cbarre02

thanks

ok... so i am new to wine in general, what is a good way to dive into this ocean.

With lime-clilantro sorbet, citrus salad, an a sweet spiced paper thin very crispy tortilla. Probably 1998. In fact i remember being interseted, as i was only 18 at the time. I guess that i am really used to these type of desserts, as that is what i have "grown up with".

I just tried this confection for the first time today, and i am in love. Does any one have a relible recipe that they can share?

And what is it that they are being offered in many restaurants.... that brownie sunday that they can make just as good at home.

What about Kim Chi

The owners of our restaurant once ate about 12 ounce of escolar each, they had the whole nine yards.

My grandmother used to make this recipe, with the addition of sausage. It is one of my favorite comfort foods of all time. I eat it with a little grainy mustard and bread and butter. God, this makes me hungry for "Fried Cabbage and Nuddles" and it's only 9am

Colombiana, Pony Malta (Colombia) Faygo Rock n Rye

I would like to eduacate my self on the subject of dessert wines. I was wondering if any one could recomend some books that would lead me in that direction. Thanks

Carmalized cabbage and onion, with sour rasin puree and sauted chicken livers.

Django Reinhardt, Dave Brubeck, anything that can fill my ears with out desterbing my mind.

jeffj... you are totally right, i guess it was just wisheful thinking.

could the replacement for Ziebold be a former French Laundry Employee, who is rumored to be leaving his current chefs postition?

I have a feeling (not to generalize) that those who can pull of these types of desserts successfully could also make that damn good apple tart. Sure they are a lot of desserts out there that are being made just because the chef wants to be loud, but others are doing this style very well. I guess that I can see some of our customer base being scared off, but who are we kidding most dessert eating people in the US still wan that big ass brownie Sunday after their medium-well steak. Shoot every now and then I like a big ass brownie Sunday after my Black and Blue steak. Just as stated before... patrons of these restaurant expect to be wowed or weirded, what ever the case may be. Sure the pastry chefs that are doing the unusual are getting some media coverage, but I shudder to say that they are getting most of it. If you take a trip down to Barnes & Noble right now how many brownie recipes could you find? Ok now go look for recipes representing daring desserts. Out side of the chef cook books (which really only litter chef and foodies home libraries) there are none, there are more books about comforting desserts that are classic then any thing else. This is a very small portion of our field, we should be more worried about companies like "Sweet Streets" you want to talk about stealing pastry jobs. The types of products are the ones to blame, because they are the ones that are served in the places that don't do "Daring Desserts". I don't see S.S. coming out with a line of "Daring Dessert" Products. Can you see it now "Black And White Torte” Black pepper cake, White chocolate cloud, Black olive caramel, White Russian mouse. I am sure that this would be a huge seller....HA! This is nothing more than those architectural creations of the early nineties, the one that took 12 hours to plate, and were more appropriate for competitions then dining rooms. I don't think that this is something that we have to worry about, sure it gets exposure now but soon it will become just another part of pastry... just like S.S., just like international competitions, artisan bakeries, betty crocker, those damn good apple tarts, and those big ass brownie Sundays. Besides how many of your customers read this article... probably as many as are likely to go and enjoy one of Chef Mason's desserts.

ME... what do i think? I would eat every last bite of every one of these desserts. Enjoy the ones that really appeal to me and learn from all of them. I love the idea of "daring" desserts. Most of mine are coming to this type of structure... or what ever you want to call it. I like the entertainment value that they provide, from the menu, to service, through the last bite, and finally when you say to your freind... hey you'll never guess what i ate. I enjoy food like this, fun & intersting, keeps you on your toes, makes you talk about the food not next months bills. If i go out for a culinary experince, that is just what i want... not just good food.

There is nothing new under the sun; some chefs just seem to play in the moonlight. Every thing here has been (in some way) tried before, but the final execution of the dish can distinguish it from all other trials.

I don't think that we should look at food as though it a toy, maybe we are missing the boat. I think that this type of food is moving to the realm of entertainment. Grant seems to want us to think about his food rather than just taste it. Just as wine has some sort of entertainment value now so does food. Why would some one pay so much for a bottle of 70 year old fermented grape juice (after reading this please read on... don't find my house and shoot me), to me it's because of the stories that can be told through those 70 years. All of the wonders and terrors that have happened in the world in those last 70 years, yet some one felt this bottle special enough to keep special tabs on it. The history that it carries and that it unleashes when it is open. All of this and we have not eve tasted the bottle. Why can't food be the same way, why don't we try to understand it on the same kind of thought level? Can we see into the thought pattern of a chef by reading their menu, I think so. It could be the true genius be hind the food that we find just as amazing as the food itself. To many times the greatest compliment that we can give to a chef and their food is, "wow this tastes great". Try going to a chef and telling them that you truly appreciate the way they were able to pair all the earthy elements on the plate with out loosing the lightness of it, or by telling a pastry chef that you truly appreciated the gelling ratio of their panna cotta. These are the things that we strive for everyday, to break away from the mundane with out breaking away from our customers.

Well....it's McDonalds!

If you want to present the cake as described in the recipe there may be a problem with using ramikins. Cakes don't like to release from ramikins all the time... but if you are not using the tuiles then don't even worry about it.

How about a great veiw of central park.... will the food be good then?

They can be used in gellees, vineagrettes, sorbets, any thing with strawberry.

Do you think it is going to as effective as the mobile guide? HA!

Does any one know of the Sacher torte being deconstructed, and put back together some other way? This sounds like a very promising prespective for these flavors.

It also has a crap losd of veg oil in it. OH so tasty.