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Everything posted by Artichoke

  1. Looking for suggestions in or around Arlington. Price not an issue, open to all cuisines, preferably casual. Thanks.
  2. Sticking to my guns on this one. ← I think Steph will win. Unless she blows it big time (and I don't think she will) there has to be some pressure--conscious or unconscious--to have a female winner. So all things being equal I think she would get the nod. But she is talented enough anyway to take the win, so my money's on her! ← It also wouldn't surprise me to see Stephanie win a couple more challenges and then Richard win the final. She's already won a trip, kitchen appliances, etc etc... I'd love it if she won the final. It definitely will be down to her and Richard. They are easily
  3. You are correct. Crisis averted, marriage saved, BlueStar on the way.
  4. I loved that the quickfire challange involved butchering skills (I have always wanted to take a year off of work and intern with a butcher), but did it pain anyone else to see all of that intercostal meat and fat get trimmed away? That is one of the best parts of a bone-in rib-eye. I would have taken those trimmings back to the house with me. I loath Ilan (cooking off of the Casa Mono menu was no great achievement), but I agree with him about tenderloin being his least favorite cut, it ranks up there with chicken breasts for me.
  5. My wife and I recently moved to a new apartment and are in the midst of renovating the kitchen. After many conversations I finally got her to agree to go along with my desire for a BlueStar range. We were all set to order one today when she looked at the specs and saw that it was a convection and balked. I cook and she bakes. I have never baked anything in my life but I know that for myself, from beast to fowl to fish, I get superior results with the convection. She claims that the convection oven will be a detriment to her baking. She is a very good baker (having learned from her mom w
  6. Artichoke


    Patted dry and fried in olive oil until golden brown, they are delicious.
  7. This was a fantastic posting, thank you. Aside from the offal you took home, I was just curious why you left the tongue and brain behind.
  8. I think what tops the list of overlooked cookbooks are the out of print Time Life Good Cook book series from the late 1970's. The series editor was Richard Olney. The books cover separate topics such as poultry, beef & veal, sauces, lamb, pork, etc. The book entitled Variety Meats, is simply one of the best books written in English covering the topic of offal and one of my most cherished cookbooks in a 300+ collection. The series is phenomenal on a number of levels. Firstly, the detailed instruction accompanied by photographs is a great learning tool. Secondly, the recipes are so refr
  9. Is anyone going to the Chris Cosentino dinner? . It is pricey, but the menu sounded too good to pass up The Menu: Passed Hors D'Oeuvres: - Beef heart tartar puttanesca - Fritto of honeycomb Tripe with olives and oregano - Porchetta di testa with radish and pecorino Paired with Zucchi Pignoletto NV, Emilia-Romagna Dinner: - Beef tendon and sweet breads, with chili and mint // Nero d'Avola, Feudo Montoni 2003, Sicily - Turf and Surf: trotters and lobster with tarragon // Ribolla Gialla, La Castellada 2000, Friuli-Venezia Giulia - Crudo of venison liver, with juniper, beets and balsamic
  10. My wife and I just bought an apartment on the Upper East Side and while the 3 bedroom was bought for a good price (well, good for Manhattan) the trade off is a small kitchen. The kitchen is about 5.5 x 13.5, which is a bitch, but I rationalized it by thinking that if Gabrielle Hamilton can turn out such good food in her small kitchen at Prune, an amature chef, with no tables to turn can make it work as well. The issue is obviously to maximize the space, but give it the function of a professional kitchen. To design a small kitchen that has the flow necessary for someone who is going to be usi
  11. First, let me point out the absurdity of someone with the moniker of "Fat Guy" calling anyone lazy. Secondly, while I understand the need for you to try and keep eGullet relevant, if you wanted a pot stirring issue to get the traffic flowing, at least pick one that can actually foster a true debate. Finally, can we please move away from the term "foodie", which has to be one of the most cringe worthy terms out there. Why is there a need to attach a term or label to something one enjoys, just enjoy it. Before you lean over your keyboard, let me present my credentials. I was born and raised
  12. Random thoughts as I procrastinate at work. Am I the only one that finds Gail Simmon's hot? There is so much focus on Padma, but personally I think Gail is prettier, actually enjoys food and has a personality. I would much rather spend a weekend with her than Padma (not that they have been calling me with offers). Also, I would love to see these people cook something other than chicken, pork loin, shrimp and the ever popular scallop. There was that first challenge using "exotic ingredients." They had one offal challenge in one of the previous seasons, they need another.
  13. For my recent wedding I had my caterer serve three different soups during the cocktail hour out of glases similar to the one on the left . One was a chilled gazpacho, the others, a carrot ginger soup and a fennel parsnip soup were served room temperature. They were popular and the soups were thin enough where it had no problem exiting the glass, but were thick enough to have nice body.
  14. The New York Times carried a review of Bistro EN in Sunday's paper. "Bistro En, which turns 18 months old next Sunday, is delivering a line of consistently satisfying, carefully cooked bistro standards with just enough flair and variety to keep things interesting..."
  15. Thank you for the suggestions. I made reservations for Harvest Bistro, I will let you guys know tomorrow how it was.
  16. My wife and I are having dinner this evening with friends of ours from Englewood. Having just left Manhattan to move to my wife's house in Teaneck (sob) I am out of sorts restaurant wise. I have enjoyed Sakura Bana and Wild Ginger, but one of our friends is a non-sushi eater, any suggestions? One of them reccomended 90 Grand in Englewood or Zeroli in Ridgewood. I have no idea about either, any thoughts? Signed, Missing Manhattan
  17. Artichoke


    I have loved Sakagura for years, but had not been back in a while. I walked in last night with my fiance at about 8:45 PM with no reservation. We were seated within 10 minutes and I quickly wondered why it took me so long to return. Sakagura remain one of the greater culinary escapes in Manhattan, it has none of the feel of a typical New York restaurant. The food and the service remains excellent. I had the following: Maguro tartar - Very good quaility tuna formed into tall disk, one half covered in black tobiko, the other half in a golden colored tobiko, topped off with a bit of radish spr
  18. I just received an e-mail from Lupa in which they announced new hours: WE ARE EXCITED TO ANNOUNCE OUR NEW EXTENDED HOURS WE ARE NOW OPEN NOON TO MIDNIGHT SEVEN DAYS A WEEK WITH CONTINUOUS SERVICE FROM LUNCH TO DINNER. I think this is very welcome news. There is nothing more annoying than loitering outside Lupa on a weekend at ten minutes to 5:00 PM when you are looking to walk in for a late afternoon bite and they have not opened the doors yet.
  19. Yes, and according to this interview with Book Page, it was quite a friendship. The interview quotes a portion from Reichl's Comfort Me with Apples where she discusses her affair at 31 with a man she reffers to as "the food editor." "What was it that I found so irresistible about this man? I replayed the night in my head -- the caviar, the oysters, the foie gras, the cigars. It had been like a wonderful dream, all my fantasies made real." Fantasies about "the man from another time, the bon vivant who had unabashedly devoted himself to food." "As it happens, the lover was Coleman Andrews..."
  20. According to an article in today's New York Times , by Marian Burros, 74 people are believed to have become ill from eating raw oysters from the Pacific Northwest that were sold in New York City. Cases have also been reported in British Columbia, Oregon and Washington State. The article quotes the FDA as saying there has been "“an unusual increase in bacterial illness associated with eating raw oysters’’ from the waters of the lower Puget sound. The entire FDA advisory can be read here. Personally I have always avoided eating oysters in the summer because of their tendency to spawn in warme
  21. I have the new issue, although not in front of me at the moment. I seem to recall however that the latest issue still had Andrews listed as Editor in Chief.
  22. According to this article , from MEDIAWEEK, James Oseland, who was previously Saveur's managing editor has replaced Andrews who "is leaving to finish a memoir on his life in food and to pursue other projects." I had heard rumblings for a while that the relationship between Saveur and Andrews was fairly acrimonious. I guess only time will tell what noticeable changes will take place at the magazine, my favorite of any of the U.S. food magazines.
  23. Artichoke


    I had my first meal at Craft last night and thoroughly enjoyed it. I am not sure why it took me so long to get there, it was just one of those places that got lost in the shuffle of trying all of the new restaurants our City produces every year and returning to my old favorites. The first thing that struck me was why so many people have focused on the format of the menu. When Adam Platt recently wrote a small review of Craft for his 101 Best Restaurants article in New York Magazine , he made mention of the fact that "You may not like the conceit of building your meal one spare ingredient at
  24. I ate at a restaurant last night and ordered a side dish of beets that were roasted and dressed simply with a little olive oil and sea salt. There were small chioggia's, small golden beets and red. Tasting them each side by side, I found the gold and red to be definitively sweeter than the chioggia's. As has been mentioned previously, the reds were also earthier in flavor.
  25. I vaguely remeber this being discussed before, but I could not find it on the boards. I am going to Thailand and Vietnam for my honeymoon in October and wanted to book a cooking class while in Bangkok. I know that Blue Elephant is the overwhelming response you get when you ask people about Bangkok cooking schools and I wanted to see if anyone has been there recently and what they thought of it. I found a review of it from last year on tastingmenu , along with some nice photos . I have the same concerns that the author of the review had, that it would be a tourist trap, but he sounded fair
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