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Everything posted by taion

  1. taion


    TIL that rice cooker cups are not normal cups.
  2. Quite a bit, apparently: https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html
  3. taion


    Socially distant ones, I hope.
  4. So, I just got my Coffee Advent Calendar. I have no idea what to do with 56 g of coffee a day for the next 25 days. I can maybe use up 40 g in a pinch if I make two pourovers, but... oof.
  5. taion


    Is their entire bar menu literally just 3 items? http://askanyc.com/wp-content/uploads/2018/09/Aska-Bar-Menu.pdf
  6. taion

    Foie gras ban

    https://www.nytimes.com/2019/10/30/nyregion/foie-gras-ban-nyc.html Boo.
  7. How does the wine list at a place like this work? Did they just... put all the French wines back in storage or something?
  8. Jewish-Argentinian, Japanese-Peruvian... close enough. We had the kibbeh, the gefilte fish, the foie, the tongue sandwiches, the varenike, and the Jerusalem mix. Pretty good all around, but I'm more a fan of the small plates than the larger plates. The larger plates seemed fine to me – well-executed versions of whatever, but they just weren't that interesting. Like, they were good, but they weren't really the kind of thing where it seemed to make sense to go out to a nice restaurant to eat. A lot of the small plates were just fun all-around, though.
  9. taion


    I finally made it the weekend before last! It was really good!!
  10. taion

    Gene Wolfe

    Well, I've never read any of his books, but I probably should.
  11. taion

    Today I played...

    Witold Lutosławski: Concerto for Orchestra (Warsaw National Philharmonic Orchestra/Witold Rowicky) Witold Lutosławski: Paroles Tissées (Peter Pears/London Sinfonietta/Witold Lutosławski) Witold Lutosławski: Symphony No. 3 (Berlin Philharmonic/Witold Lutosławski) Passion Pit: "Tonight, Tonight" Chopin: Daniil Trifonov Plays Chopin (Daniil Trifonov)
  12. The food is fantastic. The wild duck – wow. Their wine list is quite fun, too. The longer tasting menu, however, is a conspicuously bad deal relative to the rest of the menu. Probably fine in absolute terms, but notably overpriced next to everything else.
  13. taion

    Today I played...

    Mike Oldfield: Tubular Bells Henry Cow: Unrest, In Praise of Learning
  14. taion

    Hudson Yards

    It's a stupid piece and Kimmelman is an idiot. I guess we've found something worse than architects having opinions about urban planning – it's architecture critics having that kind of opinion.
  15. taion

    Today I played...

    Handel: Rodelinda (Simone Kermes/Marijana Miijanović/Steve Davislim/Marie-Nicole Lemieux/Il Complesso Barocco/Alan Curtis)
  16. Rameau: Hippolyte et Aricie, <Le Jardin de Monsieur Rameau> (William Christie/Les Arts Florissants)
  17. What the hell is this "Mayahuel Mariposa" abomination?
  18. taion

    Today I played...

    Hatfields and the North: Hatfield and the North National Health: National Health, Of Queues and Cures Edvard Grieg: Piano Concerto (Lief Ove Andsnes/Mariss Jansons/Berlin Philharmonic)
  19. taion

    Andre Previn

    The full sketch is funnier: https://www.youtube.com/watch?v=R7GeKLE0x3s
  20. taion

    Today I played...

    Steve Roach: Dreamtime Return, Return to the Dreamtime Harold Budd: The Pavilion of Dreams
  21. taion

    Today I played...

    Brian Eno: Music for Airports Brian Eno: Music for Airports (Bang on a Can)
  22. taion

    Today I played...

    Bob Dylan: The Bootleg Series Volumes 1–3 Igor Stravinsky: Movements for Piano and Orchestra, Double Canon, Epitaphium, Octet, L'Histoire du soldat suite (Igor Stravinsky/Charles Rosen/Columbia Symphony Orchestra/Isabel Baker)
  23. It wasn't that bad. I mean, if I really wanted to amuse myself, I'd read Bloom's translation of The Republic. My tastes in philosophy are also really weird. I generally find analytic philosophy far more readable than almost anything else, which I understand puts me in an odd minority.
  24. taion

    Gage & Tollner

    What I wonder is – how the heck did the logistics work? Like how do you manage inventory for so much perishable stuff, especially given the lack of modern refrigeration? For the seafood especially. We've noted that even Frenchette sometimes has freshness issues. How could they possibly have managed?
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