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Suzanne F

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  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
  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 tim
  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 satisfi
  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 bee
  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?
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