sashimi
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Everything posted by sashimi
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I did lick my screen. :( Not tasty at all. Tried adding salt and pepper, and my monitor exploded. Sad, really.
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This thread is fantastic. I just wanted to thank you for documenting your experiences like this, andiesenji.
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Trio's mozzarella balloon. Trio's "cheese 'n cracker".
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Was it Alton?
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It's a big market -- which store?
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Behemoth: that looks fantastic! I feel like I could lick my monitor and taste it. Very fresh and vibrant looking. How'd it taste?
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Indeed. Or, complete and total bold-faced lie.
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Oh my goodness. In all sincerity, I believe I can safely say that is the most beautiful cake I've ever seen. You're incredibly talented, but I'm not telling you something you've not heard before. Just, wow.
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Was it really necessary to correct his/her use of the term cordials? For what it is worth, the diner made the distinction between cordials and Calvados, did they not? "...then a Meursalt, a Syrah, and cordials (I loved my Calvados)...." Anyway, great review -- thanks for posting it!
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Of course! How could I forget? I'm changing my vote, and hopping on the Fat Guy™ bandwagon.
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My vote goes to Risotteria.
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Oh my! It looks like the best pasta I've ever had too! ... but wait. I didn't have it. :( Do you do mail-order? :)
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I definitely agree with Pan. I felt the review had a decidedly negative tone. I can't see how Bruni could make the comments he did and proceed to present "V" with 3 stars. My guess is 2 stars.
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I thought the "from my experience" qualifier at the start of my post spoke for itself. But to be clear, I'll say it again: from my experience. I say "it seems" because it seems as though I can only garner a 4-star experience from JG in the form of an afternoon meal. I'm sure it has something to do with how gorgeous and fantasy-like the room is with that afternoon light. Ambience is an important part of a 4-star meal. I also genuinely find the kitchen to be more competent during the afternoon seating. I wish I knew why.
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From my experience: 4-Star: Per Se JG (but only at lunch it seems) Le Bernardin Babbo 3-Star: Bouley Daniel 2-Star: Masa
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Yes, he does. Well, whipped crème fraiche and maple syrup. It wasn't simply the vessel the dish was served in that caused the uproar. But, I digress. I respect Pim's opinion perhaps more than any other foodie, and thus, if she is at peace with the issue, I am as well.
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I agree with Mark -- that really is a pet peeve of mine as well. You'd think Bruni would at least be aware of this seemingly simple designation, or surely his editor. Maybe I should see how he likes that fabulous Iranian caviar from Ohio.
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This is the chef that stole L’Arpège's egg, right?
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I don't bake. I just don't have the patience required, and to my palate, the payoff usually isn't worth the frustration. Same goes for pasta. Actually, now that I think of it, most (if not all) dough. Brining is something that takes a while but I consider well worth the extra time. Smoking meats, slow BBQ, etc. are also well worth my time and energy. Risotto is biggie. I'd stand over a pot of risotto for an hour just to taste the final outcome. Great thread, btw!
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Like Nero, I too dislike foie gras. Button mushrooms. Mustard. Mayo.
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Are you in any way affiliated with ADNY, xyz123?
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I've always enjoyed an Oregon Pinot Noir with blue cheeses. I don't know if you have access to wines from Ontario or not, but Cave Springs makes an incredible off-dry Riesling that I've found to be wonderful with blue cheese, especially Roquefort.
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This is perhaps my favourite thread on all of eGullet; and that is saying one helluva lot. Thank you for this, bleudauvergne. Your photos are absolutely awe-inspiring. I hope you don't mind that I've saved them all.
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Nope. Blais is reopening his own place in Atlanta to be open by September. Negotiations still in progress, but it is pretty much a done deal.
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Ohmygosh. Those ribs look absolutely fantastic, ronnie! I'm being completely honest in saying that those look infinitely better than any specimen I've ever sampled here in friggin' Toronto. Disclaimer: I say "friggin'" because Toronto is horrid for BBQ. It's lovely for many other things, and I love it dearly. But when it comes to BBQ, it sucks like a Hoover.