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agbaber

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Everything posted by agbaber

  1. The first is, literally, 100 yards from my house. I might be tempted if I was 21. Blast!
  2. agbaber

    Steak Marinade

    Pineapple juice (canned) DEFINATELY tenderizes the steaks, but some people don't like the flavor. Personally, I like to eat steak (thinly sliced skirt, etc) with lime juice and black pepper mixed together, but only after the steak is cooked.
  3. Hmm, I just got this today: Focus on Food! CALLING ALL ACTORS! Casting call at The Cook's Warehouse. Auditions in search of aspiring chefs and would-be-restaurateurs, who are looking for the culinary opportunity of a lifetime, are being taken by Granada America Casting at The Cook's Warehouse for a new network reality series. Monday, July 19th from 4:00-6:30 p.m. at Midtown Tuesday, July 20th from 4:00-6:30 p.m. at Brookhaven Wednesday, July 21st from 4:00-6:30 p.m. at Midtown Thursday, July 22nd from 4:00-6:30 p.m. at Brookhaven The producers are looking to cast charismatic, outgoing men and women over the age of 21 who have a fascination with food to start in the new series. Whether you've just graduated from a culinary academy, or simply love food and think you have what it takes to open your own restaurant, Granada America wants to meet you! Join them at The Cook's Warehouse before your class, or just stop by!
  4. The fee for our services, is, of course, lots of good food stories and pictures from Peru!! (Enjoy your trip!)
  5. Oh, silly me, you were referring to the other part of that quote, hang on, let me dig it up. Edit: DOUBLE silly me -- this will teach me to trust rumors. I had heard from three different people, 2 foodies and 1 chef, that they were closing, but just called one of them who said she had just had lunch there, and they just re-signed a 3 year lease. Hoorah! And sorry for the scare!
  6. Is this confirmed? When? Why? Out of an article on the (ex? might be working with BLRG now, can't recall) chef of Brasserie Le Coze Atlanta. The bold is added by me. Ah, right, this is from the BLRG site:
  7. Does this happen often, Tommy? That you are in your room waiting on your bags? That would be an occurance where I would not tip as much, and explain why. Bags should arrive at your room with or before you get there, as that is as much the point as you not having to schlep them yourself. Maybe your bags are too heavy
  8. I absolutely LOVE, and I do mean LOVE, my grandmothers old casserole. It's basically ground meat, macaroni noodles, tomato soup, and onions in a casserole under a half inch thick layer of velveeta cheese. Gotta cook the macaroni till it's real mushy though. Throw it, steaming hot, right out of the oven onto a plate with LOTS of fresh cracked (not ground) pepper all over, and devour. I can literally eat 2 pounds of it easily.
  9. Argh, Victoria Seafood always looked really sketchy to me (and almost always empty, but I wasn't always looking at prime time.), and always passed them up for Brown Sugar Cafe, T's, Den's Cafe, or even Kayuga! Gonna have to check it out next semester.
  10. Sorry, should have been a bit more sarcastic about the World of Coke. It's definately worth a visit, but not on the first day in ATL And the Outkast refrence was also only half-sarcastic. While there really isn't anywhere to go, they are freakin awesome, and should be enjoyed, especially in their home area! And to throw my two cents in, Brasserie le Coze is owned by the same people who own Le Bernadin in NYC, but will unfortunately be closing the Brasserie soon. This mades me exceptionally sad, as it was one of my favorite restaurants. In fact, I don't think I ever had a dissapointing meal there. It was a quite excellent Brasserie. I do think, as a whole, that going to Watershed and going back would probably be your best bet. Fernbank takes an hour or two to see all the cool stuff, and World of Coke takes too long (and is too far) as well. Enjoy Atlanta, and take picutres!
  11. To all the X-Treme folks out there, heres a great site for ya. Never though I'd have a chance to link Maddox!
  12. The Coke Factory!! oh, Decatur...umm...you could listen to some Outkast?
  13. Is the final result an oil or a paste? Everything but the beans tells me its an oil, but I just can't picture it. Can you provide any shots?
  14. If, from now on, people could stop referring to Waffle House, in any context whatsoever, until I return to Atlanta, and am allowed to eat some. It's horribly mean, and I get twitchy when I read about it, and can't have it. (Thought, it must be said that when I live in a place with no Waffle House, my pant size drops considerably....)
  15. I'm fairly certain that (ESPECIALLY with salmon), the fish needs to be frozen (ideally, superfrozen, like they do at Masa, and other really high end sushi joints), to eliminate the parasites and such. I have no idea where you can get stuff superfrozen, but evidently its damn near impossible to tell the difference between the two (superfrozen vs fresh), except for the whole "safe-to-eat" thing. I believe that all sushi that is served in sushi bars is "supposed" to be frozen at some point. Does this fishmonger freeze the fish right after being caught (most do), or is it a small boat that comes in everyday, and only keeps them on ice? Better off waiting for an experts response, since I'm not 100% sure.
  16. Oh my god, it's been way way WAY too long since I've been there. I always loved their extra spicy virgin bloody mary's (i was a weird kid, I also loved virgin margaritas on the rocks....ie. sour mix), and their fried chicken is excellent. I also remember having a whole, wood grilled trout one time that was outstanding. They have a great garden in the back where they get a lot of their herbs and stuff, and the quality has always been fantastic. We used to go there after church one Sunday a month. ah, memories. I will definately have to go when I get back home.
  17. I absolutely LOVE, and I do mean LOVE, my grandmothers old casserole. It's basically ground meat, macaroni noodles, tomato soup, and onions in a casserole under a half inch thick layer of velveeta cheese. Gotta cook the macaroni till it's real mushy though. Throw it, steaming hot, right out of the oven onto a plate with LOTS of fresh cracked (not ground) pepper all over, and devour. I can literally eat 2 pounds of it easily.
  18. *nibbles his biscuit* Alright, I'm ok now. And I want some home cooked southern food. Now.
  19. Ah, I see, then. I had been wondering what the difference was between the $75 tasting menu and the $125, and I guess it's not the number of courses, but the use of the extremely expensive ingredients. (Example, the "regular" kumamoto oysters, which are my favorite vs the ones with uni and foie gras). Well, I can see how it might be a bit overpriced then, but I think the $75 menu is perfectly reasonable. Still wish I had been there for that night, though.
  20. Over $200 pp? I'm guessing thats with cocktails, sake, and the $100/pp tasting menu? When I go with my family, (usually 1-2 cocktails between me and my father), the bill is only $240-280. When I go with a companion, and get 2-3 drinks, and order off the menu, its usually 200-220. I would love to go and spend $200 per person, but sake is one of those things that I still haven't acquired enough of a taste for to spend a lot on at a place like Uni. Plus I just love the Enter the Dragons so much. Even the time that I went and had a really, really incredible meal, I only spent about $100 pp and we got about a dozen courses. When you spend 200, how many courses do you generally get? And whats the ratio between sashimi bar and kitchen? You've got me really interested now.
  21. See, the big problem is that the place I work at, doesn't have "real" hotel pans. They arent sturdy at all. Even when empty, they wobble like aluminum. Sigh. Ill try taking the creme brulees out individually, but most of the time theres other stuff in there, and I can't leave the oven open for a while. (Only one oven.) Argh.
  22. So quick question. Lets say you're making...creme brulee. And it needs to be in a water bath while in the oven. Now, you put the dishes on a hotel pan, and put it in then oven, then pour the water in. Now, after baking, this water is hot. How, exactly, do you get it out of the oven and onto the counter without spilling the hot water everywhere? The hotel pans we use here are flimsy, and wobble back and forth when held with 2 hands, and REALLY wobble with liquid in em. I've burned my thumbs/forearms about a dozen times now, and haven't found a way to do it. The first person to answer, "Very carefully" gets a thwacking.
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