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eliotmorgan

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  1. eliotmorgan

    Sub-Zero Wine

    Thanks NVNV Girl, I'm a little suprised by the negative things I hear about Sub-Zero. In large part, because the owners love them, and others have friend-of-a-friend stories. I came across a negative review concerning the compressor in an old Consumer Reports, but their story seems to have changed too. My problem with buying a wine storage unit is that I'd much rather spend the money on buying more wine It's now between Sub-Zero and the unattractive unit EuroCave.
  2. The Intercontinental Hotel was The Regent when I lived in HK. The MTR isn’t close to the hotel and since the restaurant is in the hotel it’s not close to the restaurant. MTR dependent riders don’t make up the crowd Ducasse is looking for. If you are in HK he’s looking for the folks who hang out in the Cohiba Divan (If they know you by name and know what you smoke), The China Club, the younger members of The Jockey Club, and financial and management types in Central. He’s competing with Felix, not the older crowd you’d see in Petrus. If you’re under 40 and you live at Mid-levels, The Peak or T
  3. eliotmorgan

    Sub-Zero Wine

    I’m seriously considering buying a Sub-Zero wine unit. My cooking school and several restaurants I’ve worked in have these machines. But I’ve heard rumors. Most unsubstantiated—friend of a friend’s friend nonsense. This is probably the most informed forum there is on kitchen ups and downs. What I can confirm is that there is a 5 year labor warranty and a 12 year warranty on the compressor. That sounds good, but Consumer Reports says the refrigerators are excellent and “repair prone (July 7, 2002).” So what do you think of these machines? Thanks in advance for your time. Special Thanks to Ricks
  4. Is "it" the commercial, the food, or both? Why is "it" worse? What is "it" served with? What's the protein? What does Bayless say about/during it? Are his statements true?
  5. America needs a national bread and that bread should be Corn Bread.
  6. The NY Times star rating means hundreds of thousands and sometimes millions in revenue. What Grimes has mastered is the underrating and the subsequent revisit. In effect, the review becomes a list of demands and when, and only when, those demands are met is the restaurateur allowed to follow his amended vision. This stifles creativity and restricts readers to the single palate, but The Times knows most people want a "safe" meal. Here’s Grimes in Slate on the eve of ADNY’s 4th Star: “Actually, this day presents real difficulties. The review I have to write is a big one, a reconsideration of Ala
  7. I hereby award Sandra Lee, author of “Semi-Homemade” with the B. Smith Style Award for Culinary Uselessness. If she’s not able to fulfill her duties in this role the award will revert back to Ms. Smith, who until now was undefeated.
  8. I'm a Trotter fanatic and I just got off the phone with Sari Zernich who does his R & D, and recipe testing. Here's the latest: RAW is now on his site and marked as "out of stock." You can order it now and it will ship in about a week. Next April (approx): The Kitchen Sessions--a must have cookbook--is going to have a volume 2, and a new set PBS series.
  9. Attention Mommietalk Moms! Have I got a book for you! LOL! Cucumber Rounds with Crabmeat INGREDIENTS: 1/4 cup mayonnaise, Best Foods® or Hellmann's® 1 teaspoon prepared horseradish, Morehouse® 1/2 teaspoon Dijon mustard, French's® 1/2 teaspoon Worcestershire sauce, Lea & Perrins® 1 can (4.25-ounce) crabmeat, Geisha® 1/2 large unpeeled English hothouse cucumber, cut crosswise into 16 thin slices (about 1/4-inch-thick slices) 8 pimiento-stuffed green olives, sliced, Star® Prep Time: 15 minutes [ How could it take 15 min. when all the ingredients are pre-prepared?]
  10. Do the tasting menu. The restaurant itself is professional; unpretentious; and the level of service is unsurpassed. If you have any food phobias or allergies let your server know. There are surprises, so this will help avoid any unpleasant ones.
  11. Maggie, It was never personal. Regards, Eliot
  12. I keep vodka in the freezer just so it pours cold. There are experts here, though, who may have additional reasons.
  13. U.S. Troops Order Comfort, With Fries on the Side Soldiers Looking for a Taste of Home Make for a Booming Business at Iraq's First Burger King By Theola Labbé Washington Post Staff Writer Sunday, October 19, 2003; Page A25 BAGHDAD -- Welcome to Iraq, home of the Whopper. Money quote: ""It's $2 of heaven. It's the only thing getting us through this deployment," [Capt.]Gercken said in reverent tones. " The whole story is here
  14. Bulk discounts aren’t a mere “preference” and the implication is that such discounts are a quirky prejudice of some sort. As a business owner who gives discounts you know better. If you insist on this point please explain your “appalling” practice. ”Why the quote marks around "discount"? If I buy 20 subway rides at one shot, I get a 21st ride for free. In what linguistic universe is this not a discount? If you want to turn it around, I suppose you could think of it as an instant, guaranteed 10% return on my investment, but in either instance, it's a benefit that's not available to people who
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