daisy17

Just cold brewed for the first time. Holy crap! First of all, it couldn't be easier - I don't make coffee at home a lot in the summer b/c I'm an iced coffee girl unless it's chilly out, and making hot and letting it turn cold takes time. I have serious issues with pouring hot coffee over ice. *shudder* The coffee tastes so good, has very little bitterness, and retained its flavor profile. I'm sold. ETA: the best part was that I used my french press - ground the beans the way I normally would and just stirred it together before putting it in the refrigerator. I'll experiment with the variables but I've got to say this is excellent coffee. What took me so look?

Indian food. sometimes garam masala. occasionally I'll use just a tiny bit as a substitute for saffron -- not so much the flavor but the color. Me too, mostly for color. Turmeric is to yellow what beets are to red. Daisy17, did you mean "from Turkey" and not "for turkey? ← ha! I did mean "from Turkey" - as in my parents brought back more vacuum-sealed spice packets than I could use in an entire lifetime. And they're not going to stay good that long. Looks like I'm going to have to pick up some new cookbooks.

I would try for Mayahuel - you can always move to the bar when seats open up. The food is very good and you won't have trouble vegetarian-wise.

curious to know what everyone uses their turmeric for. Just got a heap of it from turkey. thanks!

To think, 3 chefs who are actually chefs! I love/hate when people have an epiphany about how complex Mexican food is. Somehow it's been dumbed down in this country to mean nachos, and it's such a shame. The minute Rick said he was making mole negro I knew he was bringing it. Without a recipe. Awesome. I'll never forget the tamales I had in Oaxaca either.

Perfect time for an arrack challenge - a few of us are heading to Death & Co next week for punch. I promise to try it again.

I assume this is for lunch? (given the JG price reference) Part of me feels like you can't go wrong food wise, but there are a couple of things you might consider: I think that Per Se is the harder reservation to get - or, at least, it was until recently. If you feel like you'll go at some point in the future, even if it's a challenge to get the reservation, perhaps you don't need to go this time. Two years ago I would have told you not to give it up. I'm not sure how enjoyable picky eater kids are going to find JG. Maybe take a look at the menu before you make a decision. I'm all for exposing kids to dining experiences like this, but I don't think it's an easy menu for a kid (at least it wouldn't have been for me). If you think they'll enjoy it, certainly that's a reason to go. My first experience at Jean Georges was with a friend for dinner. I was turning 30. The service made me feel like a child playing dress up for the evening. Wasn't too pleased with that. Have since been back, didn't have that experience, and thought the whole meal was much better than the first time. The food was excellent. I do personally feel that JG has a stuffiness and formality about it that I could live without. Again, I'd consider whether your kids are going to enjoy that. In contrast, my dinner at Per Se (like that at French Laundry), was absolutely delightful all around. It's the kind of meal you remember forever.

Don't say that! There are those of us to whom the stuff is an essential staple. It was hard enough to get it back. I'd rather not have to have a case of it airfreighted over from Germany every time I want to mix up a bowl of Regent's Punch. A bowl here and a bowl there and soon you're spending real money. That said, Jonathan Swift couldn't stand the stuff either, so you're in good company. ← I suspected this would get your attention (embarrassing ...). Every time I think about how much I hate arrack I have to come to terms with the fact that I'm disappointing Dave Wondrich - no joke, I think of you every time it comes up. I call it the cilantro of spirits. But I got over my cilantro aversion by eating a ton of it in Mexico. Regent's Punch, you say?

I'm not sure I agree about the St. Germain. Certainly it's not as widespread as it was when it became available, but I'm not sure everyone's done with it. I will happily wave goodbye to Batavia Arrack though. Can't stand the stuff. I think there's been a increase in the use of amari in cocktails in the past year or two but I don't know if it amounts to a trend, and it's not a new ingredient. Regardless, I applaud it wholeheartedly. I would love to see more variety in what's available here, since I tend to see the same 8 bottles everywhere.

OY. I'm admittedly not a fan of either Dale or Spike. But Chiarello's "What's my name?" "what am I to you?" questions - come on. Ridiculous. No one has pronounced my last name correctly ever, and I don't get worked up about it. Well said.

From minute one with the "sous chefs" Chiarello was arrogant and condescending. Interesting contrast to the Keller/Bayless approach - positive, encouraging, inclusive, respectful. I know who I'd want to work for.

That's some review, and I'm very happy for all involved. I've got to say, based on the few meals I've had there, that I'm a little surprised. I haven't been in a while though, and so I'll return to update my perspective.

Shalmanese, I just saw a very old post of yours on a cocktail thread in which you said that you liked your drinks fruity and you didn't care for vermouth and it made me think that I might have an answer for you on this thread. A few years ago I started drinking and learning about cocktails - the classic, beautiful, crafted by people who continually stun me with their creativity and knowledge kind - and it completely changed my palate and my appreciation of food. I wonder if this would help your rut. You live in Seattle and have access to some damned good cocktail bars (Zig Zag being my #1 choice here), and I think it's worth a try. I had never really explored the bitter side of my palate until I started drinking cocktails, and my exposure to the complexity of many spirits (rye, gin, rum, vermouth, amari) has truly enhanced my love of food. At the very least you could have some fun experimenting. Report back!

I like his writing - descriptive and pretty funny. Grub Street - Sifton excerpts

Dined at the counter (in front of the kitchen) last night. Damn, that was a good meal. Much of the food has already been mentioned: the peas/bacon/green garlic foam/soft poached egg/truffle was delicious, and I loved the arroz de pato - but frankly I'm still thinking about the scallops, seared to perfection and served over farro risotto with cucumber and orange. Sonhos for dessert were sublime. It was also a real pleasure to watch the kitchen staff at work. Restaurant was not full when we arrived or when we left. People, you are missing out. Go. For the quality of the food this felt like a steal - we spent approx $60/person - 1 cocktail each, not including wine or tip.

The food standout of the weekend was the North Fork Table & Inn on Friday night. We loved it so much we went back for lunch today with the intention of focusing more on dessert. Friday night the place was packed, and Chris was an enthusiastic and attentive bartender who made sure we found seats at the bar. Unfortunately, and I've never had this happen to me before - I suppose my time was due with all the bar dining I do - we were seated next to the one of the most boorish and narcissistic people I've ever met. I wasn't about to let him ruin my meal although he seemed intent on it, because the food was just splendid and reflective of the season and locale. Starters were a local bean-tomato-microgreen-bacon salad with local feta cheese, and house smoked salmon over a corn cake - both absolutely beautiful. Entrees were local striped bass (over a fragrant artichoke barigoule and pesto) and veal. The prep on the veal was hearty and flavorful - oyster mushrooms, potatoes, perfectly crisp beans, truffle. Dessert was a caramelized peach tart, and today's desserts were a raspberry-vanilla meringue with raspberry sorbet and a goal milk sabayon, and a chocolate-caramel tart with caramel ice cream that I could have eaten by the gallon.

Awesome weekend on the North Fork - no idea why I haven't done that before. Stopped at Sherwood House for a glass of wine on our way out there. Lovely spot in the middle of a vineyard, literally just off the beaten path. The food standout of the weekend was the North Fork Table & Inn on Friday night. We loved it so much we went back for lunch today with the intention of focusing more on dessert. Friday night the place was packed, and Chris was an enthusiastic and attentive bartender who made sure we found seats at the bar. Unfortunately, and I've never had this happen to me before - I suppose my time was due with all the bar dining I do - we were seated next to the one of the most boorish and narcissistic people I've ever met. I wasn't about to let him ruin my meal although he seemed intent on it, because the food was just splendid and reflective of the season and locale. Starters were a local bean-tomato-microgreen-bacon salad with local feta cheese, and house smoked salmon over a corn cake - both absolutely beautiful. Entrees were local striped bass (over a fragrant artichoke barigoule and pesto) and veal. The prep on the veal was hearty and flavorful - oyster mushrooms, potatoes, perfectly crisp beans, truffle. Dessert was a caramelized peach tart, and today's desserts were a raspberry-vanilla meringue with raspberry sorbet and a goal milk sabayon, and a chocolate-caramel tart with caramel ice cream that I could have eaten by the gallon. Dinner on Sat night at The Frisky Oyster was disappointing. The menu sounded enticing, but none of the dishes really came together for me - the grilled scallops were cooked very well, but the dish lacked cohesiveness and brightness. Also, our entrees were set down the second our appetizers were cleared, and we weren't dawdling over them. Left something to be desired. Aldo's is my new favorite place for coffee - a bit far to hit regularly unfortunately, but really one of those delightfully quirky places that you can't help going back to. Hit a bunch of farmstands on the way back in, including Briermere. The apple tart I just tasted is freaking awesome.

That doesn't make sense - Flatiron is supposedly open till 2 Sun-Wed and 4 Thurs - Sat. Other than Death & Co I don't know any cocktail bars that close at midnight, and that's about to change as a result of their success in challenging the SLA.

Martinez

Definitely a bramble!!

I'll buy that. ← me too. is there disagreement on this? Curious to know if there's a standard Manhattan recipe specifying a type of sweet vermouth.

me too!! so much better baked, the way it's supposed to be.

I would guess less than a half hour, but you never know. 2 is a good number though. I would think you'd have one of Don's cocktails there while you wait?

My issue with runny eggs has nothing to do with salmonella or raw protein and I'm happy to have raw eggs mixed into things (i.e., cocktails) as long as I can't see them. I've been trying to get over this aversion for years, to no avail. They very simply gross me out. I can't even really look at them on someone else's plate without gagging. UGH.

I've had some excellent food at Scarpetta. Haven't been in the dining room though, don't know how loud it gets.