MitchW

Looking forward to this... Member Evening $0.00 2 Members at $0.00 each Tue, Mar 25, 2025 07:00 PM EDT

One of the greats. Both in the ring and out He got a lot of dough when he sold the rights to that grill! And the fights in the 1970's, between and among the 3 great heavyweights, were unbelievable. RIP, Champ.

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.

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!!

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).

Maccheroncini rigati w/3-mushroom sauce. Roasted broccolini.

At 83.5. RIP. "Smile on your brother, everybody get together, try to love one another right now!" https://www.npr.org/2025/03/18/nx-s1-5331329/jesse-colin-young-obituary

There's only a slight worry about H7N9.

See - here's the thing. I would never try them, because they just sound disgusting. Why do I need a Martini with salted egg vermouth and a large olive? I take my olives on the side, and my Martinis at 2:1 (or, with respect to Audrey, "Fitty Fitty"). And I used to take my Rice Krispies with milk. I think are plenty enough classics that aren't being served, that if they were being served, could almost pretend to be new.

No, this took place mostly at the ICC, downtown somewhere. I guess I actually wrote a little bit about it as well.

Ulrika is a great chef and a really nice person. I was lucky enough to work with her quite a number of years ago, at a Nordic food festival that took place here in NYC. The other chefs working that festival were no slouches either - it took place during the white hot Nordic craze. As an aside, one of my prep jobs was shucking 240 day boat scallops in the prep kitchen (i.e.: the basement) at Aquavit for one of Marcus's dishes.

Sorry, but those drinks sound disgusting. And why, oh why, have we gotten to this point?

Joe Ely!

3-Cheese omelette, avocado toast on Ole & Steen's Skagen Loaf, tangerine.

That's such a great shop.

I especially liked the pictures of a young DeNIro that were shown during some scenes.

What’s the tariff?

Chirashi, using Hokkaido Nanatsuboshi -北海道 ななつぼし- 2024 Crop, 70% milled, from The Rice Factory. Seared sushi-grade Ahi, avocado, gari, ikura, and one sad cherry tomato. Side order of house-made oshinko (if that's the right term for the pickled veg, or does it just mean pickled radish?).

Smart kid!

Restocked my favorite (or one of my favorites) brand of dried pasta. Now available in any number of places, but still the best price via Buon Italia. Shipping is free to the NY area, at as spend level of $100.

These are sold as Wild Montauk Red Royal Shrimp 8-10/lb Head-On. They were not 8 - 10s, but that's okay. Got about 15 for the pound. Head-on, and arrived in perfect condition. Prior to cooking, removed the head from half (or many) of them, for the better half. Oh - they were fucking delicious. Olive oil, garlic, white wine, lemon, parsley, chives. Served with rice.

SL Pizza for lunch. SL = Super Lazy, as the dough balls were from Fresh Direct. They come frozen, 4 to a box; we had 2 pies for lunch. Baked on a well preheated steel, at the highest temp my oven will do. Surprisingly not bad. Fresh mozzarella, canned and fresh cherry tomatoes, parmesan were the toppings.

Yeah, but it allows the players to do 30 other things at the same time...works for the short attention spans.

That's a good move...I think life insurance is taxable only on the interest that it has gained.

You're not fooling around, @cinghiale! About a year ago I gave up my bean club membership, as I was just overwhelmed with beans, and while I cook them and with them fairly frequently, for the 2 of us, it was just a bit much. And I guess I'm lucky in that where I shop locally a large selection of Rancho Gordo beans and other high quality products are sold. Agree 100% - I'm a fan of the quick-soak method. But if using the IP, another half hour on the stove (i.e.: not under pressure) helps greatly.