MitchW

like in seawater, packed whole/live, right? Which has to be a pain in the ass and really expensive.

They seriously gave Daniel Jones $160,000,000?! He stinks.

No way - I thought I heard someone say my name…was that you? and I apologize cause I would’ve stopped!

I'm interested in the upstairs.

We certainly don't get to Cervo's as much as we did "in the old days." Not located as it is...as the locus of dimes square. Not populated as it is...with a million GenZers (half of whom are probably NYU students, and if they can afford NYU...). But on a hunch last night (with the weather being so nice, I figured many would be sitting outside in the middle of gorgeous Canal Street), we walked over at 7:30 and found ourselves immediately seated at a table (for once, I was right). At 8 PM, however, there wasn't a seat to be had inside - place was rocking, and they sure appear to be fully staffed up, though most were new faces to us. The food - as likable and well prepared as ever, which I take as a good sign if they're ever really going to open the place on Broome St. Described on the menu as sliced beef with charred cabbage and aged sherry, this is a fine dish. Well seasoned, lots of pepper, tender beef - very good and the only picture I could take while I could still see. Piri Piri chicken was had, peppers stuffed with Bomba rice and jamon was had, and both were fine. And the fries, of course, which are still some of the better fries around town, and one of the ways I can get Sig Eater to leave the apartment on a Monday night.

The uni we had here recently was excellent…and from Maine (I think, and hope).

I think it's much less bad than you think.

Leftover poached shrimp from dinner the night before... Made a broth from shrimp stock, dashi from a base I got at Dashi Okume, two kinds of miso, onions, carrots, celery, mushrooms, scallions. Ramen noodles from Sun.

Meat + 2? NIce, thick pork chop, pan sautéed (bone for the cook). Pan sauce the usual - white wine, stock, drippings. Roasted Yukon Gold potato, which are not as good roasted as the classic Russet. For some reason when I shopped yesterday morning, there was a big display of asparagus from Mexico. So there it is.

Yeah, it rained...a fucking lot. Actually, we had the rainiest September in something like 100 years. And evidently it rained as much yesterday as it usually does the whole month. If we could only pipe this water to the desert southwest.

Local greens. House-braised, marinated *artichoke hearts. Poached **wild gulf shrimp. Last of the farmer's market tomatoes (for now). Olives. Dill. Parsley. Mustardy lemon vinaigrette. Penne with meat sauce. * I'd make these marinated artichoke hearts more frequently...if they weren't such a pain in the ass. ** For the poached shrimp, make a quick stock (or court bouillon) with the shrimp shells. Strain the liquid, bring the stock back to a boil, drop shrimp in, turn off heat, cover for 3 minutes maybe stirring once. Drain and spread the shrimp out on a cold plate (I prefer this method rather than shocking them in ice water). These were 16 or so shrimp to the pound; larger ones might take an extra 30 - 60 seconds. I also like to brine the shrimp for about an hour prior to cooking them - wet or dry brine works.

Well, I'm pretty sure California has not run out of the invasive purple sea urchin quite yet. Eat it!!

Almost went after seeing Lenny Kaye at the reopened, renovated Tompkins Square Library for a fun discussion. I just can’t do shows in the rain at this point. Rhett plays fairly regularly at City Winery.

I've got a 1989 edition; of course, I don't have that earlier edition, so can't compare the two. But... It's pretty nice.

At 90. RIP. I'm sure there will be more to say. Groundbreaking.

Riffing... Not your grandma's BEC...the HEC. Ham, egg, cheese on a toasted bialy.

Plus Don Martin!

One team his entire career. Perhaps the greatest fielding third baseman of all time (16 Gold gloves!). At 86...RIP. https://www.nytimes.com/2023/09/26/sports/baseball/brooks-robinson-dead.html

I think the only way to not wait in line for these things is to be first in line. Sometimes Friday/Saturday evenings around dinner time are good. We have tickets to another Van Gogh show at the D'orsay (thanks to @Chambo), in mid-to-late November - I imagine (if it's anything like the last time we went to a show there) it will be a zoo, even with timed tickets.

From the great Illya Kuryakin to the great Dr. Donald Mallard on NCIS (Ducky). At one time maybe more popular than you know who in the mid-60s. At 90 - RIP. https://www.theguardian.com/tv-and-radio/gallery/2023/sep/26/david-mccallum-a-life-in-pictures As an aside, his side Val is a guitarist who has played with a few well-known singer/songwriters, and is in a band called Jackshit.

I was led to believe, at least from the museum's web site, that member preview days were on Friday and Saturday. The show opened to the public yesterday, so perhaps that is why it was so crowded? Quite looking forward to seeing this, on some Tuesday at 10 AM or so.

Kinda close to a Bronx cocktail.

Sunday gravy. With meatballs and sausage. Over Faella gemelli. Braised peas with.

It’s all about the sand dabs, if you ask me.

Well, this week she sure seems to like Ichiran, where the spices and MSG are probably fairly repetitive. And yes, variety abounds.