Eating New York in Sub-Zero Weather (Estela, Prune, Del Posto & Russ & Daughters Cafe)

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Here’s how cold it was in New York: on our last morning there, I left a pair of gloves behind for the person I borrowed them from and rode the elevator down to the street with Craig to catch a cab to the airport. Craig had gone to the trouble to get me a cappuccino from our favorite New York coffee shop, Joe, which he handed to me as we stepped outside. The temperature that day, with wind-chill, was close to negative 10 degrees. NEGATIVE TEN. And no cabs were stopping, so there I was with my bare hand holding on to this warm coffee drink and the feeling was so awful–the cold was searing my hand so fiercely–I had to toss the full cup of coffee into a trash bin so I could shove my hand into my pocket. That’s the coldest I’ve ever been.

And yet, before you call me an L.A. traitor, even in the most miserable weather, New York is still my boo. I actually hadn’t been back in over a year, not because I didn’t want to, but because in the whirlwind of Skeleton Twins stuff, it just didn’t happen. Then, for Christmas, Craig presented me with tickets to see Hedwig and the Angry Inch (one of my favorite musicals) on Broadway starring the show’s creator John Cameron Mitchell the day after my birthday in February. “February?” I asked incredulously. “It’ll be fine!” he promised.

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The Science of Fressing

[The Amateur Gourmet is on vacation and, while he’s gone, he’s asked his friends to cover for him. Now comes a post from not just a friend of Adam’s, but a colleague: the director and producer of The FN Dish, Matthew Horovitz. Here Matthew shares with us his knowledge of all things Jewish, fishy and preserved–you’re about to get schooled in the science of fressing.]

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When Adam asked me to guest blog for him, his only mandate was to “write about something that excites you,” so, naturally, my thoughts turned to lox. I recently attended a seminar at New York’s Astor Center at which the Don Corleone of smoked salmon, Mark Russ Federman, broke down all the possible science in the world of Jewish sushi. Federman is the owner and third-generation “Russ” of New York’s fabled Russ & Daughters, a mecca for fressers known far and wide.

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