MitchW

Remembered I had this in my pantry, from Sonoko Sakai: So I made a full batch of curry roux bricks. Which allowed me to make: Pork curry rice. Pork shoulder, red bell peppers, onion, ginger, garlic, Korean sweet potato, carrots, house-made dashi, curry roux. Over koshihikari 100% milled white rice from TRF.

Were you able to attend the semi-secret Wet Leg show last week? I was unable to attend the one here due to screwing up the on sale time.

Is that a vocal "tic," or just using language in a way which annoys you? Because I think of a vocal tic (for instance), as the way a whole generation or two of people say the words "Thank You," with some weird inflection when they say the word "you."

My current favorite pan (Staub) to make a pasta sauce in. Plenty of room to then toss the pasta. Setaro maccheroncini rigate with Marcella mushroom sauce. Cremini mushrooms, onion, garlic, anchovies, white wine, tomatoes. The Staub inherited from Sneakeater.

Just made tuna salad and egg salad. Crudités with house-made ranch dip.

Yep, Spice Market. It had nothing at all to do with decor.

Was Priya alive a quarter century ago?

I do. Or Jean Georges place over in the meat packing district (the name I forget).

I think this article, not writ by anyone in this thread's tile, is quite a bit more interesting: Where Will We Eat When the Middle-Class Restaurant Is Gone? It also has some cool pictures!

Well, we here on this board were certainly talking about how going out to dinner was basically the night's entertainment. The thing is, we were talking about that 15 years ago.

Sounds like something Lester Bangs would've liked. Or Townes.

They gotta be careful they don't blow themselves up. But plenty of good bourbon and rye made here! And some gin, too.

Lamb rib chops marinated in olive oil, salt, pepper, rosemary, lemon juice. Broiled. Served with roasted potatoes and carrots, green salad, and celeri remoulade.

Are you here all week?

Sure, but when they were experimenting with the drinks we can call classics (Martini, Manhattan, Old-Fashioneds, et al.), I'm pretty sure bar chefs bartenders weren't playing around with Roto Vaps, Spinzalls, Searzalls, sous-vide equipment, etc. etc. They probably weren't even fat washing.

If it is, thank the fucking lord. Because according to Robert Simonson, one of my favorite writers about drinks and drinking, it is. Sort of, I guess. As someone who pretty much only orders classics, I welcome the day. I am in no need of some bartender's fantasy of what might taste good. https://www.grubstreet.com/article/new-cocktail-bars-with-cheap-normal-drinks.html

Clem Burke, the long-time drummer for the seminal band Blondie, has passed away at the too young age of 70. He could carry the beat - RIP, Clem. The Heartbeat of Blondie

A fantastic show at The Town Hall last night. T Bone Burnett, touring for the first time in nearly 20 years, in semi-support of his first album (The Other Side) over that same time period. All strings, lots of bluegrass, just great - as is the album. The strict no-photos policy was being enforced...with a light hand. So I waited until the final song to take a crappy pic... The album is well worth a listen...or ten.

Yeah, from my friend Thomas. At my local, on sale at $2.99 a six-pack, so I snatched 2.

French McMuffin. Oeuf, Jambon de Paris, Comté, beurre, muffin.

A few more dinners from your laundry room, and you'll have covered the cost! Back in my catering days, it was the very early days of The Knot...at that point, most of the people (i.e.: brides to be and their mothers (oy)) had not even heard of it. Didn't realize it turned into such a shit show.

Asparagus blanched (till done), shocked and then plated. Thanks - you're too kind. Speaking of being a happy man...

Asparagus with Dijon vinaigrette. Coq au Vin. Using a whole bird, cut-up into parts (but leaving the breast whole), salted and rested since the day before. After cooking, I "carve" half the breast off for Significant Eater, as she likes it. My plate consisted of wings, back with oyster, neck, one thigh, and some other really good parts. Hard to see, but mushrooms, pearl onions and lardons are all in there. Parsley potatoes and baguette served with, and we're almost in Paris. Except for: Our favorite California Pinot Noir, as I didn't feel like searching for a Burgundy, though I know I have a couple of bottles here.

The Pegu Club recipe (Phil Ward's) is/was: 2 oz. Plymouth 1 oz. Lillet Blonde (Blanc) .75 Oz. suze Lemon twist Dante's is quite different...https://imbibemagazine.com/recipe/dantes-negroni-bianco/

He's saving it for Ana or Carlotta.