MitchW

The entire Market Line doneski. I’m most concerned about Ends Meats.

Here's a slight disclaimer. I know the owner, who used to be chef at Cervo's way back when. He always wanted to make pizza (and sandwiches, basically). They opened in Williamsburg (he and another guy from Italy) like 7 years ago (?), and 3 months ago opened in the village. When he saw me and 2 friends from out of town come in, he came over, said hello, told us to sit down and said he was gonna make us a pie (I don't think he makes all the pies). The above was the result, and your actual result may vary. This specific pie ranked right up there with the best of Louie & Ernie's, the old Joe's, Luigi's, and yes Scarr's (which I occasionally find to be too heavy and too salty). It's not a coal oven place, so I will not compare it to Totonno's or Patsy's in E. Harlem. It's not Neapolitan, it's not Roman, it's not neo-anything - it's Nick's.

Recently, L'Industrie opened a 2nd location in Greenwich Village, on Christopher St. between Bleecker and Bedford. I think it just moved into a top position of NYC pizza rankings, certainly for this style of pizza and according to no one but me. Let's just say it's damn good.

https://www.jacksgourmet.com/products/sweet-italian https://abeles-heymann.com/collections/collection-all/products/a-h-uncured-hot-italian-sausage-12-oz

I always liked the Eyewitness Guides - the writers definitely had a snarky sense of humor, Brits that they are.

I haver a number of these as well, and I think I should do the same. Some of them literally have had specific pages removed, as rather than schlepping the whole book I would take out a section for say, a guided walk. And then shove that section back into the book when we'd get home. So not only are they old and outdated (and as you say, I know where the Coliseum is), but they're falling apart.

This is kind of interesting, regarding La Ciccia. Anyone we know been there lately? https://www.sfchronicle.com/food/restaurants/article/sf-pasta-restaurant-17769532.php

My mistake - it was at the Pere Ubu show!

Chicken thighs (pre-salted and rested in fridge for a day) roasted with baby Yukons, carrots, and garlic. With a salad.

The cheaper one works.

Shoulder lamb chops (pre salted/aged for 24 hours in fridge), pan fried. Braised artichokes and celery. Basmati rice pilaf, braised artichokes and celery, lamb slices and lamb pan sauce.

Old Skool Italian: Baked ziti and broccoli rabe. Ziti was going to be a primi, followed by lamb chops and the greens, but sometimes you have to understand your audience, and what she might like best.

I’m happy to have seen him last year, at Le Poisson Rogue at the Bob Mould show…he was great. RIP

Sticking with Spain, cuz why not: Spanish rice with chorizo, mushrooms, green beans, onions, garlic, tomato, scallions. House-made stock, saffron, pimentón, etc. Somewhere in-between a soupy style and paella. Quite good, actually. Salad w/sweet onions, as we were often served in San Sebastian.

It doesn't pay enough. Mahomes earns more than that like every quarter he plays.

Olsen is very good. Romo’s a dope. But I guess people like listening to him due to how excited he gets. The less said about Collinsworth, the better. Troy is the best of the bunch.

Had I bet the over? I know the Lions covered - that's why the ref didn't throw a flag on the obvious late hit on Brock, forcing the 49ers to kick a field goal rather than getting the first down and scoring 7.

Man, I can't imagine how much fun it must be to watch sports with these issues on one's mind. In any event, there was a high probability that I was cooking dinner at home last night. I should've bet. Polenta with sausage and gravy. Endive salad with a bunch of anchovies.

Detroit might have won had their defense been able to stop the 49ers from scoring 27 points in the 2nd half. Thats the way the football bounces, however.

Thanks - until quite recently, I'd not done the pan pizza thing. While it's certainly a different style, it is much easier to do and get quality results, at least to this here cook.

I guess it was his kneecaps that got bitten.

What Setaro Pasta calls "maccheroncini." So... Maccheroncini alla marinara with feta and Parmiggiano. Two pizzas. Top one, baked in a cast iron frying pan, topped with Bianca crushed tomatoes, mozzarella, parm, salt, olive oil. Bottom one stretched thinner, baked on a sheet pan, lightly topped with those same tomatoes, oregano, salt, parm, olive oil. Dough balls actually purchased frozen from Party Bus Bakery; they each weigh about 250 grams and cost $3. Put into separate bowls, lightly coated with olive oil, and kept at room temp until almost doubled in size. Best frozen dough I've come across.

You probably didn't get a chance to walk around and see the absolutely gigantic Market 57 at Pier 57, the huge food (and event?) hall fronted by Google money. It's absolutely humongous, and I don't think I've seen such a large space in NYC with so few people wandering around. It's weird. Yet I have seen that area around the river packed with people, including tons of tourists, which must be what they're banking on in good weather. Right next to Diller Little Island, which draws a ton of people when the weather is nice. City Vineyard is nice. The Loft at City Winery is nice. City Winery itself is a great room for music (if you pick the right seats). But as usual with Michael Dorf places, the service leaves a bit to be desired.

Rosanne Cash is doing a couple of showcases at City Winery next month, celebrating the 30th anniversary of the release of The Wheel. S/B fun.