Alex
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Posts posted by Alex
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Hi, my name is Alex, and I'm a cuisino-biblioholic. It's been 2½ months since my last cookbook.
I've been doing well -- I put ecookbooks.com on my list of blocked sites, rewarded myself with a scoop of Ben and Jerry's when I checked a cookbook out of the library instead of buying it, and did my daily reading from One Recipe at a Time.
However, temptation has again crossed my path, this time in the form of a "please come back" package from The Good Cook, and I don't know how long I can hold out. Four books for a dollar, buy another at the regular price, and that's it. Hey, like they say, I can quit any time I want.
The good news is that I've still managed to resist this temptation.
The other good news is that I got seven books at a Bargain Books half-off cookbook sale for $35:
Ready When You Are, Martha Rose Shulman
Great Tastes Made Simple, Andrea Immer
Chez Panisse Cooking, Paul Bertolli
White Dog Cafe Cookbook, Wicks & Von Klause
off the eaten path, Bob Blumer
Cooking With Claudine and Jacques Pépin's Table, Jacques Pépin
Also, from the remainder table at a Schuler Books, Cheese Primer, Steven Jenkins.
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My first cup of coffee.
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Hi, my name is Alex, and I'm a cuisino-biblioholic. It's been 2½ months since my last cookbook.
I've been doing well -- I put ecookbooks.com on my list of blocked sites, rewarded myself with a scoop of Ben and Jerry's when I checked a cookbook out of the library instead of buying it, and did my daily reading from One Recipe at a Time.
However, temptation has again crossed my path, this time in the form of a "please come back" package from The Good Cook, and I don't know how long I can hold out. Four books for a dollar, buy another at the regular price, and that's it. Hey, like they say, I can quit any time I want.
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The Frog and Durian
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People here have mentioned buffets at home - always good in my opinion, and in restaurants (chain buffets are bad, Indian buffets are good).
But no one has mentioned buffets in another context : weddings (and catered events in general). Here, buffets are always a good thing. Given that wedding food is always abysmal (except at Chinese weddings)....
Ah, but the exception... I wish you could have been at my (non-Chinese) wedding -- it always helps to have a friend/chef/CIA grad as both guest and caterer. Apps = stuffed grape leaves + grapes rolled in Boursin and pistachios; Soup = gazpacho (made by me); Entree = cold poached salmon with 2 sauces (ginger remoulade and yogurt dill) + couscous w/veggies; Dessert = wedding cake = three-tiered chocolate cheesecake decorated with edible Hawaiian orchids (also made by me).
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Joe, I will offer just this one reply, and I will try to respond to the content of your posts and not the tone. As I said more than once in my first post, I ate dinner there, along with Ms. Alex and my cousins, both food and wine enthusiasts who have dined at Kinkeads, Galileo, Citronelle, etc. multiple times. We had an assortment of starters, including the crusted oysters, white anchovies, sardines, and cheeks/foie gras. The oysters were an absolute delight of taste, texture, and temperature contrasts; the anchovies were disappointing (I love white anchovies, but the presentation with the cornichon and olive oil just didn't do it for me); I did not taste the sardines; my cousin loved the cheeks/foie gras (accompanied by a glass of 1985 Yquem, which the rest of us saved for after the meal) but I found it monochromatic (if that makes sense) on the palate. To your puzzling question, "Why would you ask for a special preparation of a dish in a restaurant you are visiting for the first time?", I answer, "Because it was offered on the menu."
For an entrée I had the Bourride, which, as you said, was as good as I've had anywhere (better, actually); everyone else ordered the lobster. The pastry chef's care and talent clearly showed in the two chocolate desserts that we split. You are correct that I didn't mention most of the dishes specifically. The intent of the post was to follow up on an earlier one and to give my overall impressions, not to report in detail. I'm sorry you perceived it differently, but I believe that my saying it was a "two-star kind of place" clearly was only my impression from just one visit and was not intended to represent a comprehensive review.
It also certainly was not a slam, as I think is quite clear from the post's content, for example, "All in all, we were pretty impressed." And yes, I do know the amount of skill and effort that goes into producing a menu the quality of BlackSalt's. As bilrus mentioned, though, I also believe that a four-star restaurant needs to deliver the whole package -- food, service, decor, ambience -- in spades. I did not experience that at BlackSalt. You disagree with that approach, which is fine; that's what this site is about. However, I think you may experience more reasonable discussions if you do not call it "wrong." It also may help if you do not cast aspersions on others' integrity without presenting reasonable evidence to back it up.
Perhaps this subjectivity, and the emotional reaction it sometimes engenders, exemplifies a key problem with the "star" system. In fact, I never used stars or any other ranking system in my restaurant reviews (eight years in Detroit and Grand Rapids). I included it in my first post only as a point of reference, having immersed myself in reviews from the The Washington Post in preparation for my visit to DC and in those from the Chicago Tribune when I visited Chicago. Still, as bilrus also said, "If its max is really three stars and it isn't quite fulfilling its potential, wouldn't that make it a two-star?" That's where I was coming from.
My cousins fully intend to return there, as do I when I next visit.
Edited slightly for clarity.
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We made it to Blacksalt for dinner on Jan. 1. (They also were open Sun., Jan. 2. Way to go, guys!) All in all, we were pretty impressed -- a two-star (out of four) kind of place, with potential for more.
The positives: 1) As mentioned elsewhere, the fish and seafood are of impeccable quality. The Nantucket Bay scallops that I served as a ceviche for our New Year's Eve dinner were the hit of the evening. 2) The menu says that diners can ask the chef to create a dish from any item in the retail display case. I requested something with grilled squid. Despite being slammed, he put together a very tasty Asian-themed app. 3) Good wine list, with small or large pours by the glass, including two of my reliable favorites, Steele Chardonnay and Argyle Pinot Noir Reserve. We brought a dinner and a dessert wine but were charged only one corkage fee ($15). I don't know if this was policy, an oversight, or because we ordered a lot of food, but hey, I'm not complaining. 4) Friendly and efficient service 95% of the time, even with the place being full. 5) $3 at the retail store for an individual serving of chocolate-chestnut mousse bombe; it's da bomb.
The negatives: 1) The space felt cramped when full, less so after it started emptying. I'd recommend a table in the back alcove or one of the booths. 2) When I made the reservation, I requested and was led to believe that we would be seated at one of the booths. We we arrived for dinner and the booth was occupied, we were told that specific table requests are only on an "if available" basis. 3) The lobster tails at the retail market (and, I assume, at the restaurant), came in from Brazil. They were good, as lobster tails go, but still not worth the price tag.
One thing I do have to say: the sinks in the bathroom are minuscule. Someone please back me up on this...I have minuscule hands, so I didn't notice. Sorry.
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I'll add another endorsement of Indian buffet lunch, at least at the one I frequent here in GR. The tandoori chicken and naan are ok, but the palak paneer and chana masala are top-notch, as is the fragrant rice pudding. The food is brought out in small quantities, so it seldom tires out on the steam table.
I still believe that Chinese buffets are evil, the antithesis of what good Chinese food is all about. I must confess, though, that every couple of months I eat lunch at a buffet place that actually is pretty decent if one is selective. The key is arriving at about 11:15, just as they're setting out the first batches of the day. I usually opt for shrimp and onions in a slightly hot red sauce, stir-fried/steamed mixed veggies, and -- minimizing the carbs -- just a bit of rice. By the time I've finished, the nori rolls are ready and calling my name. A few orange slices for dessert, and I'm set for the rest of the day.
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Actually the ripoff part was in regards to their shipping. The catalogue I got for winter 2004 syas they ship to the continental U.S., Hawaii and Alaska, Canada as well as U.S. possessions.
Then it says shipping is free with a order of $25 or more.
But when I tried to order they told me its only for the continental U.S. even though it never states that anywhere in their catalogue or order form and instead wanted to charge $10 +$5/book for shipping
It took me 2 clicks to get to this:
FREE SHIPPING MADE EASY — ALL PRODUCTS QUALIFY!To get free shipping:
• Buy $25 or more (shipped to a single U.S. address)
• Select the Standard Delivery shipping method
THAT'S IT!
PLEASE NOTE:
Free shipping only available for orders shipping within the Continental U.S., Alaska, Hawaii, and U.S. Territories. Standard Delivery is provided by the U.S. Postal Service. Packages sent via the U.S. Postal Service are tracked only from the time they leave our warehouse until the time they are delivered to the U.S. Postal Service. For faster delivery, choose another shipping method.
I've been buying from them for years and years, and never found them to be dishonest in any way. Dare I suggest that you just thought you saw the inclusion of Canada?
Isn't Canada part of the Continental U.S.?
:ducks very quickly:
Not kidding: Amazon.ca offers free shipping on orders over $39 Canadian.
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Orange segments macerated in a Grand Marnier - vanilla bean - sugar syrup.
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Check out The Heartland Chicken Liver Society thread.
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Ms. Alex and I will be visiting our cousins in DC over New Year's; the four of us have planned an eagerly anticipated dinner at Black Salt on Jan. 1 (7 p.m. rez, if any other eG'ers are there and would like to say hi). We're also picking up a market order the previous day -- Scott the manager was extremely helpful and accommodating, even over the phone from 800 miles away.
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:jealous: Here in West Michigan there's a winter storm warning for tonight. Otherwise we'd break out a bottle of Steele Shooting Star Pinot Noir.
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Their web site has no price info. Can someone who's been there write a post about approximate dinner prices, especially the mussels and the sweetbreads? Thanks.
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I've been using this machine (Melitta Fast Brew 12-cup, $39.99 at Amazon) for the past year and have been reasonably satisfied. It brews hot (~200°F) and fast. Melitta recommends making a minimum of 4 cups, although I've pushed it to 3 with no loss of quality. There's a little bit of dripping if you remove the carafe before brewing has ended. It works fine with the gold filter that I have, even though the top won't quite close all the way. The only other drawbacks are that the display is hard to see unless viewed straight on, I need to pull it completely out from under the cabinet in order to have enough room to fill it with water and ground coffee, and auto-shutoff is operative only in the timer mode. Still, for $40 including shipping, I think it's a good deal.
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Where did you end up alex.
It actually was my cousins, and they wound up at Esca (and did get a Fri night rez!). Her verdict: "...we went to Esca and, frankly, were disappointed. The pasta was great but all else was just okay and waaaay too pricey." She had the whole wheat pasta with sardines and walnuts.
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MatthewB's sidecar, from last year's Heartland Gathering thread:
1.5 ounces decent cognac (I like DeLuze VS. It's really Remy under a secondary label!)
.75 ounce Cointreau (or triple sec)
.75 ounce fresh-squeezed lemon juice
Shake vigorously until your hands are cold.
Strain into a chilled stemmed cocktail glass that's been *half* rimmed with fine sugar. (Allows the drinker to choose sugar/no sugar rim or to move back & forth between the two.)
Garnish with a lemon twist.
Serve.
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My cousins will be in NYC over Thanksgiving weekend and asked for assistance choosing a place to eat on Friday night, preferably Italian. She has a number of dietary restrictions, primarily meat/poultry, dairy, and sugar. Fish and seafood are ok. They've narrowed their choices to Il Buco, Esca, Fiamma Osteria, I Trulli, and Gennaro. They're also considering Nougatine and Heartbeat. Any thoughts about these?
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I once won a watch for guessing closest to the weight of a spare-tire sized round of Gruyere or Emmenthere (I forget which).
LOL! I also won something at a local store for guessing the weight of some monster wheel of cheese. I don't remember the prize, but I'm sure it wasn't anything as cool as a watch.
I won my first contest in the late 70s or early 80s, when I was living in the Detroit area. It was an omelette contest sponsored by The Pointe Peddlar, a charming kitchen store in Grosse Pointe. (I retain no memory of why they chose omelettes.) It was a cold and blustery mid-winter Saturday, and as things turned out I was the only contestant to show up. I made an omelette anyway -- shrimp, water chestnuts, and garlic, if I recall correctly, and perfectly baveuse. My prize was a beautiful Simac ice cream machine, the original one with the self-contained freezing unit and non-removable bowl. I wound up giving it as a Christmas present to a lifelong friend. I asked him about it last year -- he thinks it's sitting in the basement of one of his rental houses.
I've also won and placed at a few recipe/cooking contests, sponsored by our local newspapers, that had some pretty good prizes (gift certificates, tuition for cooking classes, etc.). It was a great time, plus we got to cook in the gorgeous kitchens normally used by the culinary program at Grand Rapids Community College. My favorite creation, and my first local winner, was a butternut squash soup drizzled with cranberry puree and maple-flavored cream. Unfortunately, the contests were discontinued several years ago.
I occasionally have entered a recipe in one of the major national contests (Pillsbury, Build A Better Burger, etc.), but nothing doing, for the most part. I did receive Honorable Mention in a Sargento Cheese contest, for my Two-Cheese Roasted-Garlic Caesar Salad. They awarded me a Sargento Cheese recipe booklet.
It had nothing to do with cooking, but I thought I'd let drop that Ms. Alex was the winner of Michigan's 1972 Betty Crocker Homemaker of Tomorrow contest
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Zingerman's Delicatessen PM]
Roadhouse, deli, what is this. Is this not the same place? Is it in the same 'compound'?
Ehh, go have a reuben.
Not the same place, not in the same compound.
If you're in the mood for high-class, high-quality deli, with an addictive retail store, the Delicatessen is The Place.
I used to like The Earle a lot but I haven't been there in years and years.
People seem to like Cafe Zola.
A favorite of mine (and a lot of other people) is Common Grill in Chelsea, about 15 min. west of A². Also here.
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Does anyone have an opinion on Pepin's Fast Food My Way? I'm hearing it pushed a lot this week as a premium on my public radio station's fund drive. I already pledged and claimed Mastering the Art of French Cooking, but for a bit more (far more than the book costs, of course) I could get both.
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I've heard reports that fennel pollen has a sandy/grainy texture that can be unpleasant. Any truth to this? If so, how does one cope with it?
rien
It might have a little texture, but nothing objectionable.
I use mine primarily as a last-second sprinkle over fish or scallops. Occasionally I combine it with herbes de Provence and salt to coat some pork before roasting. Sometimes I just open the container and smell it.
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Oh dear! As long as nobody was under the cabinet when it went down. You don't want to end up like Charles Valentin Alkan.
LOL, Suzanne~ I thought that was a myth!
If I'd posted what the area looked like just prior to the "crash of '03" (as we call it), you'd have seen my laptop sitting there which is where I usually am when I'm on the computer
Believe me, I almost brought up Alkan when I called the development company...but was afraid it was a little too melodramatic (and I didnt' want to confuse them ). Don't dishes weigh more than books???Yep, it's a myth, but a good one.
As for me, I keep all my cookbooks on the lower shelves, next to the Talmud.
Michigan Restaurants: Reviews & Recommendations
in The Heartland: Dining
Posted
Detroit's a sprawling place. Where will you be staying and how long a drive will you be willing to make?