MitchW
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Posts posted by MitchW
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10 hours ago, AaronS said:
their sister restaurant jacob’s pickles is probably the best beer bar I’ve found on the UWS.
Which possibly means you don't need to necessarily eat the food (I have, and can say that with certainty).
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I probably saw Pere Ubu 3 or 4 (or 5?) times over the course of the (and my) band's life. To say they were unique would be selling them short. Almost indescribable, actually. At one show, David was playing some sort of "instrument" that looked aS if he had made it in his barn.
Interestingly, the last time I saw them was not that long ago, and was the next to penultimate show they ever played. Less than 2 years ago - June 19, 2023, here at Le Poisson Rouge. It stood out not just because of how great they were, but also because they were joined by the late, great MC 5 guitarist Wayne Kramer (both here in NY and at the show in LA). And they covered an MC 5 song - Kick Out the Jams. Wayne passed in February, the following year.
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Dinner last night:
At Cafe Katja, as it is spargel season. Spargel, boiled potatoes, and Bauernschinken Ham. Plenty good
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Balls of chicken (which are a royal pain inn the ass to make), with pasta and tomato sauce. As our dear, departed Sneakeater would say...RRRRRAAAAAMMMMMMMPPPPPPPPS are in the balls.
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Longtime manager of JG Melon, at 81.
Probably not known to many, unless, that is, you ever frequented JG Melon - the real one, up on 74th and 3rd. We lived around the corner for quite a few years, and enjoyed burgers and booze there back in the day. Cottage fries, too, on a good night.
Bobby knew everyone - maybe not by name, but he sure recognized us when we walked in - and waited! I don't think they make many like this any more. RIP.
Grub Street's obit, though I don't know if you can read it unless you subscribe to NY Mag.
QuoteIf You’ve Been to JG Melon, You Knew Bobby Torre
Torre spent pretty much his whole life on the Upper East Side. Born on January 23, 1944, he was raised in the neighborhood, where his mother worked at the Mary Manning Walsh Home. Many customers at JG Melon knew him for decades, but none as long as his childhood friends Margie Saglimbene and Shaun Young, who both joined him at Melon. Saglimbene says they met in settlement clubs, which were started to offer social services to the poor. “We were street kids, we grew up poor,” says Young, adding that their group of friends became family as they got older. “He was just an exceptional person coming from where he grew up, I have to say that.”
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1 hour ago, Orik said:
Baker Falls was kicked out of the Pyramid space and maybe is operating downtown now
Yes, in the old Rockwood Music Hall space.
1 hour ago, Orik said:When it moves it is largely replacing existing venues (see Baker Falls), not creating new ones, and the community board put a hex on the area - initially centered on Ludlow and Rivington but most recently trying to push back on Dimes Square:
https://www.nytimes.com/2025/03/14/dining/dimes-square.htmlYep - totally familiar with that push back. I think open streets (for Canal) was recently approved for a much shorter period: 3:00pm-10:00pm, Thursday through Sunday, from April 26 through October 31.
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20 hours ago, Orik said:
You have to live on St. Mark's to appreciate the total nightlife collapse.
I think some of that sort of nightlife moved south of Delancey. Or at least south of Houston.
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I guess Luke Fortney is now writing for the Times? And just as important as all of his writing for eater.
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Edley's was always a fave for BBQ...https://www.edleysbbq.com/
Might be a lot of people like it now - there are any number of locations.
Enjoyed Martin's as well...https://www.martinsbbqjoint.com/
And did have a great meal or two at Husk.
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4 hours ago, relbbaddoof said:
I don't mind that you're smarter cook than I -- that's a given -- but I won't yield my mind to my rice-cooker's AI.
Then you’re obviously not preparing for the future. Or maybe even the present!
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I might add that I tend to be a tad anal when I make rice; that is, I weigh the ingredients - both the rice and then the amount of water necessary to cook said rice. Including adjusting for how much water is retained by the rice after its many rinses.
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1 hour ago, relbbaddoof said:
A rice cooker seems to have preset timings, so how do those of you who use one adjust for the nature of the rice?
The rice cooker is smart, and so adjusts the timing. I believe it's called (or marketed as) fuzzy logic, or something along those lines...https://www.zojirushi.com/app/product/nszcc
QuoteThe Neuro Fuzzy® Rice Cooker & Warmer features advanced Neuro Fuzzy® logic technology, which allows the rice cooker to 'think' for itself and make fine adjustments to temperature and heating time to cook perfect rice every time.
And as AI might tell you:
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Fuzzy Logic:This technology uses sensors and algorithms to monitor the cooking process and adjust temperature and time based on the rice type and its moisture content.
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5 minutes ago, relbbaddoof said:
Based on your strong previous endorsements, I'm pretty sure I have. I'm unable, though, to recover immediately from either memory or my records what I've had.
Nevertheless, I've not achieved the glowing short-grain perfection you have. (I've misspent my youth perfecting my basmati.)
Pretty easy with a Zojirushi rice cooker! And making sure the rice is well-rinsed.
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49 minutes ago, relbbaddoof said:
Possibly it's the lighting, but your rice has a glowing translucence at the edges.
Have you tried the rice from The Rice Factory? It really is special.
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Remembered I had this in my pantry, from Sonoko Sakai:
So I made a full batch of curry roux bricks. Which allowed me to make:
Pork curry rice. Pork shoulder, red bell peppers, onion, ginger, garlic, Korean sweet potato, carrots, house-made dashi, curry roux.
Over koshihikari 100% milled white rice from TRF.
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On 4/12/2025 at 10:52 PM, hollywood said:
I do agree that Hinds is the best female rock band around (though I have a soft spot for Wet Leg), but isn't it obvious that Fontaines DC is the very best band overall?
And Grian Chatten is a close friend of Hinds.
Were you able to attend the semi-secret Wet Leg show last week? I was unable to attend the one here due to screwing up the on sale time.
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Is that a vocal "tic," or just using language in a way which annoys you?
Because I think of a vocal tic (for instance), as the way a whole generation or two of people say the words "Thank You," with some weird inflection when they say the word "you."
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My current favorite pan (Staub) to make a pasta sauce in. Plenty of room to then toss the pasta.
Setaro maccheroncini rigate with Marcella mushroom sauce. Cremini mushrooms, onion, garlic, anchovies, white wine, tomatoes.
The Staub inherited from Sneakeater.
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Just made tuna salad and egg salad. Crudités with house-made ranch dip.
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Yep, Spice Market. It had nothing at all to do with decor.
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1 hour ago, small h said:
Hey, remember when Tao opened? A quarter century ago? Neither does Priya Krishna.
Was Priya alive a quarter century ago?
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1 hour ago, small h said:
Hey, remember when Tao opened? A quarter century ago? Neither does Priya Krishna.
I do. Or Jean Georges place over in the meat packing district (the name I forget).
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I think this article, not writ by anyone in this thread's tile, is quite a bit more interesting:
Where Will We Eat When the Middle-Class Restaurant Is Gone?
It also has some cool pictures!
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Well, we here on this board were certainly talking about how going out to dinner was basically the night's entertainment. The thing is, we were talking about that 15 years ago.
David Thomas
in Goodbye
Posted
I sort of remember him saying a similar thing at one of the shows I was at - maybe even at LPR?
From the Variety piece:
Is kinda absolute bullshit, no?
Elvis Costello was wearing a suit and tie, The Jam were wearing suits and ties, and I'm sure others were as well, back in the 1970s.