Up With Olives's Profile
What is it about noisy restaurants that.... [moved from General Chowhounding board]
Thank you, Freia. You get it.
And my use oft the word "club" was not to infer a big dance club (disco). More small venues for live music, where the music is good and where my friends and likeminded souls would be. Absolutely the opposite of a trendy social climbing place. In the same way, I happen to prefer quiet, relaxing dining.
Again, this is all personal preference.
What is it about noisy restaurants that.... [moved from General Chowhounding board]
Chinon00, I don't think any of us need to "validate" ourselves by being seen somewhere. I only added the bit about the music clubs to say that I do indeed love raucous music, and I do like being social. I just happen to dislike a disco (hotspot &/or meat market) atmosphere, particularly where I'm eating.
What is it about noisy restaurants that.... [moved from General Chowhounding board]
Thanks, Freia.
What is it about noisy restaurants that.... [moved from General Chowhounding board]
Yes, that's another consideration: when you think the music forced on you totally blows.
Like a lot of people speaking up here, I didn't go to loud scene-y restaurants when I was young; didn't need to. I was at the music clubs every night, at my own scene. I would never have thought of needing an anonymous restaurant public to pretend to be cool with.
For dining (if we had any money) we liked fancy traditional restaurants, nice and quiet, with a mixed crowd. I know that's not for everyone; we're all different. That's why restaurants should not all be the same, either.
I'm looking for a custom cake baker
Hi Marc,
If you don't get any recs here, maybe ask the guys who run the Sugar Room baking supply shop on Queens Blvd & 45th.
LA Time Machine to Bar's & Restaurants of the Past (and still Present)
Brilliant! Thank you.
LA Time Machine to Bar's & Restaurants of the Past (and still Present)
Does anyone know what happened to the LA Time Machines website? Totally vanished. I remember reading he was going to move it elsewhere but if he changed the name I can't find it.
Cremolata Recipe?
I was by there recently and it was open. http://pasticceriarocco.com/
What are your favorite new gins?
Perhaps I like it in a Martini because I usually drink them anywhere from 4-to-1 to 6-to-1 depending on ingredients. That said, Junipero can sneak up on one...
What are your favorite new gins?
Agreed, Junipero is spectacular. I had thought the bartender was magical in the expensive joint where I first tried it in a Martini, but the gin just really has something. A bit of the oiliness of a dutch gin, I think, is what seals it for me. It IS strong but agreed with MGZ, it is not hot, it does not taste powerful, but I do know that I cannot drink it without caution.
When you've eaten too much...
Walking, dancing, yes. A digestif of bitters (Averna!) or even a cognac. Some folks might like Angostura in selzer but I find that bubbles (even Alka Selzer or baking soda) are a very bad idea.
http://grade-a-fancymag.blogspot.com/
So what should we call a Non-Martini
Absolutely! Cocktail glasses and cocktail menus. Thank you, yarm.
http://grade-a-fancymag.blogspot.com/
Why a TV in every restaurant?
When nobody is looking at the tv, this is when I turn it off with my TV-B-Gone. I would not use it in a "sports bar" or where people are actually watching but you'd be surprised how many people don't even notice it's off. Sometimes the staff does, however, especially in a low-light room where the huge tvs were providing light.
Travel Channel greenlights production for “The Layover” hosted by Anthony Bourdain
Agreed. I just saw the NY episode and they could have called it "The Concierge Who Reads Food Blogs." I hope the other cities are more interesting than him hanging around with friends, and going to places you can't get into. (And one more shot of tubby Momofukuboy waddling around in shorts and sandals and I would have hit the OFF button. Does NOT make me want to eat.) Really lame.
Cocktail Parties
You're right. Their terminology was wrong. Oh well, at least there was beer and wine!
Any news about Oak Room/Bar in Plaza Hotel
Doesn't look good for you. I think it is only open for private events in December.
Truly evil, I know. I spent last xmas eve there.
Where to buy a Cutting Board in NYC
One of the best things I ever bought was a rubber cutting board from the restaurant supply store. Amanda Hesser had a story in the NYT on these in 1999. It's really heavy (fun to take home on the subway!) so it doesn't move around. Here's the link http://www.nytimes.com/1999/08/04/dining/test-kitchen-a-cutting-board-with-the-right-stuff.html?scp=1&sq=rubber%20cutting%20board&st=cse
Finally doing my own Thanksgiving for 2 - menu comments?
I've never seen these, although I heard they were around long ago. Perhaps not for sale in the US?
Finally doing my own Thanksgiving for 2 - menu comments?
The pumpkin pie part always gets me. Lacaid or soy milk seem thin. I have never seen Lactaid cream -- does it exist? If anyone's tried using the silky tofu in a recipe, do you just use the same amount as cream, or ??
As to potatoes, I've simplified our menu routine by eliminating mashed potatoes, just do roasted. (You can easily cook for a gang that way too, by roasting cut up sweet and regular potatoes.) I don't miss the mashed, and it slightly lightens up the big meal. But if you really had to have them, guess you could mash them wit just butter (or "butter") or oil?
Polish hot chocolate and other food. Interesting Polish food and drink forum
Thank you!!!
Sam Sifton's "Last Supper"
Beginning the first paragraph with "SO this is the best restaurant in New York City..."
Really depressing.
whiskey & oysters
I always favored wine or beer or a martini; I would have thought that whisky would overpower oysters. But one evening, warming up in the saloon of the Grand Central Oyster Bar with a Scottish whisky, we later decided to order up some oysters, and WOW it was a fantastic combo.
New Thai in Sunnyside: Nodus
Thanks. I went by to look at the menu and the music was blasting out of the front. That made me decide I'd probably only visit for takeout.
I Cannot Seem to Make a Decent Margarita
At the last Drink.Think reading the author concocted a batch with gin but the surprise was the excellence of the lime cordial with rum. Really delicious.
I Cannot Seem to Make a Decent Margarita
This is an interesting article on a home-made lime cordial for a gimlet.
http://tmagazine.blogs.nytimes.com/2011/05/02/case-study-building-a-better-mixer/
I Cannot Seem to Make a Decent Margarita
Nope, not a gimlet because it has Agave sweetener and fresh lime juice. A proper (gin) gimlet is gin and Rose's.
