MitchW

Moulard I think!

I might have been - were there sandwiches left for you, or had you reserved?

Just two of the best loaves of bread available in New York City these days. On the left, the NY Deli Rye - simply great. And on the right, the Foxface House Loaf, also fantastic. Today Foxface brought back sandwiches; in this case, house cured and smoked duck pastrami, on the above rye, with mustard and sauerkraut. These were so good. As an aside, I actually waited on a line to pick up my breads and sandwiches for a friend and myself. On a line!! That won't happen again, but the breads are easily procured without worrying about a line.

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.

Which possibly means you don't need to necessarily eat the food (I have, and can say that with certainty).

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.

Dinner last night: At Cafe Katja, as it is spargel season. Spargel, boiled potatoes, and Bauernschinken Ham. Plenty good

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.

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.

Yes, in the old Rockwood Music Hall space. Yep - 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.

I think some of that sort of nightlife moved south of Delancey. Or at least south of Houston.

I guess Luke Fortney is now writing for the Times? And just as important as all of his writing for eater. Is New York Becoming the City That Sleeps

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.

Then you’re obviously not preparing for the future. Or maybe even the present!

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.

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 And as AI might tell you: 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.

Pretty easy with a Zojirushi rice cooker! And making sure the rice is well-rinsed.

Have you tried the rice from The Rice Factory? It really is special.

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.

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.

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."

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.

Just made tuna salad and egg salad. Crudités with house-made ranch dip.

Yep, Spice Market. It had nothing at all to do with decor.

Was Priya alive a quarter century ago?