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relbbaddoof

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relbbaddoof last won the day on November 14 2023

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  1. (Are they closing? (I want to go there tomorrow on one of my increasingly infrequent visits to NYC.)) "Sorry for lisping." ; only Orik will get it.
  2. While on the subject of hatchet jobs, I don't know if this has been noted upthread but the "alt text" description of the Foxface Natural pictures in the Eater "review" make interesting reading. Here are a choice few, with the official picture captions above them: The shrimp heads at Foxface Natural. Two red heads with gunk inside and antennae protruding. The kangaroo tartare. An amorphous red heap with a big cracker and black quenelle of eggplant. Goat and eggplant entree. Blobs of brown and purple with orange sauce flowing around. You might put these down to the work of a grumpy alt-text generator, but a quick look suggests that this animus does not extend into other Eater reviews.
  3. An ice bath is better while your beans sit on the counter for 4 hours. This way the beans won't kill you.
  4. Keep this up and you'll get your MacArthur yet.
  5. Calvin Trillin quotes his father as saying that you can't gain more than a pound of weight from a pound of chocolate.
  6. relbbaddoof

    Eater

    "Paya ($7.50) is a goat soup" Paya is more a foot soup than a goat soup, and if you folk keep up this anti-Sietsema rampage you may find yourselves stumbling around.
  7. relbbaddoof

    Welcome!

    That was a personally frightening thread. You'd say I read In Search of Lost Time for the third time yesterday, this time in the Enright translation. Then I had blood pudding for breakfast. Slower readers, and less well-endowed eaters, such as myself, could only cower in the corner in our shame.
  8. relbbaddoof

    Eater

    "The newspaper’s unyielding commitment to white food critics needs to end" I wasn't aware that Wells was just a critic of white food. In just the one celebrated review of Guy Fieri's now-departed Times Square joint he criticizes brown food (the bison meatloaf), orange food (the carrots on the pork shank), yellow food (the french fries), and a blue drink (a margarita).
  9. Is this the Burlap and Barrel product that advertises, and where? (I must get out more.) Regardless, your comment inspired a cooking choice yesterday: I took some warmed, leftover mild khichdi (mild because the lentil-to-rice ratio was very low), pressed it on a griddle with a dollop of ghee, spread some leftover, fatty pulled pork (pre-warmed) on top, then after it was all sizzling and crisp at the bottom, threw on top some chopped and re-crisped Shake Shack fries. It needed heat as a finishing touch, and instead of reaching reflexively for the Sicilian chili flakes, I went for the Marash. Hey, this how we 80%ers eat 80% of the time.
  10. relbbaddoof

    Eater

    You could downscale your expectations and go for a Nobel.
  11. Ah, yes. ETA: On looking through my spotty records, I find that I seem to have started getting it again in February 2018, first at Ssäm, then also from Heritage.
  12. As a general comment, Ssäm having been my source for country häm for many years (which ham you could take away from the restaurant), I view the entire Chang operation through ham-tinted glässes. Consider this order from 2017ish (all prices per 1/4lb): Lady Edison $20 Finchville (mildish) $12 Benton's (saltish) $12 Broadbent (slightly smokish) $12 Edward's wigwam (oddly coffeeish) $13 Woodlands mountain (fatty) $22 (strangely, no Edwards Surryano in this order). What did I do with all this ham (and I bought 1/2lb in most cases)? I flew the lot to Boston and inflicted it on our international Thanksgiving dinner crowd along with cheeses from Cato Corner (they sent me cheeses at various stages of maturity -- young Womanchego, Womanchego, and Mrs. Robinson -- among others), and said this is how we eat in America.
  13. I think there was a threat that if the geriatrics here were unpleasant to his staff again they'd need more than walkers to get around. But geriatrics are not strong on memo -- what was that word again?
  14. Them's fightin' words in these here parts.
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