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Posts posted by small h
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10 minutes ago, Behemoth_Munich said:
Spanish also not so great here (which I find incredibly surprising given how often Germans vacation in Spain!)
That is surprising!
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Also recommend Lungi, which is Sri Lankan / South Indian.
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8 minutes ago, Behemoth_Munich said:
How is Txikito?
Great! Also Spanish, not Mexican.
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5 minutes ago, Behemoth_Munich said:
Especially Mexican/Indian or seafood* recommendations?
For seafood, I like Smithereens, Cervo and Theodora (in Brooklyn). For Indian, Dhamaka. For Mexican, Toloache.
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I had such a good time pickling Japanese knotweed that I decided to harvest a bunch more and pickle some of it and saute some of it (might make a compote out of the rest). Seen here, with shrimp and nori and wood ears. It's very much like rhubarb in flavor and asparagus in appearance. Kind of a pain in the ass to peel, but it keeps me from doing what I actually should be doing, so yay!
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11 hours ago, GerryOlds2TheReturnofGerry said:
Is it possible that the tarragon lemonade and soda are the same thing, or related? In this 2019 Google photo from Toné Café, the lemonade appears to be another carbonated beverage (also seemingly tinted green with food coloring).
The beverage in that photo is what we received - tarragon soda, artificially-colored, and as @Orik notes, a very distant cousin of tarragon lemonade, if not a different species altogether. Interestingly, the tarragon soda is also present (if not front and center) in the NYT photo that accompanies the Tone text. Because my memory of Mishan’s mishegas is unfortunately pretty good, I remember her referring to shrimp as “preening with heat” in a long-ago writeup of a place near 238th St. & Broadway. So she just likes to write “something with something” regardless of whether it a) makes sense b) is true.
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Late this afternoon, we went to Tone Cafe, #23. It was good, but not much better (or any worse) than the other Georgian restaurants we've been to.
This is the NYT summary.
QuoteThe lemonade is green with tarragon, the food full of marigold, summer savory and blue fenugreek, a spice that appears in almost no other cuisine on earth. Georgian restaurants have now come to Manhattan, but this Brighton Beach standby still shows how it’s done. The menu is full of sustaining stews, ample vegetables and, from the toné (clay oven), khachapuri, a genre of breads infiltrated by cheese and by turns fluffy, elastic, oozy and tender.
There is no lemonade on the menu, although there is a tarragon soda, which is not green with tarragon. It is green with food coloring. Looks like this.
And "ample vegetables" is a flat out lie, unless your definition of ample is "a few." There is pkhali, there is a salad, there are mushrooms, there are potatoes and red beans (arguably not even vegetables, although they are definitely not animals or minerals, so maybe).
My trust in Ligaya! It is shaken.
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So you're saying I should wait to book T'giving in NOLA until the war is over.
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20 minutes ago, Wilfrid said:
Kasterkaas
On my "like" list as well.
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1 hour ago, hollywood said:
Or Sylvia Miles can dump a plate of food on Simon.
Hah! I worked on an indie shoot once where my job was to babysit her. She didn't like to go anywhere alone, so I would walk her to the bathroom and like that.
1 hour ago, StephanieL said:Pauline Kael
Hers is the kicky, fun way!
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Lotta chatter about no Frenchette / Veau d'Or / Wild Cherry. Shadowban?
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This is the best thing I've heard today. (The bar is low.)
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One of the reasons Being First eclipsed Being Right, and I have thoughts about this.
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9 hours ago, MitchW said:
What is fancyrice?
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I bought fancyrice. And then made a risotto that was pretty mid, tbh. I'm out of practice.
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Bread
in Baking and Dessert
Posted
I am failing with sourdough bread again, and I don't think it's the hydration - the damn dough refuses to rise. I make focaccia and pizza and rolls all the time and never have this problem - just with bread! My dough has been sitting in a loaf pan in my warm kitchen since 10am and has not budged. 😡FML.