Not nice to be around?

Occasionally not. Messing with me sometimes is not a good idea.

Almost makes it sound worth the challenge.

Probably not wise. Messing with me also pulls in my sister, and
nobody in their right minds wants that. Especially me.

Audacious tyrant, do you dare
To beard a maiden in her lair?
- Gilbert & Sullivan

Makes one wonder about architects in general.

You have to wonder about their sanity and sense of what really

works.

As I've said, even the students at the bottom
of their architecture school class have to
find jobs someplace.

And then you have people who buy 'design something' software ... and
proceed to confusion.

Sometimes such might turn out a decent product;
and it doesn't take bumbling software employed
by bumbling creatives to make excrescences that
dot the landscape, such as two horrors I passed
on my walk today, designed by John Andrews and
Minoru Yamasaki, who are fairly Big Names in the
business.

Better? I've always been skeptical of that
part of New Jersey that is within sight of
Manhattan. Well, to tell the truth, all of
New Jersey.

At the time yes. Newark was a nice working class area about 20 years
before that. Some of those areas are now gentrifying as people are
escaping Manhattan rents.

Thus causing the local rents to rise toward the
level of across the river. The Newark I ride
through between the train station and the
airport remains pretty ungentrified.

This is a relatively benign chain.
Independent steakhouses these days are few
and far between and bizarrely overpriced.

I tend not to eat steak out. Saves grief. And my wallet.

Thing is the better steaks can't be had
from the supermarket even on special order.
Our dilemma for Christmas dinner (in Cambridge)
is that Harriet, a must-satisfy guest, doesn't
eat the time-honored lobster and must have beef,
but to get a steak worthy of the occasion we'd
have to pay $25 a pound or more, and still it
won't be as good as what Grill 23 offers.

I'm thinking of saying screw it all and getting
a 3-to-4-lb standing rib of the lower Choice
classification and roast it up and then cut out
the heart and serve it to her, making up in
quantity what quality may be slightly inadequate.

Title: Manhattan Clam Chowder

Ewww. Clam soup with tomatoes. What did the poor clams ever do to
you?

Clams Posillipo
Categories: Italian, shellfish, starter
Servings: 4

32 littleneck clams
3 Tb olive oil
6 garlic cloves, halved
1/4 c onion, chopped
28 oz cn whole plum tomatoes with juice
salt and fresh ground black pepper to taste
1 Tb tomato paste
1/4 c chopped fresh basil
1 Tb chopped flat leaf parsley, plus more for garnish

Scrub the clams with a stiff brush, rinse throughly
in cold water and place in a large pot. Add cold
water to just cover (or slightly less) and bring
to a boil over high heat. Cook until the clams open,
about 5 min. Using tongs or a slotted spoon remove
the clams to a large bowl as they open and discard
any that do not open. Strain the cooking liquid
though a chinois/strainer lined with a coffee
filter. Reserve 3/4 c strained cooking liquid
(now wonderful clam broth). Return the clams to the
pot, add cold water and stir to remove any remaining
sand. Drain and reserve clams.

Heat oil in a large saucepan over medium flame and
saute the garlic halves until golden, about 2 min.
Remove garlic with tongs and discard. Add the onions
to the garlic oil and saute 3 to 4 min until soft
but do not brown. Coarsely chop the tomatoes and add
them and their juice to the saucepan. Bring the sauce
to a boil, reduce heat and simmer covered for 25 min,
stirring occasionally. Season the sauce to taste with
salt and pepper. Stir in the tomato paste if using
and add the basil and 1 Tb parsley. Simmer uncovered
for 5 min. Add the reserved clam broth and clams and
bring to boil. Cover the saucepan, reduce heat and
simmer 8 to 10 min or until the clams are heated
through. Spoon the clams and sauce into serving
bowls, garnish with remaining parsley and serve
immediately with hot crusty bread.

Sal Scognamillo, Patsy's, New York
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On 12-17-18 08:22, Michael Loo <=-
spoke to Ruth Hanschka about 684 NYC was/is nasty <=-

Thing is the better steaks can't be had
from the supermarket even on special order.

What kind of steak might that be?

Our dilemma for Christmas dinner (in Cambridge)
is that Harriet, a must-satisfy guest, doesn't
eat the time-honored lobster and must have beef,
but to get a steak worthy of the occasion we'd
have to pay $25 a pound or more, and still it
won't be as good as what Grill 23 offers.

I would choke at having to pay $25 per pound for beef steak, except
perhaps at a restaurant.

I'm thinking of saying screw it all and getting
a 3-to-4-lb standing rib of the lower Choice
classification and roast it up and then cut out
the heart and serve it to her, making up in
quantity what quality may be slightly inadequate.

Just so happens that Safeway had a sale on rib roast this week. I got a
5 pound, 2 rib roast for $5 per pound. Can't say if it was lower choice
or upper choice (nor would I know how to spot the difference). It was a
good looking roast with not too much fat (yea -- I know that is a
detriment, not a plus for you). I did the cook at 450 for 15 minutes,
turn down to 350 and finish cooking until the meat thermometer reads
what you want. My choice was to stick it near the edge and cook to
110F. Our first meal was a moderate slice off of one edge plus one of
the rib bones for me. Next meal ditto with a slice off of the other
outside edge. Tonight, I did a slice off of the middle and will have
two more slices to go before the roast is finished. The middle is
probably just past your desired level or rare. There may well be a few leftover pieces which will become a black bean and beef stir fry. Not
bad, six meals for about $25.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egyptian Lentils
Categories: Beans, Egyptian, Vegetarian
Yield: 1 Servings

1 c Lentils
1 1/2 c Regular rice
1 c Elbow macaroni
3 tb Oil
2 Fresh chili peppers
1 1/2 c Tomato sauce
2 tb Vinegar
1 lg Onion

Place lentils in a saucepan and cover by 1". Turn heat to high, bring
to a boil, turn down heat to simmer, and cook covered for 35 minutes
or until tender. Drain and transfer to a large bowl. Set aside. Bring
3 cups of water to a boil, add rice turn down to simmer for 20 minutes
and fluff up rice with a fork and add to lentils.
Boil 2 quarts of water, add elbow macaroni and cook until tender. Add
to lentils.. In a small skillet add 1 tbs of oil and saute finely
chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of
water, and the vinegar, bring to a boil and simmer for 5 minutes. In
another skillet heat 2 tbls oil, add onions and saute until brown
around the edges. Garnish lentil mixture with the onions and pour the
tomato sauce over all. Serve immediately.
From: Earl Shelsby

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:19:48, 18 Dec 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Almost makes it sound worth the challenge.

Probably not wise. Messing with me also pulls in my sister, and
nobody in their right minds wants that. Especially me.

Audacious tyrant, do you dare
To beard a maiden in her lair?
- Gilbert & Sullivan

Do not meddle in the affairs of dragons, for you are crunchy and
taste good with ketchup?

And then you have people who buy 'design something' software ...

and

proceed to confusion.

Sometimes such might turn out a decent product;
and it doesn't take bumbling software employed
by bumbling creatives to make excrescences that
dot the landscape, such as two horrors I passed
on my walk today, designed by John Andrews and
Minoru Yamasaki, who are fairly Big Names in the
business.

Big name doesn't mean good taste.

At the time yes. Newark was a nice working class area about 20

years

before that. Some of those areas are now gentrifying as people

are

escaping Manhattan rents.

Thus causing the local rents to rise toward the
level of across the river. The Newark I ride
through between the train station and the
airport remains pretty ungentrified.

A lot of the new money is in loft apartments that used to be cheap
rent for artists.

Thing is the better steaks can't be had
from the supermarket even on special order.
Our dilemma for Christmas dinner (in Cambridge)
is that Harriet, a must-satisfy guest, doesn't
eat the time-honored lobster and must have beef,
but to get a steak worthy of the occasion we'd
have to pay $25 a pound or more, and still it
won't be as good as what Grill 23 offers.

Decisions decisions. I'll be getting ravioli for dinner instead. My
BIL's family used to make, badly, their own. Now he gets them from an
Italian place that's known for ravioli instead.

I'm thinking of saying screw it all and getting
a 3-to-4-lb standing rib of the lower Choice
classification and roast it up and then cut out
the heart and serve it to her, making up in
quantity what quality may be slightly inadequate.

My Big Y sells some of the better stuff; there may be a place up near
you too.

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