Anthony Bonner

As a Florida fan it would be a wonderful consolation prize for a shitty season (and lots of structural issues) to see Georgia lose in the SecCG and that possibly leading to an undefeated FSU getting left out of the playoffs. The ultimate enemy of my enemy is my friend.

you guys know the NYMag paywall is super porous - just use incognito mode.

It totally is a snooze. And I love King and I really really love Stissing House.

to your blog post. I've done the Kenji method the last few years. Simply dry-brined bird. Put something with thermal mass in the oven - I have a baking steel I took to my in-laws. Pre-heat the over to 450 for an hour. Roast the bird on half sheet pan on a rack. When you put it in the oven drop the temp to 300. by the time the breast hits 156, the dark meat is cooked. Its pretty nifty.

Not unheard of (especially as pate) but def not common.

I think to the extent the group has a collective view of him it dates back to the terroir review. Prior to that I think we just thought of him as a a guy who was pretty good at sniffing out lower prices venues mostly in the outerboroughs. In that review when people tried to polite point out that he needed to be better educated about German wines to review a German wine centric wine bar I believe his exact responses was "I don't care and it's not my job to know that" which is an intriguing response given it's actually precisely his job to know something about the thing he is reviewing.

What is the state of play for online booking these days - what the best apps? Any thing other than tabelog I should be using to look for ideas? Anyone been post Covid? There for a week in December for work.

can I ask a really dumb question? When French people shuck an oyster do they traditionally not cut the adductor muscle?

AB^2 has been really focused on starting to ferment stuff. Right now we've got the Sandor Katz Ginger Bug Fermenting, and were going to lay up some Sauerkraut this week. I feel pretty comfortable with both those things. But he also wants to do some other things. Has anyone here played around with rice bran fermenting? @Orik how are you guys doing the pickles at the resto (that's really what kicked this off for him)

Wow

Super hyped on eater then done in months?

Texas guy?

Leonti

I do have to go on a tour of Leroy Merlin's and Castorama's tomorrow afternoon !

Somewhat ridiculously I'm in Paris for two days and a series of meetings have cancelled on me. Now find myself with way more downtime and no reason to catch an earlier flight as the fam has gone to the inlaws for two days given NJ school is out. So anyplace you guys love for solo diners? I miss the old thread. I miss chambo.

I believe the last time I was in Zurich was 1988. I remember being very concerned with getting Mets scores.

Anyone have thoughts on where to grab dinner tomorrow night?

that concept behind the tilefish dish is just something you don't easily find in NYC. Before you get to talking about about the ingredients and the execution.

Does Germany have a big private high school thing?

not at all. but my son barely watches TV and my daughter's taste in TV makes Friends look like prestige drama

it had to happen eventually

Sneak idk how to break it to you but those vineyards are more like gentle rolling hills rather than steep slopes. And the neighbors are mostly holiday homes It's almost suburban feeling if I'm honest.

I promise I know what the constituents of the ivy league are.

I mean the guest did deserve to get thrown out. I just thought the invitation to donnybrook a bit much.

I've told my story before of a manager at Ssam challenging a guest to fight.