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edsel

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Posts posted by edsel

  1. My dinner on Thursday was amazing. Here are a couple of courses that differed from the ones that Chris posted.

     

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    Course 1

    Fermented Blueberries
    Pickled Cucumber & Purslane
    Blueberry Crémeux
    Fermented Elderflower Honey Amazake Sphere

     

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    Course 7

    Juniper Pickled Blueberry
    Bluberry
    Cinnamon Pecan Praline Custard
    Almond Daquoise
    Berry Milk Crumb

     

    I uploaded my full set of photos to Flickr.

     

    • Like 7
    • Thanks 1
    • Delicious 3
  2. On 4/28/2018 at 6:36 PM, rancho_gordo said:

    I don't know about the Premier machine. I haven't had luck with it but I know others have and really like it. 

     

    I have the Premier grinder and have used it successfully to make masa from freshly nixtamalized corn. Lately I've switched to using a food processor. You have to do it in small batches and let it run a really long time. the corn eventually gets fine enough and sticky enough to form a ball in the processor. That's when you know it's ready.

    • Like 2
  3. 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.

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    • Like 3
  4. 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. :(

    • Like 1
  5. 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.

    • Like 1
  6. I tweeted Nick Kokonas back in early July about the other cookbooks and he said that they were "nearly done...just need to encode and go". Anybody with a connection know anything more? I loved cooking from the Paris book and am dying for more.

    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:

    Chicagoist: You mentioned the electronic cookbooks earlier; do you think they will be released?

    CS: They have been talking about a couple different things that I can’t really share at this time, but yes, I am still photographing and we are still producing content. When and how they are released publicly, I don’t honestly know.

  7. VTR was named one of the "Best Bars in America" by Esquire.

    A baby grand piano provides the background to the low din of conversation. A tiny black-and-white TV plays old movies on mute. The lighting is like looking through the amber haze of a whiskey bottle. The meticulously created scene is meant to bring the focus back to the booze, which is why decorum is as important to Nasvytis as the homemade bitters are.

  8. 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.

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  9. 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?

  10. 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.

  11. I thought it might not be worth the effort trying and just try going to Alinea but now I realised I'm planning to be there in April during the El Bulli season (a restaurant I never got to visit) I figured I HAVE to go!

    The el bulli season is going to be tough to get tickets for. They're only doing one seating, so tickets will be scarce. A majority of them will go to season ticket buyers - I assume that's not an option for you. They're holding back one reservstion per evening to auction off for charity, so if cost is no object...

  12. Don't think this has been mentioned elsewhere, but registered owners of the 1st edition can order the 4 prints for the price of shipping and handling! Just got mine, they're beautiful (naturally) and I can't wait to get them framed and up!

    How do you access the free prints? I'm a registered 1st edition owner but all I see is the full-price links on the online store page.

  13. In an interview in Timeout Chicago, Achatz talks about upcoming menus at Next:

    Grant Achatz talks what's next for Next

    Starting in mid-October they'll be doing a menu evoking memories of childhood. They're a bit fuzzy about what that might entail.

    The thing with the time, when we do Childhood it’s not Grant Achatz 1982, it’s just childhood. It should resonate even with my parents, there should be something universal they can pull from just as well.

    Summer of 2012 will be Sicily. They'll also be doing the French Laundry, October 28, 1996, the day that Achatz started work there. Most exciting to me is a confirmation that the el bulli retrospective is actually going to happen. He had floated that idea in previous interviews, but it looks like it will really happen.

    I talked to him [Ferran Adrià] about the idea of doing El Bulli and he was excited. Our idea is to do a course a year for the duration of the restaurant, to show the evolution. He took over in 1987, so there are more than 20 years of creativity and expression there. If we can hone in on one course per year to best exemplify the way that restaurant changed things during that particular year, well, that’s going to be big, and I think it’s very important that he comes in on it so we’re going to make that happen.
  14. Well, I've managed to track down some fabulous Brioche and ciabatta. I'm going to hit another bakery and see if I can't get some additional varieties, too.

    I don't think the source of the bread has been mentioned. Tom, did you get the brioche from Golden Goose (aka Blue Door)? I was fortunate to take home an extra loaf. It made some amazing French toast. :smile:

    The tasty nut-dried fruit breads I picked up at the Shaker market came from Lucy's Sweet Surrender. We've got some great bakeries in the area, and I'd like to make sure they get credit where credit is due!

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