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cstuart

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Everything posted by cstuart

  1. You can of course get a regular pastrami on rye with only mustard (and their pastrami [and bread] is better than Katz's but usually sliced too thin). But NY pastrami has an overabundance of rosemary? I've never noticed or heard that before.
  2. I meant to post an article about the Korean food strip close to where you're moving to recently. I'll see if I can find it. (not sure if you like Korean but that strip is the best in norcal) I love Korean (well, I love all food), so any tips you have would be much appreciated. Also, as I think I posted earlier, our temporary apartment is literally within walking distance of Mitsuwa, so we can get good Japanese prepared food as well as nice fish and vegetables to cook with. Ya, that post was how I knew the general area you're moving to. I found it: http://www.sfgate.com/food/article/Where-to-find-the-Bay-Area-s-best-Korean-food-6266235.php
  3. I meant to post an article about the Korean food strip close to where you're moving to recently. I'll see if I can find it. (not sure if you like Korean but that strip is the best in norcal)
  4. Silence at the end doesn't defeat it (anymore at least -- their "bot" [not sure what that means in this context] is pretty mature at this point). The current strategy is to speed up/slow down the media and tell users to do the opposite in the description. ETA: and just because the audio plays doesn't mean that they haven't ID'd it and aren't paying someone.
  5. YouTube actually does do that for every single video uploaded: (I used to manage a large brand's YT channel and clearing audio was a constant -- and usually main -- issue)
  6. cstuart

    Shake Shack

    At least with Patterson's frankenburger one of the main goals is for it to be cheap. One would think that Barber would be better off finding a way to use scraps to feed his animals or grow his plants more cheaply.
  7. Only if you buy the big one with the lights.
  8. cstuart

    Shake Shack

    $8.95, I'm afraid. More expensive than a regular Shake Shack double. I was wondering if this is a real product, or just a publicity stunt. I'm leaning to the latter. --one store only --one day only with a limited supply --anything Shake Shack is guaranteed media coverage --maybe a way to engage Dan Barber and his high end sustainability initiatives --or maybe Danny Meyer decided to have some fun Kind of funny that it's harder to produce the scrap burger than the real thing.
  9. I didn't see that one. I was referring to the Chef's Table episode featuring him.
  10. That's funny -- my German mom telling me she's bringing a tri-tip combined with recently watching that episode with Mallmann is what led to the Argentinian themed dinner party for her last night. The potatoes too.
  11. My mom has milestone birthday coming up so a couple of her sisters from across the pond are visiting. She likes to stop at the meat farm on the way here and wanted to grill that so I put together an Argentinian influenced dinner. She ended up forgetting to stop and get the meat (I guess that milestone already passed) but that only changed what beef we grilled. - Argentinian goat cheese with crackers while we got things ready to take to the grill - a few chickens marinated in olive oil, red wine and sherry vinegars, soy, oregano, garlic, lemon - flap/bavette steak quickly marinated in chimichurri - skewers of chicken livers - skewers of veal sweetbreads precooked and marinated in chimichurri - some german and french fingerlings from the farmers market which were parboiled and then finished on the grill with sausages over them -- got some good fire and char on them - a few super big linguica and some other sausages the Germans picked up at the butcher - a bunch of pencil thin asparagus from the market - charred sourdough batard slices - salad with lots of flowers also from the market - two chimichurris for the meats - a bunch of wine, mostly from Argentina. We usually (always?) drink Malbec but there were a few others including a Cab which was my favorite Everything was great. Funny how with all that meat, the potatoes might have stole the show.
  12. Maybe not for long. joe, I thought of you when visiting Montesacro. They got lucky with the space -- the tiles are great, they found a huge old oven (too old to use unfortunately) in the back from when the space was a bakery, and I like what they've done with it. Fits what they're doing. They have marinated veggies, meats, and cheeses first. The eggplant was my favorite along with the porchetta. I have no experience with pinsa but the crust was nice and crisp, a little char, good taste. I liked the margherita the best (what's new?) but the broccolini with sausage was good as well. We'll be back as it's a quick walk over and everyone was friendly and fun. The space too. The location is dicey (hence the name) so I hope they get enough people taking cars to support it.
  13. Orik of course says it better. They're not at all trying to turn art into science. They're study is what this thread is about. Unless this thread is literally about what Wilfrid hears at bars.
  14. But we are talking about if pop music has stopped. Your argument really doesn't make sense in this context.
  15. Huh? It's very much not that, and Sneak's view on this study is not that.
  16. His quote is funny. Did it ever actually move forward? How many months has it been with nothing. Across the street Bon Marche (AQ guys) is the closest to opening (including another coffee spot...), Cadillac Grill seems next (I can't imagine what that place will be like with how far Mexican has come in the last 15 years), and Dirty Water which sounds completely horrible or good depending on which part of the press release you read. I'm still not convinced those couple blocks can support all the openings happening or planned -- for now -- so maybe he's dodged a bullet.
  17. p.s. note that the 1991 event is the biggest in their analysis. Of course since the stoppage dates have been proposed to fall anywhere from 1950 to 1992, Wilfrid was right. The silence is deafening.
  18. cstuart

    NFL 2014

    Science, Adrian, science. It's always wrong. Facts, too. I think the penalty is fine (and funny), if only because it's the Patriots. It's hard to come down light on a known friendly team who has already been penalized (most say too lightly) for a previous competition infraction. Not to mention Goodell is basically handing it to anyone who dares question him (SImmons, Kraft). He's on a Pete Campbell like "trend" right now. Gotta love the USA -- incompetence rewards!
  19. That's wild. Did they go into the shaft or did they say where/how they found it?
  20. cstuart

    Costco Meat

    I've done a meat CSA with success before. Here are the first few results for "new york city meat csa": http://www.roxburyfarm.com/meat-shares http://www.gardenofevefarm.com/MeatCSA.htm http://herondalefarm.com/csa/ http://www.meetup.com/meatshare/ and the rest: https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=new%20york%20city%20meat%20csa
  21. cstuart

    NFL 2014

    I lost all respect for him and the site with that burrito bracket.
  22. cstuart

    NFL 2014

    538 was one of the main stat sites pushing back on Sharp's analysis and even linked to the Deadspin article referenced in Adrian's post: http://fivethirtyeight.com/datalab/your-guide-to-deflate-gateballghazi-related-statistical-analyses/ 538 isn't a section of Grantland, but it's own site. Nate's ran a version of it since before Grantland existed.
  23. cstuart

    Grantland.com

    Most management in Bristol don't care for him and especially don't care for his independence out west. He's been a major pain for a lot of people in the company for a while, and it's been escalating. ESPN wanted to move on and he made it easy. The question now is how many of his Grantland crew will go with him. In terms of him writing, does he anymore? The only headlines I ever see with his name attached are picks or mailbags. He clearly wants to be on TV.
  24. What, no one got to milk a cow? I'm trying to think of how I could view grinding my own corn when out to dinner as a positive, but I'm not coming up with anything.
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