MitchW

My last recommend from Chambo was Magma. We're going next week. Along with Soces. Le Gran Bain has a big counter/bar for solo diners and have always had good food there.

I'm sorting through, and reboxing, my collection of 45s. These are there: RIP

The only recipes I've seen without Dubonnet have sweet vermouth in lieu of.

I have master lists from a number of the early serious cocktail bars here in NYC (don't ask, please don't tell), and there are very few Fernet cocktails listed. The two above are the ones which pop, though as with @Sneakeater's Vieux Carré, proportions tend to differ based on the bar and/or the bartender. The recipe I show for the Don't Give Up the Ship (apparently via the Zig Zag) is: 2 gin; .5 Dubonnet; .25 Grand Marnier; .25 Fernet

Oh, nice!

@Orik - are you using Okume for your dashi ingredients, or another secret?!

I think, though I may be wrong, that calories may be controlled by the quantity of food one eats, and burns, on a daily basis.

I'll add pasta and rices to this.

Lighten up, Franceses - it's a fucking restaurant review.

Yeah, I was able to read and I certainly don’t have a subscription to that publication.

Not that I've been in a long time, but every once in a while it's nice to read a nicely written review. So, without much ado... Frenchette, New York: ‘I was looked after in a way I’m unused to in the UK’ — review

Then even the spelling would be wrong!

I definitely confit at home, but I rarely farci. If the failure to know what the word "farci" means on a French-ish menu means was the only issue, then it might be forgiven. But it's not the only symptom, it's the disease of shit food writing...and editing.

Those are beautiful!

Penne w/mushroom/tomato ragu. Endive and arugula salad. Red.

The William Shatner version?

That's it! So this is the comeback, I guess.

showing off the plating skills I didn't learn in cooking school: Chicken pot-roasted and "carved" (well, pulled apart). Pan jus. Twice-baked potato with twice as much sour cream as I should've put in. Peas and carrots. Rib pork chop, sautéed and sliced off the bone. Pan gravy from drippings, stock, vermouth, mustard, butter. Rancho Gordo's alubia blanca beans, stovetop cooked first, then baked with Parmigiano, olive oil, herbs, bread crumbs. Thrice-baked potato. Cole slaw on the side.

Wasn't this the place that did the sushi balls of some sort; like their nigiri was on like a half sphere of rice? Where I actually had (I think) a decent meal on our first visit, and a less decent meal on our 2nd and last visit?

I respect you for that.

That's too easy!!

A type of lobster? Mushroom?

Well, there is also the little known fact that most of that stuff is available a few blocks away for a lot less money. Or the other fact, that most of that stuff - no one gives a shit about.

My next order - scooped, toasted, and restuff the insides raw!

I was picking up bagels at a place in New Jersey - this place has good bagels, and when I picked mine up, they were warm from the oven. Yet there were still people ordering their bagels with schmears or with cream cheese + smoked salmon, bagel to be toasted. My feeling is places shouldn't even offer toasting; if you want your fresh out of the oven bagel toasted, bring it home.