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About cinghiale

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  1. The pork neck you reference may be cinta senese, a really terrific heritage breed. Back when they were running the “Distinti Salumi” festival in Cagli (Marche), you were certain to find farmers selling it, including arrosto to go! https://en.wikipedia.org/wiki/Cinta_Senese
  2. Yes yes yes: it sucks for all the unpaid/underpaid workers, but they’re all just there to better serve our pleasure, right? Atlantic weighs in
  3. Midnight Diner. An anthology-ish thing on Netflix about a tiny Izakaya in Tokyo open late night, with pretty compelling story lines surrounding a chef, who cooks whatever, including to his customers particular needs/requests. The dishes look great, albeit simple. Watching him make a few tamagoyaki was very nice.
  4. That’s also been my experience re fd and lunch in sf. i had thought of sausalito, so thanks to diancecht for that rec. also voyager’s suggestion of Murray Circle sounds promising. thanks again to all for the help
  5. I’m gonna shoehorn this into this thread. (Have eaten at Atelier Crenn, and it was really good (particularly price-value)). So now: ISO a lunch option in SF post-De Young next week (Obama Portraits exhibit). Have eaten at the museum restaurant, in the past, and it’s nothing to write home about – fair food, and a very loud room. Thought of Kin Khao, but they remain closed in the wake of Covid (apparently?). Ate at their “Dog Patch” outpost last year, but that’s now closed, too. Ideally a place where I could drop my mom off (somewhat mobility-challenged) and then park (easily) nearby. Perhaps Di
  6. Friends brought by a box of Negronis from St. Agrestis in Brooklyn. Not bad, better than meh. But I just don’t get it: it doesn’t take me long to fix a Negroni with my preferred ingredients, so the convenience factor is close to zero. Plus it takes up space (in the refrigerator, in my case). And there’s the unrecyclable waste of the bladder. Their bitter seems pretty tasty, though. Might be worth trying (I’m so addicted to Campari that I had no idea there are other craft bitter-makers out there). So, is this just a stupid modern American convenience? Or are purveyors delivering something that
  7. cinghiale


    Abysmal on essentially every metric. Avoid.
  8. I’ve been on the Mortons Kro mailing list since my meal there in 2013, jonesing from afar for their inventive Nordic fare. I’m glad to read they’re muddling through the pandemic with take-out meals. Here’s the holiday menu, at the bargain price of EUR 60. Plus, they have a great offering of smørrebrøds. Glædelig jul! The inn's housemade gravlax, served with classic mustard sauce with dill and brown sugar. Glazed black salsify, picked dill, mixed greens and fried capers Thin slices of North Jutland beef served as tartar (not sure how this description really works, but hey, the Danes)
  9. Among myriad other charming quirks, you could have a phone brought to your table, you know, an old clunker, which they'd duly plug in for you to make (or take?) a call. I availed myself of that option while dining there the night that word had got round that JFK Jr's plane had apparently gone down.
  10. Née Richie. His rookie season with the Phillies (or the "Fightins", as Richie Ashburn was wont to call the team) was one of the GOAT. He was a brawler, yet faced hostility from the noteably scurrilous Philly fans. There was certainly an element of rascism in that. He was traded to the Cardinals for Curt Flood and Tim McCarver (this was the outcome of the famous "reserve clause" case), soon followed by the migration of Steve Carlton from the Cards to the Phils, ushering in their greatest period ever.
  11. Alsterwasser. Mmmm. Summer. Gotta first beat the carbonation outta the 7-Up equivalent before adding the beer vom Fass. Best enjoyed at that outdoor bar place, ovs, on the (Innen-) Alster. Go there every time I'm in town.
  12. The epidemiology experts and the price-to-dreck kenners weigh in. Thank you for this guidance. It's so self-satisfyingly reassuring/reinforcing..
  13. I am planning to try this weekend to recreate Joe''s beautiful foccacia. I'm certainly not claiming that the discussion has been pointless, just that it tends to the attenuated. I'd like to see more Daniel and less $$$-creations.
  14. The level of home protein cooking consumption I’m seeing on the MF threads make me sick. Really: your freezers are bursting, forcing you to cook more animal proteins so you can order more, to fill up your freezers again in advance of the (potentially) coming wave of supply chain breakdowns. I don’t understand this obsession with eating as much as possible on a day-to-day basis. JTF’s recent post about roasting a chicken to make a pot pie and using the bones for a stock is heartening – have to say, I’ve been doing that since like forever. Some of you claim that home cooking is like
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