Wilfrid
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Posts posted by Wilfrid
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Maybe I am just slow here but realized today that “Davy Crockett” is yet another take on “Louie Louie.”
[i]Davy Crockett, ba da dum, da dum, ba da dum…[/i].
Maybe I can get Ana to have the band play “Louie Louie,” which would be just, well…
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Ate the other half of the gigantic skate wing, no pork fat involved.
@StephanieL You remind me of Pancake Tuesday when I was a kid. I learned to flip them in the pan and that is why I can still flip pancakes, omelettes and similar. Yes, one in ten lands on the floor but mostly the skill impresses people.
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Not known, I am sure, in the States. South African cricketer, a blistering fast bowler who was also a front line batsman. Like Garry Sobers, a genuine all-rounder. I just wanted to commemorate his soul (the context is the international boycott of sporting relationships with South Africa during apartheid).
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Now pursuing my resolution to not just eat pork fat, a big fat skate wing from HMart (this is only half of it); okay, cooked in bacon fat and butter.
The wine, a remarkable artisanal and “natural” Lambrusco, dry and cloudy and juicy. Bergianti San Vincent (from Rosenthal).
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I do want to see this. I am intrigued by a review that said it’s not like Babette’s Feast. I wonder why. And of course I associate Juliette and small town France and food in the wonderful Chocolat.
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1866, wow.
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And then I oven roasted my favorite smoked longaniza for dinner so still in the fatty pork product space. Yes, it was good.
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(I think we had a forum called Bios or something in the previous incarnation.)
Sunday is the day I will mark my 27th anniversary of being a resident of New York (the 25th demanded and got a party).
I went back to that journal from 1997 and was reading about where ate in my first month living here. My first night, as I doubtless mentioned discussing my 25th anniversary, Vince & Eddie's, a long gone Italian-American place near Lincoln Center, a short walk from me. Crab cakes, lamb shank, ginger cake.
Next day, Petaluma (closed last year), vitello tonnato and rabbit with rosemary.
And then lunch at Le Bernardin with a law firm that wanted to poach me. And eventually did.
Next day, lunch at Night Gallery Cafe. Remember that? Kind of a themed diner on the west side.
I then found the storied Michael's, again walking distance from where I was living. I did not know the back story, but I ended up eating plenty of dinners there, including business dinners. Squab, blackcurrant sauce.
After a return trip to London, a brunch at Tiffany's (I have no memory of this place): Irish breakfast.
Le Biarritz, near my apartment on West 57th: ris de veau.
There's more but that will do. I am moved that, three days into my residency, I went to see Linda Purl at the Oak Room. I met her afterwards. I had had a huge crush on her forever, since before Happy Days. She is still with us and I'm here too.
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I have certainly been bragging about headcheese, scrapple and souse for months. But you can have enough of anything, I guess.
Well, not literally anything. -
I have had so much pickled souse in the freezer. I had been buying different brands and even shapes. Just finished the last two slices tonight, served on crisp toast dotted with mustard, thin cucumber slices as a garnish.
It was great but I am thinking of a few months away from souse, scrapple and head cheese. Maybe some pheasant or squab or veal. Even a steak.
Or I could get some pig bung from Chinatown and stuff it with scrapple.
I’ll figure it out.
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At this point I wouldn’t be surprised if Ferdinand Point worked for him.
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I went to physiotherapy this afternoon and it was chilly and subway there and back. I had planned to go to the library later because I am ready for new books, but it was colder and would have been more subway.
So I didn’t and scoured the bookcases for something to re-read. Not a lot happens in “Endgame,” does it? I would hate to play Nell.
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I have read much D’Annunzio and an amazing biography of him, but I did not know, or had forgotten, that.
This is so good:
https://amp.theguardian.com/books/2013/feb/04/pike-gabriele-d-annunzio-biography-review
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1 hour ago, small h said:
Well, yeah. I used to be one.
I worked my way through college as one. Then when I was out of college I had one (or several).
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I did not know that, but now I look at the list there are countless surprises. A ridiculous academy for chefs. Not least the people who staged there.
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14 hours ago, bloviatrix said:
I remember my brother raving about Montrachet in the early days. It was one of the few places expressly forbidden in my expense account days.
When I was working in London, the boss put out an express instruction that I wasn't allowed to choose the restaurants for business dinners. Of course, that just meant I whispered my choices into his secretary's ear.
Remember secretaries?
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Right, I go to Tin Building if I am in that neighborhood for other reasons. Not making a special journey (as I actually do for Essex Market or specifically for Formaggio).
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Yes, they are apparently “conjoined cuisines,” and fine there are menus everywhere in New Orleans and apparently Harlem where you find Creole and Cajun dishes.
But what is interesting, if you give even a tiny caring fuck, is that they are different cuisines clashing together in the same place in the same period.
Also: Cajun cuisine is not a historic cuisine of Harlem (repeat message).
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That’s a very sad surprise. I met him at, of all places, the big Miami food and wine event years ago.
But more personally, all those meals at Bouley with many good friends from Mouthfuls (and before) and the amazing chefs who came through his kitchen (you know who you are).
A huge part of my New York dining memories.
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6 hours ago, Steve R. said:
I’m sure that they would have let you keep the shells if you asked. A couple of bucks each at your next yard sale would’ve offset that.
You could make a nice necklace from a dozen of those shells.
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Those scallops may be from Alaska, but they are $4.50 each and barely weigh half an ounce. 😁
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That's the one.
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Oops, I was comped some aged tuna sashimi but forgot to photograph it.
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Pretty little wild pink scallops. The return of the squirting percebes. And an excellent sweetbread schnitzel with wonderful leeks, slow-cooked to almost a puree.
Finished with a glass of Bodegas Alonso Velo de Flor instead of dessert, then a remarkable fermented rice wine from Vietnam.
Jazba
in New York
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I must say, I rarely drink alcohol and eat yogurt at the same time. Which is just as well as I usually eat yogurt for breakfast.