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Everything posted by kretch

  1. Go to the Plaza. You won't get cutting edge drinks there, but the Oak Bar makes a world of sense if you just want traditional cocktails in a classic and convenient setting immediately after dinner. Take the short stroll down Central Park South from the Time Warner Center and you're right there in a few minutes. Wherever your friends are staying in midtown, they'll have an easy cab ride or walk back to their hotel. For whatever it might be lacking in PDT/Pegu/D&C style points, it's still drinks at the Plaza, which should be a pleasant enough way for any out of town visitor to close out a night in the city, especially after a marathon at Per Se. That said, if you do decide to head downtown, rest assured with Sneakeater's remarks as to wardrobe as opposed to Slkinskey's.
  2. Luger serves, and has to my understanding effectively cornered the market on, Gachot and Gachot porterhouses. The only place in Philly (unless things have changed?) where you can get Gachot and Gachot beef is Barclay Prime, and they only have the ribeye, not the porterhouse. This NYT article from 2003 may be of interest with respect to the argument you're making: http://www.nytimes.com/2003/05/21/dining/p...ort-supply.html Although the article doesn't expressly say it, I believe the scarcity of "prime-prime" porterhouses was the reason Luger's eventually added rib steak to their menu. EDIT: Wow, 5+ years and I finally made it to 100 posts.
  3. He did, in fact, involve garam masala in the dish on Saturday night, to excellent effect.
  4. Is that cured duck breast on the left? Looks almost exactly like the results of the duck breast "prosciutto" from Ruhlman's Charcuterie book that I've tried to make a half dozen times, problem being that my results have always been pretty terrible. Can you describe the flavor/texture profile? Sorry if that's going off-topic. I may have to make a special visit to James to investigate and compare. BTW - meant to write you after the Ideas/SK dinner. Great meeting you. See you at the next one perhaps.
  5. Marc's cookbook came out in September: http://www.tenspeed.com/store/?main_page=p...roducts_id=2486 Buy your nephew a copy, bring it to dinner as a surprise, if Marc's around, get a personalized inscription.
  6. Haven't been there in years but shouldn't Seafood Unlimited at least have bluepoints at the bar? Can't imagine they'd be among the best oysters around but the price should be right...
  7. Any update on the Plotkin matter?
  8. If you have a Sunday, brunch at Lacroix. http://forums.egullet.org/index.php?showtopic=40300
  9. This is a fantastic drink. Had it twice now. Has a nice little head on it, almost like the collar on a Guinness, but light, not heavy, and served in a martini glass. If you like a good kick, sip it through the jalapeno slice. Snackbar is doing an ace job of coming up with non-sugary, non-cloying cocktails. (e.g. Pimms Iced Tea.)
  10. I'm proud to say I made the P'hall of Fame this summer. Delicious.
  11. Major kudos to anyone who comes up with a successful pairing for this course. ← Order a Pimms iced tea.
  12. Seconded. I was actually given a $200 SRO gift certificate for a birthday present in 2005. Unlike JM Chen I had already worked my way through the SRO roster excepting BP but, even if I hadn't, I still reasoned that there's more meaningful eating that you can accomplish - for two - with a $200 credit at BP than any other SRO restaurant, including, perhaps arguably, Morimoto. JM, get the Gachot and Gachot rib eye (assuming it's still on the menu, which it must be) and then play around with the balance.
  13. I believe it's just a weekday, a conference or something similar at Wharton or the Law School. His day probably starts quite early, so I don't think sending him to R/X makes much sense. Thanks though.
  14. I was just asked where to go for a nice breakfast in UC, by someone who's going to be staying at the Inn at Penn, and whom I'm not going to send anywhere distant from campus (or for that matter, from the Inn at Penn) and I'm totally at a loss. White Dog isn't open for breakfast, neither is LT's, I don't think. Any choices other than the restaurant at the Inn at Penn itself? No food trucks, of course, even if that'd otherwise be best practice. EDIT: How's that place in the building that used to house the Palladium? The Gold something? Never been inside. Proper sit-down, or just a cafe?
  15. Cook's Warehouse has classes right up your alley. Knife skills, sauces, etc. Three locations - Decatur, Midtown, Brookhaven: http://www.cookswarehouse.com/
  16. Interesting, thanks. If - as above - I'm set on bowties, what would your recommendation be, to make it all work? Am I stuck just making all of them the night before? How would you go about it? Thanks, everyone, for the comments above.
  17. Thanks, but this is for kasha varnishkes, for a Yom Kippur break-fast, and doing it with anything other than bowties would be... remember in Goodfellas, when Ray Liota's character goes into witness protection, orders spaghetti with marinara, and gets egg noodles with ketchup? Yeah, that. (Of course, I could, like a sane person, just use store-bought bowties, but that's another matter altogether.) (Interestingly, for what it's worth, the orignal, Eastern European version of the dish apparently used flat egg noodles, but since the 1920's the American Jewish version has universally called for bowties, as far as I can tell.) Tom
  18. I should have the space. Thanks to both of you for the quick response!
  19. Hi, I am hosting a dinner party this coming Saturday. One of the dishes planned includes home-made bowtie pasta. The dough is just all purpose flour and eggs. I did a test run last week and the bowties turned out great. I made them at night and left them out, under a tent of plastic wrap, for about 18 hours, before they went into the boiling water. But here's what I'm worried about: for the actual dinner, I'm probably going to need to make a couple hundred or more bowties. It's a fairly time-intensive process (hand shaping each one) so I'd rather do a third Wednesday, a third Thursday, and a third Friday, or something along those lines. I have no idea, however, how the already shaped bowties will hold up if I make them as early as Wednesday, and don't drop them in water until Saturday afternoon. Thoughts? Can I just refrigerate in covered container for 3+ days? Will the shape hold? Is there anything I should do to prevent it from drying out, or turning to slime? I don't have much experience refrigerating pasta dough; every other time I've used my pasta machine I've cooked the pasta within a day and a half of making it. Also, alternatively, would it make sense to cook it before Saturday, and just refrigerate the cooked-product? Par-cooked, maybe? Sorry if this is a simple question, over-complicated. I just don't want to find out on Saturday that Wednesday's bowties have turned to brittle, or to slime.
  20. No, this is great information, thanks again. I'll order the proper stuff for the future and try your above suggestions for the time being. Thanks.
  21. Got it. Thanks a ton. Couple more questions... 1) Is one part Quick Tender equivalent to one part pink salt? (Ruhlman calls for 1 oz pink salt.) 2) Ruhlman's recipe calls for a 5 pound brisket; I've got a great looking 4 pounder on hand. Can I otherwise proceed with the recipe as written? Do I have to scale down the weight/volume of the brine and its ingredients? Thanks.
  22. Just got an answer in the Cooking forum, actually. (Check the thread on the book "Charcuterie"). Apparently the SuperTarget at Perimeter carries Morton's Tender Quick, which is one of the branded curing products I was looking for. Thanks! Edit: http://www.butcher-packer.com/pages-produc...nder-quick.html
  23. Hi, two questions, and I hope the first isn't forum-inappropriate, nor the latter thread-inappropriate: 1) I've been asking in the Southeast forum if anyone knows where to find pink/curing salt in Atlanta, GA, to no real avail. Anyone in this discussion have any ideas? I want to get started on a corned beef ASAP and don't have time to wait for a mail delivery. 2) Adellis and Kelly's Complete Meat Cookbook has a recipe for corned beef that doesn't use any curing salt, just a pickling brine. Anyone have any thoughts on this approach/their recipe? Most other recipes I've come across call for the standard cure. Thanks for any help, and apologies if this post is inappropriate to the discussion. Tom
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