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Liza

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Everything posted by Liza

  1. Liza

    Corn

    As far as I know, Kaga has it in his contract that he is not dubbed.
  2. Thanks, Mogsob, as you've got me interested in trying that date pudding.
  3. I used to say I would never get older than my bra size. But odd-numbers are tricky.
  4. In the hard-to-believe division, there's Richard Gere as a restaurant owner in "Autumn in New York". I'm shocked and stunned by the Scorcese rumor, mostly because a remake seems like the last thing he would do. But he does have young kids, so maybe it's a more personal thing. As usual, there's no reason to do a remake, and nothing will take the place of the original. Right?
  5. Wo. That is impressive. I'm lucky, being a June baby, I can usually get what I want and do try to get a reservation at a favorite or new restaurant. Debating Union Pacific and Nobu for this year.
  6. Liza

    Corn

    Apparently, and this is seemingly serious, the translators are trying to get at the 'tone' of the speakers, and are really trying to be accurate AND sensitive. Check out www.ironchef.com, the UNofficial website.
  7. Cabrales, I have quite a collection but you should Private Message me as I've got Iron Chef connections....
  8. And who could forget the octopus tentacles used as a garnish in Battle Octopus? :wow:
  9. Back to the signature scallop dish, I think the uni provides a very important textural note, and sweetness. I find that dish to be one of the few that I would easily describe as completely harmonious. I always intend to order something else and never do. And I've always trusted Fred there as well. I wouldn't think of eating at Union Pacific without asking Fred to match each course.
  10. I've soaked the liver in orange juice for about 30 minutes to firm it up, then steamed for an additional thirty, and served with a light soy vinagrette. B Edulis has followed the Nobu recipe for monkfish pate, which calls for soaking the liver in salted water for 30 minutes, then wrapping in plastic and foil and steaming again. It is served with a Mustard Su-Miso Sauce of Japanese mustard, hot water, miso and rice vinegar.
  11. Liza

    Corn

    Do you think Korn every takes off those enormous superhip shades?
  12. Liza

    Corn

    What does that make huitlacoche = corn smut? A smutty vegetable or smutty starch?
  13. Liza

    Dinner! 2002

    Davy gets all the credit for this one: he melted butter, added saffron, ginger, a little date syrup and reduced. This was then left to set into a paste, which we later rubbed under the skin and all over a chicken. The resulting bird was incredibly moist and flavored throughout. Really lovely, with a side dish of huitlacoche (corn smut), corn, onion, tomato, with a slew of spices - all mixed together and then topped with Cantal and slipped under the broiler. The huitlacoche came in cans and was brought back from Mexico by an enterprising friend.
  14. The Whole Foods on Cerillos Road in Santa Fe NM is excellent, and set our expections very high. Yes, certain brands are more expensive but the stuff you can buy in bulk yields savings. Bee pollen, organic Balsamic vinegar, herbs and spices, grains, are all on sale - whether you want a pinch or a pound. That, to me, is the real value of that store. Our local branch in NYC just doesn't come close, but every day we're in Santa Fe, we make a trip to Whole Foods!
  15. Cabrales et al, Monkfish liver IS tasty - B Edulis and I have experimented a few times with liver from our local fisherman, Alex Villani. If you like, I shall put in a special order with him to guarantee it's presence on the menu. Any other special seasonal items can of course be specially requested.
  16. I foresee a menu of pheasant eggs, monkfish liver and trout.
  17. Apres bed pans, le deluge? At my Quaker summer camp, we all contributed to meals and chores. Some cleaned the kitchen, some cleaned the outhouses. One hot August Saturday, we ate spagetti with meatballs, then ran around as usual, and went to bed in our tents. One by one, camper to counselors, we all got very ill with food poisoning. After spending the night heaving into the creek, the entire camp packed into a school bus and rocked our way to the local hospital. If anyone has a copy of the Medford Journal from August 1976, why yes, that is my 11-year-old backside on the receiving end of a penicillen injection. Camp went vegetarian the next year.
  18. Liza

    Corn

    I'd say, eat whatcha like. I like corn.
  19. Speaking of tomatoes, we've been getting early hydroponic tomatoes which aren't great raw, but which liven up the joint with roasting. Simply preheat to 400, bung them in a pot with salt and pepper, and any fresh herb on hand, and in twenty minutes, they're like tomato candy. And Tommy? I never doubted you for a minute.
  20. Jinmyo, would you accept caremalized onion, fresh thyme, red wine as a substitute?
  21. A red wine reduction, perhaps? If you're feeling flush, how bout a bernaise? It could depend on what else are you serving with these lovely sirloins - that would help us narrow down the choices.
  22. Liza

    Favorite Mushrooms

    I'm so glad - I thought for certain that they would make your top three and was a bit surprised to not see them. Glad we've rectified the situation!
  23. Liza

    Favorite Mushrooms

    Morels. (sigh) I really like morels.
  24. Liza

    Dried cepes (porcini)

    Warning: sensitive readers, look away: On the old cheese mite thread, I reported second hand from a cheesemaker friend, that those mites are highly prized as they help construct the rind. Artisanal cheesemakers are quite used to scraping or rinsing them off before sale.
  25. Just yesterday, the Daily News reviewed coffee grinders - make that SOME coffee grinders. They led with Kitchen Aid BDG100, Hamilton Beach Custom Grind 80340, Capresso Burr 551, and DeLonghi DCG39. If anyone wants a photocopy of the article, PM me.
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