The Rainbow Room is so 1950's. The place is a complete dump these days.

Never been there, never plan on going there, but it sounds to me like the Ciprianis stopped paying "tribute" to someone at the Daily News.

Here, I have extras: - - -

Isn't that the place Bourdain talks about in Kitchen Confidential? Where he was in charge of reusing Saturday's dinner bits for Sunday brunch?

The Rubbery Lobster? Sounds gross. Made me laugh though.

Hang it up? Was it off the hook?

OFF THE HOOK!!!

Lobster smothered in something resembling ketchup? That should be a hanging offense.

Although I disagree with the reviewer on one thing, the drunk stockbroker who smashed his glass and tackled his girlfriend sounds like the high point of the evening.

worst headline you will see...evah

See. Guiliani was right. This is what happens when financial peoples' bonuses are withheld. The world disintegrates rather quickly.

Hmm an old restaurant gets a bad review.

That right there is a FARK redlight.

Oh wait... the resyaurant is in New York City?

Insta green that story right NOW!

because..."historical-status" needs a hyphen, otherwise, there is no way to know if it is "historical status-seeking restaurant" ya see

I complained about rubbery duck in a Chinese restaurant once. I called the waiter over and said "this duck is rubbery". He replied "Ah! Thank you velly much!"

Where's Bob the Angry Flower when you need him? Subbie needs grammar lesson.

"The rubbery Maine lobster appeared to have drowned in ketchup"

Rubbery? How the hell does lobster get rubbery? And who the hell serves ketchup as a condiment for lobster? If this review is correct, then this place needs to be shut down immediately.

Anthony Bourdain used to cook there long ago. He said it was heading down the tubes then.

The raccoon is awful gamey tasting tonight.

Suede head: I complained about rubbery duck in a Chinese restaurant once. I called the waiter over and said "this duck is rubbery". He replied "Ah! Thank you velly much!"

Genius

If you were attempting to write a coherent headline... Its time to hang it up

Does the lobster still stick to magnets?

The next person to say or write the phrase "in these tough economic times" gets a triple cockpunch.

Suede head: I complained about rubbery duck in a Chinese restaurant once. I called the waiter over and said "this duck is rubbery". He replied "Ah! Thank you velly much!"

Farking hilarious.

In these tough economic times, who can afford to go out?

Yes, it IS off the hook and lobsters still stick to magnets.
/1999 calling...

Panda: Eats shoots and leaves.

EmployeeOfTheMinute

I hate you.

In the words of one Gordon Ramsey ---

SHUT IT DOWN!!!

whereisian: The next person to say or write the phrase "in these tough economic times" gets a triple cockpunch.

in these tough economic times, even the price of getting punched in the crotch by a stranger is rising drastically, so if you can get them for free, and three no less, you gotta get on that action

haemaker

I am ambivalent towards you.

Ah fark you all. A pox upon your houses.

wee: Isn't that the place Bourdain talks about in Kitchen Confidential? Where he was in charge of reusing Saturday's dinner bits for Sunday brunch?

As I recall, yes.

/ Great read.

rcain: How the hell does lobster get rubbery?

Overcook it.

Or freeze it.

Either way, that's a paddlin'.

wee: Isn't that the place Bourdain talks about in Kitchen Confidential? Where he was in charge of reusing Saturday's dinner bits for Sunday brunch?

came here to say that.

So what your saying is don't stay at the Carter and then go out for dinner at the Rainbow Room? Gotcha.

Bohemian: So what your saying is don't stay at the Carter and then go out for dinner at the Rainbow Room? Gotcha.

'e

/ ...since we're being all grammatical on this thread.

In New York City, you can spend more and get less than almost any other place in the world. You can also spend less and get more than almost any place in world.

It kills me seeing tourists at the Times Square ripoff places while there are some high quality affordable places just a few blocks away. Heck Wu Liang Ye is now across the street from 30 Rock. It offers some of the best Szechuan in NY and not too expensive either. Try the Jellyfish, I dare you. The

I initially thought this was a repeat but this place has been blasted twice in two weeks:

Bloomberg Review (pops)

Pentaxian: In New York City, you can spend more and get less than almost any other place in the world. You can also spend less and get more than almost any place in world.

It kills me seeing tourists at the Times Square ripoff places while there are some high quality affordable places just a few blocks away. Heck Wu Liang Ye is now across the street from 30 Rock. It offers some of the best Szechuan in NY and not too expensive either. Try the Jellyfish, I dare you.

My husband and I went to New York on our honeymoon and accidentally ended up eating at Wu Liang Ye. It was the most incredible food we had the entire week we were in the city. Absolutely awesome. We even went out of our way to find it eat there again before we left. YUM!

A crab or lobster must be alive when it goes into the pot, or else it starts to go bad very rapidly; 1-2 hours for the lobster, 30 minutes for the crab.

Because of that, unscrupulous restaurants will take a freshly-dead lobster and boil it up, then re-heat it and serve it later to an unsuspecting fool.

This is what causes the "rubbery" taste.

Always pick your lobster from a tank, that way you know it is alive.

rcain: "The rubbery Maine lobster appeared to have drowned in ketchup"

Rubbery? How the hell does lobster get rubbery? And who the hell serves ketchup as a condiment for lobster? If this review is correct, then this place needs to be shut down immediately.

Lobster gets rubbery from overcooking, or possibly if it was just a big old grampa lobster. I'm guessing the 'ketchup' was meant to be a fra diavlo sauce, which can be quite tasty when done right.

For lobster, make sure it is alive and chunk it in boiling water with a little salt.

Serve with melted butter, and recycle any leftovers into soup or casserole. There won't be much if I am around.

For crab, make sure he is alive, then chop him in half with a cleaver; flip up the top shell, and take out the "devil fingers" which are his lungs, and inedible. Add McCormack Crab boil to the water and boil 15 minutes.

For shrimp, get them right off the boat before they are even sorted, which is called "net run," and the cheapest way to buy them. Dump them right into boiling water, Crab Boil again recommended, and boil 10 minutes.

Shrimp dip if needed is 10% horse radish, 90% ketchup; some people add a little chopped jalapeno pepper, but it it easy to overdo it.

If you keep it simple, it is almost impossible to f up good sea food.

"There is a discussion of sorts over on Fark.com."

olddinosaur:
For crab, make sure he is alive, then chop him in half with a cleaver; flip up the top shell, and take out the "devil fingers" which are his lungs, and inedible. Add McCormack Crab boil to the water and boil 15 minutes.


Well you got the "alive" part right at least. Not so sure about all these cleaving and boiling nonsense. And McCormick crab boil? Really?

I did come to enjoy the occasional garlic crab when I lived in Florida, however. Didn't hurt that they were $30 less a dozen. Most of the crabs up here in MD come from the gulf now anyway.

medius 2009-02-01 04:22:51 PM
"There is a discussion of sorts over on Fark.com."

heheheh.

This isnt a threadjack but a 20% MANDITORY tip PLUS a 'Captain's Tip'?

Fuque that AND them.

"gerlad:" I learned the lobster bit from my Granny, a hard-core lifelong New Englander.

She wouldn't buy a lobster less than 2 days old because she would dig up into the carapace and eat the pink stuff, the green stuff, and everything else. There was nothing left but shell when she was through, but she would not eat lobster-sh*t, hence the delay. She wanted the intestine empty.

For crab, it is trial and error, but the damn things are so messy you should always cook and serve them out of doors; your wife will have you sleeping on the couch otherwise.

There is some Louisiana Crab Boil which comes in a little bottle, one teaspoon per quart and you are good.

Shrimp work out about the same way, and may also be fried in lemmon and butter, which is pretty good.

Bottom line is, keep it as simple as possible, and you have fewer chances to f-up.

medius: "There is a discussion of sorts over on Fark.com."

Much like there is reportedly food of sorts in the Rainbow Room.

Yes, I think we're about on the same level here.

I've seen more poorly written headlines.
But not much.

The 360 Restaurant in the CN Tower in Toronto has the best view of the city, and the restaurant revolves at roughly one full revolution per hour, over a relaxed dinner you get the whole view. It was an embarassment a few years back (we've got the great view, so why should we bother getting a decent chef), but has improved vastly, so it is now good food with a great view. (Canoe restaurant on the 54th Floor of the TD Bank Tower is better food, and a very good, but non-revolving view of the city).
Sounds like this Rainbow Room needs a major revamping, starting with firing all the current kitchen staff.

sweddjen: came here to say that.

Ah, then it is the same place. Judging from his description of events back then, what prompts people to think that it's improved with age? Place sounded really awful...