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edsel

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About edsel

  • Birthday 05/18/1956

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    NEO (North-East Ohio), US
  1. My first attempts at the French Lean Bread. I thought it would be quite similar to the Ken Forkish white bread with poolish recipe, but the results are significantly different. The hydration in the Forkish recipe is slightly higher, but since it calls for all-purpose unbleached flour, it's much more slack than this recipe. The crumb is OK, but not great. It might help if I had the book to guide me with more detailed instructions.
  2. This recipe / technique isn't too different from my go-to from Ken Forkish' "Flour Water Salt Yeast". I think I can do this one!
  3. Restaurant Ticketing Systems

    I've bought tickets to multiple dinners at Next, Alinea, Grace, L2O, and Elizabeth (in Chicago), and Empellon Cocina in New York, all using the Tock system They all take full payment up front, and don't offer refunds. (Actually, I bet you could contact Elizabeth and they'd let you off the hook - they're such nice people. ). I live near Cleveland, and there's just one restaurant that has attempted a ticket system. Jonathon Sawyer's Trentina started out as a tasting menu only place that required purchasing the table in advance. They still offer the "Menu Bianco" tasting menu, but started offering an a la carte menu and also take reservations (for the shorter menu). I suspect that a market like Cleveland just isn't big enough to sustain a ticket-only system. Don't know if STL is enough bigger to change that dynamic. I think your proposed system of half up front, remainder day of, is much more appealing. Especially since a full refund is available if you cancel in time. I've been burned a couple of times when I had to unload some Tock tickets that I couldn't use.
  4. I'm glad that you enjoyed Ravintola Olo. It's funny that I don't even recall my remark to DocSconz. The menu looks similar in style to the one I had in May, though most of the ingredients are different. I had neither Reindeer nor Moose at Olo, but I had reindeer twice while in Finland, and a customer invited us to his vacation cottage on the Gulf of Finland for Moose Stew. (It was delicious!) My photos from Olo are in a set on Flickr. As you can see from the photos, I had a lot more daylight in May than you had last week.
  5. Pasta Extruders: 2011-

    I noticed that the AEX10 accepts fewer dies than the AEX18. Is that because it has a smaller motor?
  6. Pasta Extruders: 2011-

    Marc Vetri posted a photo of a prototype consumer machine from Arcobaleno. I wonder how much it will cost...
  7. Has anyone had success selling tickets to Next? Posting on their Facebook page appears to be the "official" way to do it, but I wonder how effective it is.
  8. I was beginning to think that they had abandoned the eBook idea, but now there's a glimmer of hope again. From a piece in Chicagoist about Christian Seel, the guy who does their promo films, and who compiled the original Paris eBook:
  9. I picked up some baby octopus at the market this morning. Any thoughts on SV temps and times?
  10. Marinating in pickle juice is one thing that would never occur to me as a good idea. Thanks for trying it out.
  11. VTR was named one of the "Best Bars in America" by Esquire.
  12. For anyone still hoping to get into the elBulli menu at Next, I can tell you that persistence pays off! A friend scored same-day tickets this weekend. We found out at 1:00 PM Eastern that it was a go for 7:30 Central the same night. Talk about a mad dash from Cleveland to Chicago... It really is an incredible experience. I never made it to el Bulli, but at least I got to enjoy the retrospective at Next.
  13. Lot's of options in the Tremont neighborhood (where Lolita is located): Fahrenheit, Dante, Ginko (wonderful sushi), Parallax In nearby Ohio City: Crop (gorgeous space), Flying Fig, SOHO, Light Bistro. Last night I dined at Spice Kitchen in the Detroit Shoreway district, which is also on the West side and easy to get to from Oberlin. Downtown there's Greenhouse Tavern, Lola, Noodlecat, Pura Vida and Hodges. What kind of food and ambiance are you looking for?
  14. It isn't clear how similar the Alinea system will be to the one employed by Next. At the latter it isn't possible to get odd-numbered seating arrangements. All of the tables in the dining room are two-tops or four-tops. The Kitchen Table seats six. In all cases you have to purchase the entire table. The demand for tickets at Next has been crazy, especially for the El Bulli menu they're currently serving. I'm sure there's still ample demand for seats at Alinea. They've been a destination restaurant from day one, and now that they have three Michelin stars, demand certainly isn't going down. It would be nice if Alinea could allow odd-numbered seating arrangements. Solo diners or odd-numbered groups would still be pre-paying for their meals - it would just mean one fewer seat filled at that table. We'll see what they decide to do when the new system debuts.
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