think than Ambassador d"Auvergne. The aligot is a once in a lifetime experience, I'm told. I've yet to do it.

That is the main event there. If you do, eat nothing for a day in advance and plan to eat nothing the next day.

Been here, done that. Been here, done that. Been here, done that. Been here, done that. Been here, done that. Been here, done that. Been here, done that. Been here, done that. Been here, done that. Been here, done that. Been here, done that. all work and no play makes jack a dull boy all work and no play makes jack a dull boy all work and no play makes jack a dull boy all work and no play makes jack a dull boy all work and no play makes jack a dull boy all work and no play makes jack a dull boy all work and no play makes jack a dull boy all work and no play makes jack a dull boy Oh wendy, i'm baaack!

Hakka cuisine was considered "low" food, using offal and less desirable ingredients in post-war (WW2) Hong Kong. Here's a more academic description: Sounds like the kind of stuff Wilfrid goes for. Here's how one restaurant describes Hakka food gone upscale:

I ate a meal at a Hunam restaurant in Beijing. The food was so hot and strong, it nearly took the enamel off my teeth. I was astonished to see one of the women at the table shoveling this in like it was Heinz baked beans. Even in the US I never experienced Hunam food that hot.

Goulet gave me more of a tumble than Lucy gave you. Too bad I'm not his type. (exists singing.....some enchanted evening, you will find a stranger....)

Here's a pretty good basic summary of the different regional cuisines of China and the foods from each. Eight regional cuisines of China

I think Stella meant crackerjack celeb spotter and I'm not so sure about the Robert Goulet spotting anyway. Lucy Liu and her girlfriends Steve spotted. For the record, 'twas I who tagged the unknown diner as Robert Goulet. My attempt at humor. Before I could stop him, Steve asked for his autograph. That was the dish with the little squids and pearl onions? I loved that dish too.

RNM, I will look at the label. It is a domaine bottled wine. There are two or three growers/bottlers of Romarantin in that area. Tessier are two of them. I don't recall the name of this one. (something de Paradis) I bought it from Astor. It is not the kind of taste that Steve cottons to, but I like it quite a lot as a chilled "first" glass with hor's d'ourvres. Vin Jaune is another matter. Chateau Chalon is the best of the class. It is sweet, not like the Romarantin.

You bet! I have four sets of wine glasses, one with colored stems that match the ring on one set of dishes. I recently bought the Speiglau wine glasses that were on special through Amazon. One set for Bordeaux have large bowls and small openings, and one set of white wine glasses. They are shaped beautifully and feel very good in your hand. One set of Lalique glasses I put out only when there are sure handed people eating with us. They have a lovely shape and the stem has a small frosted sculpture of nude women (one of Lalique's trademark designs). I am looking for a good set of champagne flutes. Most of them hold too little. I am using a set of small pilsner glasses that work pretty well.

I believe the Russian owners have no connection to the original F&S. They bought the name and the store. In fact, I think they are the second generation of ownership from the originators.