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Suzanne F

Member Since 17 Jan 2005
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#1427635 The farmers market thread

Posted by Suzanne F on 12 May 2018 - 10:56 PM

No fiddleheads by me, but that's okay; I'm not so crazy about them.

 

I ended up making a rhubarb sauce: rhubarb, a few ramp bulbs, pomegranate molasses, a bit of honey to cut the edge. Blitzed with the immersion blender, because otherwise it looks like vomit (sorry).




#1427303 Bessou

Posted by Suzanne F on 05 May 2018 - 05:43 PM

While it's been a few months since you visited, Suzanne, I'd love to hear more about your dinner here.

 

From the review I read yesterday it sounds very promising.

 

Funny you should bring this up. I was just cleaning my desk, and found the menu. I filed it, thinking that no one would notice that I hadn't posted about it. Caught!

 

SHISO CIGARS

Rolled with Sendai miso, roasted peanuts, walnuts

 

GOMAAE

Roasted brussels sprouts in a sesame dressing

 

SMASHED POTATOES

Crispy red bliss potatoes, mentaiko aioli, nori oil

 

SMOKED SOY FARM EGG

Applewood smoked soy pickled egg, karashi crema

 

. . .

 

BLISTERED SHISHITOS AND GREEN BEANS

Tossed in a house made rayu chili oil and served with a lime miso vinaigrette

 

SALMON CRISPY RICE

Salmon sashimi, ikura, wasabi aioli, dill

 

TUNE SCALLION

Yellowfin tuna, cucumber, wasabi aioli, nori oil

 

TSUKUNE MEATBALLS

Japanese-style chicken meatballs with teriyaki glaze, soy cured egg yolks

 

WAGYU STEAK

Seared wagyu steak served with caper orosni salsa and black garlic sauce

 

. . .

 

CHICKEN KARAAGE

Japanese-style fried chicken seasoned with Moroccan spices, shiso tzatziki

 

 

I think we were also given Mochi Kisses (listed on the website menu) at the end for dessert; I remember the strawberry dust. And I know I had a cocktail (or 2?) but don't remember which; I just know that I loved it. Others shared bottles of wine, which they enjoyed.

 

The review mentions some of the stuff we had: the rice balls (iirc, the Tuna Scallion was a similar preparation), wagyu, chicken karaage. The only item we had that's pictured in that review is the smashed potatoes. (I have rarely met a potato I didn't like, but those really are great--crunchy on the outside, soft on the inside, delicious dip.) The shiso cigars that started us off were one of my favorites; I adore shiso, and the combination of flavors here complemented the leaves perfectly. The other item that made a strong impression was the meatballs, with the yolks dripping over them like a really rich sauce. My biggest regret--other than being too polite to finish every plate that others could not--was that the fried chicken came out last. I would have happily eaten many portions of it. Up to this time, my only karaage experience was at Dosanko, a larmen (ramen) chain in NYC back in the 1980s; I thought that was good, but this was just so much better, esp. with the condiments.

 

Everything we had was in discrete pieces, and easy to share. And everything was wonderful. Not a dud in the whole batch.

 

We were a large group, maybe 20 people? And the room was full for much of our meal. But service was excellent, with servers explaining things as they brought them and being present when needed. There's not really any space to wait, so warm weather might be a better time to visit if you can't get a reservation (they do take reservations for bar seats as well as tables). I'm sure we were given a special price, but even at regular prices, this food would be worth it.

 

I will have to find a reason to get Paul there. Thanks for making me revisit!




#1427236 NYC Brisket King competition 2018

Posted by Suzanne F on 03 May 2018 - 10:09 PM

Was won by . . . a Canadian!  (From the resurrected Gothamist)

 

And the second-place winner came from Devon, England.




#1427200 Supper

Posted by Suzanne F on 02 May 2018 - 11:34 PM

One of my favorite lines from My Dinner with André: "I never knew they were so small."

 

Everything looks delicious. :)




#1427130 What makes you laugh?

Posted by Suzanne F on 01 May 2018 - 08:35 PM

Mentioned on fb, the maids ironed my underwear. It wasn't even my first tier underwear, but just my everyday underwear. Funny, yet sort of not funny.

 

IIRC, my mother used to iron my father's undershirts, the tank-top kind sometimes now referred to un-PC-ly as wife beaters. She ironed almost everything.




#1427060 New York Wine Bars

Posted by Suzanne F on 28 April 2018 - 05:23 PM

A natural wine bar opened near us a few months ago. We've been once, were not wowed. You all can check their current list and tell me if I should be or not. FWIW, the pao de queijo (the only thing we ate) wasn't very good.




#1426777 The farmers market thread

Posted by Suzanne F on 23 April 2018 - 12:58 PM

Samascott (in Kinderhook) said two weeks for spargel, and the ramps are only about an inch out of the ground.

 

But at least real spinach and chard are available. I dodged the kale bullet yet again!




#1426595 Racines NY

Posted by Suzanne F on 18 April 2018 - 07:03 PM

<snip> Also Flofab seems really up on her stuff for someone who seems to have been around forever.  How old is she?

:o :angry: :o :angry: :o :angry: :o :angry: :o :angry: :o :angry: :o :angry: :o  :angry:  :angry:  :angry:  :angry:  




#1426339 Micromanage my life: what to wear to a gala

Posted by Suzanne F on 13 April 2018 - 04:53 PM

I will be attending a gala honoring a former boss from many years ago. Takes place on a Monday night in mid-May; 6:30 cocktails, 7:30 performances (by Sir James and Lady Jeanne Galway, and Ailyn Pérez) and dinner. "Festive attire."

 

I haven't been to anything like this since 1982. And I no longer own the dress I wore to that. I have a sparkly black "cocktail suit" and black patent flats, which I wore to an evening wedding a couple of years ago. Will those be "festive" enough?

 

Also: is it better to break out the diamonds, or will garnets do?

 

TIA.




#1425937 Annoyances

Posted by Suzanne F on 05 April 2018 - 06:16 PM

And I'm turning into my mother.

 

“All women become like their mothers. That is their tragedy. No man does, and that is his.” -- attributed to Oscar Wilde, The Importance of Being Earnest



#1425737 Micromanage My Life

Posted by Suzanne F on 31 March 2018 - 01:11 AM

Doesn't matter to me if it's a place I know well; I know where it is. So in this case, no blood, no foul. OTOH, if it's a place I've never been to before, and time is tight, I might be annoyed if I went looking for it and it wasn't where I'd been told it was.* Or where I remembered it being, if I'd only been once before. Then I'd be mad at myself for remembering wrong. (That's one time, I will admit, that a smartphone is useful. Still not enough incentive, though. :P )

 

*And then there was my first date with Paul: in addition to not leaving work until an hour after our appointed meeting time, he completely misremembered the location of the restaurant. Reader, I forgave him.

 

 

After some time.

 

 

 

But it took a while.




#1425703 Passover 5778 (2018)

Posted by Suzanne F on 30 March 2018 - 06:18 PM

Suzanne, had I known I could have picked it up for you when I went shopping out in Queens. Or, could have just taken the subway to the UWS and gone to one of the two kosher markets.

 

Thanks for the offer! It worked out okay after all. Besides the GF matzo meal, and margarine, I got some Ataulfo mangos!

 

 

ETA: As I reread the recipe, I realized that the procedure for making the bagel dough is basically the same as cream puff dough (pâte à choux)! It is a sad testament to my mother's Passover baking that her bagels were lead sinkers (like pretty much all her Passover cakes; at least those tasted pretty good).




#1425480 Waiter's defense: I'm not rude, I'm just French

Posted by Suzanne F on 28 March 2018 - 02:08 PM

"[I]n Canada recently, Guillaume Rey, a waiter at Milestones Bar + Grill in Vancouver, British Columbia, filed a complaint against the restaurant’s parent company, Cara Operations, after he was fired for being combative, aggressive and something of a bully. His defense? He’s not rude, he contends. Instead, he’s French and his former bosses are discriminating against his culture and heritage."

-- The New York Times, March 28, 2018

article here

 

Discuss. With or without having read the article and/or any related material. ;)

 

 




#1425396 I LOVE MY JOB/I HATE MY JOB

Posted by Suzanne F on 26 March 2018 - 09:21 PM

Back to work in full force:

  • Americanizing a book on botanicals that serve medical functions (not only cannibis!). Book was already published in the UK; publisher here asked me to just proof it. Um, no. it needs a full Americanization to bring it into consistency with US publisher's house style. So more $ for me. And it's actually not such a crackpot book; lots of serious scientific papers as research.
  • Writing the index for a book by a blogger originally from Utah who now lives and cooks for her family in Norway. Good production values, tasty-looking recipes.
  • Also writing the index for a book by the owner of Citarella. An insane rush job, so I'm charging a big premium. More good production values, good advice, very personal voice:

"Do you want to hear
what happened to the couple
in Milano who sprinkled
cheese on their spaghetti
alle vongole? THEY’RE
STILL IN JAIL!"

 

And the cookbook by/about the Syrian refugee home cook is just about ready to go to the printer. They got José Andrés to write the foreword, and a lot of pretty famous immigrants in the food biz to blurb it. Another great-looking book.




#1425339 Passover 5778 (2018)

Posted by Suzanne F on 25 March 2018 - 03:58 AM

Almost here. Looks like I'll go to my cousin's second night seder again. She provides a traditional meal; I usually bring wine (so we have something to drink) and a dessert. What should I bring? Some of my relatives have celiac disease, so I like to bring something GF. All dessert possibilities are GF, also dairy free. Bloviatrix says the mousse is good with walnut oil; I was thinking hazelnut oil and Frangelico, if it's okay for Passover.

 

And what are others making?