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Suzanne F

Member Since 17 Jan 2005
Offline Last Active Oct 19 2018 05:04 PM

Posts I've Made

In Topic: Micromanage my life: what to wear to a gala

16 May 2018 - 02:44 AM

The event was last night. Black sparkly cocktail suit worked fine. Black stockings, red suede shoes I got last week at Bloomingdale's outlet--like ballet flats, but with a high back and strap around the ankle. (Nicer looking--and more comfortable--than the black patent flats I thought I'd wear.) Diamond lavaliere, diamond stud earrings. For a purse, a Tibetan embroidered red satin envelope bag on a long braided strap.


My outfit was fancier than some, not as fancy as others. At least I did not stand out. Thanks for your help!

In Topic: Tom Wolfe

15 May 2018 - 11:10 PM

Had to look up "psychedelic" while reading his piece on Las Vegas when it first ran in New York magazine. Couldn't find it--or many of the words he used--in dictionaries of the day. Learned a lot from him.


A model of New Journalism. RIP

In Topic: Ops Pizza

13 May 2018 - 11:26 PM




two stalks of (garbage greenmarket) asparagus for $18. 


Need to know, please:


Is the greenmarket garbage or is the asparagus from a specific greenmarket garbage?


What makes for good asparagus, other than perhaps it being grown in, I dunno, France or Spain?


Is it possible that a farmer, from somewhere in the US, can grow decent enough asparagus?




Knee jerk parochialism is unhelpful. 


A famous nyc chef once told me he doesn't like to serve asparagus here even though it's one of his favorite vegetables because he believes that a good restaurant should only serve asparagus that was picked the same morning. I will let you guess who it was.


Freshness is a major issue - of course asparagus being a few days old seems good compared to those roots from last year still being sold in April that the vendors keep shaving, or those apples, but it's not. 


Other issues have to do with care in growing and handling, including picking too late, bunching together stalks of wildly varying sizes (like Lani's last week, for example), etc. 


But to me, if Blue Moon sells me whiting that is as soft as soup, that's garbage, and if someone sells me asparagus that's dry on the bottom and flowering (or whatever you call it) on top, and two of the bunch are broken that's also garbage and it doesn't deserve a discount for still tasting like asparagus.





I got asparagus from Sun Valley in NJ that was picked the day before, from our favorite standard high end wholesale source, while another poster who is obviously not you but is also known as Suzanne F got, and I quote, "about six gnarly spears left--a couple really fat, a couple ridiculously thin, a couple way curvy.:P


High standards can (sometimes) be met if people refuse to accept low standards. That's all. If the greenmarket is happy to let a mushroom farm sell mushrooms that are over a week old, or let other vendors employ an army of root vegetable shavers to keep cutting those bad bits off, and shoppers accept that this is how things are,  then standards will remain low, often for no good reason. 



The day before could hardly meet your chef friend's standards; how could you so debase yourself to eat them? Or did you feed them to the dog?


"Guilty" as charged. And what did I say about anything except the appearance of the spears? The flavor was fine to my nowhere-near-as-refined-by-$$$$$$-as-yours palate.


How do you manage to buy anything to cook? How can anything meet your standards? Or do you only eat out, at places that are beneath you (if they are in NYC or somewhere else in the United States), usually in order to jeer at them?

In Topic: When You Correct a Restaurant Error, Do You Deserve a Thanks?

13 May 2018 - 10:00 PM

The proper title is: Chef. See this story on her from Eater last year.


Whaddya want? A medal? Seriously, all I expect is a quiet "Thank you" from the person presenting the check when I bring it to their attention, and nothing they present the corrected check. What I hope for is them (or a manger) saying, "It's on us." (I've had that sometimes, but usually when it's only the cost on one cocktail or something similar, <$20.) What I definitely do not expect is a comp item after the bill has been closed out (such as a free after-dinner drink).


Paul and I have the debate from time to time, to bring it to their attention or not. I am the daughter of an accountant, so I say yes. He is the son of retail store owners, so he sometimes says no (he looks at it from the perspective of what he will have to pay, not what the establishment deserves to receive for goods rendered). It might depend on how expensive the place is: the less expensive, he might say okay because he assumes it constitutes a larger portion of their income, and that their margins are already pretty thin.

In Topic: Ops Pizza

13 May 2018 - 03:42 PM

Re: Orik's discourse on asparagus:


I used to know someone who was so completely unhappy with her life that she had to try to make everyone else unhappy with theirs. Whatever you had that made you feel good, she had to disparage. Things, relationships--everything that you liked, she told you how wrong you were. Not because you were wrong; just because to do so make her feel better, or at least less dissatisfied with her own life.


We cannot all go out in the fields to cut our own asparagus. And getting several-days-old asparagus at a regulated farmers' market is still better than satisficing with weeks-old supermarket (or even specialty market) vegetables, or doing without because our unreasonably high standards cannot be met.