mongo

semma at #7, foxface at #81: this does not match our experience of the two restaurants on back-to-back nights last october, but let's face it, all rankings are silly*. *except mine.

go to bastible, mister s or fish shop. you can also look at my dublin reviews from this summer. give up all hope of good food when in northern ireland but in all other ways i far preferred belfast to dublin.

yes, certainly not a doddle when stir-frying several large head-on prawns together.

yes, but to be fair semma has a michelin star and foxface does not (yet).

now you can finally get the goods on this jumped-up diner peddling overpriced scampi.

well, we received 6 pieces of shrimp so i don't know what the fuss is all about.

the coveted my annoying opinions review will be dropping next week as well.

(i don't actually want to hear from hannah gadsby.)

i'd like to hear from hannah gadsby.

how dare he leave foxface natural off his list?!! the bounder.

will the chefs cooking at the flay dinner wear shirts that emphasize their nipples?

italian restaurants in new york, but, yes, that is an incredibly wrong-headed take, or a very misguided attempt at stoking controversy-views.

i'm a big fan of tammie t.

there's cheap(er) cognac too.

see if anyone carries our favourite minnesota apple: haralson. tart with a musky-sweet edge. introduced by the university of minnesota just about 100 years ago.

it was a person of impeccable taste who recommended that to you. i still have a couple of bottles left.

well, you're never going to become editor-in-chief of eater at this rate.

the term "antelope" has no real scientific meaning and so he doesn't have to.

(is there any hope of the old content coming back?)

tim o'rous beastie. scottish gentleman.

the point is you'll see the word "confit" on menus of all kinds of restaurants that have no pretension to being french. farci? not so much.

slightly?

yes, she should know "confit". it's a term that is far more prevalent, as a method of cooking and not just the name of a finished dish. not knowing it would suggest the editor-in-chief of eater does not eat out.

ah, okay. hard to tell in the flow of disjointed forum conversation. i did say it was unexpected.

so, once upon a time it would have been truly shocking if an american food writer working for a major publication did not have an intimate knowledge of the terminology of french cuisine. now it's not really the end of the world and to behave like it is is perhaps to reveal an unexpected nostalgia. and speaking of unexpected things, sneak, your talk of "high and low" when i gave the analogy of american critics not knowing the names of more than 1-2 indian film-makers seems revealing as well. it would seem to suggest that you automatically think of indian cinema as "low" and french as "high" when you say that i am privileging one over the other (which i'm not anyway: i'm saying it's hard to keep track these days because people have to know a lot more).