MitchW

I have lower back pain every day. And that’s after disc surgery and fusion like 5 years ago, which did cure leg pain. Then like 2 years ago I had an epidural which worked great for like 6 - 8 months. Now we just try to get to the gym 4 or 5 times a week, which helps.

Yeah, they will do bespoke weed for you.

Actually, doing a little looking up, I guess PKNY opened where East Side Company Bar once was as well.

Any good bartender should be able to do that, no? Perhaps Painkiller, which was located where The Pickle Guys once were.

Huge Niners’ fan, too. https://www.instagram.com/p/DTdvbhYkXfF/?igsh=NzE2am9zcGlzeHo=

Cool article. I was lucky enough to see Tom a number of times; not with Television, unfortunately, but playing guitar with the Patti Smith Group.

A bunch of stuff over seasoned sushi rice . Wild Alaskan salmon and salmon roe, wild Alaskan halibut (the slightest bit overcooked, but Sig Eater said it was fine), smoked trout roe, avocado, pickled ginger.

Pretty sure this happens a lot - though Pruzansky's practice is his own office, so never as bad as at NYU, Sinai, HSS, et al. Only thing I try to do is get one of the first appointments of the day.

I have/had a great hand doctor. Actually, I have two. Mark Pruzansky...https://handsurgeonsnyc.com/dr-mark-pruzansky/ (Also, generally has individually wrapped chuckles at the office counter). Steven Lee...https://www.hss.edu/profiles/doctors/steve-lee. Achilles docs are a dime a dozen.

Oh , I forgot this one... Brouillade aux truffes. I couldn't eat this weekly, probably not monthly, but it is great - rich and decadent.

Got a little treat from Regalis this week... Which doesn't photograph that well (by me, anyway). That's a 60-gram Black Perigord truffle. So, on New Year's Eve... Black truffle risotto, followed by roast chicken with truffle shoved between skin and meat. Mise en place: Parsley, chives, house made truffle butter, truffle slices, Parmigiano. (The caviar was eaten separately, on potato chips and toasts, with accompaniments - that's the empty jar). New Year's Day dinner - linguini with black truffles.

I definitely don't consider the "extra"meatballs leftovers...this is production cooking, so I can whip a container of meatballs and sauce out of the deep freeze, and into my stomach. As far as the odd duck thigh, that's a rarity. These legs weighed like 8 - 9 oz. a piece, and even though Significant Eater may only eat one thigh, I can certainly eat a thigh and two legs! (I did confit 6 legs and thighs, however...sous vide and frozen as well).

Deconstructed (okay, not plated) duck confit. Roasted cabbage and duck fat roasted potatoes. Looked good on the plate; tasted better.

Pan pizza? Focaccia? whatever...half with tomatoes and mozzarella, almost half with baby artichokes and tomato. Parmesan sprinkled. This one was quite good.

Sure - I have a smaller pot that I use for making small amounts of short, tubular pastas. Like I only made 6 oz. of penne, which I can do in a light, 3 quart pan; when I make spaghetti or linguini, I gotta bring out the 6 qt., stainless soup pot.