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Sneakeater

Member Since 24 May 2007
Offline Last Active Today, 03:06 PM
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#1441923 Micromanage My Life

Posted by Sneakeater on 13 June 2019 - 10:35 PM

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#1441831 Micromanage My Life

Posted by Sneakeater on 12 June 2019 - 04:17 PM

You don’t want a Downtown restaurant. You want an Uptown restaurant that happens to be below Houston Street.


#1441741 Noma, Copenhagen

Posted by Sneakeater on 08 June 2019 - 03:19 PM

Here ya go.




#1441736 The farmers market thread

Posted by Sneakeater on 08 June 2019 - 01:49 PM

NOW there are decent strawberries.




#1441730 Maida Heatter

Posted by Sneakeater on 08 June 2019 - 05:20 AM

I'm no baker.  But if my wife were alive, I just KNOW we'd be having a Queen Mother's Cake tonight in Maida's memory.




#1441675 The Rest of Us

Posted by Sneakeater on 06 June 2019 - 05:05 AM

$30 new.

 

The storage units are worth it.




#1441446 The farmers market thread

Posted by Sneakeater on 27 May 2019 - 05:01 PM

Me too! Especially the Black Spanish ones!


#1441422 The farmers market thread

Posted by Sneakeater on 26 May 2019 - 11:54 PM

I got some turnips I'm going to use in a pheasant hash.




#1441416 Ollies 42

Posted by Sneakeater on 26 May 2019 - 11:35 PM

I thought the B du V kitchen orgy tape was, on the whole, a social good.




#1441393 The surrealism of everyday life

Posted by Sneakeater on 26 May 2019 - 09:35 PM

I looked out the window and saw that it looked like it was raining.  I clicked on weather.com to make sure and see how long it was supposed to last.

 

Dylan was wrong.




#1441115 Paris Bistros, Restos

Posted by Sneakeater on 17 May 2019 - 05:41 PM

I had pig ruffle in Filipino restaurant in Woodside once.




#1441114 Paris Bistros, Restos

Posted by Sneakeater on 17 May 2019 - 05:38 PM

Everybody's had fraise de veau but me!




#1441084 Places we're curious about

Posted by Sneakeater on 16 May 2019 - 06:08 PM

Konbi, a truly excellent Japanese sandwich shop in LA (thanks greenspace!), is doing a New York pop-up on May 30.




#1440793 GQ Best New Restaurants

Posted by Sneakeater on 07 May 2019 - 07:04 AM

Norman’s. Fuck.


#1440606 The Rest of Us

Posted by Sneakeater on 01 May 2019 - 04:21 AM

Black bass with fiddleheads and morels in brown butter, on top and on the side.  (What season did you say it was?)

 

Pinot Blanc may be a sort of basic nondescript wine.  But if any dish ever screamed loudly for a Pinot Blanc, it was this one.

 

2015 Laurent Barth Pinot d'Alsace

 

But it didn't really get one.  It isn't generally known that the great majority of wines labeled Pinot Blanc in Alsace aren't made from Pinot Blanc at all, but rather from Pinot Auxerrois, a related grape that is actually much more flavorful and distinctive.  (Both are very closely related to Chardonnay, which when I started drinking wine was still called Pinot Chardonnay.  But Pinot Blanc is very much the dull cousin.)

 

But this wine isn't even marketed as a Pinto Auxerrois (much less a Pinot Blanc).  Because Laurent Barth also puts a tiny amount of Pinot Noir into the blend.

 

Black bass is a fairly meaty fish in terms of texture -- but pretty mild when it comes to flavor.  So you want a white with a fairly full heavy texture, but a light flavor.  That's why Pinot Blanc is the go-to for black bass -- but come on, life is too short to drink a wine that boring.  That's where L. Barth's great white Pinot blend comes in.  It's kind of like a still version of a classic Champagne (the kind made from Pinots Chardonnay, Meunier, and Noir).  By which I mean it has mouthfeel, and the flavors are there -- but they're light (I mean, this isn't gossamer like a great Champagne -- but Jesus Christ, its price is well south of $20).  Tonight I'm getting some pear, some lime, and then a bitter nutty finish.

 

This wine is also a knockout with Chinese food (especially, to my mind, Cantonese).  It's nice that my bud joe shares a particular favorite white wine with me.  But it's made for some unseemly competition at the BYO Chinese restaurant dinner table.