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creeper

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Posts posted by creeper

  1. 1 hour ago, South Austin said:

    My doc said every five years, and that was after scoring a zero. I don’t know if that’s standard, or because I told him I have some heart issues in my family and my cholesterol was creeping up, but not in a concerning range yet.  I’m a bit overdue.

    I scored a zero at age 40.  Recently had another (late 40s) that showed some blockage.  My doc adjusted my BP meds (healthy weight, exercise regularly, eat too many burgers), and I've been told that when we have our 3-mos reevaluation soon, he'll likely send me to a cardio who will run a stress test and likely put me on a statin, as I have borderline cholesterol.

  2. On 2/21/2023 at 11:36 PM, ATXhorn17 said:

    Surly hive mind -- I've got 3 nights in Lyon coming up... Any suggestions on places to eat? Vinyards to visit? Day trips or things to see?

    Mere Brazier for high end.  Hit a bouchon or two: Le Garet if you want grittier, Daniel et Denise for something more cleaned up... both delicious.  Beaujolais makes the most sense if you want to visit a wine region, but the Jura and Burgundy are both close and amazing.

  3. On 11/1/2022 at 10:58 PM, Sam Lin said:

    What's the best way to make restaurant reservations if I don't have a hotel concierge? Will English and some broken French work if I call them myself? (studied French in a past life, was actually conversationally fluent at one point, now I barely remember bonjour and merci)

     

    A lot of places take reservations online now.  Others will respond to email.  But a call is always a good idea, and I bet your broken French will be sufficient.

  4. 2 hours ago, Sam Lin said:

    I'm landing Paris in a week and haven't done any homework. Apparently staying roughly at the boundary of 10/11/19/20 Arrondisement. What's around me? What should I do?

    I just want food. No need for Michelin fancy. 

     

     

    Lots of good, non-Michelin stuff relatively nearby, depending on what you're looking for.  Amarante is my favorite but not for everyone.  Very well done classic French food: sole, sweetbreads, foie, tete de veau, etc. with a great natural wine list in a spare setting.  One FOH, chef cooks everything, no substitutions, etc.  Usually bookable with a couple days notice.  L'Ebauchoir is more of a neo-bistro, so lighter bistro fare very well done, friendly service.  Also a good wine list.  Usually bookable a couple days out.  Le Baratin also somewhat nearby... bistro but with more classic options.  Food can be very good.  If you're dining solo or with a small group, you might be able to walk in to Le Servan at opening for lunch.  For a bigger group with more classic food, Benoit is probably a good option.  These are all within 15 to 35 minutes walking from where it appears you'll be.

  5. On 9/17/2022 at 6:20 PM, We’reTexas said:

    Lambert > Boudignon imo

    838F15A1-63BE-4FAF-97EF-8566A7048E0C.thumb.jpeg.4e5b51c057eeab7862a813af3e7f4e36.jpeg

    Love both of these.  Have you had any of Boudignon's higher end stuff?  Just grabbed some '20 Savennieres Fremine but plan to let 'em rest.  The '19 Anjou Blanc is delicious right now...

  6. 2 hours ago, MirrOlure said:

    Headed to NYC tonight. Late arrival so any Upper East Side late night pizza rec’s are appreciated….near 76th and Lexington for reference.

    Thursday morning Tenement Museum…a quirky item on my list that my wife finally gave in to in exchange for courtside seats at Friday US Open day session.

    Lunch tomorrow at Joe’s Shanghai on Bowery…an old favorite I “discovered” thanks solely to a precursor to this thread from another Longhorns board universe…probably HornFans. And probably from someone still active in this thread.

    UES is not a great pizza destination, unfortunately, and the best of the bunch--PQR--closed earlier this month.  San Matteo near 80th and 2nd is probably the best, but be aware that it's Neapolitan and not NY-style.  If you want NY, the OG Patsy's is further north... 1st Ave and 118th or so.  Haven't been in years but used to be reliable.  

    Edit to add, my favorite spot in the area is JG Melon for cocktails, beer, burgers, and the old school bar staff.

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  7. 18 minutes ago, jimmyjazz said:

    Any experience on how quick they are to respond?  I'm kinda loathe to book in advance (even if possible) given the shitty on-time nature of air travel these days.  If I can get someone there in 15-20 minutes I'd just as soon wait until we get our luggage.

    Quick to respond, you'll be in a car within a few minutes, and definitely the way to go from LGA to midtown.

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  8. 8 hours ago, WhatTheBuck said:

    I’ll put a cover or a sheet of foil on top to help the cheese melt and it’s almost as good as new. (Just finished a weekend pie that way yesterday. It was glorious.)

    The proper way to melt the cheese while reheating in a skillet is to heat your slice both crust-side and cheese-side down.  If you start cheese-side down, then flip your slice, the crust will crisp up in the cheese/pepperoni oil.

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  9. 13 minutes ago, We’reTexas said:

    One of the great things about the Italian wine scene is that natural winemaking techniques and indigenous varietals have always been around. COS, Arpepe, etc are legends and still influential today. 
     

    I don’t really focus on grapes, but Pelaverga has become a hot varietal among the somm set as a grape very expressive of Piedmont but for good value. Look for Burlotto, Scarpa and Verduno. 

    Texas' Burlotto importer got their drop last week, so for those who want to check out his Pelaverga, now's the time...

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  10. On 5/31/2022 at 2:52 PM, zman13 said:

    Anyone been to Three Gorges (183 & Ohlen) yet? Heard it's good but haven't been yet.

    It's good, though I wouldn't necessarily put it above China Fam, Seven Spice, etc.  Check out Bamboo House as well... just opened.

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  11. Robert Parker bears a lot of responsibility for the oaked-up, jammy, high-alcohol nonsense that point-chasers salivated after and that frequently displaced more traditional wines.  Thankfully there's been a move back to more restrained wines in the last decade plus, and many producers who went overboard on the RP train are coming back to earth, in part, I'm sure, because there's a growing market for more restrained wines.  As someone who drinks a lot of Burgundy, N. Rhone, and Piedmont, this is a welcome development.  I don't think his influence was all bad, but I do think there's a lot of bad wine out there today that's the equivalent of the pre-RP thin and shrilly stuff, only now it's amped up with oak staves (or worse), mega purple, RS, high alcohol, etc.  All that said, there's probably never been a better time to drink wine than now.  And I actually subscribed to the Wine Advocate again recently, for the first time in 20+ years, because of William Kelley's coverage of Burgundy and, to a lesser extent, Bordeaux.

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  12. On 5/4/2022 at 8:37 AM, 52-80 said:

    00, i think i did 65+% on the last one

    I assume you're using 00 pizza flour, like Caputo.  I'd dial down the hydration, maybe start with a recipe like the AVPN one, which comes in closer to 58% - 62%.  That sounds low, but with a proper fermentation 00 flour will absorb a ton of moisture, so the dough will likely feel much wetter than you'd expect.  If you use the AVPN approach, I'd recommend less yeast and a 24 hour (room temp) ferment.  https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana

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