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To my surprise, grabbed a prime time seat on Saturday (yes, I remember the Claud thread). I can hardly not compare what they offer with what I just ate in Portland. They can hardly help being more expensive.

That's the big advantage to not eating meat. So much space in the freezer for gin.

Also the gin in the freezer. 😐

melissa had a similar interview re her per se review. curious about your take. ===== “You know, the word fussy, it's a funny word because I mean, much of fine dining, of course, as we were saying, is fussy. A lot of work goes into these dishes, right? There's a lot of fussing. That's the point. This is food that you don't make at home. You want professionals to make it. But it shouldn't feel fussy. It should feel like you're eating, you know, just... Like you're eating the sunshine, or you're eating, you know, just something magnificent and easy. And this felt worked over, you know? It felt like you could see the effort almost. It's hard to describe how...”

How precious.

i know it’s a slow news day so here is an excerpt from an interview priya had in august 2024 with this is taste: “How do you feel about criticism specifically as a genre? How are you approaching it?” “It's really stressful, honestly. My first review came out yesterday, and I was kind of like shitting my pants and losing sleep over it for weeks. When you're writing a review, you really can't hide behind other people's quotes. You can't hide behind reporting as much. I've always approached reporting as like, I don't want to center myself, I want to center the subjects. And when you're writing a review, in a way you are centering yourself and centering your perspective. And that's scary to me. Like really, really scary to me because I'm also just like, what do I know? Of course, I've eaten at a lot of restaurants, but I'm like, I don't know everything about everything. So all I can do is approach this job with just like a deep sense of curiosity and a desire to learn. That's what I'm trying to do. I wonder if in this world of restaurant TikTok and social media, like how criticism needs to evolve, but that's something I am thinking about. And I don't yet know what that looks like, but I do think criticism needs to evolve.”

Alex Barasch's piece on actor/director Halina Reijn is interesting but when they get to the Morgan Library and Museum, fantasy takes over. Or, the charitable view, things that actually happened are very poorly described. Barasch and Reijn had "learned" there was a copy of Frank Wedekind's "Lulu" in the library. From an unreliable source as Lulu is a character in two plays, neither of which is called "Lulu." A docent, no less, directs them to the room with multiple levels of bookshelves. They can't, surprise, find "Lulu." Yes, there are modern collections containing those plays (and usually "Spring Awakening") that have names like "The Lulu Plays." A bit after Morgan's time. In fact, the first of the plays was translated into English after Morgan's death. It's possible a copy of "Erdgeist" is in there somewhere and their informant knew that to be the case. But where in the Morgan do you need to whisper because of the "hush" of the library? Pure fantasy.

What is foots ball? A corruption of cricket? ETA: I get it now, you are talking of bases ball. ETA ETA: Whichever, still corruptions of the one true game.

why? you don't watch football?

A really great line, as one of the keys to a great martini is making sure it, and the glass, are properly cold.

"And I’m going to need some really cold ice… this may be asking too much."

some previews of coming attractions

penny for your thoughts: Q: What gets too much attention? A: Tasting menus, for sure, and the self-conscious chef class. The fancy restaurant sector gets too much attention relative to everything else—to places that are not living by those values, necessarily, but they’re still trying to be excellent. And new places versus old places. ======== there’s lots more here. the interview was about a month ago.

Clumsiness. I've never broken anything because I was angry. I'm just an oaf. A really small oaf.

Frosty the Merman.

Rage?

I'm such an admirer of yours, but I have to say (looting McCarthy) that every word you say above, except "a" and "the", is incomprehensible.

When the first thing you do after losing Soto is buy a starting pitcher, it gotta say something to the 7 you already have, no? I figure that Fried will start alongside Cole & Rodon, so which of the others start packing in advance of some trade for a top notch position player the Yankees actually need (catcher? 1st base?) or want to move up on? Everyone's guessing Stroman (I wouldn't mind) but Gil and Schmidt would bring more. Nestor?

That jumped out at me, too. I can definitely laugh at eating bad food, though. It's paying for it that I find extremely unfunny.

Yes, indeed. Funny and perceptive. Bad food stops being funny when you eat it.

Yum Talay with squid (good, but I need to cut the vegetables smaller). Butternut squash soup, which was too sweet because it’s made out of butternut squash. This is from last night. Tonight I broke that wine glass, and now I don’t have it anymore. ☹️

Quick after-performance supper. Cold souse, hot toast spread with butter and Dijon, raddicchio salad with oil and fig balsamic. St Liebling spoke of flavors that know their own minds; true, but here the textures, springy souse, crunchy toast, crisp/chewy salad.

3 floyds’ calumet queen kölsch style ale - 5% abv. this is a pretty pleasant version of the basic beer flavors - bready pilsner malt, lemon, noble hop spice, and a fair amount of sweetness. this is a pretty hoppy take on the style, there’s some melon and green apple in the finish along with some malt notes I don’t love. this isn’t prefect, but it’s very good for the price and reminds me of how much I like their beer when it’s fresh.

I love that kicker.

Ice-cream spaghetti under berry marinara was one of three desserts on the menu, next to a mysterious fourth item called Razzle Dazzle. “What’s a Razzle Dazzle?” I asked. “That’s all three desserts,” the server said. He gave a small shrug that meant, “It is what it is.” 😬 the new yorkiest room in new york