Jump to content


Member Since 24 May 2007
Offline Last Active Today, 02:09 AM

#1447960 Supper

Posted by Sneakeater on 15 November 2019 - 11:50 PM

I always just substitute tomatoes for tomato paste anyway.

#1447954 Keto

Posted by Sneakeater on 15 November 2019 - 06:23 PM

Wilf and Daniel are going to like vanish!

#1447930 The Rest of Us

Posted by Sneakeater on 15 November 2019 - 04:51 AM

My guess would be he would not be serving champagne with chili.

Pretty good guess.

#1447929 The Rest of Us

Posted by Sneakeater on 15 November 2019 - 04:49 AM

One dinner in 1966 my little brother paraded in and told the family, “don’t call me [name] any more. From now on I’m called ‘Maxwell Stupid’.”

None of us ever actually called him Maxwell Stupid.

I have to call him and ask, but I don’t think he was serious.

#1447914 The Rest of Us

Posted by Sneakeater on 15 November 2019 - 12:36 AM

The question wasn’t how to de-salt cod quickly. It was how to salt it quickly.

#1447717 Currently Reading...

Posted by Sneakeater on 10 November 2019 - 02:00 AM

And then I override it. Probably without effect. But it makes me feel better to try.

#1447683 Currently Reading...

Posted by Sneakeater on 08 November 2019 - 06:17 AM

Nobody is going to stop me from doing that.


#1447439 Countertop steam convection oven sale

Posted by Sneakeater on 02 November 2019 - 03:41 PM

When I use my combi oven, I'm the one who sputters, hisses, and makes noises.

#1447407 Atomix

Posted by Sneakeater on 01 November 2019 - 04:57 PM

When Americans start telling Israelis they're not obnoxious enough, you KNOW something's up.

#1447350 Peter Luger

Posted by Sneakeater on 31 October 2019 - 05:09 PM

This seems right? I've only been to Luger's a handful of times, but my last meal there was Not Good (2016 I think?) while previous meals have always been more fun than good, with some Very Good steaks. How the sad onions and tomatoes became a must order, I will never know. It is a very bad plate of food, and an expensive one, but one I always have ordered, so they are doing something right.
I will obviously say this, but "dumbing down" of haute cuising seems to be the wrong attribution here. Whatever one thinks about post-recessionary fine dining, or the use of beef as the main course in F3 restaurants historically, my feeling is that (i) the increased focus on ingredients in NBC and sub-fining dining restaurants, including a greater focus on dry aged beef (Ssam Bar being the exemplar), and (ii) the presence of elite beef at the true fine dining level, in particular the use of American, Australian and then Japanese wagyu (Keller I think being the focal point here), are probably what made Luger start to look weak. The cooking technique, which I recall reading as par cook, then slice, then broil, has always been weak compared to what proper chefs were doing. But it's a fun place and all of that, and would much rather go there than some of the steakhouses in my town that are serving much better steaks.

It no longer seems relevant to this discussion, but I feel like I should clarify two things I might have said wrong.
First, when I referred to "good" restaurants, I didn't mean (just) F3.  I meant restaurants with pretensions to being good.  Even before NBC, that included a lot of places below the F3 level.
I think it's telling that when Tom Valenti took over New York with An Elemental Hunk Of Braised Meat at Alison on Dominick, it was a lamb shank.  That lamb shank then ushered in the flood of short ribs that made New York safe for beef again.
Second, I knew "dumbing down" was too pejorative.  I like beef.  I think the "dumbing down" is that now just about every upper-moderate-and-up non-sushi restaurant in New York also has to function as a steakhouse.  So I guess my problem isn't beef on menus, it's steak on every menu.  (To be clear, I love steak.)  Well, also I think it's pretty lame that the climactic course of just about every tasting menu in New York is a piece of grilled or broiled hyper-aged Wagyu.

#1446983 Knife Questions

Posted by Sneakeater on 21 October 2019 - 04:18 PM

That Edge-Pro stuff looks genuinely scary.

#1446879 The Rest of Us

Posted by Sneakeater on 19 October 2019 - 04:35 AM

BTW, I'll admit in retrospect that grouse, bread sauce, game chips, and old Musar maybe aren't so "The Rest of Us".

#1446855 Foxface

Posted by Sneakeater on 18 October 2019 - 05:48 PM

Yeah, really:  how great is it to have snails that you don't have to bother to extricate from their shells?

#1446710 D'Artagnan Sale

Posted by Sneakeater on 16 October 2019 - 03:49 AM

Thanks, joe!

#1446709 D'Artagnan Sale

Posted by Sneakeater on 16 October 2019 - 03:42 AM

I don't remember their HAVING those super-small Rohan breasts or that wild boar mini-roast.  It's like they're finally really thinking about us Pathetic Single People.