cbarre02

I didn't go anywhere... Guess I asked cause I have no story to tell. Sorry.

I live in southeast michigan, people here drink pop. But i drink soda.

So Ann Arborites, Where did you all go for valentines day? How was the meal?

Pan... Skyline chili is actually a brand of chili, and food chain, in the cincinati area. It's the kind of chili that is put on hot dogs, or into chili mac. It's sweet and greasy, I personally hate the stuff. None the less ask anybody from cinci about the stuff and i am sure they'll know about it.

Cincinnati- Skyline Chili, Barbque

Cleveland-Hot dog with (Cleveland) Stadium Mustard, Pierogies, Walleye Columbus- Peanut Butter, Schmit's Bahama Mammas

chefg... How was dinner tuesday night?

Take a look at the website Chez Panisse I am leaning more tword the menu ideas, and general feel of the restaurant.

Potatoe soup... thought that i out grew this one. Then the other day i had one that tasted like the one mom used to made... i couldn't even finish the bowl.

Trip was postponed... leaving on the 17th, but deffinately goning to Andres. Thanks!!!!

What about the Chez Panisse example? Ann Arbor is a very "Whole Foods" type community. People are willing to pay for great ingredients, do you think that they would pay for that type of food. I think that it could appeal to the "post hippy" (thank you Jim) crowd, with its reverence for great agriculture. I think of all models that this one could be the most promising, for the Ann Arbor community. Simple, but elegant... Straight forward, yet well thought out... Innovation, with out redefinition. What do you think?

Why not try making your own? You may not have the sam experience that torres does, but every experince i've had with food gifts is always better when they are made buy the giver. Your wife may feal the same way.

salt

cheese

I thought this to be true, as do many of us, but just don't want to swallow it. I hate the fact that a place with so many +'s is brought down by the few -'s.

Dining at pacific rim tonight. Will Give some info about the meal later.

Capsicum is some thing in haute cuisine that is used as salt, and acids. To pronounce flavor not dominate them. An over abundance of "heat" in a course will carry over to the next course, and loose the diner in the experience. That said the chef could also use this to there advantage and offer a cooling course, and give the diner just what they wanted!

Maracuya (passion fruit with an attitude), Lulo (kiwi-lime flavor), Mango Azucar (sugar mangoes, extra sweet and small. Skin so thin you can eat it). So many in Mariquita Colombia, That i cried... where talking 80 vaieties at the market 40 of which only grow in the area. The culinary world is missing so much because of the political situation there.

Ok then, could a restaurant like Tapawingo (elsworth, MI) survive here. They offer a four course menu, with the "principal" dish dertermining the overall price of dinner (noting over $52). The food is more "midwest" than tribute, and would have more appeal in a smaller community... I think. Tapawingo

They can be ground and added to a brine or sweet pickling solution for fruits. Add to confit of stone fruit to round the aroma, and acids present. For that matter any thing that carries an unpleasant acid not, can be subdued by the addition of mellow vanilla. Instead of thinking in terms of specific recipes, try to think by way of generalization of flavor structure. Sure there some flavors that were "made for each other", but categorizing flavors allows us to have a broader spectrum to play in.

If you have ever tasted "Agua Jamica" (a very popular drink in Mexico), then you have had hibiscus. If not go to a Latin market and ask for it. Steep a generous amount of the flowers in water with honey, or sugar. Just chill over ice and enjoy, it's one of my favorites

So is there an area with in a half an hour, or less, of ann arbor that a restaurant could be built? Ideas... plymouth, canton, novi?

Wendy... Thanks for the idea of the lemon compote; I think that I am going with a citrus compote. I tried it today, and.... well it was wonderful. I also cut out the panna cotta, and yes it cuts nice (but is a pain to move). Also liked the idea of papaya, and mango. Thanks for the input.

The daquiose is going to be completely dry, and yes it will be used as my base. As for the gellee, it is a thin layer already on the panna cotta (like a chocolate glaze on a cake). The panna cotta is set in a half sheet tray and cut into shapes from there. Both the gellee and the panna cotta have as little gelatin as possible, just enough to hold them. Though I love the idea of the lemon compote, I am afraid the easy to identify flavor of the lemon will over power the hibiscus. I suppose that I could do a hibiscus sauce to fortify the flavor through out the dish, and then pairing would be easier.

Alex..... How right you are.