MitchW
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Posts posted by MitchW
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1 minute ago, small h said:
This is what I call it when I take a shower.
Are you here all week?
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13 hours ago, Wilfrid said:
Every classic started out as a bartender experimenting.
Sure, but when they were experimenting with the drinks we can call classics (Martini, Manhattan, Old-Fashioneds, et al.), I'm pretty sure
bar chefsbartenders weren't playing around with Roto Vaps, Spinzalls, Searzalls, sous-vide equipment, etc. etc. They probably weren't even fat washing. -
If it is, thank the fucking lord. Because according to Robert Simonson, one of my favorite writers about drinks and drinking, it is. Sort of, I guess.
QuoteIn an era of $22 drinks and cocktails designed to taste like pizza, roast chicken, or hot dogs, there may be a correction coming: A handful of seasoned owners are putting the brakes on the ever-accelerating cost and cleverness of the average mixed drink, leaning instead into familiarity, accessibility, and value.
One of the names embracing this new austerity might be surprising: Death & Co — among the city’s most prominent neo-speakeasies and now a national chainlet of high-end bars — is introducing a “fast-casual concept” called Close Company that will open in Nashville, Atlanta, and Las Vegas in the coming months, with a New York outpost in the works. Drinks there will hover around $15, and the spaces will do away with many of the hallmarks of the modern cocktail bar. There will be no host greeting guests, no seating-only setup, and no reservations needed. “It will feel a little less precious, a little more fun,” says Dave Kaplan, one of Death & Co’s founders. “It’s this idea of a cocktail bar that is more of a neighborhood bar.”
As someone who pretty much only orders classics, I welcome the day. I am in no need of some bartender's fantasy of what might taste good.
https://www.grubstreet.com/article/new-cocktail-bars-with-cheap-normal-drinks.html
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Clem Burke, the long-time drummer for the seminal band Blondie, has passed away at the too young age of 70.
He could carry the beat - RIP, Clem.
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A fantastic show at The Town Hall last night. T Bone Burnett, touring for the first time in nearly 20 years, in semi-support of his first album (The Other Side) over that same time period. All strings, lots of bluegrass, just great - as is the album.
The strict no-photos policy was being enforced...with a light hand. So I waited until the final song to take a crappy pic...
The album is well worth a listen...or ten.
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3 hours ago, relbbaddoof said:
muffin anglais?
Yeah, from my friend Thomas. At my local, on sale at $2.99 a six-pack, so I snatched 2.
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French McMuffin. Oeuf, Jambon de Paris, Comté, beurre, muffin.
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20 hours ago, small h said:
Maybe I should just subscribe already.
A few more dinners from your laundry room, and you'll have covered the cost!
Back in my catering days, it was the very early days of The Knot...at that point, most of the people (i.e.: brides to be and their mothers (oy)) had not even heard of it. Didn't realize it turned into such a shit show.
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33 minutes ago, relbbaddoof said:
Lovely-looking asparagus^*. How did you cook it?
^* As is everything else. Were I half the food photographer you are (and a quarter the cook) I'd be a happy man.
Asparagus blanched (till done), shocked and then plated.
Thanks - you're too kind. Speaking of being a happy man...
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Asparagus with Dijon vinaigrette.
Coq au Vin. Using a whole bird, cut-up into parts (but leaving the breast whole), salted and rested since the day before.
After cooking, I "carve" half the breast off for Significant Eater, as she likes it. My plate consisted of wings, back with oyster, neck, one thigh, and some other really good parts. Hard to see, but mushrooms, pearl onions and lardons are all in there.
Parsley potatoes and baguette served with, and we're almost in Paris. Except for:
Our favorite California Pinot Noir, as I didn't feel like searching for a Burgundy, though I know I have a couple of bottles here.
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The Pegu Club recipe (Phil Ward's) is/was:
2 oz. Plymouth
1 oz. Lillet Blonde (Blanc)
.75 Oz. suze
Lemon twist
Dante's is quite different...https://imbibemagazine.com/recipe/dantes-negroni-bianco/
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1 hour ago, small h said:
I see you've never been on a first date with me.
He's saving it for Ana or Carlotta.
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59 minutes ago, Mitchell101 said:
My fish store is charging $50 per lb for those scallops…..
That's pretty much the going rate at retail. $46 via Fresh Direct.
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16 minutes ago, small h said:
That's like my earnings for 2024, arranged on a platter.
Which platter - the pigs in blankets?
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It's been an amazing Nantucket Bay scallop season, which led me to do a quick sauté the other night:
And served them over rice, with a side of well-cooked broccoli.
And I was a guest at a dinner party the other night, at a friend's home. Food was cooked by a pro. My contribution was 3 batched freezer cocktails (Negroni, Manhattan, and a wet Beefeater Martini), along with Union Square bar nuts, and house-made pigs in blankets:
Classy, huh?!
Also served:
Cucumber salad.
Nantucket Bay scallop ceviche.
Asparagus with morels (or vice versa).
Dover sole.
Much wine.
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All I can do is offer this quote from the greatest NFL receiver of all time, when asked why he didn't do anything crazy or demonstrative after making a catch or scoring a touchdown:
QuoteOn why he didn’t have a touchdown dance:
“My first year I think a couple of games I tried to have some kind of identity, something that was going to separate me from everyone else. I tried to dance, and I looked at myself, and I looked crazy doing it, so I decided not to do it anymore. That’s when I came up with, ‘Just act like you’ve been there.’ Just give the ball to the official. …
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And for what it's worth, I love dining solo at the bar. Or even dining duo - at the bar.
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Priya should take a fucking Ativan, and get on with it.
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Didn't most people give up the British food is a joke stuff like 25 years ago?
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Looking forward to this...
Member Evening $0.00 2 Members at $0.00 each Tue, Mar 25, 2025 07:00 PM EDT
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One of the greats. Both in the ring and out He got a lot of dough when he sold the rights to that grill!
QuoteIn 1999, Salton Inc. paid $137.5 million for worldwide rights to use Foreman’s name on grills; Foreman got about 75 percent of the payout.
And the fights in the 1970's, between and among the 3 great heavyweights, were unbelievable.
RIP, Champ.
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We were in Chicago last week to see a couple of shows; since we wanted to arrive at the venue (Park West) early-ish in order to get the seats we wanted (how annoying is GA, seated?), it left little time for good dinners. On the one night we didn't have a show, we went to Publican, which now I think has seen better days.
Don't get me wrong:
The charcuterie and cocktails were just fine. Should have left it at that, or ordered cheese next. Oh well.
This had to be done, and came from a recommendation from our AirBnB host:
Quite good.
We did take a drive out to a neighborhood called Belmont Heights.
Santa Masa Tamaleria The special tamale:
Carnitas, chicharrones, pickled veg, etc. etc.
And a couple of fantastic tacos: barbacoa and tinga.
As I'm driving past DePaul University, what do I notice? And then, yes, I remembered that he opened in Chicago like a decade ago. So, without having to travel to Rome:
Just a beautiful, light crust; any of 12 to 15 varieties available at all times. Obviously, al taglio.
The original.
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Shrimp cocktail with avocado. House-made cocktail sauce, poached wild gulf shrimp (in a court bouillon enhanced with shrimp shells).
Nantucket Bay Scallop linguini. Sauce of butter, shrimp/scallop court bouillon, garlic, scallions, white wine, lemon.
After dinner, I went down to the grocery store and scored 2 pints of Häagen-Daza, on sale at 2 for $9!!
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I actually attempted to, and was successful in, renewing our passports online.
That included taking the photos and submitting them digitally; on the website, they have so many different requirements for the passport photo that I was certain they were going to be rejected. But - they weren't! (I used a "real" camera and a tripod, as I was not having great luck with the iPhone).
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Supper
in In the kitchen
Posted
Lamb rib chops marinated in olive oil, salt, pepper, rosemary, lemon juice.
Broiled. Served with roasted potatoes and carrots, green salad, and celeri remoulade.