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Suzanne F

Member Since 17 Jan 2005
Offline Last Active Today, 12:46 AM

#1425165 Roast Chicken & Other Stories

Posted by Suzanne F on Yesterday, 10:52 PM

Orik may think he's being cute, but I'm talking about a time before he was born. Or at least while he was still a tot plucking turkeys in Israel.

#1425116 Death Pool

Posted by Suzanne F on 20 March 2018 - 10:31 PM


Five minutes from my office.


You were a regular!


it's funny.  After the Chelsea Hotel became a development site I expected the restaurant to close within a matter of months.  It was a welcome surprise they stayed open as long as they did.  I never actually ate at a table there but I did order small plates (actual tapas!) at the bar.  They were fine, especially at the prices they charged.


I think I'm going to delay reporting the news to Deb.  She's not feeling well and this won't improve her mood.




it's funny.  After the Chelsea Hotel became a development site I expected the restaurant to close within a matter of months. 

I was hoping that they had come to their senses and decided to keep it open.


Maybe there's hope. Item in today's Times says:


EL QUIJOTE This Spanish restaurant in the Chelsea Hotel, which has been serving traditional paellas since 1930, will close on March 30. The hotel is being renovated, and its owners say that work cannot be completed without closing the restaurant, which they also now own. “We definitely plan to reopen it in about six to eight months,” said Ira Drukier of BD Hotels, which is a partner in the Chelsea Hotel company.

We shall see.

#1425103 Roast Chicken & Other Stories

Posted by Suzanne F on 20 March 2018 - 04:18 PM

When I was small, we had chickens delivered weekly by the "chicken and rabbit lady".   Rabbits were dressed, but chickens plucked only; my mother had to draw them.    I guess they were pretty nice free range chickens.    When Foster Farms "came to town' and my mother could buy decent enough birds that were essentially  pan-ready, she never looked back, so I grew up on FF.    It IS a very mild flavored bird without the depth of heritage chicken flavor, but it's sadly what I'm used to,    I remember having  very choice and expensive chicken in London years ago and finding that it tasted like feathers and barnyard.    Sad for me...


Reminds me of the first time I had "free-range" chicken, I think at Demarchelier: the flavor was so strong, I thought it had gone off.

#1424959 The Platt Thread

Posted by Suzanne F on 18 March 2018 - 03:59 PM

I have not read through this whole thread--I stopped around page 6--so maybe someone already said this (although I doubt anyone is as contrarian as I tend to be):


Consider these restaurants as, essentially, meant for their neighborhoods--locals, not destinations. A neighborhood restaurant that provides competent food with decent service does not have to be cutting-edge or innovative; it just has to satisfy the need for a meal without fuss. People are annoyed by such cookie-cutter, middle-of-the-road restaurants because they think they must try every new place that opens, wherever it is. So when they travel from one end of the city to another to try the latest opening and find it's just like something they've been to elsewhere, they blame the restaurant rather than their expectation that every place must be unique. Why the desperate need for peregrination, only to be disappointed? I'm a proponent of staying close to home. If I had an equivalent to, say, D&H nearby, I would not schlep to Brooklyn. When I read the menus of new places and see how much they parallel others, I decide they are not worth the trip.


Someone like Platt, who by the nature of his work must try new restaurants all over (well, in a spread-out if small number of acceptable neighborhoods), will of course run into this much-of-a-muchness. An occupational hazard, that I don't think is worth complaining about; it goes with the territory.


That said, there are probably neighborhoods that are saturated with too many too-similar restaurants. So why not just pick the one you prefer and ignore the others? Or try the new ones, decide if they are different enough, and add them to the rotation only if they are?


And to answer Adrian's "No one complains about good trattorias in Rome or izakayas and ramen places in Tokyo or bistros in Paris or Montreal or various cantinas in Mexico City.": Possibly true, but the timing and length of the experiences are different. When most of us visit those restaurants, it is as short-term visitors to the city,* not as full-time residents. So the compacted (in time) dining experience is one of looking for "the best" examples of the local food in multiple parts of the city, food of types we are unsatisfied with in our home territory. This requires a compare-and-contrast of places offering similar food. (That was my recent experience in Lima: in four days, we ate at three very good restaurants that all served somewhat gussied-up takes on traditional Peruvian food. Were we unhappy with that similarity? Not at all; the food was completely new to us, and we were happy to detect the subtle differences among the three versions.)



*Except for Orik, who seems to live everywhere.

#1424882 Supper

Posted by Suzanne F on 17 March 2018 - 01:31 AM

When my freezer died last summer and we had to borrow a neighbor's, the labels came off all my containers of stock. I could still kind of tell them apart by how dark they were. By now, only one of chicken stock remains; I know it by its lack of label.


Tonight, my version of Fu Ran Dong Bei's Muslim Lamb Chops: breast of lamb (on the bone) simmered until tender, then coated with whole cumin seeds and chile powder (in this case, Rancho Gordo New Mexico chile powder) and roasted. Shredded potatoes stir-fried with ginger, garlic, Sichuan peppercorns, celery, red bell pepper, vinegar, and soy sauce; I thought we had something similar at Fu Ran Dong Bei, but don't see it on the takeout menu.


Mixed salad with balsamic vinaigrette. 2015 Saint Cosme Crozes-Hermitage that was way too young. Oh well.

#1423597 Supper

Posted by Suzanne F on 21 February 2018 - 03:16 AM

I want to eat at your house. Except for the onions on the salad; that would definitely have me reaching for the antacid.

#1423357 Jeremiah Moss / Vanishing New York

Posted by Suzanne F on 15 February 2018 - 07:06 PM

Going to a reading/book talk this evening. Anything you want me to ask him?

#1423144 Supper

Posted by Suzanne F on 11 February 2018 - 03:22 AM

The fish guy at the farmers' market had sea scallops in the shell! Couldn't pass those up. Bought a half dozen, plus a small amount of bay scallops to fill in.


Cleaning the sea scallops was as gross as I remembered. A couple of them tried to close on my finger, another kept clacking while I was cleaning the others. Took a while to get them all nice and neat, but so worth it. They were the best I've ever gotten from him; the bay scallops were kind of big, but also superb. I made a little stock with the edible trimmings and poured the boiling liquid over the scallops to lightly poach them. Pureed the roes with butter. Put some panko in the bottom of the shells, then a few drained scallop pieces (whole bays, halved sea), more panko, and a little roe butter on top, then baked briefly.


Made a sauce with sweated shallot, more of the stock, heavy cream, and lemon zest, finished with lemon juice. Used it for fresh carrot fettuccine (also bought today). Steamed baby spinach. Mixed salad with sherry vinaigrette. To drink: a premier cru Chablis.


Life is good tonight.

#1423007 The Aviary

Posted by Suzanne F on 07 February 2018 - 07:10 PM

To quote Glenn Gould: "Never be clever for the sake of being clever."

#1422834 Lima, Peru

Posted by Suzanne F on 04 February 2018 - 06:23 PM

Another new place from Gastón Acurio. Not sure that we'll try it.

#1422639 Salmon cakes

Posted by Suzanne F on 31 January 2018 - 05:37 PM

Works with almost any fish, including any cooked. In fact, that's what we're having tomorrow night, as fishy-burgers on challah rolls. Maybe I'll mix the last of the dill into the tartar sauce on the side.


BTW: I often make a large batch at one time, with a mix of leftover cooked fish. I shape them in "muffin top" pans: Coat cavities with oil, then with panko. Spoon in fish-potato mixture, smooth tops, sprinkle with more panko. Freeze. They pop out of the pan easily, and are all an even size. Wrap individually or in pairs and store in freezer. Then I either shallow-fry or bake from frozen.

#1422556 Depressing stuff

Posted by Suzanne F on 28 January 2018 - 11:15 PM



I really hope the bit about the young soloist who was raped just before performing isn't true, but it would not at all surprise me if it were. 


(not sure if the discussion of sexual harassment was deemed political, but feel free to hide/delete as necessary)


From the article:


For this to change, we need to see more women on the podium.


Wrong, or at least only partly correct, but for a different reason. Once again, putting the burden on women to fix the problem is to deny its source: men who abuse their power and those who allow them to continue. Boards and staffs need to change their attitudes and behaviors. (Even I knew about Maestro Jimmy years ago; his behavior was an open secret among my musician friends.) Yes, we need more women conductors. But not so they can replace abusive men, rather so they can do the job they can do well. Ask anyone who heard an orchestra play under Mälkki.

#1422274 "Burnt Is The New Black"

Posted by Suzanne F on 24 January 2018 - 03:15 PM

I'm curious about if/how this changes the properties of the flour--gelatinization, gluten formation, etc. Anybody know where to find that information?

#1422209 Creasey II

Posted by Suzanne F on 23 January 2018 - 05:52 PM

Its not about deleting them.  You shouldn't have to delete them. He should be respectful enough of the rules to know not to post them.


There are several members who, in the guise of posting about economics or business or social science research or restaurant meals, post what I read as not-very-veiled political statements. Certainly there are some whose snark could be considered politically motivated, even if it is not overtly political. And I daresay that some members can find political content in what might be defended as the most innocently meant post.


I am far from a Libertarian, but I do believe that one can and should take personal responsibility: If you object to a post that, to you, clearly violates guidelines, report it. If you object to a post that does not clearly violate guidelines, ignore it. Do not engage. Block that member, if you feel that strongly about it. I doubt anyone's mind is being poisoned changed by what is being posted.

#1422178 Steak

Posted by Suzanne F on 22 January 2018 - 06:17 PM



How many people are you feeding with your 3-inch-thick steaks?

This is an interesting question.    We are finding that diners/friends are falling more and more into two categories, those for whom meat IS the meal and those who want a very small portion as central reference.



As much as we enjoy meat, we are definitely in the second group. The veal totaled a little less than 1 pound, and I still have about one quarter of it left. It had enough flavor that we were satisfied. To us, those huge slabs of meat would "feed a family of four for a week." So, for example, when I cooked magret for six people, I cooked only four to serve sliced. Nobody starved; there was plenty of other stuff on the plate.