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Everything posted by agbaber

  1. Uni is truly amazing. I had the best meal of my life (to date) there. The time that stands out was the time that I got the tasting menu. Before, I had just been ordering off the menu, and it had ranked in the top 10. When I told them "I've want to spend about $250 for two, gimme whatcha got!" It was absolutely amazing. And I've eaten in some good places. Make sure you try their "Enter the Dragon" cocktail, which is, also, my favorite cocktail. (Vodka, lime juice, and cayenne pepper) My mini-uni review: Uni The Eliot Hotel 370A Commonwealth Ave. (Massachusetts Ave.) Boston, MA 02215 61
  2. Anybody figured out the restaurant yet? Maybe we're never supposed to know.... PM me with thoughts!
  3. I always though the "if memory serves me right" wasn't so much a catchphrase, but somewhat a part of the culture. I took it as "I may be wrong, so I'm trying not to offend anyone if I am, but what I think is...." when in America most people (even if they aren't 100% sure) would say Well, "this is like this blah blah blah." Could just be me.
  4. blech, too much breading let us know how it goes! (maybe do like 5 different combos)
  5. This always works perfectly for me. 1) Cut veal/chicken/whatever. 2) Pound flat. 3) Dredge in flour, shake off excess 4) Put in egg wash (egg, scrambled, with a dash of water) 5) Let excess drip off (but should be totally covered) 6) Put in breadcrumbs. 7) HOT oil ~370. If the oil isnt hot enough, it wont bind correctly, and will fall off. See if any of that works, although it seems you may be doing all that. (The hot oil is really important)
  6. I want to know how I, as a rabid sushi lover, have never heard of this place before, even in passing? Can anyone link to a longer review of this place?
  7. I would recommend a place out on the B Green Line (take the Stop right after it curves to the left, then backtrack about 50 yards, and head the way the T was heading before it turned. Carlos Cucina Italiana is there, and is excellent, under $20 italian. On the same street (but get off right before it goes around the bend (a dunkin donuts and T anthonys will be on the corner). There is Brown Sugar Cafe. It is very good, again, under $20 Thai food. Other than that, I can recommend China Pearl for sunday Dim Sum (expect to do a lot of pointing). Pho Pasteur (multiple locations) makes good, che
  8. Is it bad form to ask for samples of stuff I know I'm not going to buy? I know generally this is bad, but I always end up buying something else anyway. For example, while I'm waiting for my sandwich to be made at Publix, I'll ask the fried chicken guy for a sample of chicken tenders. I'll "pretend" to contemplate for a second, then say "maybe tomorrow." But by now, the guy just offers without me even asking. He was never really upset that I didn't ever buy any (though I do buy chicken tender subs from time to time).
  9. And it should be known that the BEST Coke in the world is to be found at any Waffle House fountain machine. Oh, and GG, look more carefully at the "flying" coke next time you're at the museum. *wink* I, too, was, and still am, forbidden to drink "the p-word" since my father is one of Coke's top attorneys..... Remember the P-word "polar bear" commercial, where the polar bear threw away a Coke in disgust? My good ole pops smacked the crap outta Pepsi in court for that one.
  10. Yeah, I forgot to include that part. While Soto was closed, we went to Taka a lot, and have been back a few times since Soto re-opened. Taka is definately in the top 3 Atlanta sushi places. Ferdy still isn't sure what hes doing, but hes probably going to stay with Taka. (And for those of you not on Taka's mailing list, get on it. It's hilarious. Heres an example: I love this part: "Who teach? Taka does." I think I remember getting on the list just by emailing him. axistaka@msn.com
  11. I'm from Atlanta, and the list of things I have given and recieved in terms of food is almost EXACTLY what Mayhaw described. Except not so much bread, more big dishes of main courses.
  12. Iron kids bread, non-pasteurized-processed american cheese, butter in pan, weight on sandwich, eat with tomato soup.
  13. In sorrento two weeks ago I ordered the specialty of the house, "fried fish." Well, I got exactly that, a plate of whole fish, fried. While all the other American tourists gasped, I promptly ate everything on the plate. One woman who was "sneakily" taking pictures of me was particularly disgusted. So I did what any other proud gourmet would do, I took my fork, gouged out an eye, and oh so slowly brought it to my mouth, consuming it like it was the best thing ever to have passed through my lips. I then looked at her and licked my lips. She was aghast. *high five, soba*
  14. This place is #1 on my list when I get home. Right after getting my Thai/Vietnamese/Japanese/Chick-Fil-A fix.
  15. I would kill right now to have a #1, with lemonade and an extra chick-fil-a. *drool* *ponders buying a ticket home to eat fast food*
  16. I wrote this review long ago, just after they closed: -------------------- This is the sushi timeline of the Baber family: Growing up in Atlanta, my loving parents taught me to enjoy sushi at an early age at the (at the time) far away Hasaguchi restaurant. We then moved to Hasaguchi Junior, when I arrived at Lenox and stayed there for a while. After Hasaguchi we spent a decent amount of time patronizing RuSans, but found it lacking. (I was quite the fan of the flaming, crispy, sickly sweet tempura ice cream, however.) After a damned decent Harada moved in basically across the street from our h
  17. I'm suprised this hasn't been mentioned. Chefs are crazy. Not in the "im-going-to-kill-you" way (though some are) Not in the "look-at-the-pretty-green-faries" way (though, some are) Not in the "just-bumped-a-line-lets-rock" way (though....some are) Not in the "overstressed-im-going-to-cry-in-the-corner" way (uh, actually...) Most chefs are just crazy about the kitchen. They love the hectic life, the raw power of taking sharpened steel, fire, and raw ingredients and making food. (to take a page from Bourdain) Being the chef gives you control over your own little world, in a way that being a CE
  18. I, too, need to confess. I love my cell phone. I use it all the time. Even *gasp* in restaurants. I enjoy dining by myself a few times a week, and that is usually a good time for me to confirm plans with friends for the rest of the day. Whenever I enter a restaurant, my phone is on vibrate, and when I am on it, I talk as if I was talking to someone else at my table. If that bothers people, there's only so much I can do about it. (Except for the fun, "Oh, you just broke your leg? How horrible! Oh, dinner tonight at Mick's? Sounds fine." type of conversation.) I almost never answer a call wh
  19. I personally thought some of the food you made with Sakai in the team battle was incredibly impressive, but what I thought was more impressive was your amazing energy and lets-have-fun-while-turning-out-amazing-food outlook. Do you feel this "hard work, but have fun doing it" is a motto you live by, or did it just especially shine through during Iron Chef, because the competition didn't really matter? (Not to say it wasn't important, just that it's not like being one point off in the judging lost you customers.) It seems to me, though, that you carry this attitude with everything you do. Jus
  20. Argh, cant think of the exact wording here: any help? Boondock Saints
  21. The Fifth Element I'm sure theres a good quote (can't think of one now) in The Professional with Leon's whole milk drinking obsession.
  22. I'm fairly certain the reason Mario turned his head away from the pot before he flamed it is because he didn't want to singe any of the hair on his face off. I'm sure he's done it enough times to know where and how much to pour. Either that, or he just got distracted by something. I really just think he didnt wanna burn any hair.
  23. Boston University's School of Hospitality Administration will be hosting "Aluminim Cook", a take off of Iron Chef in which competitors (teams of 2 from each school within BU) will be given a MicroFridge (combination Fridge + Microwave) and a secret ingredient, complete with judges, and commentary. All are invited to come, ill let you know of the dates, and I think its $5. I believe its the first or second sunday in April. It's gonna be a hoot.
  24. agbaber


    By the way, Tony still comes in and hangs out at the bar, then Scott and he go out and go drinking. Evidently, Scott ususally comes in at about 2 in the afternoon -- but on the days after he goes out with Tony, he comes in around 5
  25. You could also work in things like the "discovery" of raw fish by the general populace. A good example of this is the widespread seared tuna appetizers. It used to be that you "needed" to have steak and chicken on your menu. Now a ho-hum upper scale casual dining place would be lacking without at least a seared tuna app.
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