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adrober

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    http://www.amateurgourmet.com

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    New York, NY
  1. Thanks everyone! This has given me lots of ideas. I'll make sure to thank you all individually in the book to express my gratitude Thanks again.
  2. Hello eGulleters, I am working on a book and I'm doing a chapter about challenging yourself in the kitchen. The original plan was to make croissants from scratch but the amount of time required for proofing, etc, is too much since my friend who's helping is only here for a day. What's a recipe that can be done in a day that's really really challenging and, oh yeah, vegetarian. (My friend don't eat meat.) Anything you can offer will be much appreciated! Thanks, Adam
  3. adrober

    Leg of Lamb

    Hey, not sure if anyone's still reading this thread but I have a question: if I rub the Julia Child marinade on the lamb leg the night before, should I add salt to the mix? The marinade has only 2 Tbs of soy sauce, otherwise it's just mustard and ginger and something else but no salt. Shouldn't I salt it along with that? Any thoughts? Thanks!
  4. adrober

    Leg of Lamb

    Thanks everyone for all your help. I think I'm going ot go this slow-cooked 7 hour route. I'm excited---I bet it's going to be awesome. Do you not recommend rubbing mustard all over it for the 7 hour route? Someone once told me you should do that with a leg of lamb. Also, with ratatouille (sp?) do you serve it all mushed up or is it more lightly chopped? Anyone have a favorite recipe? Does it need to be hot? Thanks! Adam
  5. adrober

    Leg of Lamb

    This upcoming Saturday I'm making a feast for ten people and for the main course I'm serving leg of lamb. I've never made leg of lamb before and I'm overwhelmed by the varying recipes I've found in all my cookbooks. Judy Rogers has you salt a lamb leg 3 days early; Suzanne Goin has you roll it around chorizo sausage and The Gourmet Cookbook has you simply roast it over tomatoes and garlic. Because I have ten people coming over and because I want this to wow them all, I'm interested in what techniques you eGulleters think are fool proof and guaranteed to wow. Thanks in advance for your help!
  6. adrober

    Giblets

    I realize there are many recipes for using the giblets that come in the little package inside a whole chicken, but I'm curious if anyone cooks giblets on a regular basis? How do you use them? Or do most of you just throw them away?
  7. adrober

    Eating SWAN

    According to Alex Ross's music blog The Rest Is Noise: "Sir Peter Maxwell Davies, Master of the Queen's Musick, was recently questioned by the Northern Constabulary when a half-eaten swan carcass turned up on his Orkney Islands estate. The swan is a protected bird in the UK, and the police were unamused when Sir Peter offered them swan terrine." He then asks me if that would taste good and I have no idea! Thus I am turning to the eGullet community to answer the question: does swan taste good? Anyone eaten it? How about swan terrine? My hunch is that ugly ducklings taste better.
  8. Pan, Yes we did. You can watch it here---make sure to turn down your speakers, though, it's a little loud. Also, you'll need QuickTime to view it. (I didn't post it up, originally, because I don't feel like we were as gastronomically adventurous as we should have been...) Anyway, thanks everyone for your help!
  9. Dear eGullet, How are you? I need some help! Every now and then I'll do a video tour of a place for my website. A couple of months ago, you helped me plot out my video tour of the Lower East Side and that was incredibly helpful. Tomorrow I'm hitting Chinatown and I need help! Honestly, I've never really "done" Chinatown. Where should I start? Specific streets and locations and vendors and things to try would be much appreciated. And of course I'll link to the finished product here for all your enjoyment. Thanks so much, Adrober
  10. Ha, ok... lessons learned! Anyway, I'll be there tomorrow. So I better act quick. Thanks for your help, everyone.
  11. I'm sure there are many threads like this in the DC forum, but I have VERY special requirements that need to be met. OK, not really. Here are some factors: - I'm staying in DuPont circle. - My friend and I would like to have one fancy-ish dinner. I read something a few months back in Bon Apetit or Gourmet about some superstar chef in DC. Anyone know who that is? Can I get a reservation there? - Then some not-so-fancy but still delicious places. Thanks Adrober
  12. adrober

    Per Se

    [Ducks head, reenters room...] If I may be so bold as to reenter this conversation as the bloke who posted pictures of his Per Se meal a few months back and compared that meal to death, I'd like to tell you about the meal I had across the street Saturday night at Jean-Georges. This fine dining business is quite new to me and one should keep a salt shaker and a pair of tweezers handy when reading anything I write on here as what I say is pretty inconsequential in the grand scheme of things. With that said, our meal at Jean-Georges was phenomenal. Many of the elements of the Jean-Georges tasting menu were similar to the Per Se tasting menu--Keller offered "Oysters and Pearls," Jean-Georges offered "Egg Caviar" (served in an egg shell); Keller offered Halibut cooked "a la plancha," Jean-Georges offered Turbot in a Chateau Chalon Sauce; Keller offered sweet butter poached lobster, Jean-Georges offered lobster tartine, lemongrass and fenugreek broth; finally, Keller offered quail, and Jean-Georges offered squab. I can say with confidence that in the flavor department the Jean-Georges meal soared about the Keller meal. My parents, who are not foodies and simply like the "special occassion" aspect of fine dining, raved over Jean-George's sauces and flavors and textures. I've never seen my father (a meat and potatoes man) dive into French food so greedily. The Jean-Georges flavors were exciting: there were Asian touches and surprising combinations and fragrant presentations that made that meal one of the best I've ever eaten. Jean-Georges was my first official four-star dining experience (Per Se was the first unofficial). Maybe it took eating at Per Se to appreciate Jean-Georges, in which case none of this means anything. But for my money, I'd dart across the street from Time Warner with Amanda Hesser (fleeing Asiate) and Frank Bruni (fleeing V Steakhouse) to Jean-Georges for a terrific four-star experience. [bows head; shuffles off.]
  13. I'm curious if anyone thinks Bruni was so harsh in order to gain credibility in the wake of Hesser? Or is that entirely circumstnatial?
  14. I'm moving to New York in just 4 weeks---curious about your favorite quick bites around the city. Pizza? Gelato? Chili dog?
  15. Project, I really recommend reading Chapter 11 of Amanda Hesser's "Cooking for Mr. Latte": "Hard Thoughts Soften Over Dinner." I did so yesterday (just because I'm reading it for pleasure) and she gets into a fight with her boyfriend over this very issue. The boyfriend (Tad Friend of The New Yorker) says French food is "too fussy and pristine, or too smeared in heavy sauces. I never feel good after eating it." He goes on to ask: "Why do people want to eat food of equal pleasure [comparing bavette at Lupa to lamb chops at Jean Georges] but have six waiters fluttering around them, giving them a new napkin every five minutes?" Amanda answers: "Some people like to be pampered or need to feel special...Or they feel that the food demands such formality, and they see it as entertainment. What do you think?" Tad responds: "I think it's silly." And that's the debate in a nutshell.
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