Rachel Perlow

Mediterranean Seafood Terrine!

Change me to watermelon ice cream and sorbet. The ice cream is done already and I can do the sorbet this week, already have a monster watermelon in the fridge.

Taste was, in my opinion, one of the best shows TVFN has ever aired. Others seem to share this opinion as well. Click here for an example of someone wishing to TiVo Taste. I loved the simple set and the logic of dissecting one dish or ingredient at a time. I wonder why they don't air the repeats or have you make more episodes. Is there a chance of it ever airing again on TVFN or syndicated on another channel? PS - I fondly remember your beautiful little girls appearing on an episode or two. They must be getting to be young women by now, you must be proud. PPS - Jason and I met you at a food show on Long Island about 5 years ago. We brought you some Kona coffee to sample. You didn't like it, too weak. Oh well.

Just to defend the Cuisinart Convection Toaster Oven, we've had ours for more than 18 months and have had no problems with it at all. Of course, ours is the stainless steel model, perhaps the cracking plastic veneer is only an issue for the white and black models.

Geez. Has he been reading this thread? He's gotta be feeling a bit defensive about a few of the comments. I don't think anyone's been overly nasty on this thread, although there's been a lot of constructive criticism, that's for sure. Apparently WD (the chef, not the restaurant) isn't internet literate. They know about eGullet and that there's been some discussion of the restaurant, but haven't read this as of yet. I'm sure they will get around to it. It's always good to keep in mind who may (eventually) be reading your posts.

Just spoke with Wylie Dufresne, it was wild white king salmon from Alaska.

I called. "I think it's from Alaska" was the answer, but that I should call back and talk to the chef a little later. Someone remind me to call after noon and I'll edit this post, OK?

I've edited Rosie's original list (first post above) to include member's input. What day of the week is it on?

We went for the first time last week as well. My favorite dish of the evening (we had a tasting menu) was the lobster. The ingredients seemed to be treated with love and respect. The claw was cooked simply, but oh so perfectly. It was cooked until just done reminding me of a scallop. Meanwhile the tail meat was smoked, which lended new interest to an otherwise familiar food. The pieces of lobster were placed on a bed of diced golden beets. Beets are always welcome in my book and this was a delicious side with only a hint of vinegar. My only negative feeling about this dish was when eating the beets and lobster together. Seperately each was wonderful, but because of the subtlety of the lobster, when eaten together, all you could taste were the beets.

Bond Girl & Jason pretty much summed it up. But, since I'm the only person on this entire thread who admits to ordering the chicken, and it was probably the most tasty dish on our table, I'll describe it more fully. First off, I ordered the "Spring Chicken, English Peas, Pumpernickel Jus" because I couldn't remember anyone else commenting on it on this thread. I usually like to order fish at the "new unusual places" but had heard some negative comments about overcooked monkfish, and the chicken was enthusiastically described by our server. When the plate arrived, there was a surprise of a poached egg quivering under the pumpernickel foam (why does the menu call it a "jus"?). The two halves of a tiny chicken were frenched and tied in a knot. These were placed on top of English, semi-mushy peas. I didn't expect starchy peas. I saw the word "Spring" in the description and thought they'd be seasonal fresh yummy peas, like we had at Blue Hill last week; I forgot that "Spring" applied to the chicken. Instead it was a splash of starchy ones. Doesn't that seem anti-New York restaurant somehow (i.e. not taking advantage of a seasonally available ingredient)? Next to that was the poached egg, the whites cut into sections and spread open to reveal the runny yolk, still intact, like petals of a flower. The pumpernickel foam tasted like, um, pumpernickel. I just don't get foams. They look like the scum you scrap off of stock. If you're going to serve a poached egg, why not just do pumpernickel toast points to dip in the egg? Despite my criticisms however, the dish worked. The runny yolk combined with the peas to make a creamy sauce for the almost perfect chicken (skin could have been crisper). I think I was the only one at the table satisfied with both the interestingness and taste of my dish. Question about wild salmon: Shouldn't wild salmon be deeper in color, even more "salmony" than farmed salmon? This salmon was very pale in color, and tasted less of salmon than any other salmon I'd ever eaten. Although it was nicely cooked fish -- and tasty in its own way -- not at all dry, but closer to medium than medium rare. Comment for hypothetical future Keller-esque menu editing: Name the Duck Pastrami app, "Ode to Katz."

Shh. Stop talking about German wines. Remember that bottle we shared at China 46 that everyone was oohing and ahhing over? It cost $7. OK, it was on sale, but even at twice the price would have been a bargain - and more expensive than most Germans. So, what's to lose by experimenting?

Fat Guy has no idea about NJ geography, obviously. What tommy really wants is a list (with phone numbers provided for him, of course) of suppliers that carry D'A confit in Bergen County. However, tommy can go stuff himself in a convenient hole and everyone else may continue to suggest places more than an hour drive away.

We'd be happy to come for dinner and bring lots of wine (Jason just bought half a case of Argyle champagne he fell in love with during New Year's a FG's a couple years ago) but I don't know where to get the confit. Sorry. Somehow I think an American French-style wine would be appropriate with American French-style food.

Just out of curiousity, what is the shipping charge for that mortar & pestle? And, did you get the 8" like JO, or go for the 9" "(caution, very heavy!)"?

I've been to both of Kuma's locations (They have a place in Englewood too). The chinese food is good in an upscale americanized kind of way. Reminded me of Bill & Harry's in East Hanover, before Harry left. Also been to Lotus Cafe (someone on eGullet recommended it last year), it reminded me of the Taipai (?) Noodle House restaurants in Parsippany and Teaneck. Really good noodle soups with housemade noodles. I'd suggest that that place is worth a longer drive than Kuma (which is more of a don't bother if you're not local).

Well Sundays are better for curdnerd, but he can't do the 7th. Fink can't do the 14th. How about the 21st?

I tried out the only usable design so far, submitted by zilla, and found something I need to point out. The image needs to be at least 2000 pixels high & wide to look good centered on the t-shirt. The current image is 400, too small.

Yes, I think that may be the reason.

I can't believe there's no mention of China 46 in this thread which predates its opening. Thanks for bringing this topic back up to the top, dumpling. Oh, I also loved the "fried roll stuffed with shrimp and cilantro" at Silver Pond (dim sum), I'm pretty sure it's fried bean curd skin.

Because this topic predates the existance of Saigon Republic. Jon - he meant, why wasn't Saigon Republic mentioned in the Star Ledger article tommy linked to, above. I agree, shame on Genovese. I also don't know why they kept sampling wonton soup at Vietnamese restaurants. How do you get on the munch mobile panel anyway?

I agree that over-churning is probably the culprit. Next time, I'll check it at 10 minutes (originally it churned for 20 then 15 minutes for subsequent batches) and spoon it out while still soft. bloviatrix - besides overchurning, be sure that your batter is thoroughly chilled before freezing.

I just wanted to emphasize & comment on some points from above. Fat Guy said to try to become a lunchtime regular, if that is not possible because of working hours, you should try to become a weeknight regular. The restaurants aren't as busy, therefore your business more appreciated, and the staff will have more time to note your enthusiasm.

I knew I should've typed "not me" before Jason woke up.

So, is anyone joining us in da Bronx? Edit: So, we're leaving the house in a few minutes. If anyone decides last minute to join us, just meet us there at 4.

If anyone's joining us we'll be there around 11.