Jump to content


Member Since 02 Jan 2005
Offline Last Active Nov 21 2018 05:30 PM

#1313356 Buying a Leather Jacket in NYC

Posted by SethG on 19 November 2014 - 06:24 PM

I went to Zappos, great idea, then found the exact jacket I was looking at for half the price on Amazon, so I think I'm just going to do that. 

#1313332 Buying a Leather Jacket in NYC

Posted by SethG on 19 November 2014 - 04:36 PM

I want to buy my wife a leather jacket for her birthday. Something smart and urban, black or brown.


I've been to a few shops and it seems leather jackets are out of style. Lots of puffy jackets everywhere. The leather jackets all seem to be biker style which I know she doesn't want. I did find something nice at Bloomingdales but it was $1000. I'd hoped to spend a little less than that!  


You have any good ideas for me?

#1268001 Carbone

Posted by SethG on 27 December 2013 - 07:02 PM

Congratulations Stone and Mrs. Stone!  

#1264884 Sous vide water circulator for $199

Posted by SethG on 03 December 2013 - 04:30 PM



You seem to not understand why those restaurants choose to sous vide. It's not because it's better.

Oh, it's better - for certain things.

What do you think its better at assuming infinite skill and infinite time? I'll happily agree that given constraints it can be better for certain things.




There are always constraints, are there not?

#1264449 Thanksgiving 2013 (US version)

Posted by SethG on 28 November 2013 - 03:37 PM



Happy Thanksgiving!  Lippy's pumpkin tart with the chocolate crust is in the back, behind an apple/salted caramel pie (courtesy of Four & Twenty Blackbirds) and a sweet potato pie with a buttermilk crust (courtesy of Joy the Baker).


I wish I'd eschewed the caramel drizzle on top of the apple pie. It made the pie look like a mess, when it isn't! My beautiful lattice is obscured. I decided after I made the apple pie to skip the chocolate drizzle on Lippy's tart.

#1264447 Paula Wolfert in Food & Wine

Posted by SethG on 28 November 2013 - 02:57 PM

I stumbled on the PBS piece elsewhere. This is very sad news, but she seems to be making the best of the situation. There is an irony, in that she has done so much to preserve the memory of traditional cooking in her books. The body fails but her work will stand as her monument.

#1256343 Totonno Pizzeria Napolitano

Posted by SethG on 06 October 2013 - 09:30 PM

After living in NYC for over twenty years-- the last fourteen of them in Brooklyn-- I am ashamed to say that the other night Robin and I went to Totonno's for our first visit ever. Our son Nate was with us as well, but he had pizza for lunch and swore he didn't want any more for dinner. It wasn't crowded so we figured we'd get in and out and then make him something at home.

The first thing I want to say about Totonno's is that there is absolutely no bullshit about this place. It is a beloved NYC institution of long standing, yet it appears they do absolutely nothing to take advantage of such status. There are just a few tables, one waitress, one pizza baker. No frills, no menus. A limited list of several toppings on the wall above the counter. No bread, no pasta, no appetizers. You come here because you want a pie and that's what you get.

And the pie we had was great. Nice char, nice chew, nice flavor to the crust. Good ratio of sauce and cheese to the crust, i.e. not too much. Surprisingly light. My wife and I easily could have finished off a large pie by ourselves, but we restrained ourselves and only had three slices each, mostly because our son couldn't help eating the pizza once he saw it.

I'm really grateful that hurricane Sandy didn't knock these guys out for good. If my son ends up going to Mark Twain (we should be so lucky...) we'll become regulars.

#1232193 Kitchen design

Posted by SethG on 03 May 2013 - 05:21 PM

It is natural quartzite.  White Macaubas.

#1224533 The Golden Book of Baking

Posted by SethG on 12 March 2013 - 03:55 PM

No idea about that book, but reviewing this thread makes me wonder what Wendy Debord is up to. Anyone know?

#1217889 Fletcher's Brooklyn Barbecue

Posted by SethG on 23 January 2013 - 05:30 AM

Granted we got a few freebies but our group of people ordered some of everything and left full & happy for about $20 each.  Seemed pretty fair to me.

#1213949 Buying a Piano

Posted by SethG on 13 December 2012 - 06:17 PM

I'm not really looking for advice, as I think we've decided on a new Yamaha U1, a safe choice as it is basically the most popular piano in America for the last 50 years.

I'm just posting to say that as I've been researching this I've found out that buying a piano is more ridiculous than buying a car or renting a NYC apartment.

The prices you get offered at a dealer are discounted (in my experience) anywhere from 25% to 40% off the "retail" price and it is impossible to find out the going rate without visiting several dealers and hoping you don't look like a sucker equally at all of them.

Every dealer has a semi-exclusive on one brand or another and they spread misinformation about the other brands.

"My brand is made in Japan. You don't want that brand because it is made in Indonesia."

(Actually both brands in question are assembled in Japan from parts largely created in China....)

"My brand is superior because all the parts are wood, not plastic."

(But the plastic may perform better.)

"You should never buy a used upright piano."

(But you should buy this new piano from me because it retains its value for resale-- these pianos last for a lifetime!)

If you look on the web, you get nothing but similar misinformation, because all of the forums are populated by dealers pushing their own products.

Anyway I'm not really complaining, and I think things are good. I think we are getting a good price on a good piano, and there are other brands in a similar price range I'm sure we'd be happy with. But I'm surprised that as globalization has made the piano business more intertwined, international, and mass produced (at all but the very top end), the actual practice of selling the piano remains so provincial.

#1197952 Apple Apps

Posted by SethG on 13 July 2012 - 06:51 PM

I just got the new iPad for my birthday and I'm afraid I'm now a convert. The Retina display is outstanding. Web browsing is great, and I have just started using blogsy but it seems this will allow me easily to draft a blog post on the road, which was surprisingly hard to so on my Droid X. I shelled out the 25 bucks for iMatch, and even though my desktop spent several days fighting with the cloud before all my tracks were recognized, once it finally started working it has been amazing. I have 13,000 + tracks available to me anywhere on the iPad without using the device's memory. The iPad works as a portable tv anywhere in the house, so I can watch live Optimum cable or HBO Go in the kitchen while I make dinner. The New Yorker and the NY Times look great on it.

Why don't more magazines let you get the digital editions if you are a print subscriber? Seems like only a few of them do it.

I also had a problem with the NY Times crossword app. It wouldn't recognize my login so I called them up. When I got someone on the phone she told me I needed to download crosswords through the browser on the iPad. I said "so the crosswords app doesn't work?" She put me on hold. While waiting I downloaded Across Lite and got some NY Times crosswords through Safari.

So then the woman came back on and I told her what I had figured out. She said that was what I needed to do.

"But what about the official crossword app? Is it ever going to work?"


"I don't see any comments in the app store about it not working. Are you sure I need to do this workaround?"

No answer.

They really should have someone who knows what they are talking about in customer service.

#1153274 Essential New York Times Cookbook, by Amanda Hesser

Posted by SethG on 11 August 2011 - 05:18 PM

Some of us discussed this book somewhere. It is very large. I have post-it flags on dozens of recipes. Every time I open it I'm a little overwhelmed. I'm looking for a little guidance. Any of you found any delightful things in it that you'd make again?

I'll let you know if I make anything I like.

#1134408 Empellon Taqueria

Posted by SethG on 15 March 2011 - 12:25 PM

Different Alex.

And you got no proof of that anyway.

#1045981 Glee

Posted by SethG on 14 September 2009 - 05:38 PM

I think this show is pretty good! The high school musical satire isn't quite as sharp as it was in Summer Heights High, but there are great moments. Jane Lynch is wonderful in it.

And last week's episode has to be the first time the plot in a prime-time network show has turned on premature ejaculation. Right? Surprising no one has been talking about it...

Edit: mods! Fix my title. "On" Fox, not "of" Fox. Sorry.