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Wilfrid

Member Since 15 Oct 2009
Offline Last Active Today, 02:34 AM
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#1447217 New York Times

Posted by Wilfrid on 27 October 2019 - 04:42 AM

A positive gloss, what we’ve seen this year is the British constitution actually working, preventing the executive branch running rogue policies which don’t command the will of Parliament - May or BJ.

It’s a good example.


#1447213 Today I played...

Posted by Wilfrid on 26 October 2019 - 11:59 PM

Pere Ubu The Long Goodbye. The late works, and they are late, are getting better and better. Thomas is by now a significant artist. The writing here, which is self-consciously literary, is as good as anything he has done. This is a rare example of lyrics which actually could survive as poetry without the music.

The music is good, haunting soundscapes with occasional Stones/Who riffs.

The narrative is an elegy for America, a cross-country road trip where Philip Marlowe merges with Ubu Roi with Everyman with David Thomas.

This is magnificent.


#1447188 Death Pool

Posted by Wilfrid on 26 October 2019 - 12:56 AM

Okay, it doesn’t sound good. But I didn’t get where I am today without going to not good restaurants and bars for the atmosphere and history.

Can I say Denny’s Steak Pub?


#1446902 Today I played...

Posted by Wilfrid on 19 October 2019 - 11:07 PM


It’s interesting, if only to me, that while bands like Can were rejected as boring long-hair prog rock by many young people *in the 70s, bands like This Heat were embraced as post-punk cutting edge. It was surely because of short hair and moody black and white photos rather than the music.

*Lydon was an exception.


Which is why you should reexamine your feelings about the Grateful Dead and, dare I say, the Beatles.

Heavens no. I see no analogy. The Dead were not a great band let down by their hair and clothes; they were a bar band exalted by their hair and clothes.


#1446831 Places we're curious about

Posted by Wilfrid on 17 October 2019 - 10:39 PM

Whoa, authoritative. I had hoped to spark an ill-informed multi-page digression. Whatever happened to fun?


#1446744 Babs

Posted by Wilfrid on 16 October 2019 - 05:06 PM

Reading Wells, I don't even want to think about how many years ago Bobby Flay was hailed for juxtaposing red and green sauces. I was writing about it in 2007, and that was in the context of nostalgic re-visits to his old restaurants.




#1446667 Babs

Posted by Wilfrid on 15 October 2019 - 10:42 PM

And then you smashed the host stand to splinters with a copy of Stalingrad?


#1446352 Rezdôra

Posted by Wilfrid on 08 October 2019 - 08:23 PM

thanks to me, a tourist, you new yorkers can finally find out what it's like to eat at this rezdora restaurant. you're welcome.

 

It is indeed easy to walk past it and not see it.




#1446293 Ginger Baker

Posted by Wilfrid on 06 October 2019 - 10:47 PM

But back to me, I was asked to write Marc Bolan’s obituary for the NME, but at the last moment it was ripped from my grasp and given to bloody Paul Morley.


#1445991 Pig stomach

Posted by Wilfrid on 30 September 2019 - 12:06 AM

I would have loved to have served Thatcher pig stomach. It looks great in the first link.

So: the quick sear, as one might attempt with thinly sliced heart, did not work. Rubber.

Slow and very low was the answer. I had one stomach marinated in soy, garlic, ginger, allspice, so that = Chinese; one in a pot with onions and chicken stock. Both good, but honestly both could have cooked for another two hours.

Cleaning them, it was like cleaning octopus bodies. Weird resemblance in color, shape, and texture.

ETA: I am buying the whole pig stomach for $3, hence the experiments. Serves two if you can find someone else (not a problem for me, because Dominicans).


#1445968 Orlando

Posted by Wilfrid on 29 September 2019 - 12:04 AM

Poor me, Orlando after Miami. Good news is that I can go back to previous recommendations (thanks Evelyn) which we’re fully booked back in the Spring because I was attending probably the biggest global software conference after Dreamforce.

Maybe can get into Pharmacy this time.


#1445904 Why Do We Travel?

Posted by Wilfrid on 27 September 2019 - 12:33 AM

I think this is one topic where MF members are going to be in disturbing agreement.


#1445753 UNA PIZZA NAPOLETANA

Posted by Wilfrid on 23 September 2019 - 11:27 PM

The crust looks wonderful. I don’t like the soggy middle, however authentic it is.


#1445661 New York Upscale (and would-be) Bars

Posted by Wilfrid on 22 September 2019 - 12:46 AM

I think I should review the kinds of bars nobody cares about.

21 Club Not the classic semi-circular bar in the dining room (which is a joy, but standing only); the “new” bar just as you turn into the lounge. Excellent classic martini. Seasoned bartender who had worked a lot of places, knew his history, and could tell some stories. Theoretically jackets for gents, but not if you’re a friend of the house.

Bar at the Ritz-Carlton Spotless, comfortable, very good martini. Service excellent, almost too much. Good snacks.

Old King Cole You have to be lucky to get a seat at this bar (I stopped trying for years). If you do, good drinks, first rate complimentary nuts (etc). The bartenders here have been around the block; ironic but solicitous.

Lamb’s Club Upstairs. The entrance and greeting are grand, but the second floor is so capacious, there’s no atmosphere even when people are dining there. No conversation with bartender, no snacks, competent drink.

Blue Room at the Algonquin Swift service from hotel staff. Martini big, but not cold. The ambience ruined by these really piercing blue lights embedded in the bar.

The Rickey at the Dream Midtown. Nice ambience early evening, and bar staff trying to create a downtown mixologist vibe. Good drinks, but signs clearly warning of DJs later in the evening.

Bar Pleiades adjacent Cafe Boulud. Good drinks and top level service, professional, personable, even funny. Zero atmosphere.

Every place mentioned had comfortable bar seating, Blue Room seats a little low (@ Attaboy).


#1445382 Keto

Posted by Wilfrid on 15 September 2019 - 10:59 PM

If anyone is curious, I’m now over 20 lbs lighter, and this continues to be very easy. The main reason is that I am much less hungry on this diet than if I was eating normally.

Now combining it with intermittent fasting on some days, which just means skipping breakfast and staying on coffee and mineral water until lunchtime. This is particularly easy when traveling domestically on business because I don’t usually have time and/or patience for hotel breakfast anyway.

Only things I crave are fruit juice and Foxface sandwiches.