ludja

I like to use sugar glazed (half) pecans as garnishes on pecan cakes. This is not extremely glam, but if you have piping capability, you could pipe rosettes around the top and place a glazed pecan in each... Combined with covering all or part of the sides with toasted coconut as k8memphis mentions-- could be nice. I'm sure others will have some more suave ideas...

Also found this link from a buffalo producer that gives general tips on the different cuts of meat (including roasts): click

I'm surprised that there aren't more posts to this thread. Was curious and did an egullet search to see if there were some previous threads. There are a few useful ideas out there on a couple of threads but yet, not as much discussion as I would have expected. Here are some of the links: buffalo tri trip ground buffalo Indian Buffalo vs Beef I'm interested to hear more tips re: cooking it b/c I've had two really nice meals with buffalo but haven't cooked with it myself yet. Maybe it would work well in dishes designed for venison? (Adding more fat/moisture along the lines of mabelline's and others' suggestions) I had a very nice dish recently at casa vieja in Corrales, NM (right outside Albuquerque). It was described as a New Mexico raised Bison Strip Loin. It came with a delicious sauce reduction. and was served w/bacon hashed potatoes, julienned vegetables, roasted garlic cream and drizzled with Styrian Pumpkinseed oil. The meat was tender and had lots of great flavor. Second incarnation was more humble, but also very delicious. Buffalo burgers with green chile and cheddar cheese. It's hard to get the same green chile outside of N. Mexico--but it could still be worth trying.

I actually do prefer *some* crumb to the cake. One of the nicest 'near' flourless chocolate cakes I've had (and make) is Lindsey Shere's "Rich Chocolate Cake" in Chez Panisse Desserts. It is a very rich cake, with a very deep dark chocolate flavor but it stops short of being fudgy or pudding like in texture. It seems like it is as rich as one can get and stll have a cake like texture. It has some moisture, but is more on the dry side, but very tender. It has 6 eggs, separated and 3/8 cup cake flour. Also 7 oz semi sweet chocolate, 2 oz bitter chocolate. For sugar therei is 3/4 cup granulated sugar and 3/8 cup brown sugar. There are also 3 tbs of finely grated almonds and 1 cup plus 2 Tbs butter. Shere describes this as a synthesis of a number of french recipes for "Gateaux au chocolat". I see that some of the recipes use separated eggs and some not... What is the texture difference here? I would guess that the non-separated versions would be 'fudgier' in texture?

Looking quickly at the list (via the link in the first post), here a few places that are almost right Union Sq: Grand Cafe Farallon Kuleto's Plouf (a few blocks off) Grand Cafe and Farallon are more upscale. You may want to look at their sites a bit. I ate at Grand Cafe, but a long time ago. Farallon is mainly seafood; you can find some egullet reviews if you search on the CA boards. I haven't been to Kuleto's for awhile, but they use to have reliable N. Italian food. Plouf is a great french bistro type place specializing in mussel dishes; if the weather is warm enough; nice outdoor seeting in a picturesque alley (no cars).

A good fallback is Lindsey Shere's Almond Tart in Chez Panisse Menu Cookbook or in Chez Panisse Desserts. (I usually have all the ingredients on had and it's quick and easy to make; easy to transport).

Hi kguetzow. You might get more feedback posting your question here or here . Welcome to egullet by the way!

I think there is a misunderstanding about this restaurant... it is not "on the dark side", it is total darkness! Zero light! One reviewer says that you start to see a bit of red, because it is the color of your blood vessels. And it is a nice touch and quite ironic that here, blind people are leading sighted people around, instead of the opposite! Although in French, here is an interesting discussion of the "sensory experience" Dans Le Noir Article ← Sure; I think that's clear to all. I think Bux was just trying to relate to the idea put forth in the articles that ones sense of taste might be heightened or different in the dark. I think I started things in this direction by saying that it was a "culinary" innovation. No doubt it would be a unique experience in any case.

I'm sure someone that knows a lot more than me will step in, but here is some information that may help get you started: The traditional Dutch gins are called "genever" or "jenever". (There may be other sp as well). I tasted a bunch on a trip to Amsterdam and The Hague, but I didn't take any tasting notes. They're ususally drunk neat and they are generally grouped into "new" or "old" categories. There are many brands available in the Netherlands--but in looking in stores and reading earlier egullet boards, I don't think that that many are imported to the US. Here's an article that talks a little more about some Dutch gins available in the US. As you'll see in the article, many of the larger exporters/producers make "international" style gin-- i.e. not like the older, traditional genevers. It would seem difficult to find the exact same one that your Dad had w/out other info but maybe buying the best genever gin you can find would stir up nice memories for him... I bet some other egulleteer will know more about what genever's you can get in the US...

Perhaps, but I'm always complaining about NY restaurants that are too dark and reminding restaurateurs that in France, where they know how to cook, serve and eat, the restaurants are invariably well lit. I have no doubt that other senses are heightened in this situation and that it makes for an experience, but I would doubt that it improves an appreciation of the food. I don't recall the Bonjour Paris article talking about a heightened sense of of taste. Come to think of it, I don't recall the food being mentioned much at all and it seems nothing was said about the way it tasted, although we get recommendations of what to order without any clue as to why. A first perhaps for a restaurant review. ← Good point, I don't find my dining experience heightend in restaurants that are on the too dark side. And none of these reviews really talk about food too in too much detail... Since I recalled the earlier egullet thread, I was mainly gently pointing out that it had "been done before" outside of Paris in response to the title and beginning of the post. It doesn't seem likely that the concept will have much acceptance as a "culinary" innovation.

Not to rain on the fact that Paris contributes plenty of culinary innovations to the world I'm sure--but this concept was launched earlier in at least two other places in Europe, Berlin and at Blindekuh in Zurich... and discussed on egullet before Dans le Noir opened this past summer. Berlin dining in the dark restaurant thread Have to "stick up" for Elsewhere in Europe... Thanks for posting the info on Dans le Noir though; it would be interesting to directlly hear someone's experiences at one of these places.

Susan, Not only is it still playing, but it only just went into wide release here in MA, and just got to our local theatres on Friday. It still might come your way. Pam ← Seems likely with the additional promo of winning the Golden Globe; even more so if they pick up any Oscars...

I had the good fortune to taste Hendrick's for the first time at Bacar's in San Francisco last night. Someone mentioned a 'new' Scottish gin they had heard about on Friday to me; I of course looked on egullet to see what you guys had to say about it and found this and other threads So, I ordered a Hendrick's martini; I decided to try ~ 8:1 on the vermouth also; the bar had Noilly Prat vermouth. I don't know how Noillly Prat and Vya compare in terms of strength, but I figured getting a good first taste of the Hendricks would not be bad in any case. No cucumber garnish; rather olives. The martini was sublime and I when I came back to thread today to post and re-read slkinsey's post I very much agree with his description--silky texture, interesting floral flavor. I will definately buy a bottle and try it with the cucumber accoutrements as well. If the bartender did make it 8:1 (we were not sitting at the bar)---the balance between the Noillly Prat and Hendrick's tasted very good to me at that ratio. Again, further experimentation at home will be on the agenda. Thanks also for the heads up on Vya; I'm excited to try both their vermouths, straight up and in martinis as well. edited for sp

Can't compare with a real recommendation--but I've been wanting to check out Bayless' recipe that he has in a couple of his books. You may get some other tips or ideas there.

Hmmm... I do like sweetbreads but this kind of ups the ante on whether to eat them or not...

The plot thickens, thanks for your review rhiannonstone. Will be interesting to see how it compares for you now...

The crepes and creme fraiche idea sounds so good... It reminds me of another favorite dessert I make.. warm sweet cream biscuits filled with creme fraiche and warm fruit compote (the usual fruits I use are a mix of berries and stone fruit in a grand marnier sugar syrup--but I think the warmed cherries would be a great alternative).

I was still engaged in Hollday travels and so missed out on this excursion--but friends of mine ate the DAT menu at Acme Chop House a few weeks back. The chef is Traci des Jardins and it's located under the Pac Bell (or whatever the new name is). They said the menu and food were straightforward but good. Here was the DAT menu when they went: Apps: Iceburg lettuce & blue cheese dressing, or oysters on the half shell Entree: Marinated skirt steak w/ chimichurri, or roasted chicken, accompanied with mac & cheese, mushed potatoes or brussel sprouts Dessert: Butterscotch pudding parfait or tapioca pudding

garnish for Manhattans... oops, this is the pastry and bakng forum.. They would be great pressed (and baked) in the middle of soft amaretti cookes. Somehow I also think of a Napolean type of concoction--phyllo dough layers, pastry cream and cherries

Thanks a bunch absonot (and Krys on the DAT thread) for your detailed reviews... Sounds like I have to pass on Maya (except *maybe* to check out the happy hour). Your description of the precarious guac ensemble made me crack up! I like the flavor ideas of a lot of the dishes you describe but the actual flavors sound blah and as one of you mentioned, "dumbed down". Too bad, as the menu sounds promising... (grapefruit margaritas sound interesting though...)

Anyone eaten here since the new chef change? (again, trolling for DAT ideas--promise I'll post back where ever we eat!) Thanks..

After posting I found some feed back on the SF 2005 Dine About Town . Sounds mostly negative... any other opinons? Did you ever end up trying this out rancho_gordo?

Thought I'd bump this up as we were considering this for a dine about town options. Has anyone tried this in the last year? Thanks!

Actually, that would be a very interesting thread (as this one was)...

Per Boris_A's post, you can also get "boudin noir" or "blutwurst" at German and Austrian butchers in the U.S. That's the version I grew up with...