Jump to content


g.johnson

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

#625583 So, where are *you* going next?

Posted by g.johnson on 14 September 2005 - 11:23 PM

i'm going to madison for a conference next month. that's the boring part. the fun part is that i'll be going through chicago and spending an afternoon with guajolote, nerow and ronnie_suburban.

Madison isn't boring. It's a great town, and you should enjoy it. Do you happen to like cheese?

the conference will leave no time for madison. i guess you haven't been too many academic conferences.

Wait until you get tenure. Then you'll be bunking off all day and every day.


#595734 Hot Weather Cooking

Posted by g.johnson on 09 June 2005 - 05:11 PM

Are these vinegars made by souring fruit wines or regular vinegar flavoured with the fruit?


#558470 Mexican Cooking Projects

Posted by g.johnson on 08 February 2005 - 05:11 PM

Are squash flowers the same as zucchini flowers?

If so, they're available in NYC at the right time of year, whatever that is.


#555290 Links

Posted by g.johnson on 01 February 2005 - 10:27 PM

Tennessee Fainting Goats.
Or, more prosaically, Tennessee Meat Goats. (Warning, site plays amazingly odd muzak version of 'Desperado.')
A clip of one in action. For some reason, the German commentary makes it funnier.
(PS: Won't somebody think of the kids!)

This reminds me of the jumping Frenchmen of Maine.


#554197 Mexican Cooking Project #1

Posted by g.johnson on 30 January 2005 - 01:37 PM

So what should we eat these with?


#517844 Death Pool

Posted by g.johnson on 11 August 2004 - 04:55 PM

ADNY
Caught in a cycle where they have to increase prices because they don't get enough customers thus discouraging new customers. Plus the food isn’t very good.

Pure Food and Wine
If Roxanne Klein can’t make it work in bloody California (with apologies to bloody Californians), what hope do they have here?

Cru
Might be a great restaurant but the space is doomed.


#422232 Crab

Posted by g.johnson on 01 July 2004 - 04:39 PM

Crab is vastly superior to lobster in my view. But I’ve never cooked it. So…

What sort should I buy?

Where should I buy it? (Chinatown? Mail order?)

How should I cook it?

What bits are inedible?


#183396 The farmers market thread

Posted by g.johnson on 12 April 2004 - 07:30 PM

Ramps. Shad roe must be around too. It's cooking time.

Citarella (the village one) had shad roe at the weekend.


#131694 Annoyances

Posted by g.johnson on 31 March 2004 - 08:18 PM

I went to the DMV to get a learners permit this morning. That was the first annoyance: that although my UK license is perfectly OK for driving in the US (as long as I’m not a resident), it is not sufficient to get me an NYS license. I have to take lessons and a test.

So I walk to the office on 34th Street and 9th Avenue and am told that that’s for renewals only. I have to go to Broadway and 34th. I wish they'd made that clear on the website. Still, not too far. I get to the Broadway office and the line for the learners permit is long but moves quickly. I think I’m going to be out in a more than acceptable hour. But after having my photograph taken I’m told to wait for the written test. There are far more people waiting for this, and worse, there is no line, no system, just one big scrum of people jostling to get into the test room. The test takes about 30 minutes all told and only 18 people are processed at a time. Slow going. The test is a piece of piss (though I’m not sure what lane you should turn into when turning left from a two way street to a one way street, nor why anyone would care) but then I have to line up a third time to actually get the permit (and pay my $45). All in all about three hours of waiting, much of it standing.

Did I mention I’ve got gout at the moment?