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barawidan

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  1. barawidan

    Gusto

    It's Great - love the food. Busy on weekends, but well worth it. Written up in this month's issue of F&W!
  2. barawidan

    Gusto

    The food is great! It's a lively fun place, however at weekends it's very busy so be prepared! Well worth it! The place is written up in this month's issue of F&W. As for Chef Jody leaving - nope it's only a rumour! BC
  3. Copeland, any hear feedback on this place?
  4. Here's the best place to be introduce to this cuisine: Cendrillon, located at 45 Mercer St. SoHo. Its north of Pearle Paint and South of Gourmet Garage. Hopefully these landmarks help you find it. Website: http://www.cendrillon.com/ If you want Filipino food, you must go and have Chef Doroatan’s brunch menu, I believe it is served Sat and Sun 11am-4pm. The flavor profile is still true to the cuisine but he interprets Filipino food yet maintains its integrity. What makes him unique: he dares to do a la carte and a la minute cooking with a tradition that is served family style. He uses French
  5. Who makes the best dry chow fun in the city? The best chow fun wih gravy? best pan-fried noodles? best noodle soup? the best dan dan nooldes? thanks, B
  6. Okay my new obssession is udon noodles. In the last 2 weeks I've ordered 5 times from this Taiwanese place doing Tawainese style udon noodles on Broadway in Elmhurst, Queens. My question is who's serving beautiful udon noodles in NYC? So far I love it sauteed, at the taiwanese place its sauteed with bok choy and shredded chicken in some sort of sauce/dry spice mixture that's a complete mystery to me, perhaps that part of my fascination. What's the japanese equivilent to the wide flat rice noodle, chow fun? btw, anyome know how chow fun is made, the noodle itself, not the stir fried dish? anyon
  7. Hey Peps, Interesting points of views have been posted. As for a need for a GayLesBi and our allies’ organization, (from this point on I shall use gay to mean all of the following for succinctness) it’s important, because sexism and homophobia are issues that go ignored in kitchens that are male and heterosexually dominated. Personally speaking, I'm 25, gay, and have been working as a cook for the last year and I definitely see a need for a gay cook’s organization, to foster visibility, mentorship, leadership, and just support one another. It eats away at me when I hear a fellow cook say a ho
  8. It being gay pride month, I was wondering if there are any GayLesBi chef/cook organizations in NYC? I'm interesting on hearing people's thoughts on it. -B
  9. My favorite chix sandwhich: finely cut scallion white, cilantro (optional), a drop or 2 of sesame oil, corase salt, black pepper, hellman's mayo, dressed with leftover chix. Serve on whatever bread is your favorite--yumbo! -GB
  10. My question is Who is Joel Robuchon what is his influence on the culinary world? What's his legacy? What are his organizng principals for his body of work? From the research I've found he beleived in respecting the orignal flavor of a product, how has this affected the thinking of the time? I also read he arose during the time of nouvelle cusine and was the next step in culinary progression, in the sense that in novelle cuisine the flavors weren't so distinct? Is this a correct assumption? How does Robuchon fit into the history of american cuisne? I read an interview where he liked the owrk o
  11. Yes I heard of this in February of 2002. Jamie attempts to train 15 London youth to open a restaurant and all the money went towards charity. And they film the entire process. I think Jamie's intent was to take people with very little experience and give them a fast track into professional cooking. I think it may even be an ongoing process, with different trainees seasonaly. Here's the link: http://www.fifteenrestaurant.com/fifteen/index.html I'm curious to hear other people's insight on Jamie's contribution to: cooking, food media, etc. The first season of the Naked Chef Series was unique.
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