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Orik

Technocrat
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  1. I just saw one of the actors who was apparently shooting in Tuscany (?) until yesterday, so I guess it's got to be a few months away.
  2. A magician we know went there recently and said he thought it was refreshing and that if he would maybe go once a year, but that he thinks maybe if the meal hadn't been free he wouldn't think that.
  3. Orik

    Her Name is Han

    Koreans do like it a bit sweeter, and Hellmann's-er, but yeah.
  4. Orik

    bbf

    They'll offer a $190 rabbitfish!
  5. Orik

    Dhamaka

    Well I didn't say that.
  6. Orik

    Dhamaka

    Supposedly the rabbit isn't prepared every day (or at least not when Pete Wells was trying to get it, and I never saw it materialize) so the restaurant would need to procure it, which would take at least a day, and then magically still marinate it for two days before cooking for many hours. How they fit all this in 48 hours is anyone's guess.
  7. Orik

    Dhamaka

    I gather there's a lot of soaking and then some cooking and finally eating.
  8. It's like a SoHo furniture store. If they sell just one item a week they're in business.
  9. The t-shirt below summarizes how the locals feel, and not from a libertarian place. Objectively Madrid is doing okay - 50%+ vaccinated (70+ y/o are at 98%!) and a successful push since last week to get all 16+ vaccinated quickly, plus the many people who already had covid puts them not too far behind nyc (I guess 6-8 weeks behind or so). No change in hospitalizations or deaths so far since this wave started and really everyone has had enough but are still playing along. The summer vacation destinations are like what you describe in LV except they are quicker to impose restrictions, or at
  10. It was surreal watching the flood coverage from incredibly dry and warm Madrid, and everyone explaining how it's a millennial event reminded me of how Japan redid the calculations and it turned out the massive drain halls they built in Tokyo will now limit major flooding to once every 30 years and not once every 500 years as promised. Madrid was terrific, although the absence of bars (and somewhat weepy chef friends) put an outsized crimp in the city's style. We planned a couple of side trips but with most of the peninsula being even warmer and reimposing restrictions, just stayed put. I
  11. They fly them in from Rajasthan. I've been to their kitchen and it is very small. I think they might mean they can't do this at the same time as prep for their regular menu.
  12. This is the foodie version of the "why am I paying so much in rent and taxes to live in nyc?", right?
  13. Orik

    Junoon

    I've only heard bad things about Sona.
  14. By that logic no butcher shop can describe itself as nose-to-tail as they can never get lungs, for example. The farms around here are almost all certified for heart, kidney, liver, and tongue but not tripe, udders, or brains. Some do sweetbreads too but that's more about slaughter age.
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