7.032 McFadden’s Irish Manhattan


6 (Sat) February 2016

 McFadden’s Irish Manhattan


at McFadden’s Saloon

-Midtown East, New York-


Mission to USA + Personal Deviation, Day 1.

In New York.  Here to attend a global meeting on NCDs at the United Nations, Tuesday to Friday.  Plus to give a guest lecture on global health law at TU on Monday.  Got in a day early, both to eat and better adjust to the time shift — obviously more the former.  Flying back Saturday.

Meal 1 : lunch (KE 622 / MNL > ICN)

Shrimp Salad (2.5) — “with tropical salsa and cocktail sauce.”
Potato and Watercress Cream Soup (3.0)
Fillet of Snapper Escabeche (1.0) — “with yellow rice and vegetables.”

The itinerary took me through Incheon, providing an opportunity to take the red-eye last night and spend the morning at home before the evening connection to New York.  However, hoping to conserve my strength in light of the recent back injury (see generally 7.011 Bacon Cheeseburger Pizza), I opted to fly both legs back-to-back*, which may have been worse, as the combined journey required more than 16 hours cooped up on a plane — even if business class — with a just brief layover in between — even if with a business class lounge.

Meal 2 : snack (KAL Prestige Lounge / Incheon International Airport)

From the duty free store, I got a new lens for my camera. Hoping that the quality of photos will improve — not this photo, taken with my phone.

*”both legs, back-to-back” = mixed metaphor + unintended pun — as soon as I’d written it, I revised the phrase to “both flights one after the other,” but went back to the original language, which I so much prefer, while acknowledging the literary faux pas re the first, not so much the second.

In fact, whereas puns are currently gauche, necessitating feigned apology, I stand proudly by each one that I write.  Why not, if a word can be cleverly selected or a phrase can be carefully devised that conveys multiple/layered/hidden/ironic meanings?  Indeed, the giants of English literature — Shakespeare, to name the most obvious — were masters of the pun, which is why their works are so heavily annotated — my wife claims not to read this blog because she can’t understand the nuances — and why we still study/respect/adore them — not that I claim to merit study/respect/adoration.  According to some scholars, the modern aversion to puns is simply a reaction to the sensationalistic style of journalists during the early 20th century.   Perhaps early 21st century blogging style will bring the pun back to its rightful glory.  In the meantime, I’ll to post the “no pun intended” disclaimer, lest someone think that I’m being inadvertently drole — I’m always intentionally so.

An unexpected bonus, the route flew over Seoul, showing me the city as I’ve never seen it; the bridge in the center of the frame, slanting to the left at the crook in the river, with the bright lights towards the northern end, is Dongho Daegyo (see for example 3.247 Pan-Fried Brisket…) — several prior posts have featured photos of the bridge as taken from our former apartment in Oksu, located on the north bank just to the left, but I can’t locate them as of this writing; our current apartment in located on the south bank, just to the right of that black square, which is Hyundai Department Store; this heading is due east from Incheon, although the path will soon turn northwest over the North Pole once the plane reaches the East Sea — I’m assuming that this is to avoid North Korean air space.

The only difference in the food service that I’ve experienced on Korean Air Prestige Class over the past couple years would seem to be the central vegetable in their cream soups, such as potato and watercress (this post), chickpeas (this post), asparagus (6.111 Asparagus Cream Soup), and coconut carrot (6.101 Coconut Carrot Cream Soup).  In essence, however, they’re merely superficial variations of the same thing — like various alternatives of Korean-Chinese noodle dishes (see generally 2.244 Hayan Jjambbong).

Meal 3 : dinner (KE 085 / ICN > JFK)

Mini Tartlet with Shrimp Salad (2.0)
Marinated Scallop and Eggplant with Tomato (2.25)
Chickpeas Cream Soup (3.0)
Grilled Beef Steak (3.0) — “with thyme sauce served with pasta and tomato gratin, mushroom, and broccoli.”
Surprisingly, cooked to a perfect medium as requested.
Blueberry Almond Cake (2.0)

The Jet Lag Elimination Protocol (JLEP) — which I’m sure must have a more technical, globally accepted term — is what I used to do during my college years, when traveling back and forth between the States and Korea during the holidays.  Departing from San Francisco at 1000 Monday (0100 Tuesday in Seoul) (during winter, no daylight savings adjustment), for example, the 12-hour (plus) flight would land me in Seoul at past 1300 Tuesday (2200 Monday in San Francisco), so I’d sleep as much as I could on the plane to be energized enough to stay awake throughout the afternoon and sleep towards the evening.  In reverse, departing from Seoul at 2200 on Tuesday (0700 Tuesday in San Francisco), the 10-hour (plus) flight would land me in San Francisco at past 1700 (0800 Wednesday in Seoul), so I’d stay awake on the plane to be exhausted and fall sleep as soon as I got home.  Didn’t really matter, at that age, when jet lag could be more easily adjusted by a night of drinking.

The window seat came with this shelf leading towards the aisle, good for placing empty dishes and glasses — “Come now, I shall be done with this…” — such are the seemingly trivial yet infinitely pleasurable niceties that spoil forever even the sporadic business class traveler.

Despite JLEP, I fell asleep right after dinner.  Unfortunate for purposes of GMTD, I didn’t avail of crappy snacks on the plane, while drinking myself to sleep.  Fortunate for GMTD, I was wide awake by the time that I landed at night in New York.  Anyway, JLEP regardless, I had an extra day to adjust to the time shift.

Meal 4 : breakfast (KE 085 / ICN > JFK)

Korean-Style Porridge (2.5) — “served with side dishes.”
Korean Air weakly attempts to expand its Korean menu, but they seem to feel constricted to the offering dishes that can easily be prepared and served in flight, such as this juk (see recipe 4.199 Baeksuk + Juk), or bibimbap or seolleong-tang (see for example 6.314 Bibimbap),

While carriers tend to schedule meals to match the traveler’s time at origin, they should seriously consider devising the schedule to help adapt to the destination; eating porridge, a breakfast dish by Korean standards, at 2000 New York time, was disorienting.

One of the celebrity judges on Master Chef Korea, who’d been seated a few rows away from me on the plane; considered saying hello, maybe getting a restaurant recommendation, but chickened** out.

Upon arrival in the city, I promptly went out in search of food and drink, finding a place right across the street from the hotel.

Alas, though the food and drink were exactly what I was looking for, the music was too loud for my tastes**, so I got the food to go.

McFadden’s Saloon is an Irish-American pub. Bar on one side, restaurant on the other. Takeout available. Open til late.  The bouncer at the door actually carded me, which must mean that I don’t look 40, notwithstanding my geezer aversion to loud music.

The Manhattan is a cocktail.  American whisky (see generally 6.049 Jack Daniel’s Salmon), with bitters and sweet vermouth, often with a lemon twist (sliver of rind).  Sweet and sour flavor.  Classic.

At McFadden’s, their proprietary Manhattan included Jameson’s Irish Whisky, bitters, sweet plus dry vermouth, orange twist.    Distinctly less sweet, a bit bitter, no tang.

In my current state of preference for the less sweet, I found the McFadden Irish Manhattan more to my liking than the traditional, which used to be a favorite back in the day.

Whatever the recipe or name — no matter — I scored a Manhattan in Manhattan on my first trip to Manhattan in 7 years.  Come to think of it, this may have been my first Manhattan in Manhattan ever.

Meal 5 : midnight snack (from McFadden’s Saloon [takeout] / in my room (Hilton Manhattan East))

Buffalo Wings (3.0) + Fried Calamari (2.5) — the two bar dishes that I most fondly associate with New York;

As always, I am grateful for and respectful of the opportunity to travel internationally, whether for fun or for work, especially via business class (see BEST IN FLIGHT), including airport lounge access (see in BEST IN LOUNGE).

10 thoughts on “7.032 McFadden’s Irish Manhattan

  1. I love puns! Especially intentional ones. And I love Manhattans! And Manhattan! This post is a winner. Can’t wait to read about your NYC foodventures.

    1. gratifying to get positive feedback from someone who appreciates language!!!! thanks also for acknowledging the pun on manhattan…

  2. I was under the impression that all airline meals were precooked and simply reheated. Where would they cook a steak?

    1. that’s a good point, but they always do ask to specify doneness where steaks are concerned. i’d guess that the steaks are precooked to rare but can be further cooked during reheating…?

      1. having seen the business class galley, i can’t imagine how they’d squeeze in a sous vide. or why, just because of steak (it’s not like they offer other items that would require gentle cooking). wouldn’t it be simpler just to microwave it for a few minutes?

      2. Sous vide could work, I suppose. Although they’d have to sear them beforehand lest they turn out pale and flabby.

      3. not saying that sous vide wouldn’t work, just that it wouldn’t be worth the capital investment.

        also, as Nancy has pointed out, they’d had to first grill the steaks then put them into the bags, which would destroy the grilled texture during the sous vide.

    1. i was referring, Ms Greedy J Yangster, to the legal standard that sellers of alcohol are supposed to ask for ID if a buyer looks anywhere under 40.

      and not to claim that i look young, but most people do act surprised when i say that i’m over 40.

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