MitchW

Eater - still wrong, most of the time... Aren't corn tortillas made with masa, and flour tortillas made with, ummmmmm, flour?

At 95. RIP - a true giant of the profession.

A lovely, 1.5" thick heritage pork chop. Pan-roasted, served over and with a sauce made from the fond, mushroom, onion, stock, mustard, butter, s & p. (Chef gets the bone). Boiled and sautéed new potatoes with pimentón and chives. Salad on the side.

Drummer for the band The Pogues. Here's what Cáit O'Riordan had to say on social:

Last night brought a pair of Austrian wine makers to Cafe Katja, to pour and discuss their wines: A good time was had by all.

Back to making pizza, the easier way for me: Comes out really good! Crust is crispy, yet tender. This is an overnight, 70% hydration dough - only flour, water, yeast, salt.

Walked by the other night: And listened to this:

I think this is Matthew Schneier's best (double) review yet; in it, he reviews both Saga and Cove (fwiw, I did have an early reservation at Cove, and decided I wasn't going to like it, so it was canceled). I did think of Sneakeater after reading the review, as he and I often agreed that we like entrêes more than bites (as well as not liking share plates - or sharing, for that matter). Bites on Parade - Cove and Saga revel in the hushed seriousness of the tasting menu. And they’re stymied by the worn-out format. As an aside, I had hay-smoked duck some 20 years ago in Paris, probably just about when McGarry started cooking at home - at age 3. As an(other) aside, wasn't Wylie doing tempura-fried dogfish, and dusitng it with dehydrated vinegar, at the late, lamented Alder?

Cute story: We walked over the night after Wilfred's dinner posted above, on Tuesday, sans reservation. We like to sit at the bar, and not at the seats close to the door, but from the middle over toward the kitchen. They're usually able to accommodate, but the bar was almost full - the only seats left were by the door. I said we'd rather not, so instead they sat us a table in the dining room. Shrimp croquettes were new to us, and great - they fry really well here. Chef comped us that Cara Cara salad, which was quite nice. I know Cervo's has a vestibule, but I think because of the step up to get into Eel Bar, they're not able to do that there.

Thanks! Tastes good, too, but I really need to try it in more of a loaf form, because this is basically not great to use for sandwiches.

I thought I might have taken this bread a little too far: I think I actually raised the oven temperature 25°, rather than lowering it when I took the cover off the Dutch oven. But it all turned out okay: Ken Forkish's same-day white bread.

Ekiola definitely great. As mentioned above, they're the sole importers of the cheese, and it has that lovely fruitiness to it.

Though I've never posted, Eel Bar has been in regular rotation for us almost since it opened. Once every few weeks at least. Since we sit at the bar, it's way more comfortable, for us at least, than Cervo's counter. The fried potatoes now are some of the best, in a non-French fry sort of way...they're bigger, triple-cooked, and just great. We usually get them to share on the main with the meatballs, which are also pretty damn good. And when they have a special... like these fried smelts, I find them hard to pass up. The grilled quail, when it's on the menu, is another fave. And yes, lovely service.

More along the lines of 41 Shots, but yeah, the title made me think for a second.

Darnold has certainly played these last couple of games at an elite level.

It could, but there are any number of scone recipes deriding the use of the processor, claiming it makes for a not as light and airy scone.

Can't read but I know he's opening his new store in Napa this week. I canceled my bean club membership a while ago - just had too many beans, and now they're easy enough to find the ones I want at Formaggio Essex or even Union Market.

Not exactly dessert, but: Scones, with currants, hot out of the oven 10 minutes ago, to go with a second cup of coffee. Made via the grate the frozen butter method, which is très annoying.

Maybe, but with 6 times that amount of sweet vermouth?

There’s really never a bad time for a well-made Martini.

I have tickets for that also - oh well. Lucinda - at...Lucinda's! Two days prior, she played an in-store at Rough Trade Below (at Rockefeller Plaza). That was a nice ticket, as it was under $20, and came with her new CD, autographed. While her mobility issues suck, her voice is still great, and of course her lyrics are fantastic. Her dad really rubbed off on her.

Marcella's Lemon Roast Chicken: Though I was not careful when turning the bird (hence the ripped skin), the chicken stuffed with two lemons stays amazingly moist, including the breast meat. This was a Bobo bird, dry brined for only a few hours, as it was both purchased and cooked yesterday. Wing tips and drumstick ends went into a pot of stock I was making with chicken parts/bones saved in the freezer. The Bobo is nice as it comes with head, neck, feet, gizzard, heart and liver.

FWIW, we ate at SoPo's fish market and it was quite good.

The nice thing about Regalis is they always have something that comes with "free" shipping. And then anything else you order comes with that free shipping as well. It's how I got those nice truffles last month, along with a tin of caviar and free shipping.

Creedmoor - the perfect insane asylum, in some people's opinion! Then again, if one doesn't know the difference between Greenland and Iceland, what's a few miles in Queens?