MitchW

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.

I don't remember (the first record I bought). But I have an older sister, and I sure remember Beatles albums.

No, not mushy at all. The braise is only for about 3 minutes a side, then the chop gets removed again to reduce the braising liquid and make the sauce. And in my case, I then slice some of the center off the chop for Significant Eater, and eat the remainder myself.

I don't want to say who told me that he always liked this store moreso than Kalustyan's, but he might have had a restaurant at one time, named Devi.

Bought two big bone-in rib pork chops at Ends Meat yesterday. Decided to do them a little differently, based on an idea from Bruce Aidells's Complete Book of Pork. Browned them first... Then finished in a braise of (house-made) stock, mustard, shallots, white wine. After reducing the sauce, I added a couple of tablespoonfuls of sour cream, adjusted the seasoning, and plated so it would look like a crime scene... The cook gets the much rarer portions near the bone (as well as the cap and the bone itself). Served with boiled, buttered and smashed yellow potatoes, and glazed carrots and string beans.

Regalis I found a newish one for Spanish, right here in the city as well...Catalan Gourmet More to come.

Me too - but it came out great!

Great suggestions above. Allow me to pile on. If you really wanna get high-end crazy on meats, there's always Lobel's. Pino's is great, though in a different way...it's so old school! Same with (imo) Florence Meat Market and O. Ottomanelli on Bleecker...right near Faicco's, as a matter of fact. And don't discount the newfangled butchers, such as Ends' Meats at Essex Market. While you're downtown at Pino's, Raffetto's is nice for pastas; their ravioli are quite good and great to have a bunch in the freezer for a quick meal. I couldn't live without Formaggio Essex nearby - it's really one of, if not the best, cheese purveryors in the city. With a lot of other goodies on hand. H Mart is a good resource for many Asian products. And it's, (ahem) cleaner than many of the Chinatown supermarkets. SOS Chefs for stuff you can't get anywhere else. Orawasher's for some old school still real Jewish breads (and others). A number of places now making quite serviceable baguettes and other breads. Le Fournil, Party Bus, Pain d'Avignon, Bread Story, et al. Lost Bread and others at the farmer's market a couple of times a week. (and there's always the possibility of stealing a loaf from Foxface one night). Economy Candy - no where else like it in the world! For chocolate I happen to like Jacques Torres. Il Laboratorio still remains my favorite ice cream shop in the city. Obviously, everything I've listed is in Manhattan, and below 96th St. Hey - it's where I live, what can I say. I've been known to take drives to outlying food shopping areas, especially the Brighton Beach/Sheepshead Bay enclaves. They may not be necessary, but they're fun.

I thought I was referring to God Only Knows...

The video was fun. What is?

Oy. Scarlet is interesting and may start taking reservations at some point. But for now, when you get to the front door, it's locked. But there's a sign on the door stating that they are seating another party and will be with you momentarily. Just pray it's not pouring out. But back to Martiny. I guess I'll never go, because I just can't deal with having to make a reservation in order to spend $30 on a cocktail.