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Member Since 11 Mar 2004
Offline Last Active May 23 2014 08:16 AM

#1059017 Michelin starred Indians

Posted by g.johnson on 26 November 2009 - 04:35 PM

Which is the best?

Do I remember that the best chef had opened another place?

Anyway, what are your high end Indian recs?

#1036893 The Rest of Us

Posted by g.johnson on 05 August 2009 - 09:17 PM

Communion wine would go best with the hail Marys.

#951064 Brisket

Posted by g.johnson on 15 August 2008 - 07:43 PM

Wine with what I'm assuming is a quasi-Indian spice mixture seems odd to me. Not that I'm saying it shouldn't work.

#910861 Clothing vs underwear vs pajamas

Posted by g.johnson on 23 April 2008 - 11:19 PM

These fashions make an old man very happy.

#906494 Dingbat of the Day

Posted by g.johnson on 09 April 2008 - 07:05 PM

Or worse, the Cockney whimsy of Chas and Dave.

#878928 Crossing paths with the famous

Posted by g.johnson on 21 January 2008 - 06:26 PM

At the last presidential election I was two behind David Byrne in the line to vote. I've seen him around here a few times. No buttocks.

Jon Stewart lived up the street for a while. He used to carry his kid on his shoulders. In an attempt to look taller, I think.

Steve Van Zandt parks his Jaguar outside our house.

#863786 Best NYC restaurants for a seduction?

Posted by g.johnson on 29 November 2007 - 10:10 PM

The idea of a German Don Juan is slightly surreal. Aren't they all icy self-control?

#779889 Tools You Use

Posted by g.johnson on 21 February 2007 - 04:47 PM

And the mortar and pestle? How do you keep from getting crushed rock in the mix?

I haven't noticed any problem with mine. Granite is hard.

#775992 Gotham Bar and Grill

Posted by g.johnson on 09 February 2007 - 09:38 PM

Has anyone been here recently? I've been invited to lunch there next week and I'm wondering what I should expect.

The cheap lunch is pretty cheap and not bad. We occasionally take friends there when they're off to the airport in early afternoon (we live very close), but I wouldn't go out of my way.

#703737 Pots and kitchen stuff

Posted by g.johnson on 06 June 2006 - 03:46 PM

Isn't there some sort of warranty that applies?

I emailed and got no reply.

#702764 Cast Your Movie

Posted by g.johnson on 02 June 2006 - 04:40 PM

I love it when brainiacs steal my thunder. I've been saying that on these and all the other boards for, what?, five years????

I couldn't remember who first pointed out the resemblance otherwise I would have given credit.

I do remember it was Slapsie Maxie who first suggested a resemblance between me and some loutish brit comedian whose name I have thankfully forgotten.

#690383 Eleven Madison Park

Posted by g.johnson on 16 April 2006 - 09:14 PM

I've been a couple of times before and although perfectly ok I found it pretty ho hum; neither as exciting as a top tier restaurant (the Danny Meyer effect) nor as satisfying as a decent bistro. But a new Chef, Daniel Humm, formerly of somewhere on the left coast and admired by one of our dining companions, seemed like a good reason to go.

Three spring and one aquatic tasting menus.

Lots of amuse. A sea urchin soup which was much better than anything that includes the overrated sea urchin normally is. A tasty little something with flying fish roe. A gelatinous scallop thing. A creamy foie gras brulee. Gougeres (can't go wrong). Goat cheese with crispy bits. Oysters on leek/potato puree. All very fine.

But then, the horror. A beet salad. Very pretty. A vertical arrangement of around 10 5x1cm cylinders of different colored beets. But no amount of visual artistry could disguise the fact that they were beets. A fennel and orange salad that preceded the aquatic menu was a lot nicer.


Loup de Mer Tartare with Meyer Lemon Oil and Osetra Caviar
Good but a bit boring.

Maine Diver Scallops Saffron Consommé with Green Apples and Ginger
Nice scallops, clean tasting presentation. Good.

Nova Scotia Lobster Butter Poached with chantenay carrots, orage and Gewurtztrminer
Perfectly cooked lobster. Soft and sweet. Lovely subtle Gewurtz sauce. Redundant carrots.

Meyer Lemon Meringue Tart, Warm Chiboust and Lemon-Basil Sorbet


"Elevages PĂ©rigord" Foie Gras Terrine with Rhubarb, Golden Raisins and Noble Sour Vinegar
Nice creamy foie layered with chopped rhubarb and topped with rhubarb jelly. I am not a fan of rhubarb but this was good. Naturally accompanied by predictably vile brioche. A nice salad of asparagus dressed, I assume, with the vinegar. Noble enough and sour.

Scottish Langoustine Butter Poached with Carrot-Orange Nage
Very good Dublin bay prawns but the nage was a bit overpowering.

Jamison Farm Lamb Herb Roasted with Tomato Confit and Nicoise Olives
A chop, a couple of pieces of stew and a confit of belly. The lamb could have been lambier but still very acceptable.

Composition of Desserts "Araguani" Chocolate Mille-Feuille and Orange-Jasmine Crepe Napoleon
Most hated this. I thought it fine enough.

One service glitch: one diner, expressly averse to shellfish was nonetheless served scallops.

With three bottles of wine between four, $155 a head inclusive.

Go before Meyer sucks the life out of the new chef.

#686370 Tools You Use

Posted by g.johnson on 05 April 2006 - 09:14 PM

They were in New York for many years but that changed recently. Are they really environmentally unsound (I will feel guilty)? I had assumed it was more a question of whether the drains could handle the additional waste.

yes, the cost of processing solid waste at a wastewater treatment plant is something like 10x more than landfilling it. those sludge digesters are expensive to run, and it's expensive getting rid of solid waste from a wastewater treatment plant. also, my friend had to pay a plumber $500 on a sunday after his wife put matzoh down the disposal, the plumber said they always have a post-passover rush.

(smug civil engineer bastard)

Mea culpa, mea maxima culpa.

I find it curious what it will and will not digest: coffee filters, yes; chicken skin, no.

#683855 Heston Blumenthal OBE

Posted by g.johnson on 31 March 2006 - 09:26 PM

... I see from LML's sig.

WTF did that happen?

Without criticizing HB's ability as a cook, shouldn't it require more of a body of work before you get this sort of honour?

#630201 Clueless questions II (The Ones You Really Want Answered)

Posted by g.johnson on 28 September 2005 - 09:38 PM

Whenever a colleague says "Can I ask a stupid question?", I respond, "Can you ask any other kind?". Just one of the reasons I am universally loved.