MitchW
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Posts posted by MitchW
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6 hours ago, Steve R. said:
Still younger than me. (my b-day was last week, but did I get a mention from either of you?)
Happy Birthday! Let’s just say we both can remember when you could buy a piece of Bazooka bubble gum, with a real comic inside, for a penny.
Now, you can’t even get a penny.
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Coming soon…20% tariff on the pence.
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4 hours ago, splinky said:
We used to get take out from his parent's Peking House on Union Turnpike.
Seriously?! That’s so cool…
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This guy is great…
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Frittata - potatoes, scallions, dill, parsley, Russ & Daughters Gaspe nova.
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BBP - basic breakfast plate.
Avocado toast on sourdough boule. A few slices of gruyere and idiazabal. Cara Cara orange. Blueberries.
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Setaro gemelli. Tossed with house-made marinara, feta cheese, olives, parsley, Parmigiano Reggiano. Crudités with more of my house-made ranch dressing.
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Winter colors. Upper right is sautéed chicken thigh (as Julia calls it), thigh meat removed (not neatly, obviously) and finished in the pan sauce of white wine, chicken stock, drippings, shallots, butter, lemon, parsley.
Bottom right - duck fat roasted potatoes.
Left - roasted cauliflower and broccoli.
Not shown - salad with house-made ranch dressing.
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38 minutes ago, Anthony Bonner said:
50% is a pretty dry starter. I bet they spec 100% hydration - which gets you a total hydration of 63% which is about right. Especially given the overnight ferment.
ETA: yeah the starter they spec is 100%
Truth - I was looking at something totally different when thinking I was looking at the starter info.
However, their classic sourdough recipe (at least as it existed when this book was published over 20 years ago) still seems to be like 69% hydration.
My sourdoughs tended to look like this...
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I think I'd be aiming for somewhere between 68 - 70% hydration.
Not knowing what the hydration % of your starter is, I'd venture a guess that you could definitely up the hydration level of the overall dough.
In their (King Arthur's) main baking book, their sourdough has a hydration level of 69%. Their starters tend to be 50%.
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Imagine Below Deck, Madrid…starring Hinds!
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Spaghetti with shrimp and scallops. Broccoli rabe.
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14 minutes ago, Steve R. said:
Mitch: trust me, I knew the # of years. Ginny & I got married at St Ann's in May '89 and then went to this concert there 6 months later.
By the way, if you look at the comments section on that YouTube video, there I am 4 years ago, saying the same thing.
I was just checking your subtraction skills.
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50 minutes ago, Steve R. said:
ARGHH! One of my favorite live performers and one who could even make YouTube videos sound good. Her concert at St Ann's here in Brooklyn a number of years ago was incredible. I sat mesmerized by her voice as she did everything from "Sister Morphine" to "As Tears Go By" to "Working Class Hero" to "Broken English". Anyone who hasn't listened to this concert on CD (or however youngstas listen these days) should. The church had perfect acoustics and her backups included Garth Hudson and Dr. John. RIP.
Yeah, a pretty great show (By the way, that "number of years"...35).
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as my tears go by...RIP.
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Oy - this guy was speaking loudly - to the map on the wall.
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Just...
Midday yesterday, getting on at the 68th St./Hunter College 6 train headed downtown. I was suspect at first, but the car was clean and 100% empty.
Of course, at 59th St., a psycho got on and sat directly across from me, even though every other seat was empty.
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And Mark Ladner will be the chef. If it's true, this might be good news...
QuoteNow, there are big changes afoot at Babbo. Bastianich, who’s maintained ownership of the restaurant with his mother Lidia and sister Tanya since Batali divested his share in 2019, has agreed to sell Babbo and Lupa to Stephen Starr’s restaurant group, according to people familiar with the deal. The Babbo redux will also mark the return of chef Mark Ladner, who was part of the original kitchen team when the restaurant opened and went on to open Lupa and Del Posto.
Grub Street - https://www.grubstreet.com/article/stephen-starr-babbo-lupa-mark-ladner.html
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31 minutes ago, GerryOlds2TheReturnofGerry said:
Yes, that's the one, from Angie Mar. I saw the $60 figure on an Eater map but couldn't find a menu online. Is there a link for the $94 lunch prix-fixe?
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Is it this place?
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10 minutes ago, GerryOlds2TheReturnofGerry said:
I can't remember the last time I went to a restaurant for Restaurant Week, but I noticed that Le B is participating with a $60 dinner menu. Considering their regular prices, I'm at least a little curious.
Where are you seeing that, @GerryOlds2TheReturnofGerry?
I see a $94 prix fixe lunch on their web site, in the lounge.
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Are you saying you want to pay for me?
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Thre's not much about your experience that makes me want to rush there, that's for sure.
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Lundy's (Red Hook)
in New York
Posted
Maybe I’m wrong, but in the 2nd paragraph, that writer states:
Didn’t it look out on Sheepshead Bay, from Emmons Avenue? Or, I guess writer could have wrote: “not Atlantic Ocean?”