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Orik

Technocrat
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Everything posted by Orik

  1. Pascal Clairet too. It seems natural winemakers are no happier.
  2. France now recommending against travel to Iberia. Valencia and the other party provinces shutting down nightlife. The UK is of course insane.
  3. Orik

    LittleMäd

    There is Ssäm precedent.
  4. Orik

    It's back!

    Regardless of who the people are who go there these days, it's certainly novel that they'd make dinner tables available online. And of course what someone might experience as a civilized room and a well conceived menu is possibly an exercise in futility from the restaurant's side.
  5. Orik

    It's back!

    Trimmed down menus, reduced hours, empty seats is the reality. Tourists are welcome but so far they're not coming. It's one thing that civilians can book dinner at Septime online, but that they can do it for tonight...
  6. Orik

    LittleMäd

    Of course. Either one would do in this case, but my keyboard was set to Spanish.
  7. Orik

    It's back!

    What's his crack budget like?
  8. Orik

    LittleMäd

    I secretly know I used a diéresis and not an umlaut.
  9. Orik

    Fradei

    I can get it Thursdays (but not this week or next) with notice by Tuesday morning. I know Marlow & Daughters used to carry it but not sure if they still do. During the holidays we recommended Greenane to serious cooks and Campanelli to occasional home cooks because it has more fat and is more forgiving to overcooking (and also has more white meat). Those mussels by the way - I really enjoyed their "gently cooked" texture but Sivan found it hard to get over the notion that they're undercooked.
  10. Orik

    Fradei

    Today's 80 is tomorrow's 120, but in any event I'm sure we can all count and figure out the economics here. @joethefoodiehave you had the chicken from Greenane?
  11. Newton is inventing all of calculus, mechanics, and optics, Leibnitz is inventing good calculus, and sorta a computer, and humans finally learn flies don't come out of rot. Same time.
  12. It's amazing how relatively recently that was discovered.
  13. True part of an argument some years ago: "But I meant iff, not if." "Well I meant logical or, not human or!"
  14. You just need to read more carefully: So the dinner jacket requirement is (US) moot.
  15. Orik

    Fradei

    I don't have much to add to sneak's description - a very good, very friendly place solidly in the l'arpege -> septime lineage. Of course part of the surprise was chicken!!! , but that's always a risk with French places.
  16. At Fradei, a completely soaked couple just shown in from their covered terrace table as kind people indoors offered to settle up quickly.
  17. We dined outdoor at Dame last week and while it was perfectly pleasant (and with their inside being effectively outside), there was still a super-powered street light (to shine a light on them unruly youngsters and their grilled oysters?), a thorough panhandler who went through every table and then came back for a second chance, and a round table that was somehow sized so it doesn't seem small but is just way too small. Restaurants, especially good ones, really aren't street cafes.
  18. I'm sure it's $4.99 at our corner bodega, but you get to pet their incredible cat! p.s. it's almost unbelievable that someone can produce a (still respectable I imagine) 7% beer and put it on a retail shelf in nyc for $1.67.
  19. I would find our fat cat fast asleep on my legs whenever there was a quake strong enough to wake us up in Tokyo. I don't know if it was sleeping skittishly.
  20. There was no word for snow in Bamanankan because there has never been any snow in Mali.
  21. Yes, the first recipe for brined eggs is just fine (and yes duck eggs are somewhat better for this, but good chicken eggs work), the salt curing method works but of course yolks will break and make a mess - I usually brine the yolks in soy (could be a 15% salt brine too) for a few hours to get similar results.
  22. You can't make them as well as the industrial product is the simple answer, but you can make very nice salt fermented eggs. p.s. trust me I'm a fermented egg doctor
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