Jump to content

Suzanne F

  • Content Count

  • Joined

About Suzanne F

  • Rank
    Advanced Member

Contact Methods

  • Website URL
  • ICQ

Profile Information

  • Gender
    Not Telling

Recent Profile Visitors

99,465 profile views
  1. Suzanne F

    Mr. Flyfish

    I hope fly doesn't mind my posting this. But it makes me sad.
  2. The event was last night. Black sparkly cocktail suit worked fine. Black stockings, red suede shoes I got last week at Bloomingdale's outlet--like ballet flats, but with a high back and strap around the ankle. (Nicer looking--and more comfortable--than the black patent flats I thought I'd wear.) Diamond lavaliere, diamond stud earrings. For a purse, a Tibetan embroidered red satin envelope bag on a long braided strap. My outfit was fancier than some, not as fancy as others. At least I did not stand out. Thanks for your help!
  3. Suzanne F

    Tom Wolfe

    Had to look up "psychedelic" while reading his piece on Las Vegas when it first ran in New York magazine. Couldn't find it--or many of the words he used--in dictionaries of the day. Learned a lot from him. A model of New Journalism. RIP
  4. Suzanne F

    Ops Pizza

    Need to know, please: Is the greenmarket garbage or is the asparagus from a specific greenmarket garbage? What makes for good asparagus, other than perhaps it being grown in, I dunno, France or Spain? Is it possible that a farmer, from somewhere in the US, can grow decent enough asparagus? Knee jerk parochialism is unhelpful. A famous nyc chef once told me he doesn't like to serve asparagus here even though it's one of his favorite vegetables because he believes that a good restaurant should only serve asparagus that was picked the same morning. I will let you guess who it was. Freshness is a major issue - of course asparagus being a few days old seems good compared to those roots from last year still being sold in April that the vendors keep shaving, or those apples, but it's not. Other issues have to do with care in growing and handling, including picking too late, bunching together stalks of wildly varying sizes (like Lani's last week, for example), etc. But to me, if Blue Moon sells me whiting that is as soft as soup, that's garbage, and if someone sells me asparagus that's dry on the bottom and flowering (or whatever you call it) on top, and two of the bunch are broken that's also garbage and it doesn't deserve a discount for still tasting like asparagus. The day before could hardly meet your chef friend's standards; how could you so debase yourself to eat them? Or did you feed them to the dog? "Guilty" as charged. And what did I say about anything except the appearance of the spears? The flavor was fine to my nowhere-near-as-refined-by-$$$$$$-as-yours palate. How do you manage to buy anything to cook? How can anything meet your standards? Or do you only eat out, at places that are beneath you (if they are in NYC or somewhere else in the United States), usually in order to jeer at them?
  5. The proper title is: Chef. See this story on her from Eater last year. Whaddya want? A medal? Seriously, all I expect is a quiet "Thank you" from the person presenting the check when I bring it to their attention, and nothing they present the corrected check. What I hope for is them (or a manger) saying, "It's on us." (I've had that sometimes, but usually when it's only the cost on one cocktail or something similar, <$20.) What I definitely do not expect is a comp item after the bill has been closed out (such as a free after-dinner drink). Paul and I have the debate from time to time, to bring it to their attention or not. I am the daughter of an accountant, so I say yes. He is the son of retail store owners, so he sometimes says no (he looks at it from the perspective of what he will have to pay, not what the establishment deserves to receive for goods rendered). It might depend on how expensive the place is: the less expensive, he might say okay because he assumes it constitutes a larger portion of their income, and that their margins are already pretty thin.
  6. Suzanne F

    Ops Pizza

    Re: Orik's discourse on asparagus: I used to know someone who was so completely unhappy with her life that she had to try to make everyone else unhappy with theirs. Whatever you had that made you feel good, she had to disparage. Things, relationships--everything that you liked, she told you how wrong you were. Not because you were wrong; just because to do so make her feel better, or at least less dissatisfied with her own life. We cannot all go out in the fields to cut our own asparagus. And getting several-days-old asparagus at a regulated farmers' market is still better than satisficing with weeks-old supermarket (or even specialty market) vegetables, or doing without because our unreasonably high standards cannot be met.
  7. Something similar to the time almost 45 years ago when I had several braises in the oven, thought I turned it off before going to bed, and discovered in the morning that I hadn't: Last night, I put inedible pieces of cooked oxtail (all bone, integument, fat, and collagen; little or no meat) with whatever sauce was clinging to them in the slow cooker with water, to recook into a "stock." Debated between setting it on low or high; decided on high. Wrong decision. This morning: a pot blanketed with carbon. It's a good thing the lid kept everything contained; otherwise smoke would have been billowing out through the window exhaust fan, and possibly set off my remaining smoke alarm in the middle of the night. At least it's all soaking off pretty well, and the lid came clean. And anyway, the stock would have been lagniappe. But still.
  8. Well, that you. I just had a can of Up Mountain Swizzle Sparkling Switchel Beverage that I received in a swag bag. From what I can find, switchel is a Vermont thing, made from apple cider vinegar, ginger, and maple syrup (maybe to use up excess production of apples and/or maple syrup?) or honey. This brand includes sparkling water as well. It was . . . okay. Tasted of vinegar, ginger, and maple in decent proportions. But I suspect it would have tasted a lot better if I'd added alcohol.
  9. No fiddleheads by me, but that's okay; I'm not so crazy about them. I ended up making a rhubarb sauce: rhubarb, a few ramp bulbs, pomegranate molasses, a bit of honey to cut the edge. Blitzed with the immersion blender, because otherwise it looks like vomit (sorry).
  10. Shrubs are vinegar based. That's all.
  11. Well okay then. I just fear that the place I might find it with most ease is one that tends to sell "job lot" food products (although they'd probably deny it). But I'll still look.
  12. OK, it is now spring: asparagus, sorrel, rhubarb, ramps, nettles (although I didn't get any more this week). Chard. Spinach. Bok choy. But it's also kind of shoulder season, so there's still winter squash (yeah, yeah, storage butternut, not anything more interesting) and kale (not on your life). And freshly dug potatoes and newly picked organic sweet potatoes. Menu planning is a lot more fun now. And lest I forget, the first bluefish of the year!! Haven't decided yet whether to make a sorrel sauce or rhubarb sauce for it. How nice to have the choice!
  13. It's UHT. Do you find that affects the flavor at all? It does for other dairy products, to my palate. But I guess if you're going to use it in a cooked dish, or with a lot of other things on the plate, maybe it won't matter?
  • Create New...